March / April
2017
Testing Manual Pasta Machines
What separates a great pasta machine from one that’s just good?
Published: January 2017
Tasting Firm Tofu
Check the nutrition label for a clue about your tofu’s texture.
Published: January 2017
Testing Magnetic Knife Strips
No one wants to scrape their knuckles when they go to grab a knife.
Published: January 2017
Testing Fine-Mesh Strainers
These handy tools are useless unless they live up to their names.
Published: January 2017
Testing Tart Pans
For making crisp-looking tarts, pans with a sharper, fluted design have the edge…
Published: January 2017
Premium Extra-Virgin Olive Oil
High-end extra-virgin olive oils offer a world of flavor beyond grocery-store op…
Published: January 2017
The Best Silicone Spatula
A spatula should feel like an extension of your arm, nimbly stirring, scraping, …
Published: January 2017
A White Bean Stew for All Seasons
Shrimp and bright flavors transform cannellini beans from winter to all-weather …
Published: January 2017
Perfect Poached Eggs
The most vexing problem with poached eggs is keeping the whites neat and tidy. G…
Published: January 2017
How to Cook Baby Bok Choy
This vegetable’s clean, mild flavor is an asset. To preserve it, we employ the s…
Published: January 2017
Chocolate Sheet Cake
Our cake boasts a deeply chocolaty crumb, plush frosting, and a fuss-free method…
Published: January 2017
British Steak and Ale Pie
There’s a place for marrying meat and vegetables under a pastry crust. This inte…
Published: January 2017
Better Hash Browns
How do you make a crispy, creamy shredded potato cake that isn’t greasy and is a…
Published: January 2017
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