November / December
2009
Testing Hybrid Chef's Knives
Gyuto knives combine the best elements of Japanese and European knives. We wonde…
Published: November 2009
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
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
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
French Pork and White Bean Casserole
Sausage, beans and a homemade breadcrumb topping come together for a traditional…
Published: November 2009
How to Make Duck Confit
Making homemade duck confit takes some extra time. But the effort is worth it fo…
Published: November 2009
Best Shortbread
Follow these steps for perfect shortbread with a crumbly texture that isn’t over…
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
Sauteed Peas with Shallot and Mint
The addition of shallot and mint offers a subtle but welcome boost to the crisp,…
Published: November 2009
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