March / April
2019
Cajeta
The complex cousin of Mexico's caramel-like confection dulce de leche is perfect…
Published: January 2019
Thick-Cut Bacon
We wanted a thick-cut bacon that would give us something to chew on.
Published: January 2019
Tomato Paste
American cans versus Italian tubes: We find out what's really important when it …
Published: March 2019
Shrimp Risotto for Two
A quick shrimp stock and a modicum of stirring produce first-rate risotto.
Published: March 2019
Romaine and Radicchio Salad with Figs and Pecorino
It starts with skipping packaged greens and returning to the classic way of maki…
Published: March 2019
Thai Chili Jam (Nam Prik Pao)
This version of tom yum soup features hot, sour, salty, and sweet flavors, with …
Published: March 2019
Pizza al Taglio with Arugula and Fresh Mozzarella
Tender and airy yet substantial, this Roman pie is often topped like an open-fac…
Published: March 2019
Shrimp Risotto
A quick shrimp stock and a modicum of stirring produce first-rate risotto.
Published: January 2019
Whipped Feta Dip
Have 15 minutes? This tangy meze comes together with the push of a button.
Published: March 2019
Bibb and Frisée Salad with Apple and Celery
It starts with skipping packaged greens and returning to the classic way of maki…
Published: March 2019
Spicy Cilantro Sauce (Zhoug)
This warm-spiced, garlicky chile-herb sauce takes shakshuka to the next level.
Published: March 2019
Guay Tiew Tom Yum Goong (Thai Hot and Sour Soup with Shrimp and Noodles)
This version of tom yum soup features hot, sour, salty, and sweet flavors, with …
Published: March 2019
Albóndigas (Spanish-Style Meatballs in Almond Sauce)
For another take on meatballs and sauce, try albóndigas en salsa de almendras, a…
Published: March 2019
Pan-Steamed Asparagus with Garlic
We combined two cooking methods to make tender, crisp, flavorful asparagus.
Published: March 2019
Pizza al Taglio with Prosciutto and Figs
Tender and airy yet substantial, this Roman pie is often topped like an open-fac…
Published: March 2019
Pizza al Taglio with Potatoes and Soppressata
Tender and airy yet substantial, this Roman pie is often topped like an open-fac…
Published: March 2019
Braised Chicken with Mustard and Herbs
Braising delivers succulent meat and a rich, velvety sauce—no wonder it's a clas…
Published: March 2019
Bottle Brushes
Scrub your bottles and carafes—and even your salad spinner—to a whole new level …
Published: January 2019
Buy the Winner
Whipped Feta Dip with Dill and Parsley
Have 15 minutes? This tangy meze comes together with the push of a button.
Published: January 2019
Whipped Feta and Roasted Red Pepper Dip
Have 15 minutes? This tangy meze comes together with the push of a button.
Published: March 2019
Green Leaf and Radicchio Salad with Grapefruit and Fennel
It starts with skipping packaged greens and returning to the classic way of maki…
Published: March 2019
Eggs in Spicy Tomato and Roasted Red Pepper Sauce for Two (Shakshuka)
Shakshuka's savory, aromatic tomato sauce is a perfect foil for the rich, runny …
Published: March 2019
Shakshuka (Eggs in Spicy Tomato and Roasted Red Pepper Sauce)
Shakshuka's savory, aromatic tomato sauce is a perfect foil for the rich, runny …
Published: March 2019
Pan-Steamed Asparagus with Anchovies and Red Pepper Flakes
We combined two cooking methods to make tender, crisp, flavorful asparagus.
Published: March 2019
Braised Chicken with Basil and Tomato
Braising delivers succulent meat and a rich, velvety sauce—no wonder it's a clas…
Published: March 2019
The Best Stainless-Steel Skillets
Perfect searing, flavorful sauces, and stove-to-oven versatility make stainless-…
Published: February 2023
Buy the Winner
Lemon–Olive Oil Tart
Butter isn't always better. An unorthodox ingredient is the key to this simple, …
Published: March 2019
Romaine and Watercress Salad with Apple and Kohlrabi
It starts with skipping packaged greens and returning to the classic way of maki…
Published: March 2019
Romaine and Watercress Salad with Asparagus and Prosciutto
It starts with skipping packaged greens and returning to the classic way of maki…
Published: March 2019
Pan-Steamed Asparagus with Lemon and Parmesan
We combined two cooking methods to make tender, crisp, flavorful asparagus.
