November / December
2009
Horseradish-Crusted Beef Tenderloin
We wanted to jazz up bland tenderloin with a crisp, pungently flavored horseradi…
Published: November 2009
Using Wasabi in Cooking
In cooking applications, do you recommend the powder or paste form of wasabi?
Published: November 2009
Averaging Egg Weights
It's a shame to throw away half the egg when a recipe calls for the yolks or whi…
Published: November 2009
Toasted Oat Shortbread
Achieving rich, buttery taste in this simple cookie is easy. But for the optimal…
Published: November 2009
Dried White Beans
Recipes don't always specify which variety of white bean to use. We tried a few …
Published: November 2009
Triple-Chocolate Mousse Cake
To rate a perfect 10, this triple-decker confection would need to lighten up and…
Published: November 2009
Testing Hybrid Chef's Knives
Gyuto knives combine the best elements of Japanese and European knives. We wonde…
Published: November 2009
French Pork and White Bean Casserole (Cassoulet)
In France, this 700-year-old pork-and-bean casserole is a three-day production. …
Published: November 2009
Lemon Brown Butter
Serve this sauce as an accompaniment to our Pan-Seared Scallops.
Published: November 2009
Tomato-Ginger Sauce
Serve this sauce as an accompaniment to our Pan-Seared Scallops.
Published: November 2009
Old-Fashioned Stuffed Turkey
We read up on American cookery to rescue a rare bird from the brink of extinctio…
Published: November 2009
Stovetop Waffle Irons
Do manual, stovetop waffle makers work as well as electric waffle makers? We mad…
Published: November 2009
Buy the Winner
Prepping Scallops
Sea scallops are often sold with an extra piece of muscle attached to the side. …
Published: November 2009
Maximizing Flavor of Saffron
Blooming saffron in water allows a little bit of spice to go a long way. At upwa…
Published: November 2009
Triple-Chocolate Mousse Cake
Each distinct layer highlights a different chocolate flavor and requires unique …
Published: November 2009
Dried Fruit and Nut Stuffing for Old-Fashioned Stuffed Turkey
For a moist, flavorful stuffing that could hold its own next to a perfect roast …
Published: November 2009
Sautéed Peas with Leeks and Tarragon
To play up this legume’s sweet, delicate flavors, we began by skipping the heavy…
Published: November 2009
Old-Fashioned Stuffed Turkey
Here is how to prepare the ultimate traditional turkey with moist breast meat, c…
Published: November 2009
Crisp Roasted Potatoes
Roasted potatoes don’t need to be chewy and tough. Our technique is simple, and …
Published: November 2009
Chicken Bouillabaisse
Traditionally a fish stew, we discovered the potent flavors of the Bouillabaisse…
Published: November 2009
Wet Vs. Dry Scallops
Wet scallops have been treated with chemicals to extend their shelf-life. If you…
Published: November 2009
Making Chocolate Curls
They may look like a fancy garnish, but the technique for scraping delicate curl…
Published: November 2009
Sausage and Fennel Stuffing
For a moist, flavorful stuffing that could hold its own next to a perfect roast …
Published: November 2009
Sautéed Peas with Ham and Chives
To play up this legume’s sweet, delicate flavors, we began by skipping the heavy…
Published: November 2009
Crisp Roasted Potatoes
After weeks of testing, we discovered the secrets to the crispiest, creamiest ro…
Published: November 2009
Preheating a Pizza Stone
What are the benefits of preheating a pizza stone in the oven for a full hour?
Published: November 2009
Pan-Seared Scallops
Searing the scallops in batches ensures they will all cook through completely an…
Published: November 2009
Slicing Soft Cakes
We found that knives tend to crush soft cakes. A cheese wire is far better for s…
Published: November 2009
Chocolate-Dipped Pistachio Shortbread
Achieving rich, buttery taste in this simple cookie is easy. But for the optimal…
Published: November 2009
Horseradish Cream Sauce
Published: November 2009
Make Ahead Thanksgiving Prep Timeline
The guide you need to prepare a stress-free Thanksgiving feast.
Published: November 2009
Gyutou
In Europe, the chef's knife is a sturdy tool that can chop and slice anything. I…
Published: November 2009
Buy the Winner
Best Shortbread
Follow these steps for perfect shortbread with a crumbly texture that isn’t over…
Published: November 2009
French Pork and White Bean Casserole
Sausage, beans and a homemade breadcrumb topping come together for a traditional…
Published: November 2009
Sautéed Peas with Mushrooms and Thyme
To play up this legume’s sweet, delicate flavors, we began by skipping the heavy…
Published: November 2009
Making the Most of Saffron
When dealing with the most expensive spice in the world, it's important to get t…
Published: November 2009
Grass-Fed vs. Grain-Fed Beef
Does the cow's diet make any difference when it comes to selecting a cut of stea…
Published: November 2009
Pancetta vs. Bacon
What's the difference between these two pork products? And are they interchangea…
Published: February 2023
How to Make Duck Confit
Making homemade duck confit takes some extra time. But the effort is worth it fo…
Published: November 2009
Horseradish-Crusted Beef Tenderloin
A nice flavorful crust brightens up an otherwise dull cut of meat, but getting i…
Published: November 2009
Ginger Shortbread
Achieving rich, buttery taste in this simple cookie is easy. But for the optimal…
Published: November 2009
Sautéed Peas with Coconut Milk and Cilantro
To play up this legume’s sweet, delicate flavors, we began by skipping the heavy…
Published: November 2009
Sautéed Peas with Fennel
To play up this legume’s sweet, delicate flavors, we began by skipping the heavy…
Published: November 2009
Sautéed Peas with Shallot and Mint
To play up this legume’s sweet, delicate flavors, we began by skipping the heavy…
Published: November 2009
Best Shortbread
Achieving rich, buttery taste in this simple cookie is easy. But for the optimal…
Published: November 2009
Chicken Bouillabaisse
Could we take the garlicky fennel and saffron flavors of France’s most famous fi…
Published: November 2009
Sauteed Peas with Shallot and Mint
The addition of shallot and mint offers a subtle but welcome boost to the crisp,…
Published: November 2009
Saffron
Does brand make a difference when it comes to the world's most expensive spice?
Published: November 2009
Buy the WinnerFrench Pork and White Bean Casserole (Cassoulet) with Duck Confit
Making homemade duck confit takes some extra time. But the effort is worth it fo…
Published: November 2009
Anise-Flavored Liqueurs
Recipe-specific liqueurs often serve their purpose and sit untouched on the shel…
Published: November 2009
Orange Juice Color Differences
Why does freshly squeezed orange juice appear lighter in color at different time…
Published: November 2009
Caramelizing vs. Browning
Many meat and vegetable recipes include a step where the ingredients are either …
Published: November 2009
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