Appetizing Apples

Apple Galette

Getting a flaky crust and caramelized apples can make this simple French tart not so simple. We wanted both every time.

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Whisking Best Practices

Science: The Best Way to Use a Whisk

We’ve noticed that different cooks seem to favor different motions when using a whisk. Is any one of these motions more effective than the others?

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Creamy Soup

Cauliflower Soup

The secret to the best-tasting cauliflower soup you’ve ever eaten? Undercook some of the cauliflower—and overcook the rest.

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Mature Cheddar

Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallots

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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Perfecting Provence

Black Olive Tapenade

After fine-tuning every element in this rich, lusty Provençal spread, we still hadn’t managed to tame its saltiness. Finally, we found inspiration across the border.

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Premium Pork

Crispy Slow-Roasted Pork Belly

Cure and smoke pork belly and you’ve got bacon. Roast the belly instead and you’ve got the ultimate pork entrée—provided the meat is tender and the skin stunningly crisp.

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Brew it Better

Brewing Coffee

There are many ways to brew coffee. In the test kitchen, we have two recommended methods: French press and manual drip.

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Citrus Season

Lemon Chiffon Pie

We love the elegant simplicity of lemon chiffon pie. We use a combination of cornstarch and gelatin to get a creamy pie and add a burst of lemon flavor by tucking a layer of lemon curd beneath the chiffon.

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