How-To
This is the first of three installments on searing. Learn how to attain a perfect, crispy browned surface on your scallop, steak, or pork chop.
Chris Morocco
Follow these steps and you'll be carving a turkey like a pro this Thanksgiving.
Andrew Knowlton
Mollie Chen
Lori de Mori
Emily Fleischaker
The Bon Appétit Test Kitchen
