Why You Shouldn’t Use Cooking Spray on Your Nonstick Skillet
Using cooking spray on a nonstick skillet might seem like a good idea, but it can actually damage the nonstick coating.
Japchae—a garlicky, salty-sweet dish—is Korea’s all-purpose crowd-pleaser.
Japchae, one of Korea’s most popular noodle dishes, is first and foremost a celebration of colorful vegetables: spinach, carrots, red bell peppers, mushrooms, onions, and scallions, each of which is cut thin and then lightly sautéed and seasoned separately to preserve its texture and bright color. Briefly blanching and squeezing the spinach and shiitakes before sautéing helped them shed some of their abundant water and collapses the mushrooms’ air pockets so that they didn’t pick up too much oil. Japchae also often includes a bit of beef or pork; thinly slicing, marinating, and sautéing well-marbled boneless short ribs added bites of savory, salty-sweet, meaty richness. Dangmyeon, Korea’s beloved sweet potato starch noodles, can soak up all the toasty, salty-sweet soy sauce–based dressing while still retaining their unique springiness and chew. Tossing the components together with our hands helped break up clumps and distribute everything evenly, and dressing the noodles, vegetables, and meat with a little more soy sauce, toasted sesame oil, and sugar pulled all the components together.
Our streamlined Pittsburgh Wedding Soup tastes like it took all day to prepare.
Tender meatballs, pasta, and greens match up perfectly in this popular regional recipe, but should a batch take all day to prepare? We wanted a Pittsburgh Wedding Soup recipe that tasted as if it had taken all day to make, but was actually much quicker to prepare. To do this, we poached the meatballs directly in our store-bought broth instead of cooking them individually. While most Pittsburgh Wedding Soup recipes call for stirring chopped spinach or escarole into the soup just before serving, we found these greens too bland and delicate. Chopped kale proved a better alternative, adding great flavor and texture to our Pittsburgh Wedding Soup.
The Brød & Taylor Proofer promises to make it easier to proof bread dough. Is it worth it?
If you’ve ever tried to make bread in winter, you know that the colder temperatures can make dough rise at a snail’s pace. To proof bread dough during cold weather, we often create a makeshift proofer by placing a pan of boiling water in a turned-off oven. This method works well for short proofs, but it requires repeatedly heating the water to keep the oven temperature warm for recipes that proof for more than two or three hours.
An innovative new technique produces succulent chicken breasts with a luxurious sauce.
With just a few modifications to our tried-and-true “cold-sear” cooking method, we've added boneless, skinless chicken breasts to the list of proteins that cook up beautifully with the technique. Gently flattening the thick part of the breast with a meat pounder encouraged even cooking, while lightly brushing oil on both sides of the breast allowed for even browning without causing splattering. We put the oiled chicken in an unheated, dry skillet; set it over high heat; and flipped it regularly. Flipping the breasts frequently meant that the meat gently cooked from the outside in: The exterior slowly developed a deep, brown crust while the interior remained juicy. Removing the chicken from the pan when it reached 155 degrees and letting it rest for 10 minutes to climb to a 165-degree serving temperature allowed time for whipping up a tasty pan sauce.
Marinated eggplant is a classic Middle Eastern dish. Here's how to make it in an air fryer.
To keep the eggplant in the spotlight and reduce the amount of oil used for frying and marinating it, we roasted it instead and replaced the marinade with a brightly flavored dressing. We chose baby eggplants, which are smaller than the standard supermarket size, are more readily available in the summer months, and cook quickly. Roasting helped us achieve flavorful browning on the eggplant. To keep the dressing delicate, a Greek-inspired combination of just a tablespoon of extra-virgin olive oil, fragrant lemon zest and juice, capers, oregano, and garlic worked perfectly.
Gochujang beurre monté is delicious, liquid silk. In this recipe, it elevates pan-seared pork.
Beurre monté, emulsified melted butter, is a classic French preparation that can be drizzled over cooked meats, vegetables, pastas, and other dishes to add richness and a glossy appearance or used as a rich, creamy sauce base for pairing with a wide range of savory or sweet seasonings. Vigorously whisking cold butter into a measured amount of simmering water broke up the butterfat into tiny droplets that dispersed throughout the water, establishing a thick, creamy emulsion. Whisking gochujang, lime juice, and sugar into beurre monté produced a bold, rich, easy-to-make sauce that paired especially well with pan-seared pork. Lightly pounding the pork created two flat sides that made the meat easy to sear, and patting the roasted pork very dry before searing it in a hot skillet encouraged it to brown. Placing the pork on a wire rack set in a rimmed baking sheet raised it off the hot sheet pan, helping it cook evenly. Roasting it in a low oven heated it gently.
We tasted supermarket and artisan brands of gochujang to explore its flavors, textures, and uses.
Brilliant red, sweet, spicy-hot, and savory, gochujang is an essential Korean ingredient that enhances the flavors of meats, soups, noodles, vegetables, and sauces. A fermented paste made from Korean red chile peppers (“gochu” means “pepper”; “jang” means “fermented sauce or paste”) plus a handful of other ingredients, it is brimming with umami and adds rich, nuanced flavor and deep crimson color to innumerable dishes, from Korean fried chicken and tteokbokki to bibimbap and more.
