January / February
2014
Best Almond Cake
To perfect this elegant European dessert, we deepened its flavor and lightened i…
Published: January 2014
How to Revive Stale Bread
Bread stales due to a process called retrogradation, but it can be reversed—temp…
Published: January 2014
Using Salt to Speed Cooling
In the test kitchen we rely on salt for many applications beyond seasoning, but …
Published: January 2014
How to Protect Skillet Handles in a Hot Oven
We discovered a method for protecting skillet handles from oven temperatures in …
Published: January 2014
The Many Colors of Quinoa
What are the differences between white, red, and black quinoa?
Published: January 2014
Should You Top Fruit Pie Fillings with Butter?
Why do double-crust fruit pie recipes call for dotting
the top of the filling w…
Published: January 2014
The Best Way to Save Leftover Wine
We've suggested freezing leftover wine in ice cube
trays to use later in pan sa…
Published: January 2014
Caffeine Content of Coffee: Dark Roast vs. Light Roast
Which contains more caffeine: dark roast or light roast coffee?
Published: January 2014
Buttermilk Substitutes for Pancakes
Adding lemon juice or vinegar to regular
milk in order to approximate buttermil…
Published: January 2014
Nut Butter Alternatives
Which makes a better nut-free substitute for peanut
butter in baking and otherw…
Published: January 2014
Substituting Celery Leaves for Stalks
Can celery leaves be substituted for the stalks in
recipes?
Published: January 2014
Roasted Butternut Squash with Pistachios and Feta
We wanted to kick up the flavor of roasted butternut squash without resorting to…
Published: January 2020
Science: Bubbles in Beverages
We take a closer look at carbonated beverages, from seltzer to sparkling wine, a…
Published: January 2014
Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce
The most effective approach to achieving chicken breasts with evenly golden,
sh…
Published: January 2014
Pressure-Cooker Pot Roast
Pressure cookers are back and better than ever. Too bad one
of the appliance’s …
Published: January 2014
Shrimp Fra Diavolo
For a dish that didn’t remind us of rubbery seafood in spicy marinara, we starte…
Published: January 2014
Quinoa Pilaf with Herbs and Lemon
Could we turn this superfood into a dish we’d really want to eat?
Published: January 2014
Easy Sandwich Bread
A tasty, even crumb and a tender crust, requiring minimal kneading and no shapin…
Published: January 2014
Best Almond Cake
To perfect this elegant European dessert, we deepened its flavor
and lightened …
Published: January 2014
Cheese Soufflé
The first thing to know about cheese soufflé is that while it should look dramat…
Published: January 2014
Innovative Biscuit Cutter
This biscuit cutter promises to cut biscuit dough more efficiently. Does it make…
Published: January 2014
Cheese Soufflé
The first thing to know about cheese soufflé is that while it should look dramat…
Published: January 2014
Pasta alla Norcina for Two
In Italy, the star of this creamy pasta dish is handmade sausage from a tiny Umb…
Published: January 2014
Shrimp Fra Diavolo for Two
For a dish that didn’t remind us of rubbery seafood in spicy marinara, we starte…
Published: January 2014
Roasted Butternut Squash with Browned Butter and Hazelnuts
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…
Published: January 2014
Quinoa Pilaf with Apricots, Aged Gouda, and Pistachios
Could we turn this superfood into a dish we’d really want to eat?
Published: January 2014
Pasta alla Norcina
In Italy, the star of this creamy pasta dish is handmade sausage from a tiny Umb…
Published: January 2014
Boning a Split Chicken Breast
Buying bone-in chicken breasts, and then removing the bones at home, is often t…
Published: January 2014
Pasta alla Norcina
In Italy, the star of this creamy pasta dish is handmade sausage from a tiny Umb…
Published: January 2014
Swiss Cheese
We scoured supermarket cases, the deli counter, and specialty cheese shops for S…
Published: January 2014
Buy the Winner
Roasted Butternut Squash with Radicchio and Parmesan
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…
Published: January 2014
Quinoa Pilaf with Shiitakes, Edamame, and Ginger
Could we turn this superfood into a dish we’d really want to eat?
Published: January 2014
Crispy-Skinned Chicken Breasts with Maple–Sherry Vinegar Pan Sauce
The most effective approach to achieving chicken breasts with evenly golden,
sh…
Published: January 2014
Soufflé Dishes
We put four soufflé dishes to the test. Which would rise to the top?
Published: January 2014
Buy the Winner
Vietnamese Beef Pho
We set out to make a version of Vietnamese beef pho with a clear, beefy broth th…
Published: January 2014
Baby Swiss Cheese
What actually distinguishes baby Swiss from Swiss cheese, flavor-wise?
Published: January 2014
Roasted Butternut Squash with Yogurt and Sesame Seeds
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…
Published: January 2014
Quinoa Pilaf with Olives, Raisins, and Cilantro
Could we turn this superfood into a dish we’d really want to eat?
Published: January 2014
Quinoa Pilaf with Chipotle, Queso Fresco, and Peanuts
Could we turn this superfood into a dish we’d really want to eat?
Published: January 2014
Pressure-Cooker Pot Roast
Pressure cookers are back and better than ever. Too bad one
of the appliance’s …
Published: January 2014
Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce
The most effective approach to achieving chicken breasts with evenly golden,
sh…
Published: January 2014
Roasted Butternut Squash with Browned Butter and Hazelnuts
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…
Published: January 2014
Roasted Butternut Squash with Tahini and Feta
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…
Published: January 2014
Roasted Butternut Squash with Goat Cheese, Pecans, and Maple
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…
Published: January 2014
Quinoa Pilaf with Herbs and Lemon
Could we turn this superfood into a dish we’d really want to eat?
Published: January 2014
Easy Sandwich Bread
A tasty, even crumb and a tender crust, requiring minimal kneading and no shapin…
Published: January 2014
Avoiding Soufflé Meltdowns
We developed a new approach for keeping soufflé spillovers at bay during cooking…
Published: January 2014
Red Wine Stain Removers
We rounded up three red-wine-stain-removal products and put them to the test.
Published: January 2014
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Tablet Stands and Covers
Which product would you trust to protect your iPad, Kindle, or other tablet in t…
Published: January 2014
13 by 9-Inch Baking Pans/Dishes
Could it possibly make much difference which metal 13 by 9-inch pan you use?
Se…
Published: January 2014
Shrimp Fra Diavolo
For a dish that didn’t remind us of rubbery seafood in spicy marinara, we starte…
Published: January 2014
Vietnamese Beef Pho
We set out to make a version of Vietnamese beef pho with a clear, beefy broth th…
Published: January 2014
Crispy-Skinned Chicken Breasts with Lemon-Rosemary Pan Sauce
The most effective approach to achieving chicken breasts with evenly golden, sha…
Published: January 2014
Why Color Matters for Roux
From light to dark, how important is it to cook a roux to the right color?
Published: January 2014
Bursting the Bubble on Champagne Stemware
Is a tall, narrow flute better for drinking champagne than a wide, shallow goble…
Published: January 2014
The Best 13 by 9-Inch Baking Pans/Dishes
Could it possibly make much difference which metal 13 by 9-inch pan you use? Sev…
Published: January 2014
Buy the Winner
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