March / April
2015
Sautéed Chicken Cutlets
We wanted sauces that would be ready at the same time as the chicken.
Published: March 2015
Quick Roasted Red Pepper Sauce for Two
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Quick Sun-Dried Tomato Sauce for Two
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Quick Tomatillo Sauce for Two
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Raspberry Charlotte
Cake surrounding creamy fruit mousse promises the best of old-world elegance. Bu…
Published: March 2015
Rust Erasers for Carbon-Steel Knives
Rust erasers promise to rub away the unsightly corrosion that can build up carbo…
Published: March 2015
Buy the WinnerExploring Root Vegetables: Rutabagas and Turnips
Rutabagas are often mistaken for purple-top turnips. The two are related, but th…
Published: March 2015
Understanding Semolina Flour
Its yellow color and coarse texture might have led you to think that it was corn…
Published: March 2015
Low-Sodium Salt in Baking
We wondered how well LoSalt salt substitute, which replaces some of table salt’s…
Published: March 2015
How to Fake Couverture (Dipping) Chocolate
Couverture chocolate produces a thinner, shinier, and snappier layer than regula…
Published: March 2015
Cold Fermentation and Flavor in Yeasted Breads
In yeasted dough recipes, fermentation is a key step in building flavor. Here's …
Published: March 2015
Converting Muffins Into Loaves of Quick Bread
We wanted to figure out if a simple formula could convert a variety of muffin re…
Published: March 2015
Grapefruit Knives
Grapefruit knives are designed to section the pulp by hugging the walls and memb…
Published: March 2015
Buy the WinnerRegular Dried Pasta vs. Egg Dried Pasta: Adjusting the Amount of Pasta Cooking Water
If you substitute dried egg pasta in a recipe calling for regular dried pasta, y…
Published: March 2015
The Best Time to Add Salt During Cooking
Does when you add seasoning really impact how a dish tastes?
Published: March 2015
Mu Shu Pork
Boiling water is the key to making the thin, stretchy pancakes typically served …
Published: March 2015
Tagliatelle with Prosciutto and Peas
An ingredient from Switzerland—not Italy—takes this classic to a new level.
Published: March 2015
Root Vegetable Gratin
Root vegetables add complex flavor to the all-potato classic, but how do you get…
Published: March 2015
Braised Halibut with Leeks and Mustard
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: January 2015
Sautéed Cabbage with Parsley and Lemon
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Published: March 2015
Laundry Stain Removers
Stain removers abound, all guaranteeing spotless results on the first try. The r…
Published: March 2015
Sautéed Cabbage with Bacon and Caraway Seeds
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Published: March 2015
Coq au Riesling
Julia Child made the French classic red wine–based coq au vin a popular dish,
…
Published: March 2015
Sautéed Chicken Cutlets for Two
Finding that most sautéed chicken cutlet recipes produced dry, bland, tough chic…
Published: March 2015
Sautéed Cabbage with Fennel and Garlic
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Published: March 2015
Topping Tips for Sicilian Pizza
Try these toppings on our Thick-Crust Sicilian-Style Pizza.
Published: March 2015
Jar Spatulas
We tested nine models to see how well they could scrape out jars of marinara sau…
Published: March 2015
Buy the Winner
Thick-Crust Sicilian-Style Pizza
Dense, doughy slabs of thick-crust pizza are all too familiar—and forgettable. W…
Published: March 2015
Quick Roasted Red Pepper Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Sautéed Cabbage with Chile and Peanuts
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Published: March 2015
Sautéed Cabbage with Miso and Scallions
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Published: March 2015
Cuban Braised Shredded Beef (Ropa Vieja)
Tender yet hearty strands make ropa vieja stand out from other Latin braised bee…
Published: March 2015
Braised Halibut with Fennel and Tarragon
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: March 2015
Science: Secrets of Salting
Most recipes (and culinary schools) advise seasoning food with salt early in the…
Published: March 2015
Cuban Braised Shredded Beef (Ropa Vieja)
Tender yet hearty strands make ropa vieja stand out from other Latin braised bee…
Published: March 2015
Quick Olive-Orange Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Tagliatelle with Prosciutto and Peas for Two
An ingredient from Switzerland—not Italy—takes this classic to a new level.
Published: March 2015
Mu Shu Pork
Boiling water is the key to making the thin, stretchy pancakes typically served …
Published: March 2015
Fried Sweet Plantains (Plátanos Maduros)
Fried plantains are eaten in many Latin American countries. For our version of C…
Published: March 2015
Root Vegetable Gratin
Root vegetables add complex flavor to the all-potato classic, but how do you get…
Published: March 2015
Braised Halibut with Leeks and Mustard
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: March 2015
Sautéed Cabbage with Parsley and Lemon
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Published: March 2015
Quick Sun-Dried Tomato Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Tagliatelle with Prosciutto and Peas
An ingredient from Switzerland—not Italy—takes this classic to a new level.
Published: March 2015
Thermal Food Jars
We tested six thermal food jars to see if any could keep their contents not only…
Published: March 2015
Laundry Stain Removers
Stain removers abound, all guaranteeing spotless results on the first try. The r…
Published: March 2015
Buy the Winner
Sautéed Chicken Cutlets with Quick Roasted Red Pepper Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Salted vs. Unsalted Chicken Stock
Our favorite chicken broth is Swanson Chicken Stock, which we appreciate for its…
Published: March 2015
Buy the WinnerQuick Tomatillo Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Thick-Crust Sicilian-Style Pizza
Dense, doughy slabs of thick-crust pizza are all too familiar—and forgettable. W…
Published: March 2015
Coq au Riesling
Julia Child made the French classic red wine–based coq au vin a popular dish,
…
Published: March 2015
Raspberry Charlotte
Cake surrounding creamy fruit mousse promises the best of old-world elegance. Bu…
Published: March 2015
Dijon Mustard
What traits guarantee a Dijon mustard that packs a wallop of clean heat and bala…
Published: March 2015
Buy the WinnerBraised Halibut with Fennel and Tarragon for Two
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: March 2015
Braised Halibut with Carrots and Coriander for Two
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: March 2015
Braised Halibut with Carrots and Coriander
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: March 2015
Braised Halibut with Leeks and Mustard for Two
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: March 2015
Tips for Better Stain Fighting
Maximize the effectiveness of stain-removal products with these five tips.
Published: March 2015
The Easy Way to Slice Cabbage
Take the guesswork out of preparing this leafy head.
Published: March 2015
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