I am generally more than a little skeptical of a chef (or a company’s) claims that a certain recipe will yield the “best” representation of a dish. It is why I have always bristled a bit at Chris Kimball’s proclamations of such through his “Cook’s Illustrated” and “America’s Test Kitchen” entities. Now, before any of you who may be big fans of his go all apoplectic on me, I actually do the like the guy, and his publications and shows. I frequently learn new and useful cooking “tips” when reading “Cooks Illustrated”, and have found many of his recipes over the years to be quite good. I just don’t believe that anyone has a lock on the “best” iteration of any dish, largely because there is no single definition as to what constitutes the “best” of any kind of recipe. My idea of a great Duck Confit is not likely the same as Thomas Keller’s, or Joel Robuchon’s, or Chris Kimball’s, or my wife’s for that matter. Given the subjectivity of all of our likes and tastes, how could it be any other way?
That said, imagine the look of disdain that crossed my face when I unexpectedly came across a brownie recipe the other day entitled “The Best Fudge Brownies Ever”.