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For a one-pot pasta dinner that was streamlined without sacrificing flavor, we started by browning Italian sausage, onion, and green bell pepper just until the sausage was no longer pink.
Eggies are plastic, egg-shaped containers for hard-cooking eggs without the shell so you don’t have to peel a thing—or so we'd hoped.
Starchy pearled barley becomes supple and velvety when cooked just like risotto.
This dish shines with Mediterranean flavor and is an easy way to get your fill of nutty bulgur.
We decided an Asian-style sauce made with hoisin, soy sauce, and sherry would do a good job of accomplishing both goals for our boneless beef short ribs.
To make this dish spicier, add the chile seeds.
Egg toppers neatly slice off the tops of eggs—a faster, neater, and more precise method of breaking the shell.
We found three innovative wine chillers priced from $25 to $50. Could they beat the ice bucket?
For a winter salad that doesn’t taste like an austere version of dessert, befriend the bitter side of citrus.
White mushrooms can be substituted for the cremini.
We used bone-in chicken breasts rather than boneless for better flavor, and brown the breasts before cooking them under pressure in order to keep the flavorful fond.
Who knew wild rice was actually an aquatic grass? See which brand swam to the top of our list.
The best way to cook wheat berries is also the simplest.
Risotto, which typically requires near-constant stirring, is typically low on the lists of side dish options—but a pressure cooker changes everything.
Can these specialized products keep your cheese fresher longer?
This creamy porridge with a hit of maple syrup makes for a sweet winter breakfast.
Electric pressure cookers offer one big advantage over stovetop models: You don’t have to watch the pot—you can set it and walk away. But we’ve found electric models to have several disadvantages.
Pressure-cooked stocks taste more complex than those made in a pot.