July / August
2009
Berry Gratin with Lemon Sabayon
With fresh, slightly warmed berries, and a delicate, caramelized sugar crust, th…
Published: February 2005
Oil Change for Baking
Can you substitute another type of oil for recipes that call for a small amount …
Published: July 2009
Gas-Grilled Stuffed Flank Steak
These pinwheels of stuffed steak are in butcher cases everywhere. But juicy, smo…
Published: July 2009
Perfectly Browned Pancakes
The first pancake in a batch of pancakes often comes out unevenly browned, with …
Published: July 2009
Best Buttermilk Pancakes
We found the secret to buttermilk pancakes that cook up fluffy from batch to bat…
Published: July 2009
Best Substitute for Buttermilk
If you’re craving a batch of biscuits or buttermilk pancakes but don’t have real…
Published: July 2009
Best Buttermilk Pancakes
We found the secret to buttermilk pancakes that cook up fluffy from batch to bat…
Published: July 2009
Baking Powder vs. Baking Soda
Oftentimes, recipes call for both, such as in our buttermilk pancakes. Here’s wh…
Published: July 2009
Pear and Cranberry Chopped Salad
We wanted complementary flavors and textures in every bite—not a random collecti…
Published: July 2009
Grilled Stuffed Flank Steak
These pinwheels of stuffed steak are in butcher cases everywhere. But juicy, smo…
Published: July 2009
Chive and Black Pepper Dipping Sauce
French fries are nothing withtout the right dipping sauce.
Published: July 2009
Fennel and Apple Chopped Salad
We wanted complementary flavors and textures in every bite—not a random collecti…
Published: July 2009
Grill Cookware
Grill cookware promises to make it easier to grill small chunks of food so they …
Published: July 2009
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Using Twine to Tie a Roast
To ensure that a roast maintains its shape and heats evenly while cooking, we ti…
Published: July 2009
Belgian-Style Dipping Sauce
French fries are nothing withtout the right dipping sauce.
Published: July 2009
Easier French Fries
Classic crisp French fries with half the oil and no double-frying? We burned thr…
Published: July 2009
Mediterranean Chopped Salad
We wanted complementary flavors and textures in every bite—not a random collecti…
Published: July 2009
Butterflying a Flank Steak
Butterflying a flank steak is simple if you choose the right size and shape.
Published: July 2009
Easier French Fries
Classic crisp French fries with half the oil and no double-frying? We burned thr…
Published: July 2009
Steel-Cut Oats
Judging from the brands and styles cramming supermarket shelves, there's an oat …
Published: July 2009
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The Best Rolled Oats
We prefer rolled oats for baked goods, since their thin, flat shape gives cookie…
Published: February 2017
Individual Fresh Berry Gratins
Baking berries and custard into a gratin should yield firm but juicy fruit, a cr…
Published: July 2009
Cutting French Fries
Evenly cut potatoes are the first step to perfect French fries. Start by slicing…
Published: July 2009
Individual Fresh Berry Gratins with Lemon Zabaglione
Baking berries and custard into a gratin should yield firm but juicy fruit, a cr…
Published: July 2009
Best Gas Grill-Smoked Pork Chops
To achieve juicy glazed pork infused with deep smoky flavor without a smoker, we…
Published: July 2009
Gas Grill-Roasted Boneless Turkey Breast
Notoriously dry turkey breast is tricky enough to roast indoors using a predicta…
Published: July 2009
Best Grill-Smoked Pork Chops
To achieve juicy glazed pork infused with deep smoky flavor without a smoker, we…
Published: July 2009
Grill Cookware
Grill cookware promises to make it easier to grill small chunks of food so they …
Published: July 2009
Spanish Tortilla with Chorizo and Scallions
This tapas bar favorite boasting meltingly tender potatoes in a dense, creamy om…
Published: July 2009
Grill-Roasted Boneless Turkey Breast with Herb Butter
Notoriously dry turkey breast is tricky enough to roast indoors using a predicta…
Published: July 2009
Pasta with Tomato, Pine Nut, and Arugula Pesto
Not all pesto is basil, pine nuts, and Parmesan. In Sicily, tomatoes and nuts ta…
Published: July 2009
Garlic Mayonnaise
Intensely flavored garlic mayonnaise is a popular condiment in Spanish tapas bar…
Published: July 2009
Grill-Roasted Boneless Turkey Breast with Olives and Sun-Dried Tomatoes
Notoriously dry turkey breast is tricky enough to roast indoors using a predicta…
Published: July 2009
Charcoal Grill-Roasted Boneless Turkey Breast
Notoriously dry turkey breast is tricky enough to roast indoors using a predicta…
Published: July 2009
