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
Creamless Creamy Tomato Soup
Plain tomato soup can be thin and sharp. Adding cream is the usual solution, but…
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
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
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
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
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
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
Sticky Toffee Pudding Cakes
Studded with dates and coated in a sweet toffee sauce, this moist, rich cake is …
Published: September 2008
Crunchy Oven-Fried Fish
Oven-fried fish is typically fraught with soggy coatings and dry, overcooked fle…
Published: September 2008
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