I come from a Latin American family, and grew up eating rice almost daily. And while I don't eat it quite that often any longer, it's still a staple in my household. These days I cook nearly all of my ...
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Lifting the lid on how we test cast iron casserole dishes
Ever wanted to get a flavour of how we test cast iron casserole dishes? You're in for a treat. Here's how we cook on ...
We ran side-by-side cooks—fridge-cold versus counter-rested—on steaks, pork, and chicken to see if a “room temp” sit changes ...
Grilling shucked corn (that you’ve brushed with melted butter before placing on the grill) amplifies the intrinsic sweetness and richness of the corn while also adding an extra level of flavor with ...
We tried six techniques, from pan-searing to airfrying, and crowned one clear winner for reliably silky, flavorful salmon with minimal fuss. We tested six methods for cooking salmon — grilling, baking ...
A deep dive into the science behind the 137 Club and why cooking a steak at this specific temperature is a game-changer for fattier cuts. John Carlsen has more than a decade of experience testing and ...
SideChef promises to turn any photo of a restaurant dish into a recipe you can cook at home. I put it to the test, but came up hangry. Amanda Smith is a freelance journalist and writer. She reports on ...
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