Broiler-Safe Mini Gratin Dishes
We needed a shallow, broilerproof mini gratin dish to ensure a crisp crust for a…
Published: July 2009
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Storing and Chopping Nuts
Nut oils can quickly go rancid if exposed to light or heat. Here's the best way …
Published: July 2009
Grill-Roasted Boneless Turkey Breast
Notoriously dry turkey breast is tricky enough to roast indoors using the oven. …
Published: July 2009
Spanish Tortilla
This tapas bar favorite boasts meltingly tender potatoes in a dense, creamy omel…
Published: July 2009
Stone-Ground Oats
We tested one brand of stone-ground oats. Could they please our tasters' palates…
Published: July 2009
Charcoal-Grilled Stuffed Flank Steak
These pinwheels of stuffed steak are in butcher cases everywhere. But juicy, smo…
Published: July 2009
Pasta alla Norma with Olives and Capers
Meaty eggplant meets bold tomato sauce for a satisfying weeknight meal, Sicilian…
Published: July 2009
Spanish Tortilla with Roasted Red Peppers and Peas
This tapas bar favorite boasting meltingly tender potatoes in a dense, creamy om…
Published: July 2009
Essential Cookware
Here are the core pots and pans we rely on in the test kitchen and recommend for…
Published: July 2009
Boning a Turkey Breast
With a boning knife or a chef’s knife, it's easy to get two boneless skinless tu…
Published: July 2009
Grilled Stuffed Flank Steak with Spinach and Pine Nuts
These pinwheels of stuffed steak are in butcher cases everywhere. But juicy, smo…
Published: July 2009
Best Charcoal Grill-Smoked Pork Chops
To achieve juicy glazed pork infused with deep smoky flavor without a smoker, we…
Published: July 2009
Pasta alla Norma
Meaty eggplant meets bold tomato sauce for a satisfying weeknight meal, Sicilian…
Published: July 2009
Grilled Stuffed Flank Steak with Sun-Dried Tomatoes and Capers
These pinwheels of stuffed steak are in butcher cases everywhere. But juicy, smo…
Published: July 2009
Radish and Orange Chopped Salad
We wanted complementary flavors and textures in every bite—not a random collecti…
Published: July 2009
Individual Fresh Berry Gratins
Baking berries and custard into a gratin should yield firm but juicy fruit, a cr…
Published: July 2009
Pasta alla Norma
Meaty eggplant meets bold tomato sauce for a satisfying weeknight meal, Sicilian…
Published: July 2009
Indispensable Kitchen Utensils
We cleared out the clutter to identify 10 tools and gadgets you can't cook witho…
Published: July 2009
The Problem with Meat Probes
Meat probes are one of the best ways to temp meat—or are they?
Published: July 2009
Know Your Oats
Whole, hulled oats are also known as groats. After being heated to inhibit ranci…
Published: July 2009
Sweetening with Stevia
There's now a natural low-calorie sugar substitute at the supermarket called Tru…
Published: July 2009
Fortified Substitution
What exactly makes a wine fortified, and can I substitute ordinary red or white …
Published: July 2009
Lettuce Knives
Does this knife deliver on its promise to prevent lettuce from turning brown aft…
Published: July 2009
How to Make Chopped Salads
Watery vegetables can ruin even the most well-composed chopped salads. Follow th…
Published: July 2009
Individual Fresh Berry Gratins with Honey-Lavender Zabaglione
Baking berries and custard into a gratin should yield firm but juicy fruit, a cr…
Published: July 2009
Pasta with Tomato and Almond Pesto (Pesto Alla Trapanese)
Not all pesto is basil, pine nuts, and Parmesan. In Sicily, tomatoes and almonds…
Published: July 2009
Want Evenly Brown, Picture-Perfect Pancakes? Skimp on the Oil.
Too much oil in the pan is the culprit behind pancakes that are splotchy brown r…
Published: July 2009
Lobster Tales
When I butcher a live lobster to remove the tail for grilling or sautéing, is it…
Published: July 2009
Wine Aerators
Do these devices deliver on their promise to improve the flavor of wine? We test…
Published: July 2009
Buy the WinnerBakeware Basics
For the best cakes, pies and muffins, our eight top picks offer quality and dura…
Published: July 2009
Must-Have Measuring Tools
To accurately follow recipes, our seven kitchen-tested favorites are an essentia…
Published: July 2009
Tasting Eggplants
Can the four most common varieties of eggplant be used interchangeably in recipe…
Published: July 2009
Experiment: Defrosting Sandwich Bread
Freezing sandwich bread to keep it from going stale is a common practice. What i…
Published: July 2009
The Best Grill Lights
What griller hasn’t desperately raced against the setting sun trying to get food…
Published: June 2016
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