Published: September 2010
Fitting Pie DoughAn imperfect pie dough can be saved with a little last-minute tweaking.
Published: September 2010
Cookie Sheet Bake-OffWhen baking cookies, which type of baking sheet reigns supreme: rimmed or flat?
Published: September 2010
Don’t Freeze Fresh ChilesIn the test kitchen, we know that fresh chile peppers will last about a week whe…
Published: September 2010
Removing Burnt-On OilWe tested four methods for removing burnt-on oil to see if we could really do it…
Published: September 2010
Grilled Beef Kebabs with Lemon and Rosemary MarinadeFor thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Published: September 2010
Toasted Bread for BruschettaThere’s a whole lot more to bruschetta than chopped tomatoes and basil. We wante…
Published: September 2010
Skillet Apple Crisp with Vanilla, Cardamom, and PistachiosApple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Published: September 2010
Skillet Apple Crisp with Raspberries and AlmondsApple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Published: September 2010
Focaccia with Kalamata Olives and AnchoviesThe dense, greasy bread bricks populating most bakery shelves don’t deserve thei…
Published: September 2010
Bruschetta with Black Olive Pesto, Ricotta and BasilThere’s a whole lot more to bruschetta than chopped tomatoes and basil.
We wan…
Published: September 2010
Bruschetta with Artichoke Hearts and ParmesanThere’s a whole lot more to bruschetta than chopped tomatoes and basil.
We wan…
Published: September 2010
Charcoal-Grilled Beef Kebabs with Red Curry MarinadeFor thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Published: September 2010
Charcoal-Grilled Beef Kebabs with North African MarinadeFor thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Published: September 2010
Skillet Apple Crisp with Maple and BaconApple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Published: September 2010
Focaccia with Caramelized Red Onion, Pancetta, and OreganoThe dense, greasy bread bricks populating most bakery shelves don’t deserve thei…
Published: September 2010
Bruschetta with Port-Caramelized Onions, Blue Cheese, and WalnutsThere’s a whole lot more to bruschetta than chopped tomatoes and basil.
We wan…
Published: September 2010
Bruschetta with Goat Cheese, Fig, and ProsciuttoThere’s a whole lot more to bruschetta than chopped tomatoes and basil.
We wan…
Published: September 2010
Red Bell Pepper ChutneyThis sweet-tart chutney is a perfect accompaniment to pork.
Published: September 2010
Green Tomato ChutneyThis sweet-tart chutney is a perfect accompaniment to pork.
Published: September 2010
Fennel-Apple ChutneyThis sweet-tart chutney is a perfect accompaniment to pork.
Published: September 2010
Skillet Apple CrispApple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Published: September 2010
Slow-Roasted Pork Shoulder with Cherry SauceMost modern-day cooks know "roast pork" as the lean, bland loin. To bring back r…
Published: September 2010
Rosemary FocacciaThe dense, greasy bread bricks populating most bakery shelves don’t deserve thei…
Published: September 2010
Bruschetta with Whipped Feta and Roasted Red PeppersThere’s a whole lot more to bruschetta than chopped tomatoes and basil. We want…
Published: September 2010
Chili OilIt’s not only Cantonese chefs who make great shu mai. But to achieve restaurant…
Published: September 2010
Steamed Chinese Dumplings (Shu Mai)It’s not only Cantonese chefs who make great shu mai. But to achieve restaurant-…
Published: September 2010
Chicken Pot Pie With Savory Crumble ToppingDo you really want to spend hours cooking chicken, sautéing vegetables, and mak…
Published: September 2010
Greek-Style Shrimp with Tomatoes and FetaThis easy weeknight Greek dish defies the old saw that seafood and cheese don't…
Published: September 2010
Slow-Roasted Pork Shoulder with Peach SauceMost modern-day cooks know "roast pork" as the lean, bland loin. To bring back r…
Published: September 2010
Easier Fried ChickenCould we achieve fried chicken with a super-crisp crust and juicy meat without r…
Published: September 2010
Foolproof Pie Dough for Double-Crust PieWe wanted a recipe that is tender, flavorful, and—most important—consistent.
Published: September 2010
Making a Decorative Pie Crust EdgeDecorating the edges of a pie does more than make it look nice.
