September / October
2017
Really Good Garlic Bread
How do you make the ultimate version of this classic? It’s a pressing issue.
Published: August 2017
Apple Bundt Cake
The unique properties of a Bundt pan can help produce an apple cake that’s wonde…
Published: August 2017
How to Make Mapo Tofu
This braise of custardy tofu cloaked in a garlicky, spicy meat sauce is one of S…
Published: August 2017
Crispy Pan-Fried Chicken Cutlets
For breaded chicken cutlets that are not only perfectly cooked but also easier t…
Published: August 2017
The Sichuan Pantry
Learn more about four ingredients that lend Sichuan food its robust, complex fla…
Published: August 2017
Testing Handheld Spiralizers
Vegetable “noodles” aren’t going away, but tabletop spiralizers are bulky. Are s…
Published: August 2017
Testing Plastic-Wrap Dispensers
Are special dispensers for plastic wrap really worth buying? We found one that d…
Published: August 2017
Testing Stovetop Kettles
Double, double toil and trouble, fire burn and kettle bubble.
Published: August 2017
Figuring Out Feta
After sorting through three different milks, three countries, and eight products…
Published: August 2017
The Best Way to Bake a Sweet Potato
The goal—creamy flesh with deeply complex flavor—is entirely different from what…
Published: August 2017
The Best Large Saucepan
Most of us use a large saucepan daily, so it’s important to own one that perform…
Published: August 2017
Quicker Caramelized Onions
The key to quicker caramelized onions is the ingredient we least expected: water…
Published: August 2017
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