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Magazine Archives: Sept. 30, 2007

How To Cook: Roasting

Issue: September 30, 2007


Whether it's a standing rib roast or a holiday turkey, a roast is one of the best table centerpieces. The term "roasting" means cooking with dry heat in an oven, with minimal liquid—mostly juice from the meat itself.

For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.


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