Published: March 2019
Braised Chicken with Herbes de Provence and Lemon
Braising delivers succulent meat and a rich, velvety sauce—no wonder it's a clas…
Published: March 2019
Braised Chicken with Warm Spices
Braising delivers succulent meat and a rich, velvety sauce—no wonder it's a clas…
Published: March 2019
Tube Pans
A tube pan may not seem like essential baking equipment—until you try making ang…
Published: January 2019
Buy the Winner
Everyday French Toast
French toast can be messy to make with disappointing, soggy results. We discover…
Published: March 2019
Bibb and Frisée Salad with Grapes and Celery
It starts with skipping packaged greens and returning to the classic way of maki…
Published: March 2019
Bibb and Arugula Salad with Pear and Goat Cheese
It starts with skipping packaged greens and returning to the classic way of maki…
Published: March 2019
Pan-Steamed Asparagus with Shallots and Herbs
We combined two cooking methods to make tender, crisp, flavorful asparagus.
Published: March 2019
Pan-Steamed Asparagus with Mint and Almonds
We combined two cooking methods to make tender, crisp, flavorful asparagus.
Published: March 2019
How to Make Herbes de Provence at Home
Herbes de Provence is a dried herb blend made from plants that flourish in south…
Published: January 2019
Baby Food Makers
Do these specialty appliances make cooking purees from scratch any easier than a…
Published: January 2019
Buy the WinnerDon't Snap Asparagus; Peel It
Snapping may be the most popular method of asparagus prep—but it’s surprisingly …
Published: March 2016
How to Weigh Flour
Measuring flour by weight for baking recipes is far more precise than measuring …
Published: January 2019
For Smaller Cookware, Which Burner is Best?
When you are using smaller cookware, does cooking on a bigger burner mean less c…
Published: January 2019
Three Ways to Thicken Sauce (Cornstarch, Roux, Beurre Manie)
When your sauce, gravy, or stew doesn’t turn out quite as thick as you’d hoped, …
Published: January 2019
Tips for Handling Sticky Yeasted Doughs
When working with yeasted doughs, things can get sticky. Here's how to handle th…
Published: January 2019
Washing Soda: The Best Cleaner You've Never Heard Of
Removing greasy, sticky buildup from your kitchen walls, appliances, or grill is…
Published: January 2019
Substitute Ginger for Galangal, but Not Vice Versa
Galangal is part of the ginger family, but this ginger look-alike does not taste…
Published: January 2019
12-Inch Stainless Steel Skillets
Our longtime favorite pan by All-Clad faces new competition. Is it still the bes…
Published: January 2019
Lemon–Olive Oil Tart
Butter isn't always better. An unorthodox ingredient is the key to this simple, …
Published: January 2019
Everyday French Toast
Forget drippy soaking methods and tedious batch cooking. Your oven is the most e…
Published: January 2019
Shrimp Risotto
A quick shrimp stock and a modicum of stirring produce first-rate risotto.
Published: January 2019
Whipped Feta Dip
Have 15 minutes? This tangy meze comes together with the push of a button.
Published: January 2019
Eggs in Spicy Tomato and Roasted Red Pepper Sauce (Shakshuka)
Shakshuka's savory, aromatic tomato sauce is a perfect foil for the rich, runny …
Published: January 2019
Thai Hot and Sour Soup with Shrimp and Noodles (Guay Tiew Tom Yum Goong)
This version of tom yum soup features hot, sour, salty, and sweet flavors, with …
Published: January 2019
Spanish-Style Meatballs in Almond Sauce (Albóndigas)
For a new take on meatballs and sauce, try albóndigas en salsa de almendras, a t…
Published: January 2019
Pan-Steamed Asparagus with Garlic
We combined two cooking methods to make tender, crisp, flavorful asparagus.
Published: January 2019
Pizza al Taglio with Arugula and Fresh Mozzarella
Tender and airy yet substantial, this Roman pie is often topped like an open-fac…
Published: January 2019
Braised Chicken with Mustard and Herbs
Braising delivers succulent meat and a rich, velvety sauce—no wonder it's a clas…
Published: January 2019
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