May / June
2007
Italian Chicken with Sausage and Peppers
Once you solve the problems of greasy sauce and flabby skin, this Italian-Americ…
Published: May 2007
Browning Chicken
Many of our recipes call for chicken to be browned. Getting the skin properly br…
Published: May 2007
Cutting Bone-In Chicken Breasts
Cutting bone-in meat can seem daunting, but it isn't difficult if you use the ri…
Published: May 2007
Selecting a Chef's Knife
Do you need an 8-inch or a 10-inch knife, or both? It depends on what you use yo…
Published: May 2007
Korean Grilled Short Ribs - Kalbi
Koreans know how to take tough short ribs and transform them into tender barbecu…
Published: May 2007
Preventing Flare-Ups on the Grill
Flare ups should be avoided whenever possible. There are a few easy steps you ca…
Published: May 2007
Buying Ribs
We found it difficult to find the style of short ribs traditionally used in kalb…
Published: May 2007
Pan-Seared Thick-Cut Steaks
The traditional pan-searing technique produces a brown crust, a pink center, and…
Published: May 2007
Cuts of Steak
Beefy flavor comes from the fat in the meat, so when comparing different cuts, y…
Published: May 2007
Four-Cheese Lasagna
Choosing the right cheeses for this elegant lasagna is a good first step. Knowin…
Published: May 2007
Prepping Steaks for Cooking
You'll need to slice thick-cut rib eye, strip, and tenderloin steaks into just t…
Published: May 2007
Soaking No-Boil Lasagna Noodles
When using no-boil noodles in lasagna, try soaking the noodles to prevent them f…
Published: May 2007
Differences Between Grades of Beef
American beef is classified into three grades according to fat content: prime, …
Published: May 2007
Importance of Allowing Steaks to Rest
Don't be tempted to skip this final step. Cutting into your steaks too early mea…
Published: May 2007
When to Salt Steaks
You should salt steaks well in advance or right before cooking. Why? This time-l…
Published: May 2007
Selecting a Cake Pan
When choosing a baking pan, it's important to consider both the shape and materi…
Published: May 2007
Grilled Blackened Red Snapper
Transferring blackened fish from a cast-iron skillet to a grill may keep your ki…
Published: May 2007
Preparing a Charcoal Grill for Cooking Steaks
Many of our grilling recipes call for a two-level fire. But what is a two-level …
Published: May 2007
Preparing Cake Pans
A little extra foil or parchment paper makes removing a cake from its baking pan…
Published: May 2007
Chopping Cauliflower
Cutting a cauliflower into even florets isn't hard. You'll want to remove the gr…
Published: May 2007
Flipping Fish on the Grill
Losing a fillet through the grates is an expensive mistake. To avoid it, begin b…
Published: May 2007
How to Tame Curry that is Too Spicy
You can tame the heat of chiles both before and after adding them to the curry. …
Published: May 2007
Scoring Fish
Scoring the skin of fish you plan to grill is an easy way to avoid an unsightly …
Published: May 2007
Better Bran Muffins
We wanted a bran muffin that didn't require a trip to the health food store. Our…
Published: May 2007
Asparagus Omelet
How do you make a sturdy, ingredient-filled omelet that isn't tough? One of the …
Published: May 2007
Avoiding Overmixing the Batter
Quick bread and muffin recipes often include a warning not to overmix the batter…
Published: May 2007
New York-Style Crumb Cake
We wanted to bring this New York classic home, but not from the supermarket. The…
Published: May 2007
Substituting All-Purpose Flour for Cake Flour
Cake flour contains less protein than more common all-purpose flour. Here's why…
Published: May 2007
Slicing Flank Steak Against the Grain
Flank steak can be a little tough unless you slice it properly. You want to be s…
Published: May 2007
Indian-Style Curry with Potatoes, Cauliflower, and Chickpeas
We wanted a quick meatless curry in which the vegetables stood up to the sauce. …
Published: May 2007
Slicing Sirloin Tip or Skirt Steak
Sirloin tip and skirt steak can both be a little tough if you don't slice them p…
Published: May 2007
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