We made a big batch of chili in a thin (aluminum) pan and of course it burned on the bottom. With all the different pots out there, what is the best heavy duty one for cooking without burning on bottom?
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Chris Beerman of Citizen's Band in San Francisco.
Supersweet, watered-down milk shakes are nobody's idea of a good time. Tyler Malek, head ice cream maker at Salt & Straw in Portland, Oregon, has a few tips to help you achieve a thick, velvety milk shake every time without turning it into a sugar bomb.