September / October
2009
Expeller-Pressed Oil
How does expeller-pressed canola oil differ from regular canola oil, and is it w…
Published: September 2009
"Blooming" Dry Mustard
Does mixing dry mustard with water and allowing it to rest improve its flavor?
Published: September 2009
Bubbly Beverage Substitution
What is the difference among club soda, seltzer, and sparkling mineral water, an…
Published: September 2009
Tips for Buying and Storing Coffee
You can spend $20 a pound for premium coffee, but unless you’re mindful of roast…
Published: September 2009
Best Coffee Brewing Practices
Honing in on the perfect brewing technique can be difficult, but struggle no lon…
Published: September 2009
Pour-Over Coffee Brewing Method (Manual Drip)
As its title suggests, the manual drip method requires constant attention, but y…
Published: September 2009
The Final Word on Coffee Filters
When choosing between metal or paper, the answer depends on the body of your bre…
Published: September 2009
French Fry Pans
We compared fries made with these special pans and those made with a regular rim…
Published: September 2009
Barbecue Basting Bottles
Are barbecue basting bottles better than a bowl? We tested four to find out.
Published: September 2009
Buy the Winner
Green Skillets
Eco-friendly nonstick skillets promise to help the planet while they cook your d…
Published: September 2009
Steak Tips with Mushroom-Onion Gravy
To rescue this typically sorry combination of chewy meat and flavorless gravy, w…
Published: September 2009
Brewing Coffee
There are many ways to brew coffee. In the test kitchen, we have two recommended…
Published: September 2009
Storing Flour
To ensure they stay fresh, store all-purpose flour in an air-tight storage conta…
Published: September 2009
Buying and Storing Coffee
When buying coffee, the most important thing is freshness. Here's why.
Published: September 2009
Italian Meat Sauce (Sunday Gravy)
This over-the-top Italian-American tomato sauce typically calls for six cuts of …
Published: September 2009
Buying Pork Ribs
In the supermarket, pork ribs come in up to four different cuts. Here are the di…
Published: September 2009
How to Use a Mortar and Pestle
When using a mortar and pestle, fight against your inclination to use an up and …
Published: September 2009
Storing Corn
As soon as corn is picked, its natural sugars start converting into starches and…
Published: September 2009
Supermarket Mushrooms
What are the differences among supermarket mushrooms, and when should you use ea…
Published: September 2009
Washing and Storing Lettuce
Common types of lettuce require different treatment. Here are the best ways to w…
Published: September 2009
Balsamic-Mustard Vinaigrette
Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought…
Published: September 2009
Walnut Vinaigrette
Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought…
Published: September 2009
Mexican-Style Charcoal-Grilled Corn
To make elotes, Mexican street vendors slather grilled corn with a creamy, spicy…
Published: September 2009
Herb Vinaigrette
Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought…
Published: September 2009
The Rundown on Coffee Roasts
How does the roast of a coffee effect its final flavor?
Published: September 2009
Buying Flap Meat or Steak Tips
Supermarkets often label flap steak as steak tips or tip steak. Since these are …
Published: September 2009
Emulsifiers
Oil and vinegar don't naturally mix. So to make a good vinaigrette, we have to a…
Published: September 2009
Foolproof Vinaigrette
Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought…
Published: September 2009
Thai Pork Lettuce Wraps
Making larb moo, a light but flavorful Thai specialty, requires keeping the pork…
Published: September 2009
Lighter Chicken and Dumplings
A stew as thick and heavy as pot-pie filling was fine for our forebears, but we …
Published: September 2009
Pasta with Roasted Broccoli, Garlic, and Almonds
The problem with this dish isn’t the vegetables or pasta. It’s the sauce.
Published: September 2009
Tasting Dried Mushrooms
Porcinis aren't the only dried mushrooms with an intense, earthy flavor. Here ar…
Published: September 2009
Using Portion Scoops
In the test kitchen, we use portion scoops for everyday tasks. Here's why they m…
Published: September 2009
Austrian-Style Potato Salad
For potato salad that’s both creamy and light, do as the Austrians do: Ditch the…
Published: September 2009
Italian Ricotta Pie (Ricotta Torta)
A simple ingredient list belies the complexity of this classic Italian dessert.
