F-M chefs urge cooks to refocus on technique
Before you get too excited about the duck-fat confit or watermelon gazpacho you saw on the Food Network, it would be wise to master the basics, like grilling a chicken breast or pan-searing a fillet of fish.
Good places to start, whether you’re relatively new to home cooking or able to whip up a five-course dinner for 12, are two of the food world’s walking encyclopedias: New York Times food writer Mark Bittman and TV host Alton Brown.
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