I'm buying myself a good roasting pan for Christmas. I'd appreciate any suggestions from those of you with experience roasting fairly large cuts of meat like a goose, standing rib-roast, etc. in a conventional (not professional) oven.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.