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A crown roast looks impressive, but its unique shape poses problems for the chef. If we could get it to cook evenly, this roast would taste as regal as it appears.

The moist environment of the slow cooker guaranteed tender, juicy “baked ham.” But the glaze spelled trouble.

How do you duplicate the tender texture and smoky richness of slow-smoked barbecued ribs in your oven?

We sought to enliven this cut with a spice crust to give this mild tenderloin crunch and flavor.

We sought to enliven this bland cut with a spice crust. Short of Krazy Glue, there had to be something we could we use to get it to stick.