January / February
2016
Creamy Egg Topping for Two
The combination of cornichons, capers, and mustard gives this creamy topping for…
Published: January 2016
Herbed Goat Cheese Topping for Two
Fresh chopped parsley and grassy extra-virgin olive oil enhance the herbaceous f…
Published: January 2016
Smoked Trout Topping for Two
By using both fresh lemon juice and zest in this topping for our Best Baked Pota…
Published: January 2016
Portuguese-Style Beef Stew (Alcatra)
This meaty, clean-tasting Portuguese version of beef stew, called alcatra, requi…
Published: January 2016
Best Baked Potatoes for Two
We wanted a uniformly fluffy interior encased in thin, crisp skin—and we baked n…
Published: January 2016
The Best Electric Belgian Waffle Makers
We tested a wide range of irons irons, making batches of both a Belgian-style ye…
Published: January 2016
Smoked Trout Topping
By using both fresh lemon juice and zest in this topping for our Best Baked Pota…
Published: January 2016
Best Roast Chicken with Root Vegetables
The secret to a perfect marriage of roast chicken and root vegetables is to keep…
Published: January 2016
Skillet-Roasted Cauliflower with Garlic and Lemon for Two
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Pear-Walnut Upside-Down Cake
The underrated pear makes for a more refined version of this simple cake—if you …
Published: January 2016
Skillet-Roasted Cauliflower with Curry, Raisins, and Almonds
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Skillet-Roasted Cauliflower with Garlic and Lemon
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Penne Arrabbiata for Two
What’s the trick to making this classic Italian sauce spicy but balanced? More c…
Published: January 2016
Shrimp Scampi for Two
Making a passable version of this restaurant standard is easy enough, but for tr…
Published: January 2016
The Perfect Baked Potato
We wanted a uniformly fluffy interior encased in thin, crisp skin—and we baked n…
Published: January 2016
Red Lentil Soup with Warm Spices
Pantry staples and a familiar kitchen tool are the keys to a smooth, flavorful s…
Published: January 2016
Skillet-Roasted Cauliflower with Capers and Pine Nuts for Two
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Skillet-Roasted Cauliflower with Curry, Raisins, and Almonds for Two
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Wearable Timers
An extra minute of cooking time can spell disaster for a dish. Timers that hang …
Published: January 2016
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The Fluffiest Dinner Rolls
We thought the classic light, tender American dinner roll couldn’t get any bette…
Published: January 2016
The Best Beef Broth
Commercial beef broths contain almost no beef. So what exactly are these product…
Published: January 2016
Buy the WinnerQuick Beef Broth
Restaurant chefs adhere to time-consuming, involved routines for making beef sto…
Published: January 2016
Fluffy Dinner Rolls
We thought the classic light, tender American dinner roll couldn’t get any bette…
Published: January 2016
Penne Arrabbiata
What’s the trick to making this classic Italian sauce spicy but balanced? More c…
Published: January 2016
Rich Beef Broth
Most recipes skimp on the beef, but we found that a full 6 pounds of shanks is r…
Published: January 2016
Creamy Egg Topping
The combination of cornichons, capers, and mustard gives this creamy topping for…
Published: January 2016
Skillet-Roasted Cauliflower with Cumin and Pistachios
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)
Arista means “the best.” This dish promises a superlative pork loin flavored wit…
Published: January 2016
For Identical Loaves and Layers, Use a Scale
It’s easy and efficient to mix up a double or triple batch of quick bread in a b…
Published: January 2016
High-End Professional-Style Food Processors
We tested two high-end food processors to see whether they offered any extra fea…
Published: January 2016
Sauerkraut
A classic pairing with bratwurst and in Reubens, sauerkraut packs a tangy, sour …
Published: January 2016
Herbed Goat Cheese Topping
Fresh chopped parsley and grassy extra-virgin olive oil enhance the herbaceous f…
Published: January 2016
Skillet-Roasted Cauliflower with Cumin and Pistachios for Two
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Skillet-Roasted Cauliflower with Capers and Pine Nuts
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Shrimp Scampi
By using a few Test Kitchen tricks (like poaching our shrimp in wine), we create…
Published: January 2016
Mini Loaf Pans
Mini loaf pans make it a snap to churn out petite breads and cakes for homemade …
Published: January 2016
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Manual Citrus Juicers
The Amco Houseworks Lemon Squeezer has long been our favorite manual citrus juic…
Published: January 2016
Buy the Winner
Mini Prep Bowl Sets
Mini prep bowls allow cooks to measure out, separate, and organize these element…
Published: January 2016
Buy the Winner
Science: Shimmer and Smoke
When sautéing or pan-frying, we often call for heating oil until just smoking. W…
Published: January 2016
Using Aquafaba for Egg-Free Meringues
When we heard that the liquid from a can of chickpeas could be substituted for e…
Published: January 2016
Bloomed Chocolate: Is It Ruined?
Can bloomed chocolate still be used in cooking applications?
Published: January 2016
How To Shop For and Store Pears
When it comes to pears, it matters how you shop for them—whether you're cooking …
Published: March 2019
The Science of Cooking: Perfectly Cooked Salmon
The type of salmon you buy—wild versus farmed—can make all the difference.
Published: January 2016
Food Processors
How much do you need to spend to get a machine that makes light work of chopping…
Published: January 2016
Pear-Walnut Upside-Down Cake
The underrated pear makes for a more refined version of this simple cake—if you …
Published: January 2016
Portuguese-Style Beef Stew (Alcatra)
This meaty, clean-tasting Portuguese version of beef stew, called alcatra, requi…
Published: January 2016
Skillet-Roasted Cauliflower with Garlic and Lemon
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Red Lentil Soup with Warm Spices
Pantry staples and a familiar kitchen tool are the keys to a smooth, flavorful s…
Published: January 2016
Best Baked Potatoes
We wanted a uniformly fluffy interior encased in thin, crisp skin—and we baked n…
Published: January 2016
Penne Arrabbiata
What’s the trick to making this classic Italian sauce spicy but balanced? More c…
Published: January 2016
Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)
Arista means “the best.” This dish promises a superlative pork loin flavored wit…
Published: January 2016
Shrimp Scampi
Making a passable version of this restaurant standard is easy enough, but for tr…
Published: January 2016
Fluffy Dinner Rolls
We thought the classic light, tender American dinner roll couldn’t get any bette…
Published: January 2016
Best Roast Chicken with Root Vegetables
The secret to a perfect marriage of roast chicken and root vegetables is to keep…
Published: January 2016
Freezing Thin-Crust Pizza Dough
Our Thin-Crust Pizza dough relies on refrigeration to slow down the fermentation…
Published: January 2016
Tips for Making Better Waffles
Preheating a waffle iron is key to producing crispy, evenly browned waffles.
Published: January 2016
Foolproof Rice Without a Rice Cooker
Rice cookers make the task convenient and foolproof, but what if you don’t own t…
Published: January 2016
Body Builder for Pan Sauces
We often add gelatin to stews and braises to give them a silky, rich texture tha…
Published: January 2016
A Lighter Whipped Topping
For sweet desserts like our Pear-Walnut Upside-Down Cake, a tangy whipped toppin…
Published: January 2016
The Best Way to Rehydrate Sun-Dried Tomatoes
When buying sun-dried tomatoes, we typically purchase the oil-packed kind, since…
Published: January 2016
A Tip for Cooking Grass-Fed Beef
We’ve often heard that grass-fed beef cooks faster than grain-fed beef because i…
Published: January 2016
Whole-Grain Panade
Though most panades are made with white sandwich bread since it imparts little f…
Published: January 2016
The Truth About Beef Broth
Commercial beef broths contain almost no beef. So what exactly are these product…
Published: January 2016
Best Roast Chicken and Vegetables
The secret to a perfect marriage of roast chicken and root vegetables is to keep…
Published: January 2016
Perfecting Shrimp Scampi
Making a passable version of this restaurant standard is easy enough, but for tr…
Published: January 2016
Perfecting Penne Arrabbiata
What’s the trick to making this classic Italian sauce spicy but balanced? More c…
Published: January 2016
Pear-Walnut Upside-Down Cake
The underrated pear makes for a more refined version of this simple cake—if you …
Published: January 2016
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