May / June
2013
Stir-Fried Asparagus with Shiitake Mushrooms
The key to perfectly cooked, deeply flavorful spears? Steam power.
Published: May 2013
Grilled Glazed Baby Back Ribs
Boiling ribs before putting them on the grill is a surefire way to quickly tende…
Published: May 2013
Heat Settings Vary on Stovetop Burners
In recipes, what do the terms medium, medium-high, and high heat for stovetop bu…
Published: May 2013
Converting Cake Batter to Cupcakes or Muffins
Can you make cupcakes/muffins with your favorite cake batter?
Published: May 2013
Grilled Glazed Baby Back Ribs
Boiling ribs before putting them on the grill is a surefire way to quickly tende…
Published: May 2013
The Importance of Preheating Your Pizza Stone
A proper pizza-stone preheating period is essential to produce perfectly browned…
Published: May 2013
Braised Red Potatoes with Lemon and Chives
What if you could get the creamy interiors produced by boiling red potatoes and …
Published: May 2013
Stir-Fried Asparagus with Shiitake Mushrooms
The key to perfectly cooked, deeply flavorful spears? Steam power.
Published: May 2013
Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil
Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a…
Published: May 2013
Charcoal Grills
We’ve happily made do with Weber’s basic kettle for years. But would newer, more…
Published: May 2013
Thin-Crust Whole-Wheat Pizza with Pesto and Goat Cheese
Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a…
Published: May 2013
Thin-Crust Whole-Wheat Pizza with Wine-Braised Onion and Blue Cheese
Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a…
Published: May 2013
Stir-Fried Asparagus with Red Bell Pepper
The key to perfectly cooked, deeply flavorful spears? Steam power.
Published: May 2013
Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil
Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a…
Published: May 2013
Grilled Lemon Chicken with Rosemary
Throw a whole chicken on the grill and you’re bound to end up with unevenly cook…
Published: May 2013
Pimento-Stuffed Green Olives
Pimento-stuffed green olives aren’t just for martinis.
Published: May 2013
Buy the WinnerCinnamon Whipped Cream
Try this lightly sweetened whipped cream with our Marbled Blueberry Bundt Cake.
Published: May 2013
Braised Red Potatoes with Dijon and Tarragon
What if you could get the creamy interiors produced by steaming red potatoes and…
Published: May 2013
Why You Should Wait for Your Brewed Coffee
When it comes to brewing coffee with an automatic drip machine, let the pot fill…
Published: May 2013
Herb-Crusted Salmon
For a crust both herby and crunchy, we had to take it apart in order to keep it …
Published: May 2013
Goat Cheese
Why do some goat cheeses boast creamy texture and a bright and lemony taste, whi…
Published: May 2013
Lemon Glaze
This glaze is a perfect complement to our Marbled Blueberry Bundt Cake.
Published: May 2013
Thin-Crust Whole-Wheat Pizza with Mushrooms and Fontina
Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a…
Published: May 2013
Braised Red Potatoes with Miso and Scallions
What if you could get the creamy interiors produced by steaming red potatoes and…
Published: May 2013
Stir-Fried Asparagus with Carrot
The key to perfectly cooked, deeply flavorful spears? Steam power.
Published: May 2013
Cuban-Style Picadillo
This tangy, sweet, judiciously spiced beef hash is a classic Cuban dish.
Published: May 2013
Cuban-Style Picadillo with Fried Potatoes
This tangy, sweet, judiciously spiced beef hash is a classic Cuban dish.
Published: May 2013
Stir-Fried Asparagus with Red Onion
The key to perfectly cooked, deeply flavorful spears? Steam power.
Published: May 2013
Herb-Crusted Salmon
For a crust both herby and crunchy, we had to take it apart in order to keep it …
Published: May 2013
A Truly Nonstick Bundt Pan
A clean Bundt pan release can be a tricky thing to manage, but we've found a foo…
Published: May 2013
Keeping Basil Green in Pesto
We found two proven methods on how to keep the basil from discoloring over time.
Published: May 2013
Marbled Blueberry Bundt Cake
Tossing large, cultivated blueberries into a Bundt cake gave us big blue blowout…
Published: May 2013
Italian Chicken Soup with Parmesan Dumplings
Light, tender dumplings deeply flavored with Parmesan? Sounded like a winner. Bu…
Published: May 2013
Cuban Picadillo
This tangy, sweet, judiciously spiced beef hash is a classic Cuban dish.
Published: May 2013
Italian Chicken Soup with Parmesan Dumplings
Light, tender dumplings deeply flavored with Parmesan? Sounded like a winner. Bu…
Published: May 2013
Grilled Lemon Chicken with Rosemary
Throw a whole chicken on the grill and you’re bound to end up with unevenly cook…
Published: May 2013
Freeze Tofu First for Texture That Soaks Up More Sauce
This classic Asian restaurant technique works equally well in the home kitchen.
Published: May 2013
Why You Should Brine Fish
Send your fish back to water one last time before cooking for moister, more flav…
Published: May 2013
How Long Should a Martini Be Stirred?
How long should you stir a martini with ice to achieve optimal flavor?
Published: May 2013
Innovative Ice Cube Trays
No freezer is complete without a good ice tray. We tested some new designs that …
Published: May 2013
Buy the Winner
Charcoal Grills
We’ve happily made do with Weber’s basic kettle for years. But would newer, more…
Published: May 2013
Buy the Winner
Marbled Blueberry Bundt Cake
Tossing large, cultivated blueberries into a Bundt cake gave us big blue blowout…
Published: May 2013
For Creamier Hummus, Skin Your Chickpeas
With our simple method, removing skins from chickpeas is far less arduous than y…
Published: May 2013
How to Make Crème Fraîche and Mexican Crema
Why buy these cultured creams when you can easily make them at home?
Published: May 2013
Three Keys to Better Vacuum Sealing
After vacuum sealing for years in the test kitchen, we've learned a lot of trick…
Published: May 2013
Salt-Cured vs. Brined Capers
Can salt-cured capers be used interchangeably with brined capers?
Published: May 2013
What Kind of Mustard Should Be Used in a Vinaigrette?
What types of mustard, aside from Dijon, can be used when making vinaigrette?
Published: May 2013
Citrus Spritzer
A fine citrus mist has never been easier to coax from your favorite fruit.
Published: May 2013
Buy the Winner
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