Published: September 2009
Foolproof Vinaigrette
Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought…
Published: September 2009
Hearty Italian Meat Sauce (Sunday Gravy)
This over-the-top Italian-American tomato sauce typically calls for six cuts of …
Published: September 2009
Pasta with Roasted Mushrooms, Garlic, and Pine Nuts
The problem with this dish isn’t the vegetables or pasta. It’s the sauce.
Published: September 2009
Pasta with Roasted Cauliflower, Garlic, and Walnuts
The problem with this dish isn’t the vegetables or pasta. It’s the sauce.
Published: September 2009
Mexican-Style Charcoal-Grilled Corn
To make elotes, Mexican street vendors slather grilled corn with a creamy, spicy…
Published: September 2009
Skillet Chocolate-Orange Soufflé
Swapping the ramekin for a skillet took some of the fuss out of this finicky des…
Published: September 2009
Lighter Chicken and Dumplings
A stew as thick and heavy as pot-pie filling was fine for our forebears, but we …
Published: September 2009
Apple Upside-Down Cake with Almonds
Ever since pineapple came to town, apple upside-down cake has been a bit player.…
Published: September 2009
Coffee Freshness Test
Stale beans do nothing for your morning cup of joe; however, with our easy fresh…
Published: September 2009
Slicing Chives
Here's how to cut chives without compromising their delicate flavor.
Published: September 2009
Preparing Vegetables for Roasting
Here are the test kitchen's techniques for preparing broccoli and cauliflower fo…
Published: September 2009
Apple Upside-Down Cake with Lemon and Thyme
Ever since pineapple came to town, apple upside-down cake has been a bit player.…
Published: September 2009
Apple Upside-Down Cake
Ever since pineapple came to town, apple upside-down cake has been a bit player.…
Published: September 2009
Stabilizing the Whisking Bowl
Here's a hands-free method to keep your bowl in place.
Published: September 2009
How to Use a Mortar and Pestle
This method for using this ancient kitchen tool will ensure perfectly powdered s…
Published: September 2009
Apple Upside-Down Cake
Ever since pineapple came to town, apple upside-down cake has been a bit player.…
Published: September 2009
Pasta with Roasted Cauliflower, Garlic, and Walnuts
The problem with this dish isn’t the vegetables or pasta. It’s the sauce.
Published: September 2009
Lemon Vinaigrette
Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought…
Published: September 2009
Mexican-Style Gas-Grilled Corn
To make elotes, Mexican street vendors slather grilled corn with a creamy, spicy…
Published: September 2009
Lettuce Storage
Here's the best way to store the most common types of lettuce when you get home …
Published: September 2009
Rewashing Prewashed Lettuce
Should bagged prewashed lettuce be washed again before eating?
Published: September 2009
Skillet Lemon Souffle
Swapping the ramekin for a skillet took some of the fuss out of this finicky des…
Published: September 2009
Thai Pork Lettuce Wraps
Making larb moo, a light but flavorful Thai specialty, requires keeping the pork…
Published: September 2009
Steak Tips with Mushroom-Onion Gravy
To rescue this typically sorry combination of chewy meat and flavorless gravy, w…
Published: September 2009
Skillet Lemon Soufflé
Swapping the ramekin for a skillet took some of the fuss out of this finicky des…
Published: September 2009
Austrian-Style Potato Salad
For potato salad that’s both creamy and light, do as the Austrians do: Ditch the…
Published: September 2009
Lighter Béchamel
This classic French white sauce is traditionally made with whole milk. Could we …
Published: September 2009
Best Climate for Bread Dough
Some bread recipes call for proofing dough at room temperature, others suggest a…
Published: September 2009
Whole-Wheat Flour Swap
To achieve healthier muffins and cookies, how much whole wheat flour can be subs…
Published: May 2011
White Soy Sauce
How does white soy sauce differ from regular soy sauce, and can it be used in it…
Published: September 2009
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