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Feature landing 16x9 sfs braised fish leeks mustard 40 — Braised Halibut with Leeks and Mustard

Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot. Read more

Feature landing 16x9 mg 0501 20 1 — Chinese Braised Beef

With tender chunks of beef in a potent, fragrant sauce, red-cooked beef is Asian comfort food at its best. Our goal? Simplifying the recipe for the American kitchen. Read more

Feature landing 16x9 sfs roasted artichokes 31 — Roasted Artichokes

The most common way to cook artichokes—in a pot of boiling water—is also the worst. We wanted to add flavor, not wash it away. Read more

Feature landing 16x9 img 3022 — Maximize Your Brine

Could we pack more meat into the same volume of brine to save space in the fridge? We conducted blind tastings of chicken breasts brined in various densities to see how far we could go. Read more

Featured stories from the March/April 2015 issue

Introducing Coq au Riesling

Julia Child made the French classic red wine–based coq au vin a popular dish, but we were drawn to the rich and refined white wine version.
**Read more**

The Best Sicilian Pizza

Dense, doughy slabs of thick-crust pizza are all too familiar—and forgettable. We wanted to give the real-deal Sicilian pie its due.
**Read more**

Cuban Braised Shredded Beef

Tender yet hearty strands make *ropa vieja* stand out from other Latin braised beef dishes. But to get the texture just right, we had to start with an unusual cut.
**Read more**

Modern Raspberry Charlotte

Cake surrounding creamy fruit mousse promises the best of old-world elegance. But it doesn’t matter how gorgeous it looks if the filling is rubbery and the cake is tough.
**Read more**

Laundry Stain Removers

Stain removers abound, all guaranteeing spotless results on the first try. The reality? When it comes to getting out stubborn food stains, almost none of them work.
**Read more**

A Dijon That Passes Muster

What traits guarantee a Dijon mustard that packs a wallop of clean heat and balanced acidity? Youth and, surprisingly, a little fat.
**Read more**

New Videos From the March/April 2015 issue

Online Features

Browse sil cheddar prairiebreeze texture 01 480x270 — The New Revolutionaries: American vs. British Cheddars

In the Battle of Cheddar Cheese, which side emerges victorious?

Browse landing 16x9 so13 test chefs knives — How to Take Care of Your Knives So They Last Forever

As everyday kitchen tools, knives require care. But what does that entail?

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