Ever wondered how to pan-fry a steak with a charred crust and an interior thats perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac andamp; cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time? This week on Eat Your Words, Cathy Erway is on the line with J. Kenji López-Alt, who luckily has written a new book...
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