Cheese Soufflé

Published January 1, 2014.

The first thing to know about cheese soufflé is that while it should look dramatic, making it shouldn’t be. (Don’t worry: It won’t fall.)

Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot

Published September 1, 2013.

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.

Lemon Ricotta Pancakes

Published September 1, 2013.

Ricotta cheese in pancakes? Sounds great. But how do you make them moist, tender, and fluffy instead of wet, heavy, and leaden?

Grilled Corn with Flavored Butter

Published September 1, 2013.

To infuse corn with summer flavors, some of the cooking needs to happen off the fire.

Science: Why Young Cheese Melts Better than Aged Cheese

Published September 1, 2013.

Anyone who’s melted cheese for a sandwich knows that some types melt better than others, turning creamy without releasing fat. Why accounts for the differences?

Perfect Fried Eggs

Published July 1, 2013.

A classic fried egg features a tender white with crisp, lacy, brown edges and a fluid but lightly thickened yolk. Could we crack the code to making a perfect one?

Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil

Published May 1, 2013.

Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a way to make it as crisp and chewy as traditional pizza—and highlight its nutty, wheaty flavor?

Fluffy Omelet

Published March 1, 2013.

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.

Soft-Cooked Eggs

Published January 1, 2013.

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.

Baked Eggs Florentine

Published November 1, 2012.

Ideally, this dish should feature tender whites and runny yolks—but it almost never does. We baked hundreds of eggs trying to crack the code.

Almond Granola with Dried Fruit

Published March 1, 2012.

We’ve had it with the overpriced (and underwhelming) store-bought stuff. For homemade granola with real bite, what you need is some bark.

Cranberry-Pecan Muffin

Published September 1, 2011.

Most 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?

Perfect Scrambled Eggs

Published July 1, 2011.

The 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.

How Cheese Melts

Published July 1, 2010.

Cheese doesn't actually melt in the true sense-- not like an ice cube. Its melting properties are dependent on its age and moisture level.

Deep-Dish Quiche Lorraine

Published July 1, 2010.

Since 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.

Best Buttermilk Waffles

Published May 1, 2010.

How do you get waffles to come out crisp yet fluffy every time? Stop treating them like bumpy pancakes.

The Right Way to Crack an Egg

Published March 1, 2010.

If you frequently find stray pieces of shell floating in your eggs, it may be time to try a different cracking method.

Spanish Tortilla

Published July 1, 2009.

This 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.

Best Substitute for Buttermilk

Published July 1, 2009.

If 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.

Best Buttermilk Pancakes

Published July 1, 2009.

We found the secret to buttermilk pancakes that cook up fluffy from batch to batch.

Blueberry Muffins

Published May 1, 2009.

The 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.

French Toast

Published January 1, 2009.

For 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.

Perfect French Omelets

Published January 1, 2009.

Could we defy 100 years of culinary tradition and create a foolproof French omelet?

Why Preheat the Pan Slowly for Omelets

Published January 1, 2009.

Heating your pan to the right temperature is crucial for perfect omelet-making success. We show you two ways to do it.

Developing Our Omelet-Folding Technique

Published January 1, 2009.

One of the trickiest parts to making a great French omelet is shaping it. We show you the easiest approach.

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