September / October
2007
Skillet-Barbecued Pork Chops
The smoky, salty-sweet, charred flavor of grilled pork chops is easy to get on a…
Published: September 2007
Pot Clips
Is there a better way to keep messy spoons and spatulas from dirtying your count…
Published: September 2007
Buy the Winner
Apple Galette
Getting a flaky crust and caramelized apples can make this simple French tart no…
Published: September 2007
Properly Incorporated Butter
The food processor does only part of the work. We also use a French technique ca…
Published: September 2007
Grilled Pork Loin with Apple-Cranberry Filling on a Gas Grill
Our moist stuffing works from the inside out to combat dryness in lean pork.
Published: September 2007
Grilled Pork Loin with Apple-Cranberry Filling on a Charcoal Grill
Our moist stuffing works from the inside out to combat dryness in lean pork.
Published: September 2007
Rescuing Problem Pastry
When making dough, adding too much water is the biggest problem. It will make th…
Published: September 2007
Removing Fat and Skin from Chicken
A lot of bone-in skin-on chicken breasts have extra fat and skin that won't cris…
Published: September 2007
Liquid Smoke
Liquid smoke can be just fine—as long as you know what to avoid when selecting a…
Published: September 2007
Buy the WinnerTriple-Ginger Pear Crisp
Simply substituting pears for apples in this classic American dessert is a recip…
Published: September 2007
Apple-Maple Glazed Chicken Breasts
We wanted to elevate this institutional standard to an elegant weeknight dinner.…
Published: September 2007
Grilled Pork Loin with Apple-Cherry Filling on a Charcoal Grill
Our moist stuffing works from the inside out to combat dryness in lean pork.
Published: September 2007
Coring and Slicing Apples
In our apple galette, it's essential that the apples are cut to the thickness of…
Published: September 2007
Pineapple-Brown Sugar Glazed Chicken Breasts
We wanted to elevate this institutional standard to an elegant weeknight dinner.…
Published: September 2007
Tomato-Cream Sauce
This sauce is especially suitable for our Ricotta Gnocchi; the recipe makes enou…
Published: September 2007
Grilled Pork Loin with Apple-Cherry Filling with Caraway on a Gas Grill
Our moist stuffing works from the inside out to combat dryness in lean pork.
Published: September 2007
Shingling Apples
Apples will shrink in the oven, so it's important to overlap them. If you find t…
Published: September 2007
Sauteed Chicken Cutlets with Vermouth, Leek, and Tarragon Pan Sauce
We rework classic French pan sauces to reduce the fat and punch up the flavor of…
Published: September 2007
Grilled Pork Loin with Apple-Cranberry Filling
Our moist stuffing works from the inside out to combat dryness in lean pork. Gri…
Published: September 2007
Scalloped Potatoes with Root Vegetables
We've modified our quicker version of classic scalloped potatoes to include root…
Published: September 2007
Sauteed Chicken Cutlets with Lemon, Caper, and Parsley Pan Sauce
We rework classic French pan sauces to reduce the fat and punch up the flavor of…
Published: September 2007
Pear Crisp with Oat Topping
Simply substituting pears for apples in this classic American dessert is a recip…
Published: September 2007
Chicken Tikka Masala
Chicken tikka masala is the single most popular Indian restaurant dish in the wo…
Published: September 2007
Chicken Tikka Masala
Chicken tikka masala is the single most popular Indian restaurant dish in the wo…
Published: September 2007
Differences Among Pork Loin Cuts
Blade cut, center cut, and sirloin roasts all come from the loin area of the pig…
Published: September 2007
Quick Cheese Muffins
Converting our Quick Cheese Bread to muffins proved to be harder than it sounded…
Published: September 2007
Sauteed Chicken Cutlets with Brandy, Cream, and Chive Pan Sauce
We rework classic French pan sauces to reduce the fat and punch up the flavor of…
Published: September 2007
Sauteed Chicken Cutlets with Sherry, Red Pepper, and Toasted Garlic Pan Sauce
We rework classic French pan sauces to reduce the fat and punch up the flavor of…
Published: September 2007
Maintaining a Cast-Iron Skillet
Cast-iron skillets will last for decades if you take care of them properly. If y…
Published: September 2007
Using a Family Pack of Chicken
While family packs are convenient, the chicken pieces vary in size. We recommend…
Published: September 2007
The Best Way to Grate Ginger
If you don't have a traditional ceramic ginger grater, two other tools will work…
Published: September 2007
Stuffing Pork Loins
The first step is choosing the best pork loin is selecting the right shape. You'…
Published: September 2007
Skillet-Barbecued Pork Chops
The smoky, salty-sweet, charred flavor of pork chops is easy to get on an outdoo…
Published: September 2007
Glazed Chicken Breasts
We wanted to elevate this institutional standard to an elegant weeknight dinner.…
Published: September 2007
Preventing Gnocchi from Falling Apart
The dough has to have the right consistency, and the gnocchi must be cooked very…
Published: September 2007
Is Pink Pork Safe to Eat?
Eating pink pork isn't any more dangerous than steak that's less than well done.…
Published: September 2007
The Right Cut of Beef for a Quick Soup
We looked for a cut of beef that would be fall-apart tender without hours of coo…
Published: September 2007
Buying Pork Chops
Learn the difference between center cut, sirloin, blade, and rib chops, and disc…
Published: September 2007
Apple Galette
Getting a flaky crust and caramelized apples can make this simple French tart no…
Published: September 2007
Beef and Vegetable Soup
Traditional beef and vegetable soups take hours to create. But we found a faster…
Published: September 2007
How to Make Homemade Bread Crumbs
Some shortcuts are worth taking; others can ruin a recipe. Here's why homemade b…
Published: September 2007
Protecting Nonstick Pans
The delicate coating on nonstick pans requires extra care on the stove, during c…
Published: September 2007
Pear Crisp
To strike the balance between a crunchy topping and a soft filling, you'll want …
Published: September 2007
Orange-Honey Glazed Chicken Breasts
We wanted to elevate this institutional standard to an elegant weeknight dinner.…
Published: September 2007
Ricotta Gnocchi
This elegant Florentine dish is the lighter cousin of potato gnocchi. But achiev…
Published: September 2007
Coring Pears
Coring pears can be a tricky task, but here in the Test Kitchen we use a surpris…
Published: September 2007
Pan Sauces
We rework classic French pan sauces to reduce the fat and punch up the flavor. F…
Published: September 2007
White Turkey Chili
This Southwestern-style chili often cooks up bland and watery, with chewy bits o…
Published: September 2007
How Do I Know When a Sauce has Reduced Sufficiently?
The best way to gauge the amount of sauce depends on the recipe and the pan you'…
Published: September 2007
Ripening Pears
It's often difficult to find ripe pears at the supermarket. To ripen them quickl…
Published: September 2007
Buying Enhanced Pork
Enhanced pork doesn't look different from natural pork, but it's been injected w…
Published: September 2007
Vegetable Cooking Methods
One cookbook says to boil broccoli, another says to steam it. Neither method act…
Published: September 2007
Selecting the Right Pan for Pan Sauces
Pan selection makes a big difference in the flavor of the finished sauce. Nonsti…
Published: September 2007
Pear Crisp
Simply substituting pears for apples in this classic American dessert is a recip…
Published: September 2007
Ricotta Gnocchi with Browned Butter and Sage Sauce
This elegant Florentine dish is the lighter cousin of potato gnocchi. But achiev…
Published: September 2007
The Best Way to Cook Green Beans
Use these recommendations for getting the most out of green beans.
Published: September 2007
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