Filet mignon with Voronoff sauce is, well, legendary in classic French cuisine. And we're talking about where rich history ...

The Challenge: Searing salmon fillets is tricky, to say the least. First, the fillets each have thick and thin sides that cook at different rates, the thin side often overcooking before the thick side ...

Dry, wet, dry. Those are the essential steps in breadcrumb coating. Whether it be chicken or fish fillets, a light dredge or dusting of flour is the first step, thus the “dry” term. Next the “wet,” a ...