July / August
2013
Sweet and Tangy Barbecued Chicken
We’ve all had it: chicken with burnt skin, parched meat, and a coat of sweet, go…
Published: July 2013
Covered vs. Uncovered Pots for Boiling Water
Does covering the pot really make water boil faster?
Published: July 2013
Cold vs. Softened Butter for Creaming
Most recipes that call for creaming butter and sugar ask for softened butter. Is…
Published: July 2013
Enhancing Flavor with Kombu
A little kelp can help out the flavor of your soups and sauces in a big way.
Published: July 2013
Brown Rice Salad with Jalapenos, Tomatoes, and Avocado
When we set out to create bold-tasting salads full of contrasting flavors and te…
Published: July 2013
Skewers
We got grilling with six different sets to find the best of the bunch.
Published: July 2013
Buy the WinnerNew England Lobster Rolls
The sandwich is easy. The challenges are dealing with a live lobster and knowing…
Published: July 2013
Perfect Fried Eggs
A classic fried egg features a tender white with crisp, lacy, brown edges and a …
Published: July 2013
Grilled Glazed Pork Tenderloin Roast
Overcoming pork tenderloin’s challenges—lean, dry meat; mild flavor; and a taper…
Published: July 2013
Summer Berry Trifle
To perfect this English classic, we’d need to ensure that the flavors and textur…
Published: July 2013
Fresh Corn Cornbread
What about a cornbread that actually tastes like fresh, sweet corn instead of co…
Published: July 2013
Grilled Lamb Kofte
In the Middle East, kebabs called kofte feature ground meat, not chunks, mixed w…
Published: July 2013
Perfect Fried Eggs
A classic fried egg features a tender white with crisp, lacy, brown edges and a …
Published: July 2013
Hot Dog Bun Pan
New England-style split-top hot dog buns can be hard to find outside the region,…
Published: July 2013
Buy the WinnerPasta with Pesto, Potatoes, and Green Beans
This classic dish comes from the Liguria region of Italy, where pasta and pesto …
Published: July 2013
Innovative Cookware
Can newfangled designs improve on—or even stand up to—the tried-and-true pots an…
Published: July 2013
Chicken Broth
Just about every broth in the supermarket amounts to a science project of flavor…
Published: July 2013
Buy the Winner
Summer Berry Trifle
To perfect this English classic, we’d need to ensure that the flavors and textur…
Published: July 2013
Basting Pots
We put four basting pots (which promise to make basting food on the grill easier…
Published: July 2013
Buy the WinnerTunisian-Style Grilled Vegetables
The key to perfectly cooked vegetables in this salad is cutting the vegetables i…
Published: July 2013
Grilled Beef Kofte
In the Middle East, kebabs called kofte feature ground meat, not chunks, mixed w…
Published: July 2013
Satay Glaze
This glaze is a perfect complement to our Grilled Glazed Pork Tenderloin Roast.
Published: July 2013
Fresh Corn Cornbread
What about a cornbread that actually tastes like fresh, sweet corn instead of co…
Published: July 2013
Brown Rice Salad with Fennel, Mushrooms, and Walnuts
When we set out to create bold-tasting salads full of contrasting flavors and te…
Published: July 2013
Why Use a Water Pan in Your Grill?
When you need to cook more slowly and gently on the grill, a water pan may just …
Published: July 2013
Sweet and Tangy Barbecued Chicken
We’ve all had it: chicken with burnt skin, parched meat, and a coat of sweet, go…
Published: July 2013
Tunisian-Style Grilled Vegetables (Mechouia)
The key to perfectly cooked vegetables in this salad is cutting the vegetables i…
Published: July 2013
Pasta with Pesto, Potatoes, and Green Beans
This classic dish comes from the Liguria region of Italy, where pasta and pesto …
Published: July 2013
Miso Glaze
This glaze is a perfect complement to our Grilled Glazed Pork Tenderloin Roast.
Published: July 2013
New England Lobster Rolls Recipe
The lobster roll sandwich is easy. The challenges are dealing with a live lobste…
Published: July 2013
Grilled Lamb Kofte
In the Middle East, kebabs called kofte feature ground meat, not chunks, mixed w…
Published: July 2013
Brown Rice Salad with Asparagus, Goat Cheese, and Lemon
When we set out to create bold-tasting salads full of contrasting flavors and te…
Published: July 2013
Unwilting Lettuce
Will soaking wilted lettuce in ice water and vinegar crisp it up more quickly th…
Published: July 2013
Boiled Lobster
The sandwich is easy. The challenges are dealing with a live lobster and knowing…
Published: July 2013
Grilled Glazed Pork Tenderloin Roast
Overcoming pork tenderloin’s challenges—lean, dry meat; mild flavor; and a taper…
Published: July 2013
Brown Rice for Salad
When we set out to create bold-tasting salads full of contrasting flavors and te…
Published: July 2013
Dramatic Weight Variation in Packaged Chicken Parts
Grabbing a package of chicken parts is usually a lot faster than standing in lin…
Published: July 2013
Technique: The Best Way to Extract Lobster Meat
There’s a lot more meat in a lobster than just the tail and claws—if you know ho…
Published: July 2013
How to Store Feta Cheese
What’s the best way to store feta cheese if it doesn’t come packed in a brine?
Published: July 2013
Science: A Closer Look at Gluten
See and feel gluten with this simple kitchen experiment.
Published: July 2013
High-End Barbecue Sauces
We put four small-batch, mail-order barbecue sauces to the test against our supe…
Published: July 2013
Buy the Winner
Sweet and Spicy Hoisin Glaze
This glaze is a perfect complement to our Grilled Glazed Pork Tenderloin Roast.
Published: July 2013
Brown Rice Salad with Jalapenos, Tomatoes, and Avocado
When we set out to create bold-tasting salads full of contrasting flavors and te…
Published: July 2013
Brown Rice Salad with Red Bell Peppers, Olives, and Manchego
When we set out to create bold-tasting salads full of contrasting flavors and te…
Published: July 2013
Substituting Dry Sherry for Cream Sherry
If you've got a bottle of dry sherry handy, here's a tip for transforming it int…
Published: July 2013
Making Mayonnaise Without Raw Egg Yolks with the Microwave
If whipping up homemade mayonnaise using raw egg yolks isn't for you, here's an …
Published: July 2013
How to Cut Bok Choy for Stir-Fry
Separating the leaves and stems ensures that this crisp-tender vegetable will co…
Published: July 2013
Lessening a Chile Pepper's Burn on Skin or in Mouth
Are there good ways for getting rid of the irritating burn that can happen when …
Published: July 2013
The Importance of Tube Pans
Why do recipes for angel food cake and chiffon cake always call for a tube pan?
Published: July 2013
What's That Green Stuff in Lobster (And Can I Eat It)?
Seafood lovers beware. This one-time delicacy comes with big caveats.
Published: July 2013
What is Brownulated Sugar?
How does Domino's Brownulated sugar compare with regular brown sugar?
Published: July 2013
Innovative Saucepans
Can newfangled designs improve on—or even stand up to—the tried-and-true saucepa…
Published: July 2013
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