March / April
2012
The Fruit and Vegetable Blues
I recently used red onions in a frittata and was surprised to see that they turn…
Published: March 2012
Salt Your Egg Wash
Adding salt to improve the shine of your egg wash may be a myth, but there's ano…
Published: March 2012
When Fresh-Squeezed Isn’t Best
Resting your lemon juice for a few hours may actually improve its flavor.
Published: March 2012
Ice Cubes That Last Twice as Long
Learn how to make restaurant-quality ice at home.
Published: March 2012
Faster Brown Rice
If you have time to soak your rice before cooking it, you can drastically reduce…
Published: March 2012
Cinnamon Swirl Bread
To rid this bread of its dense crumb, leaking filling, and huge gaps, we had to…
Published: March 2012
Spicy Lemon-Garlic Sauce for Shrimp Skewers
This bright sauce is the perfect finishing touch for grilled shrimp.
Published: March 2012
Poached Fish Fillets with Cilantro and Jalapeño Vinaigrette
Restaurants have an unusual technique for turning out supremely moist, tender fi…
Published: March 2012
Poached Fish Fillets with Miso-Ginger Vinaigrette
Restaurants have an unusual technique for turning out supremely moist, tender fi…
Published: March 2012
Poached Fish Fillets with Sherry-Tomato Vinaigrette
Restaurants have an unusual technique for turning out supremely moist, tender f…
Published: March 2012
Almond Granola with Dried Fruit
We’ve had it with the overpriced (and underwhelming) store-bought stuff. For ho…
Published: March 2012
Canned Whole Tomatoes
When it comes to the best canned tomatoes, is Italian pedigree the determining f…
Published: March 2012
Buy the Winner
Almond Granola with Dried Fruit
We’ve had it with the overpriced (and underwhelming) store-bought stuff. For hom…
Published: March 2012
Peanut Butter Sandwich Cookies
We wanted a cookie so packed with peanut flavor that it needed no crosshatch to …
Published: March 2012
Pecan-Orange Granola with Dried Cranberries
We’ve had it with the overpriced (and underwhelming) store-bought stuff. For hom…
Published: March 2012
Spaghetti al Vino Bianco
We’d heard about pasta cooked in red wine, but its tannic flavor and gray color …
Published: March 2012
Sichuan Stir-Fried Pork in Garlic Sauce
When it comes to replicating this classic Chinese stir-fry, the biggest issue is…
Published: March 2012
Philly Cheesesteaks
We set out to reproduce this classic sandwich without the pricey rib eye, a deli…
Published: March 2012
Peanut Butter Sandwich Cookies with Milk Chocolate Filling
We wanted a cookie so packed with peanut flavor that it needed no crosshatch to …
Published: March 2012
Spiced Walnut Granola with Dried Apple
We’ve had it with the overpriced (and underwhelming) store-bought stuff. For hom…
Published: March 2012
Peanut Butter Sandwich Cookies
We wanted a cookie so packed with peanut flavor that it needed no crosshatch to …
Published: March 2012
Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce
This shrimp stir-fry features juicy shrimp in a sweet, sour, and spicy sauce.
Published: July 2010
The Truth About Quick-Cooking Pasta
Three-minute pastas have started popping up in supermarkets. Are they any good?
Published: March 2012
Sauté Pans
These big, straight-sided vessels have their uses, but how much should you pay f…
Published: March 2012
Sichuan Stir-Fried Pork in Garlic Sauce
When it comes to replicating this classic Chinese stir-fry, the biggest issue is…
Published: March 2012
Tropical Granola with Dried Mango
We’ve had it with the overpriced (and underwhelming) store-bought stuff. For hom…
Published: March 2012
Filipino Chicken Adobo
Filipino adobo is a quick-cooking, pantry-ready braise with bold, tangy flavors …
Published: March 2012
Shrimp-Buying Basics
Ensuring tender, briny-tasting shrimp starts at the seafood counter, where many …
Published: March 2012
Microwave-Fried Herbs
If you could fry up a handful of fresh herbs without dirtying a pan, why wouldn'…
Published: March 2012
Why Food Cooks Slower in Oil than in Water
There's more to cooking speed than just temperature.
Published: March 2012
Gluten-Free Flour
There’s a new gluten-free flour available called C4C that supposedly can be subb…
Published: March 2012
Microwave Rice Cookers
For such simple devices, getting them to work was surprisingly difficult.
Published: March 2012
Potato Casserole with Bacon and Caramelized Onion
In the old days, this rich dish got its deep flavor and silky texture from meat…
Published: March 2012
Filipino Chicken Adobo
Filipino adobo is a quick-cooking, pantry-ready braise with bold, tangy flavors …
Published: March 2012
Peanut Butter Sandwich Cookies with Honey-Cinnamon Filling
We wanted a cookie so packed with peanut flavor that it needed no crosshatch to …
Published: March 2012
Hazelnut Granola with Dried Pear
We’ve had it with the overpriced (and underwhelming) store-bought stuff. For hom…
Published: March 2012
Poached Fish Fillets with Sherry-Tomato Vinaigrette
Restaurants have an unusual technique for turning out supremely moist, tender fi…
Published: March 2012
Italian Wedding Soup
A super-flavorful soup enriched with meatballs and tender greens? Sounds like a …
Published: March 2012
How to Spiral Cut a Pineapple
This method for cutting a pineapple is both attractive and efficient.
Published: March 2012
Pasta Forks
Pasta forks are designed primarily for serving long-stranded pastas like spaghet…
Published: March 2012
Buy the Winner
Innovative Garlic Gadgets
Whether you want to chop, slice, crush, or grate garlic, there's a gadget for th…
Published: March 2012
Spaghetti al Vino Bianco
We’d heard about pasta cooked in red wine, but its tannic flavor and gray color…
Published: March 2012
Philly Cheesesteaks
We set out to reproduce this classic sandwich without the pricey rib eye, a deli…
Published: March 2012
Italian Wedding Soup
A super-flavorful soup enriched with meatballs and tender greens? Sounds like a…
Published: March 2012
Cinnamon Swirl Bread
To rid this bread of its dense crumb, leaking filling, and huge gaps, we had to …
Published: March 2012
Potato Casserole with Bacon and Caramelized Onion
In the old days, this rich dish got its deep flavor and silky texture from meat …
Published: March 2012
Baked Sole Fillets with Herbs and Bread Crumbs
Delicate sole demands precise timing and a gentle touch. Was there a way to roll…
Published: March 2011
Removing Drumstick Tendons
Will this clever trick, you'll never bite into another chewy tendon again.
Published: March 2012
Frosting Failure
I’ve attempted your Lemon Layer Cake (see related recipe) a few times. The fluff…
Published: March 2012
Soy Milk Substitute, Revisited
Is soy milk an acceptable substitute for whole milk in cooking and baking?
Published: March 2012
Mango Varieties
There are often two different kinds of mangos in the produce aisle: one that’s b…
Published: March 2012
Pie Lattice Tools
Do you really need a fancy gadget to do something you can accomplish with a simp…
Published: March 2012
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