January / February
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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