January / February
2018
Chinese-Style Barbecued Spareribs
Cantonese restaurants employ lengthy marinades and specialty ovens to produce th…
Published: January 2018
Coffee Cake with Pecan-Cinnamon Streusel
Could we streamline the process for this breakfast treat and still produce a sof…
Published: January 2018
Creamy French-Style Scrambled Eggs
For incredibly lush and creamy eggs, the key is to take things slow.
Published: January 2018
Tart Pomegranate Molasses
Pomegranate molasses is a pantry staple throughout the eastern portion of the Me…
Published: January 2018
Chicken Piccata
How did we achieve the rich, deeply citrusy sauce? Using every part of the lemon…
Published: January 2018
Chicken Piccata for Two
For a sauce with deep citrus flavor, don't waste any part of the lemon.
Published: January 2018
Gougères
Airy, elegant French cheese puffs, known as gougères, deliver toasty flavor with…
Published: January 2018
The Best Compact Spatulas
The surprisingly versatile utensil that can handle (almost) anything.
Published: January 2018
Buy the Winner
The Best Small Cutting Boards
Compact cutting boards can be easier to handle and clean than their larger count…
Published: January 2018
Buy the Winner
Thick-Cut Oven Fries for Two
Roasted potato planks aren't French fries. To mimic the real deal's delicately c…
Published: January 2018
The Best Dark Chocolate Chips
With chocolate chips now coming in different shapes, sizes, and even cacao perce…
Published: January 2018
Buy the Winner
Chopped Carrot Salad with Fennel, Orange, and Hazelnuts
Forget about your grater, your peeler, and any preconceptions of what carrot sal…
Published: January 2018
Creamy French Scrambled Eggs
For incredibly lush and creamy eggs, the key is to take things slow.
Published: December 2017
Bringing Back Gougères
Airy, elegant French cheese puffs, known as gougères, deliver toasty flavor with…
Published: December 2017
Gougères with Aged Gouda and Smoked Paprika
Airy, elegant French cheese puffs, known as gougères, deliver toasty flavor with…
Published: January 2018
Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds
Forget about your grater, your peeler, and any preconceptions of what carrot sal…
Published: January 2018
Red Wine Risotto with Beans (Paniscia)
Northern Italians put an unexpected spin on risotto for a satisfying one-pot mea…
Published: January 2018
Thick-Cut Oven Fries
Roasted potato planks aren't French fries. To mimic the real deal's delicately c…
Published: January 2018
Chocolate Cream Pie
There’s no better match for our tender, flaky pie crust than a chocolate cream f…
Published: November 2017
Gougères with Manchego and Black Pepper
Airy, elegant French cheese puffs, known as gougères, deliver toasty flavor with…
Published: January 2018
Chopped Carrot Salad with Celery and Raisins
Forget about your grater, your peeler, and any preconceptions of what carrot sal…
Published: January 2018
The Best Canned Chickpeas
When it comes to choosing canned chickpeas, the secret’s in the salt.
Published: January 2018
Buy the Winner
Foolproof All-Butter Dough for Single-Crust Pie
Our ultimate pie dough. It uses all butter, it’s dead easy to roll, and it bakes…
Published: November 2017
Chopped Carrot Salad with Radishes and Sesame Seeds
Forget about your grater, your peeler, and any preconceptions of what carrot sal…
Published: January 2018
Ground Beef and Cheese Enchiladas
Techniques from both Mexican and Tex-Mex cooking produce a quick—but still deepl…
Published: January 2018
How Seasoning Changes with Serving Temperature
Have you ever noticed that foods served either hot or chilled need to be seasone…
Published: January 2018
The Fastest Way to Dice Avocados for a Crowd
Making a big batch of guacamole? Use this shortcut.
Published: January 2018
How to Prevent Cracks in Pie Crust
Use these two tips to ensure your pie dough edges are entirely fray-free.
Published: January 2018
How to Prevent Pastry Bag Leaks
Here's the best way to prevent the filling from leaking out of the tip as you fi…
Published: January 2018
What Are St. Louis-Style Spareribs?
We explain where they come from and why we prefer them.
Published: January 2018
What to Do with Leftover Lemongrass
Don't toss those extra leaves! Here's how to use them to make homegrown shoots.
Published: January 2018
Two Ways to Store Ginger
We tested a few popular ginger-storing methods to determine which ones really wo…
Published: January 2018
Why You Should Store Spices in Glass
After a week of being stored in it, our freshly ground five-spice powder melted …
Published: January 2018
Common Types of Salami
Here are some of the distinguishing features of genoa, hard salami, and soppress…
Published: January 2018
Substituting Meyer Lemons
Can Meyer lemons be used in place of standard lemons? We entered the test kitche…
Published: January 2018
Testing High-End Blenders
We investigate the new crop of pricey blenders to see what you get—and whether i…
Published: January 2018
Creamy French-Style Scrambled Eggs
For incredibly lush and creamy eggs, the key is to take things slow.
Published: January 2018
Coffee Cake with Pecan-Cinnamon Streusel
Could we streamline the process for this breakfast treat and still produce a sof…
Published: January 2018
Gougères
Airy, elegant French cheese puffs, known as gougères, deliver toasty flavor with…
Published: January 2018
Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds
Forget about your grater, your peeler, and any preconceptions of what carrot sal…
Published: January 2018
Red Wine Risotto with Beans (Paniscia)
Northern Italians put an unexpected spin on risotto for a satisfying one-pot mea…
Published: January 2018
Chicken Piccata
For a sauce with deep citrus flavor, don't waste any part of the lemon.
Published: January 2018
Thick-Cut Oven Fries
Roasted potato planks aren't French fries. To mimic the real deal's delicately c…
Published: January 2018
Chinese-Style Barbecued Spareribs
Cantonese restaurants employ lengthy marinades and specialty ovens to produce th…
Published: January 2018
Ground Beef and Cheese Enchiladas
Techniques from both Mexican and Tex-Mex cooking produce a quick—but still deepl…
Published: January 2018
Foolproof All-Butter Dough for Single-Crust Pie
Our ultimate pie dough. It uses all butter, it’s dead easy to roll, and it bakes…
Published: November 2017
Chocolate Cream Pie
There’s no better match for our tender, flaky pie crust than a chocolate cream f…
Published: November 2017
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