September / October
2017
Pickled Jalapeños
Most store-bought pickled jalapeños are preserved in a vinegar brine and seasone…
Published: September 2017
Really Good Garlic Bread
How do you make the ultimate version of this classic? It’s a pressing issue.
Published: September 2017
Crispy Pan-Fried Chicken Cutlets
For breaded chicken cutlets that are not only perfectly cooked but also easier t…
Published: September 2017
Tarragon Chimichurri
Tarragon and parsley offer an herbal freshness while pepper flakes and garlic de…
Published: September 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
Crispy Pan-Fried Chicken Cutlets
For breaded chicken cutlets that are not only perfectly cooked but also easier t…
Published: August 2017
Garam Masala Yogurt
The warm flavors of garam masala (an Indian spice blend that typically includes …
Published: September 2017
Tonkatsu Sauce
This Japanese-style barbecue sauce is quick to make and flavor-packed.
Published: September 2017
Caramelized Onion, Tomato, and Goat Cheese Tart
The key to quicker caramelized onions is the ingredient we least expected: water…
Published: September 2017
Creamy Parmesan Polenta
For the ultimate creamy texture and deep corn flavor, traditional polenta requi…
Published: March 2010
Caramelized Onions
The key to quicker caramelized onions is the ingredient we least expected: water…
Published: September 2017
Garlic and Chive Sour Cream
The rich, tangy flavor of this sour cream–based sauce is balanced with minced fr…
Published: September 2017
Vegetarian Mapo Tofu
This braise of custardy tofu cloaked in a garlicky, spicy sauce is a signature d…
Published: September 2017
Dried Cherry Mostarda
This topping delivers contrasting textures and sweet acidity.
Published: September 2017
Garlic-Curry Sauce
This creamy and rich sauce highlights the pungent flavors of curry powder with b…
Published: September 2017
Best Baked Sweet Potatoes
The goal—creamy flesh with deeply complex flavor—is entirely different from what…
Published: September 2017
Caramelized Onion Dip
The key to quicker caramelized onions is the ingredient we least expected: water…
Published: September 2017
Pan-Seared Salmon Steaks
Giving salmon steaks the brush-off was the key to success.
Published: September 2017
Mapo Tofu (Sichuan Braised Tofu with Beef)
This braise of custardy tofu cloaked in a garlicky, spicy meat sauce is a signat…
Published: September 2017
Grilled Cauliflower
Char, caramelization, and smoke bring new dimension to this versatile vegetable.
Published: September 2017
Grilled Arayes (Grilled Lamb-Stuffed Pitas with Yogurt Sauce)
This adaptation of Middle Eastern street food features a deeply flavorful fillin…
Published: September 2017
The Best Baking Peels
Are flashy, innovative peels better than basic models?
Published: September 2017
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The Best Handheld Spiralizers
Vegetable “noodles” aren’t going away, but tabletop spiralizers are bulky. Are s…
Published: September 2017
The Best Plastic-Wrap Dispensers
Are special dispensers for plastic wrap really worth buying? We found one that d…
Published: September 2017
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How to Shop for Boneless Short Ribs
Despite their name, short ribs aren't actually cut from the rib section of the c…
Published: August 2017
Kalamata Olive Relish
This relish accentuates the mild flavor of the sea inherent in salmon.
Published: September 2017
Almond, Raisin, and Caper Relish
Golden raisins plus briny capers, crunchy almonds, and white wine vinegar make f…
Published: September 2017
Beef Short Rib Ragu
A typical Sunday gravy is an all-day affair and calls for multiple meats. We wan…
Published: September 2017
Cider-Glazed Apple Bundt Cake
The unique properties of a Bundt pan can help produce an apple cake that’s wonde…
Published: September 2017
The Best Feta Cheese
After sorting through three different milks, three countries, and eight products…
Published: September 2017
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Pasta with Caramelized Onions, Pecorino Romano, and Black Pepper
The key to quicker caramelized onions is the ingredient we least expected: water…
Published: September 2017
Za'atar
The combination of dried herbs, toasted sesame seeds, and tart, citrusy sumac ma…
Published: September 2017
Parsley-Cucumber Salad with Feta, Pomegranate, and Walnuts
This crisp, refreshing salad makes a tasty stand-alone side dish and a worthy ac…
Published: September 2017
The Best Saucepans
The saucepan is a kitchen essential, used to make everything from soup to custar…
Published: September 2017
Buy the WinnerHow to Cook Pasta for a Crowd
You can cook two pounds of spaghetti, fusilli, ziti—or any other type of pasta—i…
Published: September 2017
Baking with Raw Sugars
We baked muffins, sugar cookies, layer cakes, and shortbread with granulated sug…
Published: September 2017
Quickest Way to Cool Hot Liquids
It’s important that liquids are cool before you put them in the refrigerator; if…
Published: September 2017
Chocolate in the Microwave: Less Fussy and Faster
Our preferred method for melting chocolate is to use the microwave, whether it’s…
Published: September 2017
Butchering with a Paring Knife
The small size of a paring knife makes it much more maneuverable than a larger c…
Published: September 2017
A Simpler Julienne
This simpler, more casual technique will yield sticks that vary a bit in length,…
Published: September 2017
How to Divvy Up the Frosting for Layer Cakes
Here's the best way to divide up your frosting between layers.
Published: September 2017
How to Gauge Tofu Texture
The best way to eliminate ambiguity is to use the names as a general guideline a…
Published: September 2017
How to Cook Baby Kale
Since it came onto the scene, baby kale has been billed as a salad green. But, w…
Published: September 2017
What Is Shiso and How Do I Use It?
This aromatic, heart-shaped leaf can be so much more than a decorative garnish f…
Published: September 2017
How to Choose a Sweet Potato
Sweet potato varieties with orange or red skin and deep orange flesh, including …
Published: September 2017
Why You Should Weigh Confectioners' Sugar
If your goal is an icing with a graceful drizzling consistency, we strongly reco…
Published: September 2017
Large Saucepans
Most of us use a large saucepan daily, so it’s important to own one that perform…
Published: September 2017
Really Good Garlic Bread
How do you make the best version of this Italian-American classic? It’s a pressi…
Published: September 2017
Cider-Glazed Apple Bundt Cake
The unique properties of a Bundt pan can help produce an apple cake that’s wonde…
Published: September 2017
Best Baked Sweet Potatoes
The goal—creamy flesh with deeply complex flavor—is entirely different from what…
Published: September 2017
Caramelized Onions
The key to quicker caramelized onions is the ingredient we least expected: water…
Published: September 2017
Sichuan Braised Tofu with Beef (Mapo Tofu)
This braise of custardy tofu cloaked in a garlicky, spicy meat sauce is a signat…
Published: September 2017
Pan-Seared Salmon Steaks
Giving salmon steaks the brush-off was the key to success.
Published: September 2017
Grilled Cauliflower
Char, caramelization, and smoke bring new dimension to this versatile vegetable.
Published: September 2017
Arayes (Grilled Lamb-Stuffed Pita)
This adaptation of Middle Eastern street food features a deeply flavorful fillin…
Published: September 2017
Beef Short Rib Ragu
A typical Sunday gravy is an all-day affair and calls for multiple meats. We wan…
Published: September 2017
Crispy Pan-Fried Chicken Cutlets
For breaded chicken cutlets that are not only perfectly cooked but also easier
…
Published: September 2017
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