January / February
2015
Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce
The juiciest meat demands low heat; the crispiest skin, a hot sear. Could we ach…
Published: January 2015
Don't Buy Garlic that Smells like Garlic
The sniff test is a common approach for testing produce prior to purchase, but w…
Published: January 2015
Aleppo Pepper
To add a more nuanced kick of spiciness to dishes than red pepper flakes can off…
Published: January 2015
Using Whipped Cream Cheese in Recipes
Are regular cream cheese and whipped cream cheese interchangeable in recipes?
Published: January 2015
Storing Leftover Coconut Milk
We found a simple technique for bringing frozen, leftover coconut milk back to l…
Published: January 2015
Explaining Canelé Molds
These copper molds are used to prepare a French confection known as canelé de B…
Published: January 2015
Reheating Soft Polenta
Reheating leftover polenta typically yields disappointing results. This tip make…
Published: January 2015
Using a Parchment Cartouche Instead of a Lid
Faster, more consistent cooking is the hallmark of a cartouche.
Published: January 2015
Home Remedies for Grease Stains
We tested no less than 16 home remedies for grease stain removal.
Published: January 2015
Black Pepper's Hidden Flavors
Don’t skip early additions of pepper when a recipe calls for it—the spice will i…
Published: January 2015
Better Pan Sauce? Ignore the Rules
We decided to break all the rules in order to develop more fond and, therefore, …
Published: January 2015
French-Style Pork Chops with Apples and Calvados
Classic French versions call for lighting the sauce on fire. Does this technique…
Published: January 2015
Savory Corn Muffins
We wanted a muffin full of cornmeal flavor. Could it also be moist and light-tex…
Published: January 2015
Drunken Beans
Cooking beans with beer and bacon can deliver results as full-flavored and satis…
Published: January 2015
Vegetable Broth Base
Our winning store-bought broth is OK in a pinch. But we wanted a homemade versio…
Published: January 2015
The Science of a Better Pan Sauce
We decided to break all the rules in order to develop more fond, and better pan …
Published: January 2015
Carving Boards
Clever features on new carving boards promise easier carving and serving. But do…
Published: January 2015
Tuscan-Style Beef Stew
In this simple yet rich stew, just two ingredients—Chianti and black pepper—prov…
Published: January 2015
Foolproof New York Cheesecake
For the perfect New York slice of cheesecake, we carefully adjusted our oven to …
Published: January 2015
Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce
The juiciest meat demands low heat; the crispiest skin, a hot sear. Could we ach…
Published: January 2015
Mexican Lagers
We sampled the four best-selling imported Mexican lagers plain and cooked in dr…
Published: January 2015
Chocolate Hazelnut Spread
We’re huge fans of Nutella chocolate-hazelnut spread, but as with almost anythin…
Published: January 2015
Drunken Beans
Cooking beans with beer and bacon can deliver results as full-flavored and satis…
Published: January 2015
Sesame-Orange Spice Blend
To enhance the yakisoba’s flavors, we top it with a simple homemade spice blend …
Published: January 2015
Roasted Mushrooms with Roasted Garlic and Smoked Paprika
Could a single addition produce both deep roasted flavor and even seasoning?
Published: January 2015
Roasted Mushrooms with Parmesan and Pine Nuts
Could a single addition produce both deep roasted flavor and even seasoning?
Published: January 2015
Storing Cucumbers and Squash in Plastic Wrap
We wanted to know if wrapping American cucumbers in plastic—as seedless English …
Published: January 2015
Roasted Mushrooms with Parmesan and Pine Nuts
Could a single addition produce both deep roasted flavor and even seasoning?
Published: January 2015
Savory Corn Muffins with Cheddar and Scallions
We wanted a muffin full of cornmeal flavor. Could it also be moist and light-tex…
Published: January 2015
Slow-Cooked Whole Carrots
Who would ever slow-cook whole carrots for an hour? We would—if the results were…
Published: January 2015
Roasted Mushrooms with Sesame and Scallions
Could a single addition produce both deep roasted flavor and even seasoning?
Published: January 2015
Slow-Cooked Whole Carrots
Who would ever slow-cook whole carrots for an hour? We would—if the results were…
Published: January 2015
Low-Sodium Vegetable Broth
Finding a low-sodium vegetable broth worth using is more difficult than it sound…
Published: January 2015
Buy the Winner
Savory Corn Muffins with Rosemary and Black Pepper
We wanted a muffin full of cornmeal flavor. Could it also be moist and light-tex…
Published: January 2015
Savory Corn Muffins
We wanted a muffin full of cornmeal flavor. Could it also be moist and light-tex…
Published: January 2015
Yakisoba (Japanese Stir-Fried Noodles with Beef)
Springy noodles in a complex sauce make yakisoba a standout among noodle stir-fr…
Published: January 2015
Green Olive and Golden Raisin Relish
To make a relish, which we like to pair with carrots, we combine bold, acidic in…
Published: January 2015
Roasted Mushrooms with Harissa and Mint
Could a single addition produce both deep roasted flavor and even seasoning?
Published: January 2015
Carving Boards
Clever features on new carving boards promise easier carving and serving. But do…
Published: January 2015
Buy the Winner
Japanese-Style Stir-Fried Noodles with Beef
Springy noodles in a bold, complex sauce make yakisoba a standout among noodle s…
Published: January 2015
Pine Nut Relish
To make a relish, which we like to pair with carrots, we combine bold, acidic in…
Published: January 2015
For Fewer Blowouts, Bake Your Beans
For perfectly cooked beans with fewer blowouts, skip the stovetop and head for t…
Published: January 2015
Foolproof New York Cheesecake
Our recipe produced lush texture and a beautiful brown top—but not for everyone.…
Published: January 2015
Vegetarian Broth
More vegetables, better broth? We tasted a slew of products and discovered that,…
Published: January 2015
Buy the Winner
Onion-Balsamic Relish with Mint
To make a relish, which we like to pair with carrots, we combine bold, acidic in…
Published: January 2015
French-Style Pork Chops with Apples and Calvados
Classic French versions call for lighting the sauce on fire. Does this technique…
Published: January 2015
Tuscan-Style Beef Stew
In this simple yet rich stew, just two ingredients—Chianti and black pepper—prov…
Published: January 2015
Warming Trays
Warming trays can be a godsend for serving and entertaining—but do they really k…
Published: January 2015
Buy the Winner
Bowl Stabilizer
Having trouble keeping your mixing bowl stable when mixing or whisking ingredien…
Published: January 2015
Buy the Winner
Tea Machines
Would brewing tea with a tea machine be more convenient than using a regular ele…
Published: January 2015
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