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From the EpisodeJust Add Apples
Published: November 2016
Apple StrudelUnless you’re a skilled pastry chef, wrapping ultrathin, delicate dough around a…
From the EpisodeElegant Desserts
Published: November 2016
Millionaire's ShortbreadBritain’s triple-decker combo of buttery cookie, sweet caramel, and dark chocola…
From the EpisodeAutumn Desserts
Published: September 2016
Classic Chewy Oatmeal CookiesKnowingly or not, most folks use the cookie recipe from the Quaker canister. We …
From the EpisodeA Roast for the Holidays
Published: May 2015
Duck Fat-Roasted PotatoesFor the crispest, most flavorful roasted potatoes, rethink the fat.
From the EpisodeRevisiting Julia Child’s Roast Turkey
Published: November 2013
Julia Child’s Stuffed Turkey, UpdatedJulia broke apart turkeys in pursuit of quick and even cooking, effortless carvi…
From the EpisodeCompany’s Coming
Published: November 2011
Best Prime RibTop chefs say that 18 hours in a 120-degree oven is the route to prime rib perfe…
From the EpisodeSlow-Cooker Revolution
Published: May 2012
Slow-Cooker Pork Loin with Cranberries and OrangePork loins are typically roasted, but we wanted to find a way to prepare this cu…
From the EpisodeA Slow and Easy Thanksgiving
Published: November 2011
Braised Turkey with GravyRoast turkey is the norm today, but early American cookbooks often recommended a…
From the EpisodeGreat Grilled Roast Beef
Published: November 2010
Roasted Smashed PotatoesHow do you produce spuds with mashed-potato creaminess and crackly-crisp crusts …
From the EpisodeStuffed Beef Tenderloin
Published: November 2009
Horseradish-Crusted Beef TenderloinWe wanted to jazz up bland tenderloin with a crisp, pungently flavored horseradi…
From the EpisodeDesserts with an English Accent
Published: March 2010
Classic Bread PuddingBread pudding started out as a frugal way to rejuvenate any old stale loaf. Coul…
From the EpisodeDesserts with an English Accent
Published: November 2009
Best ShortbreadAchieving rich, buttery taste in this simple cookie is easy. But for the optimal…
From the EpisodeTurkey on the Grill
Published: November 2009
Crisp Roasted PotatoesAfter weeks of testing, we discovered the secrets to the crispiest, creamiest ro…
From the EpisodeRolls and Loaves
Published: November 2008
Rustic Dinner RollsTurning flour, water, and yeast into crusty, airy rolls is one of the hardest bi…
From the EpisodeMaking Meat and Potatoes for Company
Published: March 2009
French Mashed Potatoes with Cheese and Garlic (Aligot)French cookery’s intensely rich, cheesy take on mashed potatoes flouts the rules…
From the EpisodeMaking Meat and Potatoes for Company
Published: March 2009
Classic Roast Beef TenderloinThe classic approach to roasting this prime cut sacrifices juiciness for crust. …
From the EpisodeThe Cookie Jar
Published: November 2008
French Butter Cookies (Sables)These French butter cookies offer sophistication and style from simple pantry in…
From the EpisodeHoliday Ham and Biscuits
Published: November 2007
Glazed Spiral-Sliced HamHam is appealingly simple but often comes out dry and jerkylike. Here's what you…
From the EpisodeA Grand, Sweet Finale
Published: September 2000
Grand Marnier SouffleMany soufflés are foamy, flavorless, and temperamental. Here is a creamier, rich…
From the EpisodeOne Great Thanksgiving
Published: November 2005
Herbed Roast TurkeyHow do you give a turkey herb flavor that's more than superficial? We rubbed, so…
From the EpisodeThe Best Blueberry Pie
Published: September 2010
Foolproof Pie Dough for Double-Crust PieWe wanted a recipe that is tender, flavorful, and—most important—consistent.
From the EpisodeMore Cookie Jar Favorites
Published: March 2007
Brown Sugar CookiesA chewy cookie with a crisp exterior and a big jolt of brown sugar flavor sounde…
From the EpisodeMore Cookie Jar Favorites
Published: June 2005
Triple-Chocolate CookiesA triple-chocolate cookie shouldn't be a case of death by chocolate. All the sam…
From the EpisodeHoliday Beef Tenderloin Dinner
Published: October 2006
Creamy Mashed PotatoesSometimes we want a luxurious mash, one that is silky smooth and loaded with cre…
From the EpisodeHoliday Beef Tenderloin Dinner
Published: November 2006
Roast Beef Tenderloin with Caramelized Onion and Mushroom StuffingBeef tenderloin is perfect holiday fare. Add a rich stuffing and you've got the …
From the EpisodeCookies
Published: May 2005
Chocolate-Chunk Oatmeal Cookies with Pecans and Dried CherriesWhat could be better than an oatmeal cookie crammed with dozens of ingredients? …
From the EpisodeCookies
Published: November 2004
Spritz CookiesThat golden-swirled kiss of a holiday cookie often ends up bland, gummy, and tas…
From the EpisodeLet's Talk Turkey
Published: February 2005
Candied Sweet Potato CasseroleWe wanted a sweet potato side dish that is savory
enough for an adult's palate,…
From the EpisodeHoliday Cookies
Published: November 1998
Pecan or Walnut Crescent CookiesSuperfine sugar and a combination of finely chopped and ground nuts yield tender…
From the EpisodeBake Sale Favorites
Published: March 2004
Classic BrowniesWhatever happened to the chewy, not-over-the-top chocolaty brownie from our chil…
From the EpisodeAppetizers
Published: November 1999
Warm-Spiced Pecans with Rum GlazeWe discovered how to get maximum flavor with
minimum mess.
From the EpisodeCookie Jar Favorites
Published: March 2001
Thin, Crispy Chocolate Chip CookiesThree sweeteners and a slow but effective baking technique yield cookies with a …
From the EpisodeCookie Jar Favorites
Published: September 1999
Thick and Chewy Double Chocolate CookiesThe secret of a chocolate cookie with the intensity of hot fudge sauce is a comb…
From the EpisodeCookie Jar Favorites
Published: January 2002
Soft and Chewy Molasses Spice CookiesDry, tasteless molasses cookies belong on a Christmas tree, not in a cookie jar.…
From the EpisodeHoliday Dinner
Published: February 2005
Holiday Scalloped PotatoesWe wanted layers of thinly sliced, tender potatoes, creamy sauce, and a nicely …
From the EpisodeHoliday Dinner
Published: November 1998
Roast Beef TenderloinWhen you spend this much for a piece of meat, you want to be sure it comes out r…