I get that I’m probably not going to make omelettes as well as the pros do at home – I’ll even accept that my poached eggs could do with some work.

Even those deceptively “basic” recipes like rice, mash and soup, don’t quite reach restaurant standard without little tweaks.

But, I thought yesterday while biting into my just-OK lunch, how is it possible that delis do such a better job of making sandwiches?

It’s just assembly, after all, I told myself. But somehow, that crucial mix of brine and sauce and perfectly-tender meat feels impossible to DIY.

Thankfully, food vlogger and founder of Cook Well, Ethan Chlebowksi, along with some other experts, has shared his........

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