Could we defy 100 years of French culinary tradition and create an omelet you could get right the first time?
“Death-by-chocolate” cookies usually claim texture as their first victim—but not ours.
We wanted a one-pot approach to turning meaty winter greens like kale and collards tender—without spending hours or leaving them awash in liquid.
The blandness of butternut squash usually gets camouflaged inside ravioli. Our goal was to bump up its flavor to bring it out of hiding.
Meatballs have to be Sweden’s national dish for a reason. What’s the secret to making them light, springy, and flavorful?
For French toast that’s crisp on the outside and soft—not soggy—on the inside, you need to do more than just throw milk, eggs, and bread into a bowl.
Rich, fork-tender short ribs usually need an overnight rest to get rid of the grease. We wanted the fat gone by dinnertime—no bones about it.
We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep us from turning this great Indian classic into an easy weeknight dinner.
The hallmark of wiener schnitzel is its light, puffy bread-crumb coating. So why is it typically so soggy?
Why should any modern cook spend all day eking out flavorful stock from mere scraps and bones?
