September / October
2009
Green Skillets
Eco-friendly nonstick skillets promise to help the planet while they cook your d…
Published: September 2009
Brewing Coffee
There are many ways to brew coffee. In the test kitchen, we have two recommended…
Published: September 2009
Storing Flour
To ensure they stay fresh, store all-purpose flour in an air-tight storage conta…
Published: September 2009
Buying and Storing Coffee
When buying coffee, the most important thing is freshness. Here's why.
Published: September 2009
Italian Meat Sauce (Sunday Gravy)
This over-the-top Italian-American tomato sauce typically calls for six cuts of …
Published: September 2009
Buying Pork Ribs
In the supermarket, pork ribs come in up to four different cuts. Here are the di…
Published: September 2009
How to Use a Mortar and Pestle
When using a mortar and pestle, fight against your inclination to use an up and …
Published: September 2009
Storing Corn
As soon as corn is picked, its natural sugars start converting into starches and…
Published: September 2009
Washing and Storing Lettuce
Common types of lettuce require different treatment. Here are the best ways to w…
Published: September 2009
Mexican-Style Charcoal-Grilled Corn
To make elotes, Mexican street vendors slather grilled corn with a creamy, spicy…
Published: September 2009
Emulsifiers
Oil and vinegar don't naturally mix. So to make a good vinaigrette, we have to a…
Published: September 2009
Foolproof Vinaigrette
Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought…
Published: September 2009
Thai Pork Lettuce Wraps
Making larb moo, a light but flavorful Thai specialty, requires keeping the pork…
Published: September 2009
Lighter Chicken and Dumplings
A stew as thick and heavy as pot-pie filling was fine for our forebears, but we …
Published: September 2009
Using Portion Scoops
In the test kitchen, we use portion scoops for everyday tasks. Here's why they m…
Published: September 2009
Austrian-Style Potato Salad
For potato salad that’s both creamy and light, do as the Austrians do: Ditch the…
Published: September 2009
Slicing Chives
Here's how to cut chives without compromising their delicate flavor.
Published: September 2009
Preparing Vegetables for Roasting
Here are the test kitchen's techniques for preparing broccoli and cauliflower fo…
Published: September 2009
Steak Tips with Mushroom-Onion Gravy
To rescue this typically sorry combination of chewy meat and flavorless gravy, w…
Published: September 2009
Apple Upside-Down Cake
Ever since pineapple came to town, apple upside-down cake has been a bit player.…
Published: September 2009
Pasta with Roasted Cauliflower, Garlic, and Walnuts
The problem with this dish isn’t the vegetables or pasta. It’s the sauce.
Published: September 2009
Supermarket Mushrooms
What are the differences among supermarket mushrooms, and when should you use ea…
Published: September 2009
Skillet Lemon Souffle
Swapping the ramekin for a skillet took some of the fuss out of this finicky des…
Published: September 2009
Buying Flap Meat or Steak Tips
Supermarkets often label flap steak as steak tips or tip steak. Since these are …
Published: September 2009
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