We came up with a great recipe for this classic Caribbean marinade. But to replicate the elusive smoke flavor, we had to take a chemistry lesson.
There’s more to smoked salmon than the thin, glossy slices stacked on bagels. With a little time—and a sweet touch—we produced silky, smoky dinnertime fillets.
Fideuà, a rich seafood paella made with toasted noodles instead of rice, would be a tempting one-pot meal—if only it didn’t take hours to make.
Who says great crab cakes have to start with fresh-from-the-shell crabmeat? We wanted briny, sweet-tasting results—no matter what the starting point.
Stringy, tasteless meat can mar this easy stir-fry served in lettuce cups. A classic Chinese technique came to the rescue.
Cooking chicken to precisely the right degree of doneness guarantees tender, juicy results. Poaching is one way, but we had a better, more foolproof idea.
Filipino Adobo is a quick-cooking, pantry-ready braise with bold, tangy flavors and tender meat. To adapt it for the American kitchen, we borrowed a regional ingredient and a French technique.
Restaurants have an unusual technique for turning out supremely moist, tender fillets of fish. But adapting it for the home cook required an even more unlikely trick.
More than 25 years ago, this dinner-party mainstay put The Silver Palate Cookbook on the map. Could we retool the recipe for today’s tastes?
Searching for a route to fresher, cleaner flavors, we got a bonus: shorter cooking time.
Chicken thighs plus the blast of a broiler equals undercooked meat and charred skin. To ensure that both elements cooked evenly, we rethought the equation.
Roast turkey is the norm today, but early American cookbooks often recommended another cooking method. We wondered if maybe they knew something worth learning.
If you can plan ahead, by all means brine or salt your bird. But when you want dinner on the table in an hour, you need a different way to get juicy, tender chicken.
Surprisingly, the trick to perfecting smoke flavor isn’t getting the wood to smolder for as long as possible. It’s just the opposite: knowing when to let it burn out.
What’s a nice fresh fillet doing mixed up in a fried cake? Three good reasons: a crispy exterior, a moist interior, and a super-simple cooking technique.
Stripped of protective fatty skin, barbecued chicken kebabs don’t stand a chance on a fiery grill. But what if the chicken gets a little help from a pig?
A blazing-hot fire can render scallops beautifully crisp on the outside and juicy within—or cement them to the grates like carbonized hockey pucks.
Authentic versions of this spit-roasted bird boast an evenly bronzed exterior, moist meat, and robust seasoning. We hoped that an oven—and supermarket staples—could do the job.
Delicate sole demands precise timing and a gentle touch. Was there a way to roll those requirements into a more fail-safe approach?
Glazed salmon usually falls victim to the harsh heat of the broiler. We turned down the heat to bump up the flavor.