September / October
2014Homemade Coconut Milk
For certain applications, like Thai chicken soup, homemade coconut milk is wort…
Published: September 2014
Latin Flan
This cousin to Spanish-style flan and crème caramel boasts a dense, sweet profil…
Published: September 2014
Roasted Pears with Golden Raisins and Hazelnuts
A two-stage cooking process yields tender, beautifully caramelized fruits.
Published: September 2014
Popover Pans
With more popover pans available on the market, we wanted to see how our old fav…
Published: September 2014
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Slow Cooker Lid Holder
The Lid Pocket aims to make life easier when using a slow cooker. Does it delive…
Published: September 2014
Authentic Baguettes at Home
Most American baguettes are doughy and pale, and the recipes we found weren’t mu…
Published: September 2014
Broiled Pork Tenderloin
Before we could perfect this easy dish, we had to figure out how broilers really…
Published: September 2014
Grilled Fish Tacos
For a fish taco that doesn’t require the mess of deep frying, we turned to the g…
Published: September 2014
Mahogany Chicken Thighs
Chicken thighs can contain unappetizing pockets of fat and sinew. But what if yo…
Published: September 2014
Mexican-Style Grilled Steak (Carne Asada)
Superthin, well-charred steaks define this Mexican favorite. To deliver maximum …
Published: September 2014
Latin Flan
This cousin to Spanish-style flan and crème caramel boasts a dense, sweet profil…
Published: September 2014
Roasted Pears with Dried Apricots and Pistachios
A two-stage cooking process yields tender, beautifully caramelized fruits.
Published: September 2014
Sauteed Corn with Cherry Tomatoes, Ricotta Salata, and Basil
There are many ways to cook fresh corn, but few produce rich, complex, sweet fla…
Published: September 2014
Advantages to Deep-Frying in a Wok
In some applications, using a wok for deep-frying has advantages over other more…
Published: September 2014
Ammonia Odors in Cheese
Sometimes, upon unwrapping a newly purchased fine cheese, a pungent ammonia odor…
Published: September 2014
Artichokes and Wine
Sometimes wine can taste oddly sweet and one-dimensional when paired with dishes…
Published: September 2014
Browning Salted Butter
Can salted butter be substituted for unsalted when making brown butter sauces?
Published: September 2014
Converting Layer Cakes to Bundt
Do adjustments need to be made if you want to bake a layer cake recipe in a Bund…
Published: September 2014
For Better Coconut Milk, Make Your Own
For certain applications, like Thai chicken soup, homemade coconut milk is worth…
Published: September 2014
Giving Steaks a Garlic Boost
To impart great garlic flavor to a steak, sometimes the meat needs to be treated…
Published: September 2014
Can You Cook a Frozen Steak?
Conventional wisdom holds that frozen steaks should be thawed before cooking, bu…
Published: September 2014
Mixing Bowls
This most basic piece of cooking equipment might not seem worthy of scrutiny—unt…
Published: September 2014
Rice and Lentils with Crispy Onions (Mujaddara)
Our method for frying onions delivers crispy, ultrasavory results that make this…
Published: September 2014
Tagliatelle with Artichokes and Olive Oil
Pasta paired with artichoke hearts is an Italian favorite. We’d love it, too, if…
Published: September 2014
The Science of Cooking Frozen Steaks
Conventional wisdom holds that frozen steaks should be thawed before cooking,
b…
Published: September 2014
Making Stock with Skin-On Onions
Is there any advantage to leaving the skins on onions when making stock?
Published: September 2014
Why Some Bread Doughs are Folded
Sometimes bread recipes call for folding the dough while others don't. Why is th…
Published: September 2014
Roasted Pears with Dried Apricots and Pistachios
A two-stage cooking process yields tender, beautifully caramelized fruits.
Published: September 2014
Slashing Rustic Loaves
The slashes on rustic loaves of bread aren't just about looks.
Published: September 2014
Crispy Onions
Crispy onions are also great sprinkled on salads and sandwiches and as a garnish…
Published: September 2014
Sun-Dried Tomato and Basil Salsa for Two
This salsa is the perfect way to top our Broiled Pork Tenderloin for Two.
Published: September 2014
Mustard-Creme Fraiche Sauce for Two
This sauce is the perfect accompaniment to our Broiled Pork Tenderloin for Two.
