March / April
2013
Best Chicken Parmesan
What good does it do to create a crisp crust on this Italian American standard i…
Published: March 2013
Modern Beef Burgundy
Most recipes for this French classic require you to stand at the stove tediously…
Published: March 2013
Fluffy Omelet
It’s like a soufflé in a skillet—or would be if we could figure out how to keep …
Published: March 2013
Coffee Temperature Regulator
These stainless-steel capsules regulate the temperature of hot beverages, provid…
Published: March 2013
Roasting Coffee in a Popcorn Popper
We’ve always been intrigued by the idea that roasting coffee beans at home could…
Published: March 2013
Beets with Ginger and Cashews
Our simple method saves time, intensifies flavor, and even yields a beet-enriche…
Published: March 2013
Beets with Lemon and Almonds
Our simple method saves time, intensifies flavor, and even yields a beet-enriche…
Published: March 2013
No-Knead Brioche
We’d make this rich, incredibly tender bread a lot more often if we didn’t have …
Published: March 2013
Roast Butterflied Leg of Lamb with Coriander, Rosemary, and Red Pepper
Roast leg of lamb can be difficult—it cooks unevenly and is hard to both flavor …
Published: March 2013
Getting the Most out of Saffron
Can saffron’s flavor be intensified by toasting it in a foil packet?
Published: March 2013
Low-Sugar Pectin Substitutes
Some of our recipes call for Sure-Jell low-sugar pectin. Will other brands work?
Published: March 2013
Lemon Chiffon Pie
While elegant and easy to make, this classic dessert is often marred by a textur…
Published: March 2013
Best Chicken Parmesan
What good does it do to create a crisp crust on this Italian American standard i…
Published: March 2013
Foolproof Spaghetti Carbonara
An overload of fat makes a smooth, stable sauce for this classic Roman pasta. Bu…
Published: March 2013
Supermarket Medium-Roast Coffee
Decades after they convinced Americans to drink ultradark French and Italian roa…
Published: March 2013
Buy the Winner
Beets with Orange and Walnuts
Our simple method saves time, intensifies flavor, and even yields a beet-enriche…
Published: March 2013
No-Knead Brioche à Tête
We’d make this rich, incredibly tender bread a lot more often if we didn’t have …
Published: March 2013
No-Knead Brioche
We’d make this rich, incredibly tender bread a lot more often if we didn’t have …
Published: March 2013
Fluffy Omelet
It’s like a soufflé in a skillet—or would be if we could figure out how to keep …
Published: March 2013
Don't be Afraid to Rotate Cakes
Does rotating a delicate, airy cake during baking cause it to collapse?
Published: March 2013
Does Fattier Meat Need More Salt?
Throughout years of cooking in the test kitchen, we’ve noticed that we tend to s…
Published: March 2013
Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds
Roast leg of lamb can be difficult—it cooks unevenly and is hard to both flavor …
Published: March 2013
Roast Butterflied Leg of Lamb with Coriander, Fennel, and Black Pepper
Roast leg of lamb can be difficult—it cooks unevenly and is hard to both flavor …
Published: March 2013
Beets with Lemon and Almonds
Our simple method saves time, intensifies flavor, and even yields a beet-enriche…
Published: March 2013
Lemon Chiffon Pie
While elegant and easy to make, this classic dessert is often marred by a textur…
Published: March 2013
Hearty Spanish-Style Lentil and Chorizo Soup with Kale
To achieve authentically deep, complex flavor in this hearty soup, we had to tur…
Published: March 2013
Mushroom Filling
Deck out your Fluffy Omelet with this savory filling, packed with umami flavor.
Published: March 2013
Foolproof Spaghetti Carbonara
An overload of fat makes a smooth, stable sauce for this classic Roman pasta. Bu…
Published: March 2013
Crumb Pie Crust Done Right
Making a crumb crust is a cinch compared with working with pie pastry, but unles…
Published: March 2013
How to Make a Stovetop Smoker
Just because the weather isn’t cooperating doesn’t mean that you can’t smoke foo…
Published: March 2013
Hearty Spanish-Style Lentil and Chorizo Soup
To achieve authentically deep, complex flavor in this hearty soup, we had to tur…
Published: March 2013
Beets with Lime and Pepitas
Our simple method saves time, intensifies flavor, and even yields a beet-enriche…
Published: March 2013
Hearty Spanish-Style Lentil and Chorizo Soup
To achieve authentically deep, complex flavor in this hearty soup, we had to tur…
Published: March 2013
Artichoke and Bacon Filling
This artichoke and bacon filling is the perfect complement to our Fluffy Omelets…
Published: March 2013
Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds
Roast leg of lamb can be difficult—it cooks unevenly and is hard to both flavor …
Published: March 2013
Modern Beef Burgundy
Most recipes for this French classic require you to stand at the stove tediously…
Published: March 2013
The Easiest Way to Skin Hazelnuts
The most common method for removing hazelnut skins—toasting them and then rubbin…
Published: March 2013
Making a Vegetarian Substitute for Fish Sauce
Is there a homemade vegetarian substitute for fish sauce?
Published: March 2013
Coring Parsnips
Should the cores of large parsnips always be removed and discarded before cookin…
Published: March 2013
Prevent Oatmeal from Boiling Over
Does adding a pat of butter to oatmeal when cooked in the microwave prevent boil…
Published: March 2013
Cookie Swap for Crumb Pie Crusts
Can any cookie type be substituted for graham crackers in crumb crusts for pies?
Published: March 2013
How to Make Tomato Sauce Less Acidic
We tested the two most common methods for reducing acidity in overly tart sauce—…
Published: March 2013
Fast Route to Parlor-Worthy Pizza Crust
The best restaurant pizzas are baked in ultrahot ovens (some reaching temperatur…
Published: March 2013
Getting the Most from Your Microwave
Microwave cooking is unlike any other cooking method in the kitchen. It can seem…
Published: March 2013
For Meatier Flavor, Season with Sherry
To enhance meaty, umami flavors in food, we typically turn to ingredients like s…
Published: March 2013
Brioche Pans
We tested four large brioche pans, 8 to 8½ inches in diameter, rating them on ha…
Published: March 2013
Buy the Winner
Mushroom Growing Kit
Gardeners might enjoy this mushroom growing kit, but it didn’t quite deliver on …
Published: March 2013
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