November 2012Ideally, this dish should feature tender whites and runny yolks—but it almost never does. We baked hundreds of eggs trying to crack the code.
March 2012We’ve had it with the overpriced (and underwhelming) store-bought stuff. For homemade granola with real bite, what you need is some bark.
September 2011Most 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?
July 2011The classic low-heat approach will never give you tender scrambled eggs with big, pillowy curds. But you’ve got to do more than just turn up the heat.
July 2010Cheese doesn't actually melt in the true sense-- not like an ice cube. Its melting properties are dependent on its age and moisture level.
July 2010Since the whole point of eating quiche is to indulge in the rich, creamy custard, we decided to make it more than just the backdrop to an overload of fillings.
May 2010How do you get waffles to come out crisp yet fluffy every time? Stop treating them like bumpy pancakes.
September 2009Most supermarket ricotta is gummy and grainy, lacking the rich, milky-sweet flavor and moist texture of ricotta handmade without stabilizers. Fortunately, making your own is very simple.
July 2009This tapas bar favorite boasts meltingly tender potatoes in a dense, creamy omelet. If we could cut down the amount of olive oil it cooks in, the dish would make a perfect simple supper.
July 2009We found the secret to buttermilk pancakes that cook up fluffy from batch to batch.
July 2009If you’re craving a batch of biscuits or buttermilk pancakes but don’t have real buttermilk on hand, there are a few substitutes that can be made with everyday pantry ingredients.
May 2009The best guarantee of a great blueberry muffin is to start with great blueberries. We wanted a recipe that would work even with the watery supermarket kind.
January 2009Could we defy 100 years of culinary tradition and create a foolproof French omelet?
January 2009One of the trickiest parts to making a great French omelet is shaping it. We show you the easiest approach.
January 2009Heating your pan to the right temperature is crucial for perfect omelet-making success. We show you two ways to do it.
January 2009For French toast that’s crisp on the outside and soft and not soggy on the inside, you need to do more than just throw milk, eggs, and bread into a bowl.
November 2008Our gentle method of cooking eggs ensures tender, creamy results without the unattractive green rim around the yolk.
May 2008What is the best way to whip cream? Use cold heavy cream instead of whipping cream, and use a mixer to create soft peaks.
March 2008Whipping egg whites requires optimal conditions. Use a copper or stainless steel metal bowl rather than plastic, glass, or aluminum.
January 2008To brown butter, use a skillet or saucepan that has a light-colored interior. Darker-colored pans don't allow you
to judge the color of the butter as it cooks.