Published: September 2010
The Right Way to Roll Out Pie DoughThe right strategy is the secret to rolling out pie dough that’s an even thickne…
Published: September 2010
Wrapper Roundup
Published: September 2010
Smooth RicottaI’ve recently seen Sorrento brand Velvety Smooth Ricotta Cheese in the supermark…
Published: September 2010
Jazz ApplesThey might be the first fruit to "go viral," but do jazz apples live up to the h…
Published: September 2010
Preserving Beer FreshnessI’ve heard that the quality of a beer starts with the color of the bottle, but I…
Published: September 2010
Managing Thin Pieces of Steak for KebabsPublished: September 2010
The Dissipating Aroma of Banana BreadWhy does my banana bread smell so fragrant and banana-y right out of the oven bu…
Published: September 2010
Cutting Onions in AdvanceIn the test kitchen, we’ve established that in applications featuring raw onions…
Published: September 2010
Improv SteamerA devoted steamer basket is ideal, but not everyone wants to shell out the money…
Published: September 2010
Baking with Farm-Fresh EggsIs it true that freshly laid eggs have different baking properties than older su…
Published: September 2010
Sizing Up ShrimpThe first step to ensuring perfectly cooked shrimp is buying the right size of s…
Published: September 2010
The Key to Blind Baking: Use the Right LiningThe top of lining you choose can be just as important as the type of dough.
Published: September 2010
Keys to Foolproof Pie DoughIt’s easy to make pie dough—just mix flour, water, and fat. But it’s even easier…
Published: September 2010
Alternative to WatercressI’ve recently seen a green called upland cress for sale at my supermarket. Is it…
Published: September 2010
Shopping for CarrotsDo you prefer to buy carrots bagged or with their green tops attached?
Published: September 2010
Freezing FlourI have a pantry moth problem in my kitchen cupboards and now store all of my flo…
Published: September 2010
The Importance of Temperature and TasteMy roast chicken tastes great straight out of the oven, but the refrigerated lef…
Published: September 2010
Plastic SpatulasJust a spatula? Sure, but it’s a tool you use every day. So having one that rea…
Published: September 2010
Buying a Baking StoneThe best baking stone in the world does you no good if it is not the proper fit …
Published: September 2010
Rosemary FocacciaThe bread bricks populating most bakery shelves do not deserve their hearth-insp…
Published: September 2010
Understanding Hydration Levels in DoughSometimes cooking is an art. But when it comes to making dough, it is a science.…
Published: September 2010
Choosing an Inexpensive Ice Cream MakerWe pitted inexpensive ice cream makers against their pricey counterparts to see …
Published: September 2010
Skillet Apple CrispYou need two things to make the perfect apple crisp: the right apple and this fo…
Published: September 2010
Bruschetta with Whipped Feta and Roasted Red PeppersThere is a whole lot more to bruschetta than chopped tomatoes and basil. We want…
Published: September 2010
Steamed Chinese Dumplings (Shu Mai)Not only Cantonese chefs make great shu mai. But to achieve restaurant-quality r…
Published: September 2010
How to Make an Improv SteamerIf you have water, some disposable pie plates, and a Dutch oven, you have got al…
Published: September 2010
How to Roll Out Pie DoughThe right strategy is the secret to rolling out pie dough that’s an even thickne…
Published: September 2010
Chicken Pot Pie with Savory Crumble ToppingYou could spend hours cooking chicken, sauteing vegetables, and making pastry do…
Published: September 2010
Greek-Style Shrimp with Tomatoes and FetaThis easy weeknight Greek dish defies the old saw that seafood and cheese
do n…
Published: September 2010
Tomato Paste 101Here we demystify this kitchen staple and illustrate the best methods for storin…
Published: September 2010
Cutting Vegetables for KebabsWhen it comes to kebabs, the right cutting technique is almost as important as t…
Published: September 2010
Supermarket Onion PrimerYou use them everyday in your kitchen, but how much do you really know about oni…
Published: September 2010
Charcoal-Grilled Beef Kebabs with Lemon and Rosemary MarinadeFor thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Published: September 2010
Slow-Roasted Pork Shoulder with Peach SauceMost modern-day cooks know "roast pork" as the lean, bland loin. To bring back r…
Published: September 2010
Easier Fried ChickenWe wanted fried chicken with a super-crisp crust and juicy meat without resortin…
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