The fond left behind in a cooking vessel is a gold mine of flavor. The more of it that develops, the more savory and rich-tasting the dish will be. Cook’s Illustrated's Lan Lam shows you how to get the most out of this game-changing technique.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
