Breads, Sandwiches, & Pizza
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From the EpisodePub-Style Favorites, Revisited
Published: January 2017
Boston Brown BreadColonists knew how to mix up batter and steam it over an open fire to make
a re…
From the EpisodePork Chops and Corn Fritters, Perfected
Published: July 2017
Corn FrittersIn our quest for fritters with fresh corn flavor, crispy exteriors, and pillow-s…
From the EpisodeSpicing Up the Grill
Published: September 2017
Grilled Lamb-Stuffed Pitas with Yogurt SauceWith a deeply flavorful filling in a supercrisp pita, this adaptation of
Middle…
From the EpisodeMexican Dinner Party
Published: March 2018
TamalesTamales are small, moist corn cakes that can be stuffed with a variety of fillin…
From the EpisodeMexican Dinner Party
Published: November 2017
Chorizo and Potato TacosMexican chorizo can be hard to find. Luckily, making your own is quick and easy.
From the EpisodeVegan for Everyone
Published: February 2018
Vegan Pinto Bean–Beet BurgersLooking for a modern twist on the typical bean burger, we combined pinto beans w…
From the EpisodeComfort Classics
Published: September 2016
Almost No-Knead Sourdough BreadFor an easy bread recipe that allowed us to put our Sourdough Starter into actio…
From the EpisodeComfort Classics
Published: September 2016
Sourdough StarterMaking a starter requires time but very little effort. And once it’s established…
From the EpisodeChinese Takeout, Revised
Published: September 2016
Scallion Pancakes with Dipping SauceWe made batch after gummy batch of this Chinese restaurant staple until we disco…
From the EpisodeFast Food Makeovers
Published: July 2016
Grilled PizzaAfter weeks of making burnt, puffy pies, we learned that the keys to crisp-tende…
From the EpisodeFlavorful Italian Favorites
Published: September 2017
Really Good Garlic BreadHow do you make the ultimate version of this classic? It’s a pressing issue.
From the EpisodeCountry Ribs and Corn Muffins
Published: January 2015
Savory Corn MuffinsWe wanted a muffin full of cornmeal flavor. Could it also be moist and light-tex…
From the EpisodeVegetarian Essentials
Published: September 2015
Black Bean BurgersEarthy black beans should make a satisfying nonmeat burger. But most either fall…
From the EpisodeDinner in Italy
Published: March 2015
Thick-Crust Sicilian-Style PizzaDense, doughy slabs of thick-crust pizza are all too familiar—and forgettable. W…
From the EpisodeNew York Natives
Published: May 2015
New York BagelsIt doesn’t get any better than the crackly-crisp shell, tender chew, and subtle …
From the EpisodeBaguettes at Home
Published: September 2014
Authentic Baguettes at HomeMost American baguettes are doughy and pale, and the recipes we found weren’t mu…
From the EpisodeLet's Make Bread
Published: July 2014
Zucchini BreadWhat should be a light, moist snack is often a dense, greasy disappointment. Cou…
From the EpisodeLet's Make Bread
Published: January 2014
Easy Sandwich BreadA tasty, even crumb and a tender crust, requiring minimal kneading and no shapin…
From the EpisodeScallops and Shrimp Hot Off the Grill
Published: May 2015
Southern Shrimp BurgersA good shrimp burger should be first and foremost about the shrimp. Our recipe f…
From the EpisodeGreat Grilled Burgers and Sweet Potato Fries
Published: July 2014
Tender, Juicy Grilled BurgersPreground chuck patties may be easy to throw on the grill, but if you want ultra…
From the EpisodePizza and Cookies Go Gluten-Free
Published: May 2014
The Best Gluten-Free PizzaMost gluten-free pizza tastes like wet cardboard. By examining every detail, we …
From the EpisodeBest Barbecued Chicken and Cornbread
Published: July 2013
Fresh Corn CornbreadWhat about a cornbread that actually tastes like fresh, sweet corn instead of co…
From the EpisodeElegant Brunch Favorites
Published: March 2013
No-Knead BriocheWe’d make this rich, incredibly tender bread a lot more often if we didn’t have …
From the EpisodeGreat American Sandwiches
Published: July 2013
New England Lobster RollsThe sandwich is easy. The challenges are dealing with a live lobster and knowing…
From the EpisodeGreat American Sandwiches
Published: March 2012
Philly CheesesteaksWe set out to reproduce this classic sandwich without the pricey rib eye, a deli…
From the EpisodeA Modern Take on Pizza and Grilled Cheese
Published: September 2013
Grown-Up Grilled Cheese Sandwiches with Cheddar and ShallotThe grilled cheese conundrum: Young cheeses have no taste but melt perfectly, wh…
From the EpisodeA Modern Take on Pizza and Grilled Cheese
Published: May 2013
Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and BasilMost whole-wheat pizza is as dry and dense as cardboard. But what if there was a…
From the EpisodeSunday Brunch
Published: March 2012
Cinnamon Swirl BreadTo rid this bread of its dense crumb, leaking filling, and huge gaps, we had to …
From the EpisodeUltimate Grilled Turkey Burgers
Published: July 2012
Potato Burger BunsCould the old-fashioned trick of adding stodgy mashed potatoes to bread really c…
From the EpisodeSoup and Bread from Scratch
Published: March 2011
Whole-Wheat Sandwich BreadMost whole-wheat breads are either squat bricks or white bread in drag. We wante…
From the EpisodeHere's the Beef
Published: May 2011
Juicy Pub-Style BurgersHand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy…
From the EpisodeNew York-Style Pizza at Home
Published: January 2011
Thin-Crust PizzaWith ovens that reach only 500 degrees and dough that's impossible to stretch th…
From the EpisodeA Slow and Easy Thanksgiving
Published: November 2010
Bread Stuffing with Sausage, Dried Cherries, and PecansStuffing baked in a dish usually lacks any turkey flavor. What could we do to br…
From the EpisodeLazy Day Breakfast
Published: January 2009
French ToastFor French toast that’s crisp on the outside and soft—not soggy—on the inside, y…
From the EpisodeSimply Italian
Published: September 2010
Rosemary FocacciaThe dense, greasy bread bricks populating most bakery shelves don’t deserve thei…
From the EpisodeDeep-Dish Pizza
Published: January 2010
Chicago-Style Deep-Dish PizzaDeep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky…