January / February
2011
Split Pea and Ham Soup
Simmering a leftover ham shank used to be a frugal way to stretch a meal. But wh…
Published: January 2011
Making the Dough
Published: January 2011
Speedy Way to Soften Butter
Published: January 2011
Portioning the Dough
Published: January 2011
Baking Perfect Cookies
Published: January 2011
Preparing the Pan
Published: January 2011
Troubleshooting: Cookies
How to solve everything from unevenly baked batches to the dreaded melted-togeth…
Published: January 2011
Freeze 'n' Bake Cookies
Published: January 2011
Precise Water Temperature for the Perfect Loaf
A full-flavored, properly risen loaf of bread depends on more than just the righ…
Published: January 2011
Mellowing Out EVOO
How can you mellow out extra-virgin olive oil so it can be used in place of "pur…
Published: January 2011
What is Pine Mouth?
Why can pine nuts sometimes leave a bitter metallic taste in your mouth, several…
Published: January 2011
Salt Substitutes
What are some salt substitutes? Are some brands better than others?
Published: January 2011
Sweetening Out-of-Season Corn
Does cooking out-of-season corn on the cob in water along with whole milk and su…
Published: January 2011
Grating Cheese Weight and Volume
Follow these directions for grate size: It can dramatically impact the outcome o…
Published: January 2011
Caesar Salad
Hold the chicken and other dubious updates. Great Caesar salad is all about maki…
Published: January 2011
A Better Dust for Your Peel: Semolina
One of the keys to success in making any pizza is ensuring that your perfectly f…
Published: January 2011
The Best Paring Knives
For precision cuts, call on the (cheap) little guy.
Published: June 2017
Buy the WinnerBasic Couscous
Back-of-the-package instructions may be simple, but too often they yield a taste…
Published: January 2011
Basic Couscous
Back-of-the-package instructions may be simple, but too often they yield a taste…
Published: January 2011
Pomegranate-Balsamic Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Published: January 2011
Glazed Salmon
Glazed salmon usually falls victim to the harsh heat of the broiler. We turned d…
Published: January 2011
Hoisin-Ginger Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Published: January 2011
Orange-Miso Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Published: January 2011
Our Favorite Chili
We built the best basic chili from the ground up, and then entered the strange w…
Published: January 2011
Couscous with Dried Cherries and Pecans
Back-of-the-package instructions may be simple, but too often they yield a taste…
Published: January 2011
Greek Spinach and Feta Pie (Spanakopita)
Ideally, spanakopita is a hot and flavorful one-dish meal encased in a crispy, b…
Published: January 2011
Couscous with Dates and Pistachios
Back-of-the-package instructions may be simple, but too often they yield a taste…
Published: January 2011
Nut-Crusted Chicken Cutlets with Lemon and Thyme
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Published: January 2011
Cake Strips
We tested four brands of cake strips to see which baked the most even, moist cak…
Published: January 2011
Buy the WinnerThin-Crust Pizza
With ovens that reach only 500 degrees and dough that’s impossible to stretch th…
Published: January 2011
Spaghetti with Lemon and Olive Oil (al Limone)
Unaccustomed to the spotlight, lemon can turn temperamental in this quick-hit It…
Published: January 2011
Classic Gingerbread Cake
This snack cake’s moist, tender crumb typically comes at a price: a gummy, sunke…
Published: January 2011
Pecan-Crusted Chicken Cutlets with Bacon
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Published: January 2011
Greek Spinach and Feta Pie (Spanakopita)
Ideally, spanakopita is a hot and flavorful one-dish meal encased in a crispy, b…
Published: January 2011
Spaghetti with Lemon and Olive Oil (al Limone)
Unaccustomed to the spotlight, lemon can turn temperamental in this quick-hit It…
Published: January 2011
Couscous with Carrots, Raisins, and Pine Nuts
Back-of-the-package instructions may be simple, but too often they yield a taste…
Published: January 2011
Thickening Pies with Types of Tapioca
Can pearl tapioca, Minute tapioca, and tapioca flour be used interchangeably?
Published: January 2011
The Ultimate Way to Season Cast Iron
We'd seasoned our cast iron the same way for years. But when we heard about a ne…
Published: January 2011
Split Pea and Ham Soup
Simmering a leftover ham shank used to be a frugal way to stretch a meal. But wh…
Published: January 2011
Red Wine Vinegar
Does aging make a difference in vinegar, or does it all boil down to the grapes …
Published: January 2011
Thin-Crust White Pizza
With ovens that reach only 500 degrees and dough that's impossible to stretch th…
Published: January 2011
Almond-Crusted Chicken Cutlets with Lime and Chipotle
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Published: January 2011
Caesar Salad
Great Caesar salad is all about making tweaks to the original's pungent, garlick…
Published: January 2011
Our Favorite Chili
We built the best basic chili from the ground up, and then entered the strange w…
Published: January 2011
Couscous with Shallots, Garlic, and Almonds
Back-of-the-package instructions may be simple, but too often they yield a taste…
Published: January 2011
Nut-Crusted Chicken Cutlets with Orange and Oregano
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Published: January 2011
Thin-Crust Pizza
With ovens that reach only 500 degrees and dough that springs back when stretche…
Published: January 2011
Emulsifying with Egg Beaters
Are pasteurized egg products a good substitute for raw egg yolks in foods like m…
Published: January 2011
How to Read a Steakhouse Menu
What do the terms "Kobe beef," "Wagyu beef," and "American Wagyu" mean exactly?
Published: January 2011
Storing Fresh Loose Carrots
In tests, we’ve found carrots with green tops still attached have better flavor …
Published: January 2011
Nut-Crusted Chicken Cutlets with Lemon and Thyme
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Published: January 2011
Classic Gingerbread Cake
This snack cake's moist, tender crumb typically comes at a price: a gummy, sunke…
Published: January 2011
Soy-Mustard Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Published: January 2011
Glazed Salmon
Glazed salmon usually falls victim to the harsh heat of the broiler. We turned d…
Published: January 2011
Microwaving with Plastic
Does plastic wrap release harmful chemicals into food during microwaving?
Published: January 2011
Wizened Ginger, Faded Flavor
Is a shriveled and dried-out root an indication that ginger is no longer suitabl…
Published: January 2011
Tips for Taming Phyllo
The tendency of these paper-thin sheets to tear, dry out quickly, or stick toget…
Published: January 2011
Pizza Screens
When we heard raves about the thin, perforated metal disks called pizza screens,…
Published: January 2011
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