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. Get our Pork, Fennel, and Lemon Ragu with Pappardelle recipe: https://bit.ly/3ixYKXg Get our Best Chicken Stew recipe: https://bit.ly/3iqhCHL Get our Chile Verde con Cerdo (Green Chili with Pork) recipe: https://bit.ly/3CDN1wY Get our Walkaway Ratatouille recipe: https://bit.ly/3ixvNdS Buy our winning Dutch oven: https://cooks.io/3DzBbCw Buy our winning stainless skillet: https://cooks.io/2D1JWbN Buy our winning non-stick skillet: https://cooks.io/3y96lk7 Buy our winning large saucepan: https://cooks.io/2QQbsgK Browse more Techniquely content: https://cooks.io/3faeGNe Follow Lan on Instagram: https://www.instagram.com/lan_cooks/ 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. If you like us, follow us: http://americastestkitchen.com/ http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen