July / August
2016
Grilled Frozen Steaks
Got thick-cut steaks in the freezer? Just put your frozen steaks on the grill an…
Published: July 2016
Grilled Frozen Steaks with Arugula and Parmesan
Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner…
Published: July 2016
Penne with Red Pepper Pesto (Pesto Calabrese)
Basil and pine nuts get the boot in this creamy-spicy pesto from southern Italy.
Published: July 2016
Ginger Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually e…
Published: July 2016
Shredded Chicken Tacos (Tinga de Pollo)
Smoky, earthy tinga de pollo may share the same flavors as the shredded pork ver…
Published: July 2016
The Best Almond Butter
The best almond butter contains more than just ground almonds.
Published: July 2016
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Grilled Pizza
After weeks of making burnt, puffy pies, we learned that the keys to crisp-tende…
Published: July 2016
Penne with Red Pepper Pesto For Two (Pesto Calabrese)
Basil and pine nuts get the boot in this creamy-spicy pesto from southern Italy.
Published: July 2016
Orange Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually e…
Published: July 2016
Mexican-Style Pickled Vegetables (Escabeche)
These pickled vegetables pair perfectly with tacos.
Published: July 2016
Beet, Endive, and Pear Slaw
Root vegetables can add a lively twist to coleslaw. You just need to treat them …
Published: July 2016
The Best Spider Skimmers
A bad skimmer can turn even the most patient cook into a basket case.
Published: July 2016
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Corn Tortillas
While supermarket tortillas are convenient, they pale in comparison to homemade …
Published: July 2016
Paella on the Grill
A live fire lends Spain’s beloved rice dish subtle smoke and a beautifully caram…
Published: July 2016
Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually e…
Published: July 2016
Walkaway Ratatouille
The secret to great yet easy ratatouille? Overcook some of the vegetables, barel…
Published: July 2016
Grilled Onions with Balsamic Vinaigrette
We wanted grilled onions that were worthy of being a stand-alone side dish.
Published: July 2016
Carrot, Radish, and Asian Pear Slaw
Root vegetables can add a lively twist to coleslaw. You just need to treat them …
Published: July 2016
Kohlrabi, Radicchio, and Apple Slaw
Root vegetables can add a lively twist to coleslaw. You just need to treat them …
Published: July 2016
How to Cut Up Chicken Wings
Our recipe for Korean Fried Chicken Wings calls for cutting the wings into three…
Published: July 2016
Smart Scales
How do high-tech "smart" scales stack up against our favorite digital scale?
Published: July 2016
The Best Kitchen Scales
No matter what you’re cooking or baking, weighing the ingredients helps guarante…
Published: July 2016
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The Best Chain Mail Scrubbers
Can these little gadgets clean cast iron better than oil and salt?
Published: July 2016
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The Best Canning Jar Lifters
Canning jar lifters are essential for home canning. To find the very best one, w…
Published: July 2016
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Strawberry Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually e…
Published: July 2016
Dakgangjeong (Korean Fried Chicken Wings)
One bite of this exceptionally crunchy, sweet-spicy style of fried chicken and …
Published: July 2016
Celery Root, Celery, and Apple Slaw
Root vegetables can add a lively twist to coleslaw. You just need to treat them …
Published: July 2016
Chop (And Mince) Leafy Herbs Like a Pro
Here’s how to chop (and mince) large amounts of leafy herbs quickly.
Published: July 2016
The Best Ice Cream Makers
Home ice cream makers are well worth the money and counter space—if you buy a go…
Published: July 2016
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The Best Charcoal Fire Starters
Charcoal fire starters promise to light charcoal—even when wet. Do they work?
Published: July 2016
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The Best Supermarket Parmesan
For a cheese with all the nutty, savory flavor and crumbly, crystalline texture …
Published: July 2016
Mushrooms: Impossible to Overcook?
How does a mushroom’s texture change with cooking, compared to a vegetable or a …
Published: July 2016
Baking with Rainier Cherries
Can Rainier cherries be substituted for Bing cherries in recipes?
Published: July 2016
How to Rescue Crystallized Honey
Honey crystallizes when its moisture evaporates. Here's how to fix it.
Published: July 2016
Science: Why You Can't Overcook Mushrooms
How does a mushroom’s texture change with cooking, compared to a vegetable or a …
Published: July 2016
Digital Kitchen Scales
No matter what you’re cooking or baking, weighing the ingredients helps guarante…
Published: July 2016
Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture
are mutually …
Published: July 2016
Grilled Pizza
After weeks of making burnt, puffy pies, we learned that the keys to crisp-tende…
Published: July 2016
Beet, Endive, and Pear Slaw
Root vegetables can add a lively twist to coleslaw. You just need to treat them …
Published: July 2016
Korean Fried Chicken Wings
One bite of this exceptionally crunchy, sweet-spicy style of fried chicken and y…
Published: July 2016
Paella on the Grill
A live fire lends Spain’s beloved rice dish subtle smoke and a beautifully caram…
Published: July 2016
Penne with Red Pepper Pesto (Pesto Calabrese)
Basil and pine nuts get the boot in this creamy-spicy pesto from southern Italy.
Published: July 2016
Grilled Onions with Balsamic Vinaigrette
We wanted grilled onions that were worthy of being a stand-alone side dish.
Published: July 2016
Walkaway Ratatouille
The secret to great yet easy ratatouille? Overcook some of the vegetables,
bare…
Published: May 2016
Grilled Frozen Steaks
Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner…
Published: July 2016
Shredded Chicken Tacos (Tinga de Pollo)
Smoky, earthy tinga de pollo may share the same flavors as the shredded pork ver…
Published: July 2016
Quick Clarified Butter
We recently discovered a faster method for making clarified butter.
Published: July 2016
Moving en Papillote Recipes Outside
Could we get the same results on a gas grill as we do in the oven with our Cod B…
Published: July 2016
From Dinner Rolls to Top-loading Buns
Top-loading buns, which are good for lobster rolls and hot dogs can be hard to f…
Published: July 2016
No Newspaper? Other Options for Lighting Coals
We wondered if there was a suitable alternative to newspaper for lighting coals.
Published: July 2016
Cloudy Tea Made Clear
We recently came across a different approach for producing clear tea. Here's how…
Published: July 2016
Better Fried Tofu
We brine the tofu to draw moisture out, helping it crisp and brown.
Published: July 2016
Keeping Root Vegetable Greens Fresh
Even though it doesn’t prolong
their life, storing greens separately
makes cle…
Published: July 2016
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