My turkey is always too dry. Someone told me that if I cooked the legs/thighs separate from the breast I'd have a moister turkey. Is this true? Is there a work-around so that I can roast the whole bird at once?
CHOW Senior Food Editor Jill Santopietro smartly advises people not to buy equipment they won't use regularly. A meat mallet is just such a piece of equipment.
Separating Bacon the Right Way
A sizzling strip of bacon is arguably the most delicious morsel out there, but prepping it for cooking can sometimes be a pain. When removing bacon from the package, it'll often stretch or tear. David Pistrang of CHOW.com shows you an easy trick for getting perfect bacon slices out of the package every time.