by America's Test Kitchen and John Burgoyne
Want the perfect pie crust? Christopher Kimball from America's Test Kitchen says the secret is to substitute half of the recipe's water with vodka, for a dry, flaky crust.
December 7, 2011 From perfect pie crusts to poached salmon, Christopher Kimball and Bridget Lancaster share cooking tips and secret shortcuts from America's Test Kitchen. The biggest challenge is getting home chefs to faithfully follow recipes, Kimball says: "They will substitute ingredients with great abandon."
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