September / October
2011
All About Nutritional Yeast
Some independent movie theaters now offer nutritional yeast as a topping for pop…
Published: September 2011
Storing Used Frying Oil
Even when stored in an airtight container in a dark cupboard, used frying oil ca…
Published: September 2011
Blowing on Salad Greens for Storage
Blowing into a bag of salad greens is rumored to help them last longer. Why woul…
Published: September 2011
When Good Buttermilk Goes Bad
Since buttermilk always smells sour, how does one know when it has gone bad?
Published: September 2011
What is Baker's Ammonia?
Some old cookie recipes call for this traditional baking ingredient. What's it u…
Published: September 2011
Prepping Tips for Improving Flavor
Reliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
Cooking Tips for Improving Flavor
Reliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
Baking Tips for Improving Flavor
Reliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
Seasoning Tips for Improving Flavor
Reliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
Drying Fresh Herbs in a Flash
The traditional method of hanging fresh herbs to dry can take days, if not week…
Published: September 2011
Save Energy: Soak Your Noodles
If you’re planning to parboil pasta for a baked dish like ziti or lasagna, but …
Published: September 2011
Turn Your Oven Into a Sauna
Our usual approach to creating steam in a home oven doesn't produce steam for ve…
Published: September 2011
Gremolata
Just a dollop of gremolata helps jazz up soups, pasta, fish, and just about any …
Published: September 2011
Herb Butter
Just a dollop of herb butter helps jazz up soups, pasta, fish, and just about an…
Published: September 2011
Taking the Temperature of Scallops
Here's a useful, precise way of assessing doneness in scallops.
Published: September 2011
Why Charcoal Browns Best
We love the convenience of gas grills, but only the most powerful models can pr…
Published: September 2011
Are Red Kidney Beans Poisonous?
There are rumors that dried red kidney beans must be boiled—not just simmered—to…
Published: September 2011
Pancake Batter Dispensers
Pancake batter dispensers are the secret behind restaurants’ quick-to-the-plate,…
Published: September 2011
Buy the Winner
Grilled Beef Satay
Thai beef satay features tender pieces of meat grilled on skewers so that they d…
Published: September 2011
Gorgonzola Cream Sauce
This simple, cheesy sauce pairs perfectly with gnocchi.
Published: September 2011
Potato Gnocchi
What's the secret to transforming two heavyweight ingredients—flour and potato—i…
Published: September 2011
French-Style Pot-Roasted Pork Loin
Pot roast almost always start with a fatty, flavorful cut that turns tender and …
Published: September 2011
Creamy Chocolate Pudding with Cinnamon and Chipotle
Nostalgia isn't enough to make a dessert worthwhile. To rescue chocolate pudding…
Published: September 2011
Online Extra
Lentil Salad with Carrots and Cilantro
The key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
Lentil Salad with Pomegranate and Walnuts
The key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
Salt-Baked Potatoes with Roasted Garlic and Rosemary Butter
What can 2 pounds of salt do to a potato that an oven can't?
Published: September 2011
Muffin-Top Pans
With a muffin-top pan, you can make just the part of the muffin that’s many peop…
Published: September 2011
Buy the Winner
Creamy Mocha Pudding
Nostalgia isn't enough to make a dessert worthwhile. To rescue chocolate pudding…
Published: September 2011
Online Extra
Lentil Salad with Hazelnuts and Goat Cheese
The key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
French-Style Pot-Roasted Pork Loin with Marsala and Mushrooms
Pot roast almost always start with a fatty, flavorful cut that turns tender and …
Published: September 2011
Thyme-Sherry Vinegar Pan Sauce
The sauce is the perfect accompaniment to roast chicken.
Published: September 2011
Creamy Chocolate Pudding
Nostalgia isn't enough to make a dessert worthwhile. To rescue chocolate pudding…
Published: September 2011
Weeknight Roast Chicken
If you can plan ahead, by all means brine or salt your bird. But when you want …
Published: September 2011
Cutting Boards
We thought we’d picked a winner—until our favorite board warped after just a fe…
Published: September 2011
Lentil Salad
The key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
Creamy Chocolate Pudding
Nostalgia isn't enough to make a dessert worthwhile. To rescue chocolate puddin…
Published: September 2011
Cranberry-Pecan Muffin
Most cranberry-nut-muffin recipes call for loading sour berries and chopped nut…
Published: September 2011
Butternut Squash Soup
Forget cream and spices. The secret to squashier squash soup is concentration.
Published: September 2011
Whole Wheat Lasagna Noodles
When last year’s whole wheat spaghetti tasting turned up more than one pasta tha…
Published: September 2011
French-Style Pot-Roasted Pork Loin with Port and Figs
Pot roast almost always start with a fatty, flavorful cut that turns tender and …
Published: September 2011
Lentil Salad with Spinach, Walnuts, and Parmesan Cheese
The key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
Tarragon-Lemon Pan Sauce
The sauce is the perfect accompaniment to roast chicken.
Published: September 2011
Salt-Roasted Potatoes with Roast Shallot and Thyme Butter
What can 2 pounds of salt do to a potato that an oven can’t?
Published: September 2011
Lentil Salad with Olives, Mint, and Feta
The key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
Butternut Squash Soup
Forget cream and spices. The secret to squashier squash soup is concentration.
Published: September 2011
Potato Gnocchi with Browned Butter and Sage
What's the secret to transforming two heavyweight ingredients—flour and potato—i…
Published: September 2011
Toss and Chop Salad Scissors
This odd-looking pair of large kitchen shears, sports dual spring-loaded curved …
Published: September 2011
Vegetable Lasagna
Ever made a vegetable lasagna that wasn't laden with watery vegetables and dry, …
Published: September 2011
Salt-Baked Potatoes
What can 2 pounds of salt do to a potato that an oven can’t?
Published: September 2011
French-Style Pot-Roasted Pork Loin
Pot roast almost always start with a fatty, flavorful cut that turns tender and…
Published: September 2011
The Best Supermarket Whipped Toppings
Are supermarket whipped toppings any good?
Published: April 2016
Buy the Winner
Cranberry-Pecan Muffins
Most cranberry-nut-muffin recipes call for loading sour berries and chopped nuts…
Published: September 2011
Vegetable Lasagna
Ever made a vegetable lasagna that wasn't laden with watery vegetables and dry, …
Published: September 2011
Weeknight Roast Chicken
If you can plan ahead, by all means brine or salt your bird. But when you want d…
Published: September 2011
The Best Block Mozzarella
What makes the best block? It all comes down to fat, moisture, and acid.
Published: April 2017
Buy the WinnerParmesan Sauce with Pancetta and Walnuts
This simple, cheesy sauce pairs perfectly with gnocchi.
Published: September 2011
All About Lentils
Lentils come in numerous varieties, each of which has a distinct appearance, fla…
Published: September 2011
Cinnamon as a Thickener
When you add ground cinnamon to hot cocoa or oatmeal, they get thicker. Why does…
Published: September 2011
Cutting Out Curdling in Cultured Dairy
The cultured dairy products in some of our favorite recipes are sensitive to hea…
Published: September 2011
Keeping Zested Lemons Juicy
Zested lemons often become dry, shriveled, and hard before anyone gets a chance …
Published: September 2011
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