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Quick and easy, this chicken Marsala is packed with flavor, thanks to Marsala wine, sautéed mushrooms, shallots, and garlic. The secret to success with this version is to slip extra gelatin into the chicken stock—which helps give the sauce a glaze-like consistency that's just like the best restaurant pan sauces.| Serious Eats
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We tested 33 chef’s knives, evaluating their sharpness and using them to dice onions, slice tomatoes, and more. We found seven favorites.| Serious Eats
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Cutting up a chicken breast properly for stir-fries is easy, as long as you slice against the grain and make sure that the chicken morsels are of a uniform size. We tell you how to do it perfectly.| Serious Eats