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  • Austrian-Style Potato Salad

    For potato salad that’s both creamy and light, do as the Austrians do: Ditch the mayo and look to the soup pot.

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  • Green Skillets

    Eco-friendly nonstick skillets promise to help the planet while they cook your dinner. But do any actually measure up?

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  • Italian Meat Sauce (Sunday Gravy)

    This over-the-top Italian-American tomato sauce typically calls for six cuts of meat and a day at the stove. We wanted the same flavor with a lot less work.

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  • Mexican-Style Charcoal-Grilled Corn

    Mexican street vendors add kick to grilled corn by slathering it with a creamy, spicy sauce. Could we deliver authentic south-of-the-border flavor from our own backyard?

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  • Lighter Chicken and Dumplings

    A stew as thick and heavy as pot-pie filling was fine for our forebears, but we wanted a lighter broth and dumplings that wouldn’t sink to the bottom of the pot.

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  • Steak Tips with Mushroom-Onion Gravy

    To rescue this typically sorry combination of chewy meat and flavorless gravy, we chose a beefy cut and stopped washing the pan.

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  • 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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  • Storing Flour

    To ensure they stay fresh, store all-purpose flour in an air-tight storage container at room temperature and whole-wheat flour in a sealed bag in the freezer.

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  • Preparing Vegetables for Roasting

    Here are the test kitchen's techniques for preparing broccoli and cauliflower for roasting.

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  • Slicing Chives

    Here's how to cut chives without compromising their delicate flavor.

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  • Buying and Storing Coffee

    When buying coffee, the most important thing is freshness. Here's why.

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  • Using Portion Scoops

    In the test kitchen, we use portion scoops for everyday tasks. Here's why they make such a good measuring tool for more than just ice cream.

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  • How to Use a Mortar and Pestle

    When using a mortar and pestle, fight against your inclination to use an up and down motion. Here's the correct way to ground dry spices.

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  • Storing Corn

    As soon as corn is picked, its natural sugars start converting into starches and the corn loses its sweetness. Here's how to store your corn to hinder this process.

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  • Supermarket Mushrooms

    What are the differences among supermarket mushrooms, and when should you use each?

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  • Washing and Storing Lettuce

    Common types of lettuce require different treatment. Here are the best ways to wash and store them, depending on their characteristics.

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  • Buying Pork Ribs

    In the supermarket, pork ribs come in up to four different cuts. Here are the differences among them and when to use each.

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  • Emulsifiers

    Oil and vinegar don't naturally mix. So to make a good vinaigrette, we have to add an emulsifier, an ingredient with a special molecule that helps them stay combined.

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  • Buying Flap Meat or Steak Tips

    Supermarkets often label flap steak as steak tips or tip steak. Since these are catch-all phrases for any thinly cut beef, how do you know what you're buying is flap meat?

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  • Thai Pork Lettuce Wraps

    Making this light but bold-flavored Thai specialty isn’t a matter of rounding up a lot of exotic ingredients. The problem is as familiar as it gets: ensuring tender, juicy pork.

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  • Foolproof Vinaigrette

    Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought a way to make oil and vinegar form a long-term bond.

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  • Pasta with Roasted Cauliflower, Garlic, and Walnuts

    The problem with this dish isn’t the vegetables or pasta. It’s the sauce.

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  • Apple Upside-Down Cake

    Ever since pineapple came to town, apple upside-down cake has been a bit player. A successful comeback would require a flavorful topping and just the right kind of cake.

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  • Skillet Lemon Souffle

    Swapping the ramekin for a skillet took some of the fuss out of this finicky dessert. But for brighter lemon flavor, we had to fudge another French technique.

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2009

September/October

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