Techniquely
Lan shows us that food sticking to the pan can give us more flavor. We also learn about pan sauces.
Lan shows us that food sticking to the pan can give us more flavor. We also learn about pan sauces.
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Pan-seared flank steak with mustard-chive butter; carbon steel skillets; walkaway ratatouille.
Kung pao chicken; review of heavy-duty cutting boards; oven-steamed fish with scallions and ginger.
Tuna poke and salmon teriyaki poke; freeze-dried backpacking meals; malasadas.
Vegetarian chili; Kansas City-style barbecue sauce; jalapeno-cheddar scones.
Hilltribe chicken with kua txob; difference between fondue and fonduta; tomatoes with fontina sauce.
Irish stew with carrots and turnips: Irish Brown Soda Bread; review of all-in-one machines.
Morgan's serving smoked chicken wings, charred guacamole, and pizza dip.
Chicken bouillabaisse; cinnamon; Greek chicken and rice soup with egg and lemon.
Gingerbread layer cake; stove top kettles; sticky toffee pudding cakes.
Struffoli, Pistachio-Spice Biscotti; tasting of single origin chocolate
Frito pie; a tasting of nonalcoholic beer; the story of the Potato Chip Queen of the West.
Braised chicken with mustard and herbs; pastry and silicone brushes; easiest-ever biscuits.
Tuscan white bean and escarole soup; buying extra-virgin olive oil; Italian flatbreads.
One-hour broiled chicken and pan sauce; blenders; cauliflower gratin.
Okra and shrimp stew; story of the Gullah Geechee people; lightweight Dutch ovens; pickled shrimp.
The test kitchen shows you how to make two hearty soups: black bean and tortilla.
Watch as we make thick and creamy versions of two soups: ham and split pea, and rustic potato-leek.
In this episode, we explore two main-course squash recipes: a creamy, comforting soup and a rich risotto.
We aim to boost the flavor of filet mignon with a lively peppercorn crust and a rich pan sauce.
We offer two inspired takes on roast chicken: roast lemon chicken and a butterflied chicken under a brick.
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