March / April
2010The Best Time to Shop for Oysters
Is it true that you should only eat oysters in months that have the letter "R" i…
Published: March 2010
Mincing Anchovies
How do you mince anchovies finely enough to ensure even dispersal throughout a d…
Published: March 2010
Adjusting the Angle of Western Knives
The 15-degree cutting angle on Eastern knives offers more precision than the 20-…
Published: March 2010
Working with Wood Chips
Adding wood chips to your grill imparts a deep, smoky flavor to your food as it …
Published: March 2010
Creamy Leek-Potato Soup
Unfortunately, the very thing that makes this rustic soup a snap—the blender—als…
Published: March 2010
AccuSharp Replacement Blades
Is it worth spending almost as much for replacement blades as you would for a br…
Published: March 2010
Buy the Winner
Storing Baking Chocolate
Here’s how to prevent your chocolate from developing pale gray streaks caused by…
Published: March 2010
Removing Stains from Plastic Cutting Boards
If no amount of scrubbing will remove a stain from your plastic cutting board, h…
Published: March 2010
Classic Bread Pudding
Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Coul…
Published: March 2010
How to Bake Tostadas
Try this technique to cut down on the oil used when making tostadas.
Published: March 2010
Skillet-Roasted Fish Fillets
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To p…
Published: March 2010
Creamy Parmesan Polenta
For the ultimate creamy texture and deep corn flavor, traditional polenta requir…
Published: March 2010
Lemon and Chive Pan Sauce
This sauce makes a tasty accompaniment to our Pan-Seared Chicken Breasts.
Published: March 2010
Fennel and Mustard Pan Sauce
Pair this simle pan sauce with our Pan-Seared Chicken Breasts.
Published: March 2010
Green Olive, Almond, and Orange Relish
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To p…
Published: March 2010
Spicy Mexican Shredded Pork Tostadas (Tinga)
This spicy Mexican shredded pork known as tinga boasts all the smoke and fork-te…
Published: March 2010
Bourbon and Cranberry Pan Sauce
This sauce makes a tasty accompaniment to our Pan-Seared Chicken Breasts.
Published: March 2010
Spicy Mexican Shredded Pork Tostadas (Tinga) With Homemade Chorizo
Our version of the spicy Mexican shredded pork known as tinga boasts all the smo…
Published: March 2010
Chewy Brownies
These chewy brownies boast gooey pockets of melted chocolate. They're richer and…
Published: March 2010
Roasted Red Pepper, Hazelnut, and Thyme Relish
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To p…
Published: March 2010
Pan-Seared Chicken Breasts
Exposing boneless, skinless chicken breasts to a hot pan often yields dry, leath…
Published: March 2010
Which Mashing Method is Best?
The equipment you use to mash your potatoes will have a big effect on their text…
Published: May 2011
Turning White Sugar into Brown
White sugar combined with molasses is an excellent substitute for brown sugar.
Published: March 2010
Pan Handle Angles
A well-positioned handle separates a top pot from a lesser vessel, but what hand…
Published: March 2010
Corn Tostadas
Could a store-bought tostada hold a candle to homemade?
Published: March 2010
Buy the Winner
Pecan Bread Pudding with Bourbon and Orange
Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Coul…
Published: March 2010
Stir-Fried Broccoli with Oyster Sauce
Broccoli is a classic option for a quick and tasty stir-fry.
Published: March 2010
Spicy Mexican Shredded Pork Tostadas (Tinga)
Our version of the spicy Mexican shredded pork known as tinga boasts all the smo…
Published: March 2010
Pan-Seared Chicken Breasts
Exposing boneless, skinless chicken breasts to a hot pan often yields dry, leath…
Published: March 2010
Rules for Cooking Rice
If you have trouble achieving perfectly cooked long-grain or basmati rice, try t…
Published: March 2010
Better Browning on Bread
What are the best techniques for creating dark color and shine on bread crusts?
Published: March 2010
The Best Cornmeal for Polenta
Here's what to look for when shopping for polenta.
Published: March 2010
Butter Additives
Most of the unsalted butters on grocery shelves contain "natural flavorings." Wh…
Published: March 2010
Beef Stroganoff
The usual choice for stroganoff (tenderloin) makes for a bland (and expensive) d…
Published: March 2010
Sweet-and-Sour Onion Relish Topping for Polenta
Our creamy Polenta is great on its own, but our sweet-and-sour onion relish topp…
Published: March 2010
Whole-Wheat Spaghetti with Cauliflower and Raisins
Tomato sauce is almost never the right choice for capitalizing on this pasta’s r…
Published: March 2010
Rum Raisin Bread Pudding with Cinnamon
Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Coul…
Published: March 2010
Stir-Fried Broccoli with Hoisin and Five-Spice Powder
Five-spice powder, a fragrant spice mix that is used in many Chinese and Vietnam…
Published: March 2010
Whole-Wheat Spaghetti with Italian Sausage and Fennel
Tomato sauce is almost never the right choice for capitalizing on this pasta’s r…
Published: March 2010
Skillet-Roasted Fish Fillets
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To p…
Published: March 2010
Keeping Salad Dressings Together with Mayonnaise
Mayo is good for more than just sandwiches and deli salads.
Published: March 2010
Whole-Wheat Spaghetti with Italian Sausage and Fennel
Tomato sauce is almost never the right choice for capitalizing on this pasta’s r…
Published: March 2010
Supermarket Potato Primer
The type of potato you choose can make all the difference in your finished dish.…
Published: March 2010
Whole-Wheat Spaghetti with Zucchini and Sun-Dried Tomatoes
Tomato sauce is almost never the right choice for capitalizing on this pasta’s r…
Published: March 2010
Stir-Fried Broccoli with Orange and Ginger
The key to this delicious vegetable stir-fry is the cooking temperature.
Published: March 2010
Classic Bread Pudding
Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Coul…
Published: March 2010
Stir-Fried Broccoli with Chili-Garlic Sauce
Broccoli is a classic option for a quick and flavorful stir-fry.
Published: March 2010
Beef Stroganoff
The usual choice for stroganoff—tenderloin—makes for a bland (and expensive) dis…
Published: March 2010
"Light" Olive Oil
Some grocery stores carry "light" olive oil. Does it have fewer calories than re…
Published: March 2010
Cooking with Wine
The best all-purpose cooking wines are medium-bodied, non-oaked varieties that a…
Published: March 2010
Making Cake Flour
If you don't have cake flour on hand, here's how to make your own.
Published: March 2010
Searing Steak
Does searing a raw steak really seal in juices or is it a cooking myth?
Published: March 2010
Making a Foil Sling
Try this technique for lifting bar cookies out for baking pans.
Published: March 2010
Dry-Aging Steak at Home
Dry-aged steak has superior flavor and texture, but it's expensive. Is it possib…
Published: March 2010
Unbleached Cake Flour
Can unbleached cake flour be used interchangeably with bleached cake flour?
Published: March 2010
Adjustable Electric Kettles
You could boil water, let it cool, and check with an instant-read thermometer fo…
Published: March 2010
Buy the Winner
Creamy Leek-Potato Soup
Unfortunately, the very thing that makes this rustic soup a snap also contribute…
Published: March 2010
Stir-Fried Broccoli with Chili-Garlic Sauce
Broccoli is a classic option for a quick and flavorful stir-fry.
Published: March 2010
All-Purpose Vegetable Oils
Vegetable oil should stay behind the scenes, whether you’re baking, sautéing, or…
Published: March 2010
Buy the WinnerWhole-Wheat Spaghetti with Asparagus and Pancetta
Tomato sauce is almost never the right choice for capitalizing on this pasta’s r…
Published: March 2010
Preserving Lemons
Lemons often become hard and dry before they get used. What are some tricks to p…
Published: March 2010
How to Fix Seized Chocolate
What causes chocolate to seize? Is there any way to undo it? A simple guide to f…
Published: March 2010
Using Dried Herbs
While in most cases dried herbs can’t compete with fresh, our tests found some i…
Published: March 2010
Cooking Canned and Dried Beans
Here are the proper ways to incorporate both types of beans into your recipes.
Published: March 2010
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