November / December
2017
Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint
Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.
Published: November 2017
The Best Small Roasting Pans with Racks
Our full-size roasting pan is perfect for big holiday meals. Could we find a sca…
Published: November 2017
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The Best Dry Vermouth
Could we find a bottle that would do double duty for cooking and cocktails?
Published: November 2017
How to Make Microwave-Fried Shallots, Garlic, and Leeks
Our foolproof method for making crispy fried shallots, garlic, and leeks.
Published: November 2017
The Best Supermarket Turkey
The holidays are no time to gamble on a bird that cooks up dry and bland—or, wor…
Published: November 2017
Skillet-Roasted Brussels Sprouts with Lemon and Pecorino Romano
Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.
Published: November 2017
Chocolate-Toffee Bark
For a sweet treat that’s great for gifts, we make a buttery, nutty layer of toff…
Published: November 2017
Simple Turkey Stock
We take a simple approach to stock making that delivers pure turkey flavor with …
Published: November 2017
Easy Holiday Sugar Cookies
Most roll-and-cut cookies force you to battle rock-hard dough and then rarely ev…
Published: November 2017
The Best Meat Cleavers
Traditional meat cleavers are built like medieval weapons. Could we find one fit…
Published: November 2017
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The Best Santoku Knives
With its petite build and curved tip, this friendly-looking Japanese blade is gi…
Published: September 2017
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Tuscan White Bean and Escarole Soup
Acquacotta transforms humble ingredients into a supremely satisfying meal.
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
Roast Beef Hash
To produce a hash that’s both hearty and cohesive, we simmered cubed Russet pota…
Published: November 2017
Chinese Pork Dumplings
A plateful of juicy dumplings can lift you from the pits of despair. We wanted a…
Published: November 2017
Gingerbread Layer Cake
Leave gingerbread people to the kids. The best vehicle for seriously sophisticat…
Published: November 2017
Roast Whole Turkey Breast with Gravy
A perfectly cooked, crispy-skinned turkey breast can be just the ticket for a sm…
Published: November 2017
Skillet-Roasted Brussels Sprouts with Mustard and Brown Sugar
Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.
Published: November 2017
Turkey Rice Soup with Mushrooms and Swiss Chard
No one wants to toil over turkey stock on the day after Thanksgiving. But what i…
Published: November 2017
Braised Brisket with Pomegranate, Cumin, and Cilantro
Beefy in flavor and size, brisket has the potential to be the ultimate braised d…
Published: November 2017
Beer-Braised Brisket with Prunes and Ginger
Beefy in flavor and size, brisket has the potential to be the ultimate braised d…
Published: November 2017
Duchess Potato Casserole
For potatoes that are elegant yet easy, we revamp a fussy French classic.
Published: November 2017
Easy Holiday Cocoa Sugar Cookies
Most roll-and-cut cookies force you to battle rock-hard dough and then rarely ev…
Published: November 2017
Skillet-Roasted Brussels Sprouts with Maple Syrup and Smoked Almonds
Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.
Published: November 2017
Turkey Orzo Soup with Kale and Chickpeas
No one wants to toil over turkey stock on the day after Thanksgiving. But what i…
Published: November 2017
Braised Brisket with Red Wine and Thyme
Beefy in flavor and size, brisket has the potential to be the ultimate braised d…
Published: November 2017
The Best Cookie Presses
Could we find a cookie press that consistently produced beautiful cookies?
Published: November 2017
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Skillet-Roasted Brussels Sprouts with Gochujang and Sesame Seeds
Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.
Published: November 2017
Turkey Barley Soup
No one wants to toil over turkey stock on the day after Thanksgiving. But what i…
Published: November 2017
Tuscan White Bean and Escarole Soup (Acquacotta)
Acquacotta transforms humble ingredients into a supremely satisfying meal.
Published: November 2017
An Easy Fix for Torn Turkey Skin
Use this test kitchen technique for darning turkey skin that emerges from the pa…
Published: November 2017
Why Brisket is the Toughest Tough Cut
We ran a test kitchen experiment to determine why brisket takes twice as long to…
Published: November 2017
Tips for Grating Ginger
Grating ginger can be challenging and messy. Here are some tips to improve your …
Published: November 2017
Why Do Some Knife Blades Have Hollows?
Many sources claim that the design prevents food from clinging to the blade. But…
Published: November 2017
How to Achieve a Glossy Chocolate Coating
Avoid the thick and clunky chocolate coating with this guide to chocolate dippin…
Published: November 2017
Using Buttermilk Powder in Nonbaking Applications
We've found powdered buttermilk to be an acceptable substitute for fresh in baki…
Published: November 2017
How to Make Homemade Five-Spice Powder
The five elements of the cosmos—earth, fire, metal, water, and wood—are represen…
Published: November 2017
What Is Freekeh?
This Middle Eastern grain has recently become popular in American supermarkets. …
Published: November 2017
How to Swap Different Types of Yogurts in Recipes
Supermarkets often carry yogurt made from cow's, goat's, and sheep's milks. If y…
Published: November 2017
How to Use Escarole
This worthy, crisp green is a versatile ingredient in everything from fresh sala…
Published: November 2017
Turkey Barley Soup
No one wants to toil over turkey stock on the day after Thanksgiving. But what i…
Published: November 2017
Gingerbread Layer Cake
Leave gingerbread people to the kids. The best vehicle for seriously sophisticat…
Published: November 2017
Roast Whole Turkey Breast with Gravy
A perfectly cooked, crispy-skinned turkey breast can be just the ticket for a sm…
Published: November 2017
Skillet-Roasted Brussels Sprouts with Lemon and Pecorino Romano
Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.
Published: November 2017
Tuscan White Bean and Escarole Soup (Acquacotta)
Acquacotta transforms humble ingredients into a supremely satisfying meal.
Published: November 2017
Braised Brisket with Pomegranate, Cumin, and Cilantro
Beefy in flavor and size, brisket has the potential to be the ultimate braised d…
Published: November 2017
Chinese Pork Dumplings
A plateful of juicy dumplings can lift you from the pits of despair. We wanted a…
Published: November 2017
Duchess Potato Casserole
For potatoes that are elegant yet easy, we revamp a fussy French classic.
Published: November 2017
Easy Holiday Sugar Cookies
Most roll-and-cut cookies force you to battle rock-hard dough and then rarely ev…
Published: November 2017
Santoku Knives
With its petite build and curved tip, this friendly-looking Japanese blade is gi…
Published: November 2017
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