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March/April 2015
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Equipment
Ingredients
The Best Time to Add Salt During Cooking
Cold Fermentation and Flavor in Yeasted Breads
Converting Muffins Into Loaves of Quick Bread
Raspberry Charlotte
4.86
(27)
82
10 tested
Dijon Mustard
28
Buy the Winner
Understanding Semolina Flour
Ropa Vieja (Cuban Braised Shredded Beef)
4.74
(20)
46
Thick-Crust Sicilian-Style Pizza
4.73
(15)
82
quick
Tagliatelle with Prosciutto and Peas
4.33
(24)
35
vegetarian
Sautéed Cabbage with Fennel and Garlic
4
(10)
13
make ahead
Preserved Lemons
4.25
(12)
56
quick
Braised Halibut with Fennel and Tarragon
4.75
(4)
10
2 tested
Salted vs. Unsalted Chicken Stock
10
Buy the Winner
Mu Shu Pork
4.34
(9)
51
9 tested
Jar Spatulas
6
Buy the Winner
vegetarian
Root Vegetable Gratin
5
(2)
16
How to Fake Couverture (Dipping) Chocolate
5 tested
Grapefruit Knives
3
Buy the Winner
Exploring Root Vegetables: Rutabagas and Turnips
Low-Sodium Salt in Baking
Regular Dried Pasta vs. Egg Dried Pasta: Adjusting the Amount of Pasta Cooking Water
quick
Braised Halibut with Leeks and Mustard
4.07
(13)
16
vegetarian
Sautéed Cabbage with Miso and Scallions
4.58
(14)
11
quick
for two
Braised Halibut with Carrots and Coriander for Two
5
(8)
16
Coq au Riesling
5
(4)
8
vegetarian
Sautéed Cabbage with Parsley and Lemon
4.43
(7)
16
6 tested
Thermal Food Jars
11
Fried Sweet Plantains (Plátanos Maduros)
4.75
(4)
8
quick
Braised Halibut with Carrots and Coriander
5
(2)
9
7 tested
Laundry Stain Removers
16
Buy the Winner
Sautéed Cabbage with Bacon and Caraway Seeds
4.67
(3)
16
quick
for two
Braised Halibut with Leeks and Mustard for Two
4.13
(8)
4
quick
Sautéed Chicken Cutlets
3.67
(3)
2
vegetarian
quick
Quick Roasted Red Pepper Sauce
1
quick
for two
Braised Halibut with Fennel and Tarragon for Two
4.5
(2)
2
quick
for two
Tagliatelle with Prosciutto and Peas for Two
4.37
(8)
14
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