March / April
2018
Best Lemon Bars
What's the secret to bars with bold, multifaceted citrus flavor? Cut back on the…
Published: March 2018
San Bei Ji (Three-Cup Chicken)
Our take on this Taiwanese classic retools the original one-cup-each formula for…
Published: March 2018
Indoor Pulled Chicken with Sweet and Tangy Barbecue Sauce
Our stovetop method yields pulled chicken so good—and so quick—that you'll think…
Published: March 2018
Sous Vide Pork Tenderloin Steaks for Two
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
Published: March 2018
Steamed White Rice
This rice is soft enough to soak up savory sauces and sticky enough to be picked…
Published: March 2018
The Lemoniest Lemon Bars
What's the secret to bars with bold, multifaceted citrus flavor? Cut back on the…
Published: January 2018
Moroccan Lentil and Chickpea Soup
Spices play more than just a supporting role in this hearty Moroccan soup.
Published: January 2018
Indoor Pulled Chicken
Our stovetop method yields pulled chicken so good—and so quick—that you'll think…
Published: January 2018
Indoor Pulled Chicken with Lexington Vinegar Barbecue Sauce
Our stovetop method yields pulled chicken so good—and so quick—that you'll think…
Published: March 2018
Harissa
Harissa is a spicy and aromatic paste used both as an ingredient and as a condim…
Published: March 2018
San Bei Ji (Three-Cup Chicken) for Two
Our take on this Taiwanese classic retools the original one-cup-each formula for…
Published: March 2018
All-Purpose Caramel Sauce
Whether you've been burned by caramel in the past or have questions to sort out …
Published: March 2018
Irish Brown Soda Bread
Ireland's everyday bread is so quick, foolproof, and wholesome that you'll want …
Published: March 2018
Indoor Pulled Chicken with South Carolina Mustard Barbecue Sauce
Our stovetop method yields pulled chicken so good—and so quick—that you'll think…
Published: March 2018
Pan-Steamed Broccolini with Shallot
The trick to cooking slender, verdant broccolini is best illustrated using long …
Published: March 2018
Brazilian Shrimp and Fish Stew (Moqueca)
This coconut milk–based stew has such big flavor yet comes together so quickly.
Published: March 2018
Perfect Pan-Seared Pork Tenderloin Steaks for Two
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
Published: March 2018
The Best Parchment Paper
Parchment paper is simple. Why are so many products hard to use?
Published: March 2018
Buy the Winner
The Best Pecorino Romano Cheese
Is Pecorino Romano from Italy worth seeking out, or can domestic options do the …
Published: March 2018
Caramel-Braised Shallots with Black Pepper
Whether you've been burned by caramel in the past or have questions to sort out …
Published: March 2018
Pan-Steamed Broccolini with Lemon and Capers
The trick to cooking slender, verdant broccolini is best illustrated using long …
Published: March 2018
Moroccan Lentil and Chickpea Soup (Harira)
Spices play more than just a supporting role in this hearty Moroccan soup.
Published: March 2018
Perfect Pan-Seared Pork Tenderloin Steaks
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
Published: March 2018
The Best Cast-Iron Skillet Handle Covers
When your cast-iron skillet is too hot to handle, can these covers help you out?
Published: March 2018
Buy the Winner
The Best Turkey Bacon
What exactly is it? And can it compete with traditional pork bacon?
Published: March 2018
Pan-Steamed Broccolini with Ginger
The trick to cooking slender, verdant broccolini is best illustrated using long …
Published: March 2018
Pan-Steamed Broccolini with Garlic and Mustard
The trick to cooking slender, verdant broccolini is best illustrated using long …
Published: March 2018
One-Hour Pizza
The ultimate challenge for a pizza master with 30 years of experience? Making a …
Published: March 2018
Sous Vide Pork Tenderloin Steaks
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
Published: March 2018
The Best Ginger Graters
Which grater is greatest? We find one that's fast, efficient, and easy to clean.
