January / February
2009Maple Grade School: Where All Syrup Is Above Average
Published: January 2009
Getting Whacked
A great skillet should last a lifetime, withstanding decades of normal wear and …
Published: January 2009
Traditional Skillets
A 12-inch skillet should last a lifetime and cook almost anything. But does qual…
Published: January 2009
Perfect French Omelets
Could we defy 100 years of culinary tradition and create a foolproof French omel…
Published: January 2009
Developing Our Omelet-Folding Technique
One of the trickiest parts to making a great French omelet is shaping it. We sho…
Published: January 2009
Why Preheat the Pan Slowly for Omelets
Heating your pan to the right temperature is crucial for perfect omelet-making s…
Published: January 2009
The Best 8-Inch Nonstick Skillets
We spent 66 hours at the stove and cooked 700 eggs to find the best small nonsti…
Published: October 2018
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Swedish Meatballs
Meatballs have to be Sweden’s national dish for a reason. What’s the secret to m…
Published: January 2009
Braised Winter Greens
We wanted a one-pot approach to turning meaty greens like kale and collards tend…
Published: January 2009
Chewy Chocolate Cookies
Death-by-chocolate cookies usually claim texture as their first victim, but ours…
Published: January 2009
Does Butter Make Omelets Better?
Most omelets tend to be slightly rubbery. Could we prevent the problem by adding…
Published: January 2009
Tandoori Chicken
We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep…
Published: January 2009
Quick and Hearty Chicken Noodle Soup
Why should any modern cook spend all day eking out flavorful stock from mere scr…
Published: January 2009
Preheat Your Omelet Pan Slowly
The way you preheat your pan is critical to achieving a perfectly creamy omelet.
Published: January 2009
Testing for Seasoning in a Raw-Meat Mixture
Getting the seasoning level just right is essential for success when you’re maki…
Published: January 2009
Developing our Tandoori Chicken Recipe
We take a trip around Boston’s local Indian restaurants to see how this popular …
Published: January 2009
Breaded Pork Cutlets (Pork Schnitzel)
The hallmark of weiner schnitzel is its light, puffy bread-crumb coating. So why…
Published: January 2009
A Good Egg
The latest from the henhouse are eggs with a high level of omega-3 fatty acids. …
Published: January 2009
Getting to Know Your Broiler
When it comes to indoor cooking, nothing adds a good, smoky char to food like a …
Published: January 2009
Almond-Crusted French Toast
For French toast that’s crisp on the outside and soft—not soggy—on the inside, y…
Published: January 2009
French Toast
For French toast that’s crisp on the outside and soft and not soggy on the insid…
Published: January 2009
Raita
The raita is best made with whole-milk yogurt, although low-fat can be used. Do …
Published: January 2009
Preparing and Dicing Squash
Here is the best way to prep butternut squash and turn this odd-shaped gourd int…
Published: January 2009
Pecan Rum French Toast
For French toast that’s crisp on the outside and soft—not soggy—on the inside, y…
Published: January 2009
Chewy Chocolate Cookies
"Death-by-chocolate" cookies usually claim texture as their first victim—but not…
Published: January 2009
Tandoori Chicken
We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep…
Published: January 2009
Disposing of Used Oil
Deep-fried foods are a real treat, but cleaning up after frying is not. Here’s a…
Published: January 2009
Pasta with Butternut Squash and Sage
The blandness of butternut squash usually gets camouflaged inside ravioli. Our g…
Published: January 2009
Braised Beef Short Ribs with Guinness and Prunes
Rich, fork-tender short ribs usually need an overnight rest to get rid of the gr…
Published: January 2009
Braised Beef Short Ribs
Rich, fork-tender short ribs usually need an overnight rest to get rid of the gr…
Published: January 2009
Pasta with Butternut Squash and Sage
The blandness of butternut squash usually gets camouflaged inside ravioli. Our g…
Published: January 2009
Braised Winter Greens with Coconut and Curry
We wanted a one-pot approach to turning meaty winter greens like kale and collar…
Published: January 2009
Swedish Meatballs
Meatballs have to be Sweden’s national dish for a reason. What’s the secret to m…
Published: January 2009
Perfect French Omelets
Could we defy 100 years of French culinary tradition and create an omelet you co…
Published: January 2009
Breaded Pork Cutlets (Pork Schnitzel)
The hallmark of wiener schnitzel is its light, puffy bread-crumb coating. So why…
Published: January 2009
Regular versus Petite Peas
We’ve always been big fans of frozen peas and have seen two varieties in the fre…
Published: January 2009
Avoid Advance Prep for Garlic
We’re always looking for ways to make our kitchen work more efficient and will o…
Published: January 2009
Tender Time Limit for Chicken
Can storing chicken breasts in the freezer for longer than two months negatively…
Published: January 2009
Electric Griddles
A great griddle should heat up quickly, clean up easily, and have plenty of cook…
Published: January 2009
Braised Greens with Bacon and Onion
We wanted a one-pot approach to turning meaty winter greens like kale and collar…
Published: January 2009
Braised Winter Greens
We wanted a one-pot approach to turning meaty winter greens like kale and collar…
Published: January 2009
Classic French Toast
For French toast that’s crisp on the outside and soft—not soggy—on the inside, y…
Published: January 2009
Swedish Pickled Cucumbers
Kirby cucumbers are also called pickling cucumbers. If these small cucumbers are…
Published: January 2009
Boosting Soup Flavor
The usual method for making chicken soup is to cover chicken parts with water an…
Published: January 2009
Electric Griddles
When cooking for a crowd, a good electric griddle can be a timesaver.
Published: February 2019
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Boneless Short Ribs
We describe what to look for and what to avoid when you’re choosing boneless sho…
Published: January 2009
Quick and Hearty Chicken Noodle Soup
Why should any modern cook spend all day eking out flavorful stock from mere scr…
Published: January 2009
Extra-Crisp French Toast
For French toast that’s crisp on the outside and soft—not soggy—on the inside, y…
Published: January 2009
Braised Beef Short Ribs
Rich, fork-tender short ribs usually need an overnight rest to get rid of the gr…
Published: January 2009
Spatula Mixer Blade
Stopping your stand mixer every few minutes to scrape down the sides of the bowl…
Published: January 2009
Buy the Winner
Braised Winter Greens with Chorizo
We wanted a one-pot approach to turning meaty winter greens like kale and collar…
Published: January 2009
Whipping Egg Whites
When whipping egg whites into a foamy meringue, the usual approach is to start s…
Published: January 2009
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