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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Stir-Fried Beef and Gai Lan, Congee; review of bamboo steamers
Dan shares the secret to creamy mac and cheese, then deep-dives into deep-dish pizza and perfectly aged Parmesan.
Apple strudel; Bundt pans; cider-glazed apple Bundt cake.
Pita bread; a tasting of international yogurts; the science behind proofing dough; shakshuka.
Grilled lobster tail with corn and tomato salad; washboard cookies; fresh peaches and cream.
Chewy oatmeal cookies; mini prep bowls; pecan bars.
Shrimp and fish stew; Pecorino Romano; Brazilian cheese bread.
Bryan makes South Carolina Smoked Fresh Ham and Christie makes Smashed Potato Salad.
Shanghai scallion oil noodles; Grace Young and American Chinatowns; American-style egg rolls.
Alu Parathas, Pakoras; review of ladles
Lan shows us that food sticking to the pan can give us more flavor. We also learn about pan sauces.
Sautéed tilapia with chive-lemon miso butter; buying Italian pastas; food processors.
Everyday French toast; artisanal bacon; stove top griddles; dull baking sheets; scrambled eggs.
Yellow sheet cake with chocolate frosting; dark chocolate; chewy peanut butter cookies.
Roasted beef chuck roast with horseradish parsley sauce; medicinal uses for horseradish; timers.
Dan cooks up the perfect chicken breast; Lisa and Kate put nonstick and ceramic pans to the test.
Sous vide seared steaks; sous vide machines; soft poached eggs.
Millionaire's shortbread; serrated knives; gâteau Breton with apricot filling.
Gorditas; tortilla presses; New Mexico biscochitos.
We take a hard look at paella and see if we can pareit back to its humble origins.
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