When it comes to cooking, there’s always a key moment when you just know you’re doing it right: the bacon is curling up and crispy-edged but not burnt; the caramel is oozing just-so, and you know that steak is going to be a perfect medium-rare pink when you slice into it. In our new video series, Nailed It, our Test Kitchen editors show you exactly what those key moments look like, so from here on out you can get it right every single time.
Every breakfast aficionado should know how to whip up a pan of perfectly rendered, crispy-but-not-burnt bacon. The key move: slow and low heat to prevent burning.
Whether you’re making a solo egg or cooking for a crowd, you’ll want to know these three poaching techniques.
Caramel only seems daunting—but senior associate food editor Claire Saffitz adds a secret ingredient that makes her version nearly foolproof.
You know what’s better than nailing a steak? Nailing a butter-basted steak. Yes.
