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America's Test Kitchen I have a great recipe from America's Test Kitchen that makes the chicken tender each time. Here's the link: Pan-Seared Chicken Breasts Recipe - America's Test Kitchen ATK usually requires a membership to watch the videos, but I think at least the recipes are available...

Hello All- Not sure if this question is best suited to the "terms & techniques" forum but here goes: I am making pan-seared chicken breasts with a lemon and chive butter sauce (that includes shallots). To go with it, I'm also making pan-roasted broccoli. The broccoli recipe calls for a lemon...

Thanks, all. One of these days, I'll roll up my sleeves and attempt a true, multi-ingredient, all-day mole. :)

Addition Thought I'd just add that I'm more interested in a somewhat easy mole recipe - not the kind that's going to take an entire day (like, say, a Rick Bayless mole that requires 20+ ingredients). Although I'm sure that would taste incredible - I'm looking for a recipe that's a bit more...

Hello! I made a recipe titled "chicken mole" tonight from the book High Flavor, Low Labor by J.M. Hirsch. Having had incredible mole sauce in Mexican restaurants before, I expected something very different when I made this recipe - a more chocolatey, dark and rich taste. Instead, the...

Thanks for the responses-some of them had me cracking up!

Can anyone tell me the purpose of a single-hole mixing spoon? I was looking at this set of Bamboo utensils and included is a single-hole mixing spoon. I'm pretty new to cooking - so lots of utensils elude me. Thanks!

Hi All- I always considered myself someone who couldn't cook much. Fast food and microwaveables were my specialty. Recently, I got serious about eating healthier and with this came a new interest in cooking/preparing foods. I'm like a kid in a candy shop - trying new recipes, reading cook books...