May / June
2009
Grilled Vegetables
We paired up vegetables that cooked at similar rates to ensure perfectly grilled…
Published: May 2009
Italian-Style Grilled Chicken
What do a pair of bricks have to do with juicy, crisp-skinned chicken?
Published: May 2009
Preparing Vegetables for Tempura
Adding vegetables to your shrimp tempura turns an appetizer into a full meal. We…
Published: May 2009
Buying the Right Size of Shrimp
The problem with buying shrimp is that there’s no standard for labeling them, so…
Published: May 2009
Perfect Chocolate Chip Cookies
We set out to perfect the back-of-the-bag classic with a cookie that was crisp a…
Published: May 2009
Maple-Glazed Pork Tenderloin
Tender but bland pork tenderloin needs a big flavor boost. Here’s how to make a …
Published: May 2009
Gas-Grilled Salmon Fillets
It’s not the seasoning or the cooking that’s confounding. It’s getting the fish …
Published: May 2009
Using Bricks for Italian-Style Grilled Chicken
Weighing the butterflied chicken down with bricks wrapped in aluminum foil helps…
Published: May 2009
Grilled Beef Teriyaki
This recipe features beautifully tender, charred beef glazed with a sweet and sa…
Published: May 2009
Shrimp Tempura
To create a light, crisp coating on these quick-fried fritters, we turned to our…
Published: May 2009
Quick Tomato Sauce
A quick tomato sauce that comes from a can but has plenty of fresh tomato flavor…
Published: May 2009
Marinating Meat
Instead of a bowl, we recommend marinating meat inside a ziplock bag. The bag al…
Published: May 2009
Blueberry Muffins
The best guarantee of a great blueberry muffin is to start with great blueberrie…
Published: May 2009
Preparing Vegetables for Grilling
Preparing vegetables for the grill is all about maximizing the surface area to i…
Published: May 2009
Muffin Tins 101
A poorly designed muffin tin can turn baking into a messy chore. And are muffin …
Published: May 2009
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