July / August
2014Reusing Pickle Brine
Can you use leftover pickle brine to make a batch of homemade pickles?
Published: July 2014
Creaming Butter and Sugar Without a Mixer
Is there an easy way to cream butter and sugar by hand?
Published: July 2014
Preventing Sugar Crystals in Simple Syrup
Is there a way to make simple syrup that won't develop sugar crystals?
Published: July 2014
Hull-Less Barley vs. Pearl Barley
What is hull-less barley, and how does it compare with pearl barley?
Published: May 2014
How to Store Tofu
When storing leftover tofu in water, will it last longer if the water is changed…
Published: July 2014
How to Quickly Cook a Potato
Do potato nails (rods that are inserted into baking potatoes to decrease the coo…
Published: July 2014
An Even Easier Way to Stretch Pizza Dough
Refrigerating balls of pizza dough for 4 to 24 hours makes stretching much easie…
Published: July 2014
Giving Bundt Cakes a Crackly, Sugary Crust
We wanted a sugary coating that would stick to the cake rather than fuse the cak…
Published: July 2014
The Best Way to Use a Whisk
Everyone knows the correct way to use a whisk, right? Wrong.
Published: July 2014
Beverage Infusers
Beverage infusers promise to flavor drinks with fresh produce with little fuss. …
Published: July 2014
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Grill Grate Cleaning Block
This grill pumice promises a deeper clean than the typical grill brush. Does it …
Published: July 2014
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Smoky Pulled Pork on a Gas Grill
We’ve always believed that a gas grill just can’t match charcoal when it comes t…
Published: July 2014
Zucchini Bread
What should be a light, moist snack is often a dense, greasy disappointment. Cou…
Published: July 2014
Caring for Wood Cutting Boards and Utensils with Spoon Butter
How does homemade spoon butter compare to straight mineral oil for maintaining w…
Published: July 2014
Pasta Frittata with Sausage and Hot Peppers
Throwing together eggs and last night’s pasta is one way to make this dish. But …
Published: July 2014
Grilled Chicken Souvlaki for Two
Bright lemon flavor and charred-yet-moist, evenly cooked meat are the hallmarks …
Published: July 2014
Grilled Scallion Topping
For a different take on a burger topping, we created a cross between a slaw and …
Published: July 2014
Artisanal Cream Cheese
We mail-ordered three artisanal cream cheeses to see if they could beat our supe…
Published: July 2014
Grilled Shiitake Mushroom Topping
For a different take on a burger topping, we created a cross between a slaw and …
Published: July 2014
Eggplant Involtini
The classic approach to these cheese-filled eggplant rolls—breading and frying—i…
Published: July 2014
Grilled Napa Cabbage and Radicchio Topping
For a different take on a burger topping, we created a cross between a slaw and …
Published: July 2014
Pasta Frittata with Broccoli Rabe
Throwing together eggs and last night’s pasta is one way to make this dish. But …
Published: July 2014
Grilled Chicken Souvlaki
Bright lemon flavor and charred-yet-moist, evenly cooked meat are the hallmarks …
Published: July 2014
Tender, Juicy Grilled Burgers
Preground chuck patties may be easy to throw on the grill, but if you want ultra…
Published: July 2014
Spanish Chilled Almond and Garlic Soup
Think you know gazpacho? Meet its rich and creamy—but still light—predecessor.
Published: July 2014
Cream Cheese Brownies
Everyone loves a rich brownie. Tangy cheesecake is a slam dunk. It’s too bad tha…
Published: July 2014
Grilled Chicken Souvlaki with Green Peppers and Onion
Bright lemon flavor and charred-yet-moist, evenly cooked meat are the hallmarks …
Published: July 2014
The Best Way to Wrap Grilled Chicken Souvlaki
For a sandwich that’s easy to eat, we wrap our grilled Chicken Souvlaki in alumi…
Published: July 2014
Eggplant Involtini
The classic approach to these cheese-filled eggplant rolls—breading and frying—i…
Published: July 2014
Zucchini Bread with Walnuts and Dried Cherries
What should be a light, moist snack is often a dense, greasy disappointment. Cou…
Published: July 2014
Zucchini Bread
What should be a light, moist snack is often a dense, greasy disappointment. Cou…
Published: July 2014
Tomatillo Salsa
For a top-notch tomatillo salsa, we take a half-raw, half-cooked approach.
Published: July 2014
Pasta Frittata with Mushrooms and Gorgonzola
Throwing together eggs and last night’s pasta is one way to make this dish. But …
Published: July 2014
Singapore Noodles for Two
The trademark of this Hong Kong stir-fry is its bold curry flavor, but all that …
Published: July 2014
Best Grill Brushes
Every brush did a decent job of cleaning, but only one made it feel easy.
Published: May 2019
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Seafood Scissors
Do seafood scissors live up to their promise in making it easier to cut through …
Published: July 2014
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Food Storage Bags
Crummy plastic food storage bags leak, rip, and are tricky to seal. We wanted a …
Published: July 2014
Buy the WinnerEvaluating Iced Coffee Methods
We compared a new, pour-over iced coffee brewing technique against two classic m…
Published: July 2014
Removing Stains from Silicone Spatulas
Is there a way to remove stains from silicone spatulas?
Published: July 2014
Singapore Noodles
The trademark of this Hong Kong stir-fry is its bold curry flavor, but all that …
Published: July 2014
Zucchini Bread with Pistachios and Orange
What should be a light, moist snack is often a dense, greasy disappointment. Cou…
Published: July 2014
Singapore Noodles
The trademark of Singapore noodles is its bold curry flavor, but all that curry …
Published: July 2014
Smoky Pulled Pork on a Gas Grill
We’ve always believed that a gas grill just can’t match charcoal when it comes t…
Published: July 2014
Microwave Pasta Cookers
Do any of these gadgets simplify and speed up the pasta-cooking process?
Published: July 2014
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Science: The Best Way to Use a Whisk
We’ve noticed that different cooks seem to favor different motions when using a …
Published: July 2014
Food Storage Bags
Crummy plastic food storage bags leak, rip, and are tricky to seal. We wanted a …
Published: May 2014
Cream Cheese Brownies
Everyone loves a rich brownie. Tangy cheesecake is a slam dunk. It’s too bad tha…
Published: July 2014
Tomatillo Salsa
For a top-notch tomatillo salsa, we take a half-raw, half-cooked approach.
Published: July 2014
Spanish Chilled Almond and Garlic Soup (White Gazpacho)
Think you know gazpacho? Meet its rich and creamy—but still light—predecessor.
Published: July 2014
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