March / April
2011
Peruvian Roast Chicken with Garlic and Lime
Pollo a la brasa is an iconic Peruvian dish that features a spit-roasted bird wi…
Published: March 2011
Buttery Croutons
These gently fried croutons make the perfect garnish for split-pea soup.
Published: March 2011
Garlic Compound Butter
Use this simple butter recipe as a topping on steak, pork chops, or fish.
Published: March 2011
Caramel in the Microwave
Published: March 2011
A Better Way to Coat Your Loaves
Published: March 2011
Yes, You Can Freeze Garlic
Published: March 2011
For Evenly Shaped Pizza, Drape Your Dough
Published: March 2011
Taking the Pulse of Your Food Processor
Published: March 2011
Hold the Salt, Season with Vinegar
Published: March 2011
Toning Down Raw Onion’s Bite
Published: March 2011
Butter Spread vs. Real Butter
There's a new Land O’Lakes product in the supermarket called Fresh Buttery Taste…
Published: March 2011
Demystifying Ramps
Ramps are a staple at farmers’ markets. What are they, and how should they be us…
Published: March 2011
Substituting with Evaporated Milk
Is evaporated milk a suitable substitute for regular whole milk in baked goods a…
Published: March 2011
Broccoli-Cheese Soup
When simply adding more broccoli did not generate enough vegetable flavor in our…
Published: March 2011
Spicy Mayonnaise
Our Spicy Mayonnaise adds a mild kick to Peruvian Roast Chicken.
Published: March 2011
Whole-Wheat Sandwich Bread
Most whole-wheat breads are either squat bricks or dressed-up white bread. We wa…
Published: March 2011
Cuban Black Beans and Rice
Cooking beans and rice in a single vessel sounds like a straightforward one-pot …
Published: March 2011
Quick Mushroom Ragu
Making a true, long-simmered Italian meat sauce means tending the pot for hours.…
Published: March 2011
Silicone Microwave Lid
The Japanese-made Piggy Steamer, a 7-inch circle of thin silicone with a thicker…
Published: March 2011
Buy the Winner
Pan-Seared Steaks with Brandy and Green Peppercorn Sauce
Could we bring the ultra-rich flavor and glossy consistency of a classic French …
Published: March 2011
Potato Galette
This crisp, earthy-tasting potato cake would be the perfect side dish—if it were…
Published: March 2011
Whole-Wheat Flour
If you thought all whole-wheat flours are created equal, you were wrong.
Published: March 2011
Buy the Winner
Dried Black Beans
Canned beans may be convenient, but their flavor and texture never measure up to…
Published: March 2011
Buy the WinnerSautéed Snow Peas with Ginger, Garlic, and Scallion
Typically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: March 2011
Sautéed Snow Peas with Lemon and Parsley
Typically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: March 2011
Pan-Seared Steaks with Port Wine Sauce
Could we bring the ultra-rich flavor and glossy consistency of a classic French …
Published: March 2011
Sauce Base
Could we bring the ultra-rich flavor and glossy consistency of a classic French …
Published: March 2011
Foolproof Hollandaise Sauce
Drizzle this sauce over prepared asparagus or eggs Benedict.
Published: March 2011
Sautéed Snow Peas with Garlic, Cumin, and Cilantro
Typically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: March 2011
Broccoli-Cheese Soup
When simply adding more broccoli didn’t generate enough vegetable flavor in our …
Published: March 2011
Two Routes to Super-Rich Sauce
Traditional French demi-glace relies on veal bones for its flavor and takes a fu…
Published: March 2011
The Truth About Cake Enhancer
King Arthur recently came out with a new product called Cake Enhancer. What is i…
Published: March 2011
Kitchen Rulers
Do you really need a special kitchen ruler, or will any old ruler do just fine?
Published: March 2011
Buy the Winner
Peruvian Roast Chicken with Garlic and Lime
This iconic Peruvian chicken dish features a spit-roasted bird with an evenly br…
Published: March 2011
Pan-Seared Steaks with Herb Sauce
Could we bring the ultra-rich flavor and glossy consistency of a classic French …
Published: March 2011
Sautéed Snow Peas with Shallot, Lemon Grass, and Basil
Typically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: March 2011
Cuban-Style Black Beans and Rice (Moros y Cristianos)
Cooking beans and rice in a single vessel sounds like a straightforward one-pot …
Published: March 2011
Wicked Good Boston Cream Pie
This triple-component dessert would deserve a revival—if only we could make the …
Published: March 2011
Fluffy Yellow Layer Cake
Box mixes are famous for engineering cake with ultralight texture. We set out to…
Published: March 2008
It’s Fine To Heat Parchment Paper to High Temperatures In the Oven
The paper won’t release noxious chemicals, and will not burn.
Published: September 2018
Pullman Loaf Pans
Another unnecessary gadget, or a new kitchen staple?
Published: March 2011
Buy the WinnerSautéed Snow Peas with Lemon and Parsley
Typically used as filler in stir-fries, snow peas can stand on their own—as long…
Published: March 2011
Better Baked Sole Fillets
Delicate sole demands precise timing and a gentle touch. Was there a way to roll…
Published: March 2011
Wicked Good Boston Cream Pie
This triple-component dessert would deserve a revival, if only we could make the…
Published: March 2011
Pan-Seared Steaks with Herb Sauce
Could we bring the ultra-rich flavor and glossy consistency of a classic French …
Published: March 2011
Potato Galette
This crisp, earthy-tasting potato cake would be the perfect side dish—if it were…
Published: March 2011
Cooking with Butter Tips and Techniques
Get the most out of cooking with butter by using these tips.
Published: March 2011
Brighter, Greener Pesto
Can pesto really be prevented from darkening by blanching the basil before addin…
Published: March 2011
Butter Buying and Storing Basics
Salted or unsalted? Plain or premium? Whipped or stick? Use these guidelines to …
Published: March 2011
Fear-Free Way to Invert a Galette
Published: March 2011
The Best Creamy Peanut Butter
The average family of four goes through a jar of peanut butter every two weeks. …
Published: April 2018
Buy the WinnerBrown Butter Sauce
Drizzle this simple butter sauce over gnocchi, mushrooms, steak, or fish.
Published: March 2011
Whole-Wheat Sandwich Bread
Most whole-wheat breads are either squat bricks or dressed-up white bread. We wa…
Published: March 2011
Spaghetti with Mushroom and Tomato Sauce (Quick Mushroom Ragu)
Making a true, long-simmered Italian meat sauce means tending the pot for hours.…
Published: March 2011
Selecting Thick vs. Thin of Asparagus
Sometimes the asparagus stalks at local markets are as thin as pencils; other ti…
Published: March 2011
Shades of Rhubarb
Is it important to seek out rhubarb that’s red versus green? Is the red color an…
Published: March 2011
Slip Butter Under the Skin of Chicken Breasts
Published: March 2011
What Is Low-Temp Pasta?
Published: March 2011
Minimizing Moisture Loss in Meat
We recently conducted an experiment that proves that even cooking isn’t the onl…
Published: March 2011
Getting the Best Zest
Should you use a vegetable peeler, channel grater, or rasp-style grater when zes…
Published: March 2011
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