September / October
2013
Grilled Glazed Boneless, Skinless Chicken Breasts
Without skin or bone, this lean cut cooks so quickly that it’s almost impossible…
Published: September 2013
Grilled Corn with Flavored Butter
To infuse corn with summer flavors, some of the cooking needs to happen off the …
Published: September 2013
Summer Pasta Puttanesca
A bumper crop of sweet, ripe tomatoes can brighten the pungent flavors of this I…
Published: September 2013
Preventing Purple Walnut Bread
Why do walnut breads sometimes turn purple? Can anything be done to prevent this…
Published: September 2013
Maximize Your Brine
Could we pack more meat into the same volume of brine to save space in the fridg…
Published: September 2013
Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot
The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, wh…
Published: September 2013
Lemon Ricotta Pancakes
Ricotta cheese in pancakes? Sounds great. But how do you make them moist, tender…
Published: September 2013
Cauliflower Soup
The secret to the best-tasting cauliflower soup you’ve ever eaten? Undercook som…
Published: September 2013
Fresh Peach Pie
The juiciness of a perfect peach is sublime—except when you want to bake it into…
Published: September 2013
Spicy Hoisin Glaze
This spicy glaze is the perfect accompaniment to our Grilled Glazed Boneless, Sk…
Published: September 2013
Grilled Glazed Boneless, Skinless Chicken Breasts
Without skin or bone, this lean cut cooks so quickly that it’s almost impossible…
Published: September 2013
Basil and Lemon Butter
Use this compound butter to infuse our Grilled Corn recipe with summer flavors.
Published: September 2013
Honey Mustard Glaze
This sweet, tangy glaze is the perfect accompaniment to our Grilled Glazed Bonel…
Published: September 2013
Building a “No-Weave” Lattice Top for a Pie
Looking for an easier way to create a lattice-topped pie? Here's how.
Published: September 2013
Cuban Shredded Beef
We were sold on vaca frita’s crispy crust and garlicky flavor—but not on its dry…
Published: September 2013
Coconut Curry Glaze
This sweet and earthy glaze is the perfect accompaniment to our Grilled Glazed B…
Published: September 2013
The Best Rasp-Style Graters
We love the Microplane Classic, but it’s not the only rasp around anymore. Can a…
Published: May 2017
Buy the Winner
Grilled Corn with Flavored Butter
To infuse corn with summer flavors, some of the cooking needs to happen off the …
Published: September 2013
Cilantro-Chipotle Butter
Use this compound butter to infuse our Grilled Corn recipe with summer flavors.
Published: September 2013
Honey Butter
Use this compound butter to infuse our Grilled Corn recipe with summer flavors.
Published: September 2013
Miso Sesame Glaze
This glaze is the perfect accompaniment to our Grilled Glazed Boneless, Skinless…
Published: September 2013
Mason Jar Drinking Lid
This device turns canning jars into hipster-y beverage cups.
Published: September 2013
Summer Pasta Puttanesca
A bumper crop of sweet, ripe tomatoes can brighten the pungent flavors of this I…
Published: September 2013
Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot
The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, wh…
Published: September 2013
Oven-Steamed Mussels with Hard Cider and Bacon
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. …
Published: September 2013
New Orleans "Barbecue" Butter
Use this compound butter to infuse our Grilled Corn recipe with summer flavors.
Published: September 2013
Molasses Coffee Glaze
This glaze is the perfect accompaniment to our Grilled Glazed Boneless, Skinless…
Published: September 2013
French-Style Pork Stew
We wanted a stew with lots of pork flavor but without a lot of heaviness. Could …
Published: September 2013
Grown-up Grilled Cheese Sandwiches with Asiago and Dates
The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, wh…
Published: September 2013
Grown-Up Grilled Cheese Sandwiches with Robiola and Chipotle
The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, wh…
Published: September 2013
Lemon Ricotta Pancakes
Ricotta cheese in pancakes? Sounds great. But how do you make them moist, tender…
Published: September 2013
Oven-Steamed Mussels with Leeks and Pernod
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. …
Published: September 2013
French-Style Pork Stew
We wanted a stew with lots of pork flavor but without a lot of heaviness. Could …
Published: September 2013
Spicy Old Bay Butter
Use this compound butter to infuse our Grilled Corn recipe with summer flavors.
Published: September 2013
Cauliflower Soup
The secret to the best-tasting cauliflower soup you’ve ever eaten? Undercook som…
Published: September 2013
Why Young Cheese Melts Better than Aged Cheese
Anyone who’s melted cheese for a sandwich knows that some types melt better than…
Published: September 2013
Supermarket Bacon
Bringing home the bacon? Make sure you choose the right one.
Published: December 2018
Grown-Up Grilled Cheese Sandwiches with Comte and Cornichon
The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, wh…
Published: September 2013
Apple-Cranberry Pancake Topping
Top our Lemon Ricota Pancakes with this warm, apple-cranberry compote.
Published: September 2013
Oven-Steamed Mussels with Tomato and Chorizo
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. …
Published: September 2013
Reheating Soft-Cooked Eggs
Can soft-cooked eggs be reheated while maintaining their runny yolks?
Published: September 2013
Chef's Knives
One chef’s knife has been a champ in our kitchen for nearly two decades. Can any…
Published: September 2013
Oven-Steamed Mussels
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. …
Published: September 2013
Grown-Up Grilled Cheese Sandwiches with Gruyère and Chives
The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, wh…
Published: September 2013
Pear-Blackberry Pancake Topping
Top our Lemon Ricotta Pancakes with this warm, pear-blackberry compote.
Published: September 2013
Does Cast Iron Work for Stir-Frying?
We tested to see if a well-seasoned cast-iron pan could perform just as well as …
Published: September 2013
Leave Out Lower-Fiber Vegetables When Freezing Stew
Freezing stew offers make-ahead convenience, but not all vegetables handle freez…
Published: September 2013
Vegetarian Gelatin Substitutes
Can you swap unflavored vegetarian gelatin for traditional gelatin in recipes?
Published: September 2013
Regular vs. Center-Cut Bacon
“Center-cut” bacon is becoming available at supermarkets. How does it differ fro…
Published: September 2013
Science: Why Young Cheese Melts Better than Aged Cheese
Anyone who’s melted cheese for a sandwich knows that some types melt better than…
Published: September 2013
Kielbasa
We tested six smoked brands to find the best sausage with a coarse texture, a sa…
Published: September 2013
Plum-Apricot Pancake Topping
Top our Lemon Ricotta Pancakes with this warm, plum-apricot compote.
Published: September 2013
Fresh Peach Pie
The juiciness of a perfect peach is sublime—except when you want to bake it into…
Published: September 2013
Cuban Shredded Beef
We were sold on vaca frita’s crispy crust and garlicky flavor—but not on its dry…
Published: September 2013
Cooking Steak? Try Whole Boneless Short Ribs
Instead of cutting boneless short ribs into strips, the meat can be left whole a…
Published: September 2013
A Better Way to Store (and Use) Vanilla Beans
Vanilla beans supply flavor that’s superior to vanilla extract, but they also re…
Published: September 2013
Punching Up Potato Flavor
We wondered if roasting the potatoes could concentrate and enhance potato flavor…
Published: September 2013
Herb Keepers
Fresh herbs are essential for many recipes, but we rarely use an entire bunch at…
Published: August 2018
Buy the Winner
Portable Crock Pot
This device is designed to both transport and warm your food for hot lunches any…
Published: September 2013
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