January / February
2014
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
Pasta alla Norcina
In Italy, the star of this creamy pasta dish is handmade sausage from a tiny Umb…
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
Roasted Butternut Squash with Browned Butter and Hazelnuts
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…
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
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