Egyptian koshari evolved as a solution to leftovers, and is now a popular street food.
This hearty dish usually features lentils, rice, pasta, and chickpeas smothered in a spiced tomato sauce and topped with crispy fried onions. Although the dish took some time to put together, each element was fairly simple, and tasters couldn't get enough of the comforting combination. We cooked the lentils and the pasta in pots of salted boiling water, then drained each of them and set them aside while we prepared the rice and sauce. Soaking the rice in hot water before cooking eliminated some of its excess starch so it didn't clump. A few tests revealed that tasters preferred a tomato sauce spiked with vinegar over spicy varieties we came across in our research. Using the same spices (a blend of coriander, cumin, cinnamon, nutmeg, and cayenne) in the sauce and the rice provided a complex flavor profile and made the dish cohesive. We added the chickpeas directly to the sauce to infuse them with flavor. The finishing touch: a generous amount of ultrasavory, crunchy fried onions that brought a satisfying depth and texture to this classic Egyptian comfort food.
Enjoy the buttery, sweet savoriness of carabaccia, Tuscany's centuries-old red onion soup.
Carabaccia is a simple, centuries-old Tuscan onion soup made by softening (but not browning) and then simmering loads of onions in water until the liquid is gently savory-sweet; the soup is served with toasted bread, grated Parmesan or Pecorino, and perhaps a poached egg. For our take, we softened 2 pounds of thin-sliced red onions by first simmering them covered, with a little water, salt, and olive oil, so that the moist heat would encourage them to quickly collapse. Then we briefly cooked them uncovered to evaporate the liquid and concentrate their flavor; we finally simmered them with water, sage, and bay leaf to infuse the broth with the onions' sweet savor. Stirring grated Parmesan into the soup enhanced its flavor. While the soup simmered, we broiled slices of crusty bread and poached eggs. To serve, we placed a slice of toast in each bowl; topped it with a poached egg; and ladled the soup around the bowl.
A honey glaze flavors the chicken and brings out the sweetness of the carrots in this mouthwatering dish.
Honey and Worcestershire sauce made a sticky-sweet yet savory glaze for kid-friendly roasted drumsticks.
The key to well-seasoned beets lies in prepping them before—rather than after—cooking.
We wanted a beet cooking method that yielded beets that were seasoned all the way through. To get there, we found that peeling and cutting the beets before cooking them was better than cooking the beets whole. Cooking them together with water and oil helped them steam while they roasted. We removed the foil once the beets were tender and roasted them longer to ensure some savory browning. A stir-together sauce of tahini, lemon juice, fresh thyme, and raw garlic made for a perfect counterpoint to the sweet, earthy, roasted beets.
You’re just a few hours away from a sheet-pan pie with lacy edges and a crispy, airy crust.
We wanted a stunning, easy-to-make sheet-pan pizza with a crisp, airy, focaccia-like crust. We started with a simple, highly hydrated dough, which yielded a light, tender crumb. Briefly resting the dough before adding salt allowed the flour to fully hydrate (salt inhibits flour hydration), strengthening the gluten and making it better able to trap carbon dioxide during rising. Then we simply transferred the sticky dough straight to a well-oiled rimmed baking sheet, eliminating the need for extended handling or rolling of the dough and helping to yield a rich, unfailingly crisp crust. Greasing the pan with both olive oil and vegetable oil spray ensured that the dough never stuck during the process. After topping the pie with a potent stir-together tomato sauce, generous amounts of Parmesan and mozzarella (all the way to the sides for crispy lacy edges), and sliced pepperoni, we baked it at 500 degrees on a pizza steel that had been preheated in the oven for a full hour on the bottom rack (closest to the heating element). The hot oven and constant direct heat of the steel resulted in a strong oven spring and exceptional browning.
What’s So Special About Copper Cookware?
Copper pans and skillets are beautiful. But are they really worth the high price tag? What’s so great about them, and what should I do if I can’t afford one?
Salmon, broccoli, and red potatoes all make this delicious weeknight dish a breeze.
The combination of salmon, broccoli, and red potatoes makes for a wonderful meal. But how to cook them all on one pan without any one component coming out overcooked or undercooked was a puzzle we needed to solve. Our first step was to look at the roasting time for each. Since the potatoes required the most time in the oven and the salmon required the least, we started by roasting the potatoes and broccoli together for the first half of the cooking time and then swapped in the salmon for the broccoli halfway through roasting. Cooking in stages prevents overcrowding the pan, ensuring even cooking. A vibrant sauce of chopped chives, whole-grain mustard, lemon juice, olive oil, and honey completes this one-pan meal.
Tangy buttermilk, mashed avocado, and a lime vinaigrette transform this quick weeknight meal.
For a twist on chicken salad, we combine tangy buttermilk, mashed avocado, and a lime vinaigrette to act as the “mayonnaise.”