March / April
2014The Role of Beer in Beer Batter
What does the beer in a beer batter coating do? Can something else be substitute…
Published: March 2014
Storing Cream Cheese Frosting
Can a cake with cream cheese frosting be stored at room temperature, or does it …
Published: March 2014
Mechanically Tenderized Meat
When beef is labeled "blade tenderized," what does that mean?
Published: March 2014
Using Basil Stems in Recipes
Cilantro stems can be used in recipes. Is this also the case with basil stems?
Published: March 2014
Does Apricot Origin Matter?
Can California and Mediterranean dried apricots be used interchangeably?
Published: March 2014
Minimizing Static in Burr Grinders
When emptying the grind chamber of burr-style coffee grinders, ground coffee wil…
Published: March 2014
The Impact of Too-Hot Water on Yeast
There's a real risk of using water that’s above 120 degrees in yeasted doughs—no…
Published: March 2014
Shredded Beef Tacos (Carne Deshebrada)
Classic shredded beef tacos are known for their robust meatiness. So why do most…
Published: March 2014
Lemon Pudding Cakes
During baking, this dessert’s batter separates into two distinct layers. To ensu…
Published: March 2014
Mango, Orange, and Jícama Salad
Making a vibrant fruit salad with peak summer produce is a cinch, but what are w…
Published: March 2014
Perfect Poached Chicken Breasts
Hardly anyone poaches chicken anymore—and with good reason: The classic techniqu…
Published: March 2014
Milk-Braised Pork Loin
In Italy, cooks like to braise pork roasts in milk because it creates an excepti…
Published: March 2014
Sesame-Crusted Salmon with Lemon and Ginger
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Published: March 2014
Thai Chicken Curry with Potatoes and Peanuts
Green and red curries offer big heat and bracing acidity, but the milder variety…
Published: March 2014
Thick-Cut Sweet Potato Fries
Classic French fries made with white potatoes—crispy on the outside, creamy on t…
Published: March 2014
British-Style Currant Scones
Buttery rich American scones are a coffeehouse staple, but the fluffy and tender…
Published: March 2014
Wine Openers (Waiter's Corkscrews)
We uncorked the mystery of what goes into a durable and dependable wine opener.
Published: March 2014
Buy the WinnerSpicy Fry Sauce
This sauce is the perfect accompaniment to our Thick-Cut Sweet Potato Fries
Published: March 2014
Sesame-Crusted Salmon with Lime and Coriander
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Published: March 2014
Science: Crispy Fried Food
We take a closer look at the purpose of batters on fried foods. What do they do,…
Published: March 2014
Perfect Poached Chicken Breasts for Two
Hardly anyone poaches chicken anymore—and with good reason: The classic techniqu…
Published: March 2014
Sesame-Crusted Salmon with Orange and Chili Powder
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Published: March 2014
Parsley Sauce with Cornichons and Capers
This parsley sauce adds both color and vibrant flavors to beef tenderloin.
Published: March 2014
Why Starch Gets Crispy When Fried
We explain why we often dip food in a starchy coating before frying.
Published: March 2014
Red Wine Pan Sauce
The beauty of a pan sauce is that it needs only a few ingredients and a little b…
Published: March 2014
Papaya, Clementine, and Chayote Salad
Making a vibrant fruit salad with peak summer produce is a cinch, but what are w…
Published: March 2014
Lemon Pudding Cakes
During baking, this dessert’s batter separates into two distinct layers.
To ens…
Published: March 2014
Thick-Cut Sweet Potato Fries
Classic French fries made with white potatoes—crispy on the outside, creamy on t…
Published: March 2014
Pasta with Cauliflower, Bacon, and Bread Crumbs
How to make this restaurant favorite at home? Crowd the pan and consolidate pots…
Published: March 2014
Milk-Braised Pork Loin
In Italy, cooks like to braise pork roasts in milk because it creates an excepti…
Published: March 2014
Cumin-Cilantro Yogurt Sauce
Serve this sauce with our Perfect Poached Chicken Breasts.
Published: March 2014
For Even Cooking, Give Salmon a Tummy Tuck
This tip prevents salmon fillets from overcooking, and it only requires a toothp…
Published: March 2014
Travel Tea Infusers
Could we find a travel-friendly mug that's also capable of brewing loose-leaf te…
Published: March 2014
Pasta with Cauliflower, Bacon, and Bread Crumbs
How to make this restaurant favorite at home? Crowd the pan and consolidate pots…
Published: March 2014
Beurre Blanc
Use this delicately flavored butter sauce to add richness to simply prepared fis…
Published: March 2014
White Wine Pan Sauce
Lighter and brighter in taste than its red wine sibling, white wine pan sauce ma…
Published: March 2014
Pineapple, Grapefruit, and Cucumber Salad
Making a vibrant fruit salad with peak summer produce is a cinch, but what are w…
Published: March 2014
Mango, Orange, and Jícama Salad
Making a vibrant fruit salad with peak summer produce is a cinch, but what are w…
Published: March 2014
British-Style Currant Scones
Buttery rich American scones are a coffeehouse staple, but the fluffy and tender…
Published: March 2014
Shredded Beef Tacos (Carne Deshebrada)
Classic shredded beef tacos are known for their robust meatiness. So why do most…
Published: March 2014
Warm Tomato-Ginger Vinaigrette
Serve this Indian chutney-inspired sauce with poached fish or chicken.
Published: March 2014
A Surprising Tahini Thickener
We uncover a surprising method for thickening tahini—adding liquid.
Published: March 2014
Stabilizing Whipped Cream
Is there a way to keep whipped cream from weeping if you want to make it ahead o…
Published: March 2014
Orange Juice
Is the sunny image of our favorite breakfast juice actually just pulp fiction?
Published: March 2014
Jasmine Rice
We put six brands of jasmine rice—from supermarket varieties to high-end mail-or…
Published: March 2014
Buy the WinnerPasta with Cauliflower, Bacon, and Bread Crumbs for Two
How to make this restaurant favorite at home? Crowd the pan and consolidate pots…
Published: March 2014
Thai Chicken Curry with Potatoes and Peanuts
Green and red curries offer big heat and bracing acidity, but the milder variety…
Published: March 2014
Sesame-Crusted Salmon with Lemon and Ginger
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Published: March 2014
Perfect Poached Chicken Breasts
Hardly anyone poaches chicken anymore—and with good reason: The classic techniqu…
Published: March 2014
Aioli
This garlicky mayonnaise adds kick to sandwiches, vegetables, bouillabaisse, and…
Published: March 2014
How to Reheat Fish
Fish is easy to overcook, which makes the prospect of reheating leftovers even m…
Published: March 2014
Should You Use Hot or Cold Water for Water Baths?
When making custard recipes, does it matter if the water bath is hot or cold whe…
Published: March 2014
How to “Crack” Coconut Cream
Here's the easiest way to "crack" coconut cream for making curries.
Published: March 2014
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