The Science of Making Flavor with Fire Techniquely with Lan Lam

Cooks Illustrated's Lan Lam shows you how cooking with fire can be fun and add flavor to your food.

Recipes:
Best Grilled Chicken Thighs with Gochujang: https://cooks.io/44omRtd
French-Style Pork Chops: https://cooks.io/3E9SUm1
Old-Fashioned: https://cooks.io/3qO96q3
Negroni: https://cooks.io/45n4iae

Equipment:
Buy our winning Weber Charcoal Grill: https://cooks.io/47IDPWe
Buy our winning baking sheet: https://cooks.io/2OTFRd8
Buy our winning Grilling Tongs: https://cooks.io/3KPA7Ao
Buy our winning stainless skillet: https://cooks.io/2D1JWbN
Buy our winning large saucepan: https://cooks.io/2QQbsgK
Buy the Kuhn Rikon Original Swiss Peeler: https://cooks.io/45l0Yw5
Buy our winning wire rack: https://cooks.io/3NtH2h6
Buy our winning whisk: https://cooks.io/3QA6RPh
Buy our winning chefs knife: https://cooks.io/3tQ9mDh
Buy our winning wooden cutting board: https://cooks.io/3Z4jlSc
Read our review on the best Chef's Knives: http://bit.ly/42yqjSi

Learn more:
The Best Charcoal Fire Starters: https://cooks.io/3YPZBTP
How to Flamb Safely: https://cooks.io/3E95WA7
The Best Fire Extinguishers: https://cooks.io/3EcxMvm
Browse more Techniquely content: https://cooks.io/3faeGNe

Follow Lan on Instagram: https://www.instagram.com/lan_cooks/

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