November / December
2017
Testing Meat Cleavers
Traditional meat cleavers are built like medieval weapons. Could we find one fit…
Published: October 2017
Roast Turkey Breast with Gravy
A perfectly cooked, crispy-skinned turkey breast can be just the ticket for a sm…
Published: October 2017
Tasting Dry Vermouth
Could we find a bottle that would do double duty for cooking and cocktails?
Published: October 2017
Testing Microwave Egg Cookers
We hatched a plan to find the best microwave egg cooker. But first we had to low…
Published: October 2017
Testing Tea Infusers
A good-quality infuser can mean the difference between a full-bodied brew and a …
Published: October 2017
Tuscan White Bean and Escarole Soup
Acquacotta transforms humble ingredients into a supremely satisfying meal.
Published: October 2017
The Best Supermarket Turkey
The holidays are no time to gamble on a bird that cooks up dry and bland—or, wor…
Published: October 2017
Postholiday Turkey Soup
No one wants to toil over turkey stock on the day after Thanksgiving. But what i…
Published: October 2017
How to Braise Brisket
Beefy in flavor and size, brisket has the potential to be the ultimate braised d…
Published: November 2017
Testing Cookie Presses
Could we find a cookie press that consistently produced beautiful cookies?
Published: October 2017
Mashed Potato Makeover
For potatoes that are elegant yet easy, we revamp a fussy French classic.
Published: October 2017
Go-To Brussels Sprouts
Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.
Published: October 2017
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