May / June
2012
Ciambotta (Italian Vegetable Stew)
Like its French sibling, ciambotta starts out with a slew of watery vegetables. …
Published: May 2012
Carrot Layer Cake
This American classic has a lot going for it: moist cake, delicate spice, tangy …
Published: May 2012
Curried Chicken Salad with Cashews
Cooking chicken to precisely the right degree of doneness guarantees tender, jui…
Published: May 2012
Chicken Salad with Red Grapes and Smoked Almonds
Cooking chicken to precisely the right degree of doneness guarantees tender, jui…
Published: May 2012
Garlic Safety
If garlic can't be safely stored in oil for more than 24 hours (due to risk of b…
Published: May 2012
Frothing Extra-Foamy Milk
When it comes to frothing milk, temperature makes all the difference.
Published: May 2012
Spice-Rubbed Steak on the Grill
Done wrong, this dish resembles a dusty old boot. But apply some science with yo…
Published: May 2012
Best Crab Cakes
Who says great crab cakes have to start with fresh-from-the-shell crabmeat? We w…
Published: May 2012
Olive Oil Sauce with Anchovies and Parsley
This sauce pairs perfectly with perfectly-cooked, homemade pasta.
Published: May 2012
Chinese Chicken Lettuce Wraps
A classic Chinese technique is the key to preventing the stir-fried chicken from…
Published: May 2012
Fresh Pasta Without a Machine
Pasta made from scratch delivers eggy-rich ribbons with springy yet delicate che…
Published: May 2012
Italian Vegetable Stew (Ciambotta)
Like its French sibling, ciambotta starts out with a slew of watery vegetables. …
Published: May 2012
Classic Chicken Salad
Cooking chicken to precisely the right degree of doneness guarantees tender, jui…
Published: May 2012
Hottest Hot Sauces
What good is hot sauce so scorching you can't even taste it?
Published: May 2012
Buy the Winner
Waldorf Chicken Salad
Cooking chicken to precisely the right degree of doneness guarantees tender, jui…
Published: May 2012
Butter Bean and Pea Dip with Mint
For creamy, complex-tasting bean dips, we began by removing some of the beans.
Published: May 2012
Quick Brine for Prettier Fish
If you hate the unsightly white film that forms at the top of cooked fish, you a…
Published: May 2012
Crabmeat
If you can't find fresh crabmeat, don't despair. There are several packaged opti…
Published: May 2012
Cannellini Bean and Edamame Dip with Tarragon
For creamy, complex-tasting bean dips, we bagan by removing some of the beans.
Published: May 2012
Chicken Lettuce Wraps (Sung Choy Bao)
A classic Chinese technique is the key to preventing the stir-fried chicken from…
Published: May 2012
Grilled Steak with New Mexican Chile Rub
Done wrong, this dish resembles a dusty old boot. But apply some science with yo…
Published: May 2012
Fix for "Fishy" Seafood
While seafood that smells or tastes a little "fishy" isn't necessarily bad, ther…
Published: May 2012
Old-School Ice Cream
How do old-fashioned ice and rock salt ice-cream makers measure up to today’s mo…
Published: May 2012
Pineapple Cutters
If you have your heart set on fresh pineapple in a hurry, a dedicated pineapple …
Published: May 2012
Buy the Winner
Carrot Layer Cake
This American classic has a lot going for it: moist cake, delicate spice, tangy …
Published: May 2012
Indian Flatbread (Naan)
We set out to reproduce the charred exterior and tender interior of naan baked i…
Published: May 2012
Rethinking Bean Dips
For creamy, complex-tasting bean dips, we began by removing some of the beans.
Published: May 2012
Grilled Spicy Pork Tacos (al Pastor)
These iconic tacos feature juicy, spit-roasted marinated pork that’s crispy at t…
Published: May 2012
Grilled Steak with Ancho Chile-Coffee Rub
Done wrong, this dish resembles a dusty old boot. But apply some science with yo…
Published: May 2012
Homemade Naan
We set out to reproduce the charred exterior and tender interior of naan baked i…
Published: May 2012
Fresh Pasta Without a Machine
Pasta made from scratch delivers eggy-rich ribbons with springy yet delicate che…
Published: May 2012
Best Crab Cakes
Who says great crab cakes have to start with fresh-from-the-shell crabmeat? We w…
Published: May 2012
Pink Bean and Lima Bean Dip with Parsley
For creamy, complex-tasting bean dips, we bagan by removing some of the beans.
Published: May 2012
Spicy Pork Tacos (al Pastor)
These iconic tacos feature juicy, spit-roasted marinated pork that’s crispy at t…
Published: May 2012
Walnut Cream Sauce
This sauce pairs perfectly with perfectly-cooked, homemade pasta.
Published: May 2012
Substituting Ruby Port for Tawny
Can tawny port be substituted for the ruby variety in a recipe?
Published: May 2012
Amping Up Savoriness in Food
Cooking is often an art, but when it comes to savory flavors, it's a science.
Published: May 2012
The Best Way to Reheat Pizza
Never again will you eat a soggy, microwaved piece of leftover pizza.
Published: May 2012
The Best Oil Misters
Using vegetable oil spray is easy but has its downsides. Could we find a good re…
Published: April 2017
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Classic Chicken Salad
Cooking chicken to precisely the right degree of doneness guarantees tender, jui…
Published: May 2012
Quicker Homemade Naan
We set out to reproduce the charred exterior and tender interior of naan baked i…
Published: May 2012
Pinto Bean and Corn Dip with Cilantro
For creamy, complex-tasting bean dips, we bagan by removing some of the beans.
Published: May 2012
Grilled Steak with Spicy Chipotle Chile Rub
Done wrong, this dish resembles a dusty old boot. But apply some science with yo…
Published: May 2012
Tomato-Brown Butter Sauce
This sauce pairs perfectly with perfectly-cooked, homemade pasta.
Published: May 2012
Not Your Typical Hot Sauce
Unconventional Sriracha Hot Chili Sauce really does live up to the hype.
Published: May 2012
Keeping Salad Dressing Together with Garlic
This common vinaigrette ingredient has untapped emulsifying potential.
Published: May 2012
The Difference Between Green and Orange Papaya
Is the crunchy fruit used to make Thai green papaya salad a different fruit from…
Published: May 2012
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