March / April
2017
Better Hash Browns
How do you make a crispy, creamy shredded potato cake that isn’t greasy and is a…
Published: March 2017
The Best Silicone Spatulas
A spatula should feel like an extension of your arm, nimbly stirring, scraping, …
Published: March 2017
Buy the Winner
The Best Magnetic Knife Strips
No one wants to scrape their knuckles when they go to grab a knife.
Published: March 2017
Buy the Winner
The Best Place to Store Fresh Pasta Is the Freezer
After going through the effort to make homemade pasta, don’t you want to ensure …
Published: March 2023
The Best Fine-Mesh Strainers
These handy tools are useless unless they live up to their names.
Published: March 2017
Buy the Winner
Grown-Up Stovetop Macaroni and Cheese
Inspired by an innovative macaroni and cheese recipe that calls for adding sodiu…
Published: March 2017
Classic Chicken Broth
This classic approach to making chicken broth calls for gently simmering a mix o…
Published: March 2017
Simple Stovetop Macaroni and Cheese
We set out to make a smooth, creamy, cheesy sauce without the bother of a bécha…
Published: March 2017
Sautéed Baby Bok Choy with Chili-Garlic Sauce
Soy sauce and chili-garlic sauce add plenty of flavor to tender baby bok choy.
Published: March 2017
Avgolemono (Greek Chicken and Rice Soup with Egg and Lemon)
Egg and lemon give avgolemono a velvety consistency and a bright taste. We perfe…
Published: March 2017
How to Clean a Rasp-Style Grater
Rasp-style graters are easy to use, but they’re not always easy to clean, especi…
Published: March 2017
Testing Manual Pasta Machines
What separates a great pasta machine from one that’s just good?
Published: January 2017
The Best Firm Tofu
Check the nutrition label for a clue about your tofu’s texture.
Published: March 2017
The Best Premium Extra-Virgin Olive Oil
High-end extra-virgin olive oils offer a world of flavor beyond grocery-store op…
Published: March 2017
Buy the Winner
Sautéed Baby Bok Choy with Oyster Sauce and Ginger
Salty oyster sauce and aromatic ginger pair well with this vegetable’s clean, mi…
Published: March 2017
Chocolate Sheet Cake with Milk Chocolate Frosting
Our cake boasts a deeply chocolaty crumb, plush frosting, and a fuss-free method…
Published: March 2017
Sautéed Baby Bok Choy with Shallot and Fish Sauce
Fish sauce and shallot accentuate this vegetable’s clean, mild flavor.
Published: March 2017
Sautéed Baby Bok Choy with Miso Sauce
White miso perfectly complements this vegetable’s clean, mild flavor.
Published: March 2017
One-Hour Broiled Chicken and Pan Sauce
Two keys to getting a whole chicken on the table quickly? Start it in a cold ove…
Published: March 2017
Deli Rye Bread
Rye flour contributes little structure to bread and soaks up water like a sponge…
Published: March 2017
Pub-Style Steak and Ale Pie
There’s a place for marrying meat and vegetables under a pastry crust. This inte…
Published: March 2017
Garlicky Shrimp, Tomato, and White Bean Stew
Shrimp and bright flavors transform cannellini beans from winter to all-weather …
Published: March 2017
The Best Tart Pans
For making crisp-looking tarts, pans with a sharper, fluted design have the edge…
Published: March 2017
Buy the Winner
Silicone Spatulas
A spatula should feel like an extension of your arm, nimbly stirring, scraping, …
Published: March 2017
Chocolate Sheet Cake with Milk Chocolate Frosting
Our cake boasts a deeply chocolaty crumb, plush frosting, and a fuss-free method…
Published: March 2017
Deli Rye Bread
Rye flour contributes little structure to bread and soaks up water like a sponge…
Published: March 2017
Greek Chicken and Rice Soup with Egg and Lemon (Avgolemono)
Egg and lemon give avgolemono a velvety consistency and a bright taste. We perfe…
Published: March 2017
Perfect Poached Eggs
The most vexing problem with poached eggs is keeping the whites neat and tidy. G…
Published: March 2017
Pub-Style Steak and Ale Pie
There’s a place for marrying meat and vegetables under a pastry crust. This inte…
Published: March 2017
One-Hour Broiled Chicken and Pan Sauce
Two keys to getting a whole chicken on the table quickly? Start it in a cold ove…
Published: March 2017
Simple Stovetop Macaroni and Cheese
We set out to make a smooth, creamy, cheesy sauce without the bother of a bécha…
Published: March 2017
Garlicky Shrimp, Tomato, and White Bean Stew
Shrimp and bright flavors transform cannellini beans from winter to all-weather …
Published: March 2017
Better Hash Browns
How do you make a crispy, creamy shredded potato cake that isn’t greasy and is a…
Published: March 2017
How to Clean Baby Bok Choy
Baby bok choy's tightly layered stems can retain a lot of grit. Here's how to th…
Published: May 2019
Swapping Dried Beans for Canned
Substituting cooked, dried beans for canned is easy. But what if the recipe also…
Published: March 2017
5 Tips for Grilling on a Smaller (18-Inch) Charcoal Kettle Grill
Our winning charcoal grill is a 22.5-inch kettle grill from Weber, and our recip…
Published: March 2017
How to Use a Tapered Rolling Pin
Many home cooks own straight rolling pins, which offer good heft for rolling out…
Published: March 2017
Do You Need to Temper Eggs?
We wanted to know if tempering really is all about temperature.
Published: March 2017
How to Use the Toothpick Test to See If Baked Goods Are Done
To determine if cakes, muffins, and quick breads are done, we often use the toot…
Published: March 2017
The Best Way to Prevent Overcooking Food Toasted in the Oven
To protect delicate foods from accidentally getting too brown, give them a quick…
Published: March 2017
How to Carve a Butterflied Chicken
Be sure to let your chicken rest before carving. Once you’ve found the joints or…
Published: March 2017
How to Slice Bread
Slicing bread may seem straightforward, but we’ve seen many a beautiful homemade…
Published: March 2017
What Are the Differences Among Rye Flours?
Rye flour typically comes in light, medium, and dark varieties—these refer to th…
Published: March 2017
How to Make Flavored Salts
Flavored salts can be expensive, but it’s easy to make them on your own.
Published: March 2017
How to Prepare Endive
The crisp, bitter-tasting leaves of endive can provide a bold accent in salads o…
Published: March 2017
Can You Substitute Fish Sauce for Anchovies?
Anchovies typically play one of two roles, and in one of them, you can substitut…
Published: March 2017
How to Determine How Fresh (or Old) Your Eggs Are
The age of eggs doesn’t really matter when you’re frying or scrambling, but we p…
Published: March 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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