Under Pressure

Pressure-Cooker Pot Roast

Pressure cookers are back and better than ever. Too bad one of the appliance’s most classic dishes hasn’t seen the same improvement.

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Boeuf Bourguignon

Modern Beef Burgundy

Most recipes for this French classic require you to stand at the stove tediously batch-­searing beef and sautéing vegetables. But what if the whole operation could move to the oven?

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Thai Chicken Curry

Thai Chicken Curry with Potatoes and Peanuts

Green and red curries offer big heat and bracing acidity, but the milder variety known as massaman tempts with deeper, more complex flavors.

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Pizza, Re-Tooled

Science: Gluten-Free Pizza Dough

Creating a great gluten-free pizza crust required weeks of thinking and experimenting. Dan Souza shows us the science behind the success.

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Carbon-Steel Knives

Carbon-Steel Knives

Carbon-steel enthusiasts have long considered these knives sharper and more durable than stainless. But do they really perform better—and are they worth the upkeep?

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Garlic, Unpeeled

Garlic Tips and Techniques

There are a number of methods for removing stubborn garlic skins, but some work better than others. Here are a few we prefer here in the test kitchen.

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Fluffy Omelet

Fluffy Omelet

It’s like a soufflé in a skillet—or would be if we could figure out how to keep it from collapsing before it got to the plate.

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Mature Grilled Cheese

Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot

The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, while aged cheeses have sophisticated flavor but turn grainy. We wanted the best of both worlds.

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