The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a truly reliable method that delivers a tender, set white and a fluid yolk every time.Read More
A Blender That Lasts
When our affordable favorite went kaput after less than a year, we had to wonder: How much would we need to spend for durability and a little peace of mind?Read More
Removing the bitter membrane from oranges is an essential step in recipes that use this citrus fruit.Read More
Making the Cut
One chef’s knife has been a champ in our kitchen for nearly two decades. Can any other blade come close to offering what it does—and at a bargain price?Read More
A Closer Look
Gluten—an elastic protein that has the ability to trap air, much like a balloon—is formed when two important proteins in wheat flour bond together in the presence of water. See and feel gluten with this simple kitchen experiment.Read More
Comfort Food Staple
We knew that the meat in this Neapolitan gravy would add big savory flavor. What we learned in the making was that the other key player—the onions—would, too.
Each distinct layer highlights a different chocolate flavor and requires unique preparation. Our recipe lets you build the entire cake in a single pan.