September 2011
Most cranberry-nut-muffin recipes call for loading sour berries and chopped nuts into any old batter. Could that be why they always seem out of whack?
May 2005
More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.
September 1998No need to precook the potatoes--freshly grated spuds cooked in a sizzling hot pan with melted butter are the taste-test winner.
January 2009
Could we defy 100 years of French culinary tradition and create an omelet you could get right the first time?
January 1996For the best flavor and texture, cut back on the leavening and use buttermilk thinned with regular milk.
September 2003
The dry fat-free triangles passed off as scones at coffeehouses would make better paperweights. Is it possible to bake a rich, toasty oatmeal scone at home?
May 2002
Yeasted cinnamon buns take hours to make, and store-bought are dreadful. Could we transform a recipe for baking-powder biscuits into quick, high-rise breakfast buns?
March 1996For a firm yet tender frittata, start cooking it on the stovetop and finish it in a moderately heated oven.
May 2005
More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.
March 1996For a firm yet tender frittata, start cooking it on the stovetop and finish it in a moderately heated oven.
