Season 9

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  Puddings—from Simple to Spectacular

  Learn the test kitchen’s secrets to achieving a creamy crème caramel and subtly sweet stovetop rice pudding.

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  French Country Cooking

  With our flavorful beef stew, we translate the bold, robust flavors of Provence to the home kitchen. For a finale, we balance the richness of the stew with our light, airy, melt-in-your-mouth meringues.

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  Weeknight Summer Supper

  Our technique for perfect grilled chicken breasts produces tender meat and crisp skin. We also show you how to make an intensely flavored, not waterlogged, tomato salad.

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  Breadmaking, Simplified

  We’ve taken the work out of breadmaking with our Almost No-Knead Bread and Soda Bread recipes.

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  Four-Star Stuffed Chicken Breasts

  The French technique of stuffing a chicken breast yields creates a four-star dish—but requires hours of labor. Our take uses a much simpler procedure and yields the same results. Combine it with another French classic, green beans amandine, and you’ve got a great menu for entertaining guests.

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  Grilled Rack of Lamb Dinner

  At $20 a pound, rack of lamb had better be good. We show you how to make the most of this prime piece of meat and reveal a foolproof version of Vegetable Gratin, a French-style casserole.