November / December
2012
Chocolate-Espresso Dacquoise
This multilayered showpiece of meringue and buttercream coated in ganache might …
Published: November 2012
Preventing Soggy Salad
Is there a science to keeping a dressed salad crisp and fresh?
Published: November 2012
Hot or Cold Water for Stock?
Why do some recipes for chicken stock start with cold water and others with boil…
Published: November 2012
Simple Grill-Roasted Turkey
Cooking your bird on the grill frees up the oven for all those other holiday dis…
Published: November 2012
Parchment Cooking Bags
PaperChef Culinary Parchment Cooking Bags take a traditional French cooking meth…
Published: November 2012
Buy the WinnerBaked Eggs Florentine
Ideally, this dish should feature tender whites and runny yolks—but it almost ne…
Published: November 2012
Gravy for Simple Grill-Roasted Turkey
What turkey would be complete without a showstopping gravy?
Published: November 2012
Hazelnut-Orange Biscotti
Italians like these cookies dry and hard, while American versions are buttery an…
Published: November 2012
Carving Forks
Which ones would help—not hamper—the crucial meat-slicing process?
Published: November 2012
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Best Vegetarian Chili
The key to a great vegetarian chili is not finding a substitute for the meat. It…
Published: November 2012
Pistachio-Spice Biscotti
Italians like these cookies dry and hard, while American versions are buttery an…
Published: November 2012
Pepper-Crusted Beef Tenderloin Roast
Tenderloin with a crunchy peppercorn crust sounds ideal—but not when it cracks o…
Published: November 2012
Simple Grill-Roasted Turkey
Cooking your bird on the grill frees up the oven for all those other holiday dis…
Published: November 2012
Red-Wine Orange Sauce
Published: November 2012
Hazelnut-Lavender Biscotti
Italians like these cookies dry and hard, while American versions are buttery an…
Published: November 2012
Bacon-Shallot Topping
Bold flavor combinations were key for our roasted root vegetable topping.
Published: November 2012
Baked Eggs Florentine
Ideally, this dish should feature tender whites and runny yolks—but it almost ne…
Published: November 2012
Boilover Devices
Leave a pan of milk or cream on the stove long enough, and it’s sure to foam up …
Published: November 2012
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Almond Biscotti
Italians like these cookies dry and hard, while American versions are buttery an…
Published: November 2012
Crispy Potato Latkes
For truly crisp latkes, we had to eliminate the one thing potatoes are loaded wi…
Published: November 2012
Orange-Parsley Salsa
Bold flavor combinations were key in our roasted root vegetable topping.
Published: November 2012
Crispy Potato Latkes
For truly crisp latkes, we had to eliminate the one thing potatoes are loaded wi…
Published: November 2012
Chocolate-Espresso Dacquoise
This multilayered showpiece of meringue and buttercream coated in ganache might …
Published: November 2012
Perfect Roasted Root Vegetables
How do you get five different vegetables to cook simultaneously in the same pan …
Published: November 2012
Pepper-Crusted Center-Cut Beef Tenderloin Roast
Tenderloin with a crunchy peppercorn crust sounds ideal—but not when it cracks o…
Published: November 2012
Anise Biscotti
Italians like these cookies dry and hard, while American versions are buttery an…
Published: November 2012
Turkish Spice Blend
In developing toppings for our Roasted Root Vegetables, we looked to bold flavor…
Published: November 2012
Perfect Roasted Root Vegetables
How do you get five different vegetables to cook simultaneously in the same pan …
Published: November 2012
Best Vegetarian Chili
The key to a great vegetarian chili is not finding a substitute for the meat. It…
Published: November 2012
Scallions That Keep Growing
If you store cut scallions in a glass of water, will they grow back?
Published: November 2012
Properly Melted Chocolate for Dipping
Many recipes have you temper the chocolate—our way calls for barely melting the …
Published: November 2012
Shepherd's Pie
Think this classic of tender meat and rich gravy topped with mashed potatoes is …
Published: November 2012
Pepper-Crusted Beef Tenderloin Roast
Tenderloin with a crunchy peppercorn crust sounds ideal—but not when it cracks o…
Published: November 2012
Shepherd's Pie
Think this classic of tender meat and rich gravy topped with mashed potatoes is …
Published: November 2012
Should Citrus Juice Be Rested Prior to Cooking?
We recommended resting lemon and lime juices before using them in drinks to impr…
Published: November 2012
Prepping Apples in Advance for Baking
Will it affect the quality of the filling if you cut the apples the day before a…
Published: November 2012
Make-Ahead Pâte à Choux
Save precious time by refrigerating this time-consuming pastry dough—it'll keep …
Published: November 2012
Salting Turkey: How Long Is Long Enough?
In our search for a tender, juicy, well-seasoned bird, we quantified just how fa…
Published: November 2012
Stovetop Smokers
We cooked salmon fillets and whole chickens on four models, evaluating the smoke…
Published: November 2012
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Baked Eggs Lorraine
Ideally, this dish should feature tender whites and runny yolks—but it almost ne…
Published: November 2012
Cracking Down on Peppercorns
Here are two other ways to achieve coarsely cracked peppercorns, each about the …
Published: November 2012
Adding Eggshells to Coffee Before Brewing
Will adding eggshells to ground coffee before brewing tame an overly strong brew…
Published: November 2012
Does White Wine Benefit from Aeration?
It’s common to aerate red wine before serving, but is there any point in aeratin…
Published: November 2012
Conventional vs. "Real" Buttermilk
Products labeled “real” buttermilk are popping up at supermarkets. Is it differe…
Published: November 2012
Giving Kale a Rubdown
Here’s a way to tenderize these greens without ever subjecting them to heat.
Published: November 2012
The Best Potato Ricers
A ricer is a must-have tool for perfectly smooth and fluffy mashed potatoes.
Published: November 2012
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