Sriracha Butter

Want to try

It would be super helpful if Sarah could show us how to tell when meat (of all types, but especially chicken) is done cooking (particularly when frying or grilling) without cutting it open or using a meat thermometer. So many of us worry about meat being dangerously raw but also don't want to overcook it (or lose precious juices by cutting into it). Help Sarah! If anyone can demonstrate this in a way that is easy to understand and see, I know it's you!

Sriracha goodness... Fun steak accompaniment. Will make again.

How do I store leftover anchovies? And how long will they keep?