Published: March 2018
Buy the Winner
The Best Silicone Baking Mats
For cookies and tuiles, silicone baking mats are as good as parchment—and someti…
Published: March 2018
Buy the Winner
The Best Flexible Cutting Mats
Thin, lightweight plastic mats are easier to lift, wash, and store than conventi…
Published: March 2018
Buy the WinnerSeason the Meat—or the Stew?
Is it truly necessary to season meat before searing it for a stew?
Published: March 2018
How To Determine When to Retire Your Rasp-Style Grater
Think your rasp-grater has lost its edge? Use this test to find out for sure.
Published: March 2018
Parchment Paper versus Waxed Paper
Parchment paper is the only option when it comes to baking, but it’s expensive. …
Published: March 2018
Using a Low Oven versus Sous Vide
To compare these two methods, we cooked a 1-pound pork tenderloin each way then …
Published: March 2018
The Best Way to Determine Caramel's Doneness
No surprise: It's by temperature, not color.
Published: March 2018
What To Do With Beans After Using Them as Pie Weights
Dried beans are a great alternative to pie weights when blind-baking a pie crust…
Published: March 2018
For the Hottest Coffee, Preheat Your Mug
Preheating ensures that most of the heat stays in your drink instead of being ab…
Published: March 2018
The Best Way to Cook Turkey Bacon
Package instructions are always either too vague or inconsistent. We knew we cou…
Published: March 2018
Grating Cheese Too Far In Advance
Does grating cheese before you need it affect its flavor?
Published: March 2018
The Differences Between Thai and Italian Basil
What is Thai basil, and can you use Italian basil in its place?
Published: March 2018
Does Rinsing Canned Beans Remove Sodium?
Given that we often drain and rinse beans before use, we were curious: Exactly h…
Published: March 2018
What's the Shelf Life of Dry Vermouth?
Dry vermouth is a shelf-stable substitute for white wine. How long will an open …
Published: March 2018
Melting Wafers: The Key to Easier Tempering?
They simplify the tempering process—but how do they taste?
Published: March 2018
How to Cook Shishito Peppers
You’ve probably seen these Japanese peppers on restaurant menus, and now they’re…
Published: March 2018
Pan-Steamed Broccolini with Shallot
The trick to cooking slender, verdant broccolini is best illustrated using long …
Published: March 2018
Sous Vide Pork Tenderloin Steaks
For pork tenderloin that was perfectly tender and juicy from edge to edge, we us…
Published: March 2018
Perfect Pan-Seared Pork Tenderloin Steaks
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
Published: March 2018
San Bei Ji (Three-Cup Chicken)
Our take on this Taiwanese classic retools the original one-cup-each formula for…
Published: March 2018
Parchment Paper
Parchment paper is simple. Why are so many products hard to use?
Published: March 2018
Best Lemon Bars
What's the secret to bars with bold, multifaceted citrus flavor? Cut back on the…
Published: March 2018
One-Hour Pizza
The ultimate challenge for a pizza master with 30 years of experience? Making a …
Published: March 2018
All-Purpose Caramel Sauce
Whether you've been burned by caramel in the past or have questions to sort out …
Published: March 2018
Moroccan Lentil and Chickpea Soup (Harira)
Spices play more than just a supporting role in this hearty Moroccan soup.
Published: March 2018
Irish Brown Soda Bread
Ireland's everyday bread is so quick, foolproof, and wholesome that you'll want …
Published: March 2018
Indoor Pulled Chicken with Sweet and Tangy Barbecue Sauce
Our stovetop method yields pulled chicken so good—and so quick—that you'll think…
Published: March 2018
Brazilian Shrimp and Fish Stew (Moqueca)
This coconut milk–based stew has such big flavor yet comes together so quickly.
Published: March 2018
In Search of the Best Romano Cheese
Is Pecorino Romano from Italy worth seeking out, or can domestic options do the …
Published: January 2018
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