January / February
2010Avoiding the Temperature Danger Zone
Thawing frozen ingredients on the counter and putting hot food into the fridge a…
Published: January 2010
Cutting-Board Cleanup
If you can't use a dishwasher (which won't work for wood, bamboo, and some compo…
Published: January 2010
Thai Chicken with Basil
Re-creating the flavors of gai pad krapow, a classic Thai dish, requires more th…
Published: January 2010
Best Beef Stew
Despite hours of simmering, most beef stews fall flat. Our goal was to pack in m…
Published: January 2010
Cleaning 101
Some of the most effective ways to cut down on harmful bacteria in the kitchen a…
Published: January 2010
A Cleaner Kitchen
When your sink can harbor more bacteria than your garbage can, it is important t…
Published: January 2010
Chicago-Style Deep-Dish Pizza with Olives and Ricotta
Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky…
Published: January 2010
Chicago-Style Deep-Dish Pizza with Sausage
Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky…
Published: January 2010
Using Alcohol in Pie Dough
Our Foolproof Pie Crust recipe uses equal parts water and 80 proof vodka, yieldi…
Published: January 2010
Chicago-Style Deep-Dish Pizza
Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky…
Published: January 2010
Best Baked Apples with Dried Cherries and Hazelnuts
Switching from a baking dish to a skillet was just one step toward ridding this …
Published: January 2010
Thai-Style Chicken with Basil
Re-creating the flavors of gai pad krapow, a classic Thai dish, requires more th…
Published: January 2010
South Carolina Mustard Barbecue Sauce
Serve this tangy barbecue sauce alongside our Indoor Pulled Pork.
Published: January 2010
Rice Pilaf Cooking Method
Follow these steps to prepare long-grain rice with distinct, separate grains tha…
Published: January 2010
Hearty Minestrone
Italians rely on garden-ripe vegetables, but most of us need to make do with sup…
Published: January 2010
Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce
We transform pork shoulder into smoky-tasting barbecue with a crusty exterior an…
Published: January 2010
Best Baked Apples with Raisins and Walnuts
Switching from a baking dish to a skillet was just one step toward ridding this …
Published: January 2010
Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
With just three main ingredients (cheese, pepper, and pasta), this Roman dish wo…
Published: January 2010
Using Graters
There are a number of different uses for both box and rasp graters. Here we expl…
Published: January 2010
Buying Pork
Leaner cuts of meat ideal for sauteing are just not suitable for slow-cooking. H…
Published: January 2010
Whole-Wheat Pasta
Whole-wheat pasta used to be awful, with mushy texture and a cardboard taste. Ha…
Published: January 2010
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Quick-Brining Beans
Adding a little salt when rehydrating dried beans makes all the difference when …
Published: January 2010
Red Beans and Rice
In New Orleans, local ingredients transform a dollar’s worth of dried beans into…
Published: January 2010
Hearty Minestrone
Italians rely on garden-ripe vegetables, but most of us need to make do with sup…
Published: January 2010
Cream Cheese Coffee Cake
A rich cream cheese filling adds a twist to ordinary coffee cake—unless it break…
Published: January 2010
Perfecting Pastry Cream
Pastry cream is ruined if you overcook the eggs. How do you determine its donene…
Published: January 2010
Cream Cheese Coffee Cake
A rich cream cheese filling adds a twist to ordinary coffee cake. But not if it …
Published: January 2010
Best Baked Apples with Dried Apricots and Almonds
Switching from a baking dish to a skillet was just one step toward ridding this …
Published: January 2010
Chicago-Style Deep-Dish Pizza
Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky…
Published: January 2010
Saving Overproofed Dough
Despite the best planning, sometimes we let our dough rise for longer than inten…
Published: January 2010
Inverting Cakes
Your cake is finished baking and ready to come out of the cake pan. Now what?
Published: January 2010
Preparing Cabbage
Here is how to quickly dice a full head of cabbage into small, uniform pieces re…
Published: January 2010
Best Baked Apples
Switching from a baking dish to a skillet was just one step toward ridding this …
Published: January 2010
Best Beef Stew
Despite hours of simmering, most beef stews fall flat. With its rich gravy and t…
Published: January 2010
Best Baked Apples with Dried Figs and Macadamia Nuts
Switching from a baking dish to a skillet was just one step toward ridding this …
Published: January 2010
Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
With just three main ingredients (cheese, pepper, and pasta), this Roman dish wo…
Published: January 2010
How to Wash Produce
Are dedicated fruit and vegetable washes necessary? In a word, no. You can make …
Published: January 2010
Cooking with Instant Milk
Can instant milk be substituted for regular milk in recipes?
Published: January 2010
Poachpod
Never overcook another poached egg with this individual egg-cooking container.
Published: January 2010
Buy the Winner
Softening Butter
Taking too long for your butter to come to room temperature on its own? Try this…
Published: January 2010
Andouille Sausage
Not surprisingly, the winner hails from Louisiana—birthplace of this spicy sausa…
Published: January 2010
Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce
We transform pork shoulder into smoky-tasting barbecue with a crusty exterior an…
Published: January 2010
Flavoring Soup with Parmesan
In the test kitchen, we save Parmesan rinds in a zipper-lock bag in the freezer …
Published: January 2010
Why Acid Turns Garlic Blue
Why does garlic sometimes take on a startling blue color when cooked with an aci…
Published: January 2010
Red Beans and Rice
In New Orleans, local ingredients transform a dollar’s worth of dried beans into…
Published: January 2010
Best Baked Apples
Switching from a baking dish to a skillet was just one step toward ridding this …
Published: January 2010
When to Measure Boiling Water
In recipes that call for a specific amount of boiling water, how much does it ma…
Published: January 2010
The Importance of Cream of Tartar
Recipes that require stiffly beaten egg whites often call for potassium acid tar…
Published: January 2010
Using a Pressure Cooker to Cook Grains
Whole grains like brown rice, barley, and wheat berries can take anywhere from 3…
Published: January 2010
Preventing Cross-Contamination
One of the most important rules of food safety is to keep raw and cooked foods s…
Published: January 2010
Baking with Greek Yogurt
Can Greek-style yogurt be used in place of regular yogurt in baking?
Published: January 2010
Gauging Chile Heat
Are the thin white lines on the skin of a jalapeño an indicator of chili heat?
Published: January 2010
When Cookware Turns Food Tinny
Recipes with acidic ingredients often call for nonreactive cookware; how much wi…
Published: January 2010
Effects of Age on White Mushrooms' Flavor
Do white mushrooms taste better if they are past their prime?
Published: January 2010
Ridding Grapes of Residue
What is the white residue that is often on grapes and why doesn't washing the fr…
Published: January 2010
The Best Cream Whippers
A perfect swirl of whipped cream can be the crowning gem atop your dessert—if yo…
Published: December 2016
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