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  • Sauteed Pork Cutlets with Mustard-Cider Sauce

    Searing prepackaged scaloppini usually guarantees two things: bland flavor and leatherlike chew. For a version that was a cut above the rest, we had to revisit the butcher case.

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  • Best Buttermilk Waffles

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

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  • Ultimate Chocolate Cupcakes with Ganache Filling

    There is only so much chocolate you can cram into a cupcake before the texture literally falls apart. To get our fill, we had to think beyond the batter.

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  • Trimming Asparagus

    To remove the tough woody stems from asparagus at precisely the right point to minimize waste all you need is your hands and a flat surface.

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  • Grilled Asparagus with Garlic Butter

    There’s nothing wrong with brushing the spears with oil and tossing them on the hot fire. That is until that routine gets old.

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  • Inexpensive Charcoal-Grill-Roasted Beef with Garlic and Rosemary

    Grill-roasting seems like an easy way to flavor a less-than-perfect cut of beef. But not if the roast comes out chewy and dry.

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  • Chicken Canzanese

    Before we could perfect the regional Italian classic known as chicken canzanese, we needed to modify braising for lean and tender modern birds.

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  • Juicing Lemons

    When it comes to juice, not all lemons are created equal. Follow these tips to select the juiciest lemons and ensure you get the maximum yield from each one.

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  • Mincing Rosemary

    Perfectly minced rosemary doesn’t need to be a painstaking, meticulous process if you use the proper method.

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  • Freezer 101

    The freezer is great for extending the life of meat and soups, but it can also be used to store a host of common pantry items like nuts, grains, and even butter.

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  • Garlic Tips and Techniques

    There are a number of methods for removing stubborn garlic skins, but some work better than others. Here are a few we prefer here in the test kitchen.

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  • How to Revive Honey

    Just because honey has crystallized and solidified in the jar doesn’t mean it needs to be thrown away.

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  • Broiler Tips

    To ensure a crisp topping without overcooking the rest of your food, it’s essential to know the ins and outs of your broiler.

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  • Beef Empanadas

    In Latin America, crisp pastry pockets stuffed with briny, spiced beef make a savory, transportable lunch. We wanted to streamline the recipe in time to serve it for dinner.

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  • Almost Hands-Free Risotto with Parmesan and Herbs

    Classic risotto can demand half an hour of stovetop tedium for the best creamy results. Our goal was five minutes of stirring, tops.

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  • Charcoal-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette

    Ideally, grilled tuna should combine a hot, smoky, charred exterior with a cool, rare, sashimi-like center. So how do you make fish that’s both very hot and very cool?

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2010

May/June

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