September / October
2007
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
Rescuing Problem Pastry
When making dough, adding too much water is the biggest problem. It will make th…
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
Shingling Apples
Apples will shrink in the oven, so it's important to overlap them. If you find t…
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
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
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
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
Pan Sauces
We rework classic French pan sauces to reduce the fat and punch up the flavor. F…
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
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
Ricotta Gnocchi
This elegant Florentine dish is the lighter cousin of potato gnocchi. But achiev…
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
Coring Pears
Coring pears can be a tricky task, but here in the Test Kitchen we use a surpris…
Published: September 2007
Buying Enhanced Pork
Enhanced pork doesn't look different from natural pork, but it's been injected w…
Published: September 2007
Ripening Pears
It's often difficult to find ripe pears at the supermarket. To ripen them quickl…
Published: September 2007
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