September / October
2008
Storing Fish
Here's what to do if you need to store the fish for more than one day.
Published: September 2008
Buying Frozen Fish
Fresh fish isn't always preferable to frozen fish. We tell you which types of fi…
Published: September 2008
Oven Grilled Cheese Sandwiches for a Crowd
Ignore your skillet and turn to the oven if you need to produce several grilled …
Published: September 2008
Pizza Bianca with Tomatoes and Mozzarella
Italians have a way to create a superbly crisp, chewy crust that sidesteps the s…
Published: September 2008
How to Cook Asparagus
Asparagus side dishes often don't get much attention and taste rather dull. How …
Published: September 2008
Creamless Creamy Tomato Soup
Plain tomato soup can be thin and sharp. Adding cream is the usual solution, but…
Published: September 2008
Pizza Bianca with Caramelized Onions and Gruyere
Italians have a way to create a superbly crisp, chewy crust that sidesteps the s…
Published: September 2008
Individual Sticky Toffee Pudding Cakes
Studded with dates and coated in a sweet toffee sauce, this moist, rich cake is …
Published: September 2008
Pizza Bianca
Italians have a way to create a superbly crisp, chewy crust that sidesteps the s…
Published: September 2008
Safely Pureeing Hot Liquids
Whether using an immersion blender, a regular blender, or a food processor, ther…
Published: September 2008
Large Sticky Toffee Pudding Cake
Studded with dates and coated in a sweet toffee sauce, this moist, rich cake is …
Published: September 2008
Grilled Rack of Lamb on a Gas Grill
At nearly $20 a pound, rack of lamb had better be good. What's the key to achiev…
Published: September 2008
Pizza and Bread Crust Texture
What happens when you add extra water to bread dough?
Published: September 2008
Pork Stir-Fry with Noodles (Lo Mein)
Pork lo mein is full of ingredients we love—fresh egg noodles, smoky barbecued p…
Published: September 2008
Grilled Rack of Lamb with Sweet Mustard Glaze on a Charcoal Grill
At nearly $20 a pound, rack of lamb had better be good. What's the key to achiev…
Published: September 2008
Grilled Rack of Lamb on a Charcoal Grill
At nearly $20 a pound, rack of lamb had better be good. What's the key to achiev…
Published: September 2008
Wet Cooking Methods
Boiling, blanching, poaching, and braising all involve cooking in a pot of hot w…
Published: September 2008
Asian Noodles 101
The Asian noodle world is vast and varied, but also confusing. Here’s what you n…
Published: September 2008
Herbed Roast Chicken
Most herbed roast chicken has so little herb flavor it's hardly worthy of the na…
Published: September 2008
Grilled Rack of Lamb with Sweet Mustard Glaze on a Gas Grill
At nearly $20 a pound, rack of lamb had better be good. What's the key to achiev…
Published: September 2008
Skillet Apple Pie
A simple, old-fashioned dessert called apple pandowdy promises apple pie appeal …
Published: September 2008
Grilled Chicken with Indonesian Peanut Glaze
A supersweet glaze is fine for a rich, salty ham, but something more savory make…
Published: September 2008
Grilled Chicken with Hoisin-Sesame Glaze
A supersweet glaze is fine for a rich, salty ham, but something more savory make…
Published: September 2008
Skillet Apple Pie
A simple, old-fashioned dessert called apple pandowdy promises apple pie appeal …
Published: September 2008
Peeling Ginger
Using a paring knife or peeler to peel the thin skin of ginger is overkill. Here…
Published: September 2008
Grilled Rack of Lamb
At nearly $20 a pound, rack of lamb had better be good. What's the key to achiev…
Published: September 2008
Butterflying a Chicken
In some high heat applications, butterflying a chicken promotes even cooking and…
Published: September 2008
Herbed Roast Chicken
Most herbed roast chicken has so little herb flavor it's hardly worthy of the na…
Published: September 2008
Steak Tacos
Who says that a great steak taco has to begin on the grill? We wanted a way to c…
Published: September 2008
Trimming a Rack of Lamb
Grilling a rack of lamb with too much fat results in a greasy mess. Here's how t…
Published: September 2008
Brining Chicken
Brining not only keeps poultry meat juicy, but it also seasons the birds right d…
Published: September 2008
Grilled Chicken with Barbecue Glaze
A super sweet glaze is fine for a rich, salty ham, but something more savory mak…
Published: September 2008
Creamless Creamy Tomato Soup
Plain tomato soup can be thin and sharp. Adding cream—the usual stodgy solution—…
Published: September 2008
Sweet and Spicy Pickled Onions
These onions are an easy and surefire way to perk up any dish.
Published: September 2008
Carving a Butterflied Chicken
Carving a butterflied chicken is both easier and faster than tackling a whole bi…
Published: September 2008
Tartar Sauce
The best tartar sauce should be creamy and balanced—and definitely not gloppy.
Published: September 2008
Pizza Bianca
Italians have a way to create a superbly crisp, chewy crust that sidesteps the s…
Published: September 2008
Sweet and Tangy Tartar Sauce
We eliminated the myriad of additions found in commercial tartar sauce to make a…
Published: September 2008
Steak Tacos
Who says that a great steak taco has to begin on the grill? We wanted a way to c…
Published: September 2008
The Best Way to Cook Carrots
There's a misnomer that carrots are dull and bland. Use these tips to maximize t…
Published: September 2008
Sticky Toffee Pudding Cakes
Studded with dates and coated in a sweet toffee sauce, this moist, rich cake is …
Published: September 2008
Rice Bran Oil
This specialty oil is recommended to high-heat cooking techniques. Is it worth t…
Published: September 2008
Buy the Winner
Crunchy Oven-Fried Fish
Oven-fried fish is typically fraught with soggy coatings and dry, overcooked fle…
Published: September 2008
The Best Way to Cook Cauliflower
Here's how to build flavor in cauliflower with a minimum of work.
Published: September 2008
The Best Way to Cook Zucchini
Zucchini dishes often don't get much attention and taste rather dull. Here's how…
Published: September 2008
Crunchy Oven-Fried Fish
Oven-fried fish is typically fraught with soggy coatings and dry, overcooked fle…
Published: September 2008
Artisanal Bacon
We tasted seven artisanal bacons to find out which one is worth the splurge.
Published: February 2019
Grilled Chicken with Apricot-Mustard Glaze
A super sweet glaze is fine for a rich, salty ham, but something more savory mak…
Published: September 2008
The Best Way to Cook Peas
Here are our tips on which peas to buy and how to use them to get the most flavo…
Published: September 2008
Sizing Up Herbs
Herbs come in all shapes, sizes, and weights. If a recipe call for 1/2 cup chopp…
Published: September 2008
The Best Way to Cook Broccoli
Vegetable side dishes often don't get much attention and taste rather dull. Here…
Published: September 2008
Bay Leaves 101
What's the difference between Turkish and California bay leaves? Are fresh bette…
Published: September 2008
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