November/December 2009

French Pork and White Bean Casserole (Cassoulet) with Duck Confit

Making homemade duck confit takes some extra time. But the effort is worth it for this authentic French recipe.

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Basting Spoons

A good basting spoon can handle a number of kitchen tasks—Not just basting.

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Asian Knife Sharpeners

Is it worth it to invest in a sharpener specifically for your Asian knives?

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Orange-Lime Vinaigrette

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Ginger Shortbread

Achieving rich, buttery taste in this simple cookie is easy. But for the optimal crumbly, evenly browned texture, we needed to take a step back in time.

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White Chocolate

We tasted real white chocolate alongside "fake" supermarket brands to determine if the real deal was worth tracking down.

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Saffron

Does brand make a difference when it comes to the world's most expensive spice?

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Caper-Mustard Sauce

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Sausage and Fennel Stuffing for Old-Fashioned Stuffed Turkey

For a moist, flavorful stuffing that could hold its own next to a perfect roast turkey, we incorporated bold flavors and interesting spices.

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Toasted Oat Shortbread

Achieving rich, buttery taste in this simple cookie is easy. But for the optimal crumbly, evenly browned texture, we needed to take a step back in time.

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Best Turkey Gravy

The classic is still the best.

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Ginger Butter Sauce

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Horseradish

Steer clear of shelf-stable brands and head straight to the refrigerator aisle.

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Dried Fruit and Nut Stuffing for Old-Fashioned Stuffed Turkey

For a moist, flavorful stuffing that could hold its own next to a perfect roast turkey, we incorporated bold flavors and interesting spices.

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