Published: September 2014
Sauteed Corn with Miso and Scallions
There are many ways to cook fresh corn, but few produce rich, complex, sweet fla…
Published: September 2014
Mahogany Chicken Thighs
Chicken thighs can contain unappetizing pockets of fat and sinew. But what if yo…
Published: September 2014
Simple Refried Beans
Serve with our Mexican-Style Grilled Steak (Carne Asada)
Published: September 2014
Tagliatelle with Artichokes and Olive Oil for Two
Pasta paired with artichoke hearts is an Italian favorite. We’d love it, too, if…
Published: September 2014
Broiled Pork Tenderloin for Two
Before we could perfect this easy dish, we had to figure out how broilers really…
Published: September 2014
Baking with Fresh Pumpkin Puree
Baking recipes usually call for canned pumpkin, but if you have fresh pumpkins c…
Published: September 2014
Supermarket Prosciutto
A new surge of grab ’n’ go packages means you no longer have to wait at the deli…
Published: September 2014
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Imported Prosciutto
How does our favorite American prosciutto stack up against imported, Italian off…
Published: September 2014
Buy the WinnerAlmond Latin Flan
This cousin to Spanish-style flan and crème caramel boasts a dense, sweet profil…
Published: September 2014
Sauteed Corn with Bacon and Leeks
There are many ways to cook fresh corn, but few produce rich, complex, sweet fla…
Published: September 2014
Sauteed Corn with Black Beans and Red Bell Pepper
There are many ways to cook fresh corn, but few produce rich, complex, sweet fla…
Published: September 2014
Roasted Apples with Dried Figs and Walnuts
A two-stage cooking process yields tender, beautifully caramelized fruits.
Published: September 2014
Tagliatelle with Artichokes and Olive Oil
Pasta paired with artichoke hearts is an Italian favorite. We’d love it, too, if…
Published: September 2014
Rice and Lentils with Crispy Onions (Mujaddara)
Our method for frying onions delivers crispy, ultrasavory results that make this…
Published: September 2014
Sun-Dried Tomato and Basil Salsa
This salsa is the perfect way to top our Broiled Pork Tenderloin.
Published: September 2014
Broiled Pork Tenderloin
Before we could perfect this easy dish, we had to figure out how broilers really…
Published: September 2014
Burger Presses
Burger presses promise to make patty preparation quicker, with more consistently…
Published: September 2014
Baguette Couches
A baker's couche keeps bread dough’s shape intact and its surface uniformly dry …
Published: September 2014
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Processed Artichoke Hearts
With so many options on the market, selecting a brand of processed artichoke hea…
Published: September 2014
Fire-Roasted Tomatoes
Could canned, diced fire-roasted tomatoes deliver the smoky complexity of fresh?…
Published: September 2014
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Homemade Pumpkin Puree
For some applications, like Pumpkin Pie, the taste of fresh pumpkin puree (as op…
Published: September 2014
Coffee Latin Flan
This cousin to Spanish-style flan and crème caramel boasts a dense, sweet profil…
Published: September 2014
Sauteed Corn with Cherry Tomatoes, Ricotta Salata, and Basil
There are many ways to cook fresh corn, but few produce rich, complex, sweet fla…
Published: September 2014
Authentic Baguettes at Home
Most American baguettes are doughy and pale, and the recipes we found weren’t mu…
Published: September 2014
Roasted Apples with Dried Cranberries and Pecans
A two-stage cooking process yields tender, beautifully caramelized fruits.
Published: September 2014
Mustard-Creme Fraiche Sauce
This sauce is the perfect accompaniment to our Broiled Pork Tenderloin.
Published: September 2014
Why is Prosciutto Made in Parma?
What is it about this particular region of Italy that lends itself to making the…
Published: September 2014
Folded Enchiladas
These simple enchiladas were developed to be served as part of a larger meal wit…
Published: September 2014
Orange-Cardamom Latin Flan
This cousin to Spanish-style flan and crème caramel boasts a dense, sweet profi…
Published: September 2014
Roasted Plums with Dried Cherries and Almonds
A two-stage cooking process yields tender, beautifully caramelized fruits.
Published: September 2014
Mexican-Style Grilled Steak (Carne Asada)
Superthin, well-charred steaks define this Mexican favorite. To deliver maximum …
Published: September 2014
Grilled Fish Tacos
For a fish taco that doesn’t require the mess of deep frying, we turned to the g…
Published: September 2014
The Parchment Test: Finding the Broiler Sweet Spot
Finding your broiler's sweet spot for both cooking and browning the exterior of …
Published: September 2014
The Best Mixing Bowls
This most basic piece of cooking equipment might not seem worthy of scrutiny—unt…
Published: September 2014
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