September/October 2010

September / October

2010
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Published: September 2010
Plastic Spatulas
Just a spatula? Sure, but it’s a tool you use every day. So having one that rea…
Buying a Baking Stone
Published: September 2010
Buying a Baking Stone
The best baking stone in the world does you no good if it is not the proper fit …
Rosemary Focaccia
Published: September 2010
Rosemary Focaccia
The bread bricks populating most bakery shelves do not deserve their hearth-insp…
Understanding Hydration Levels in Dough
Published: September 2010
Understanding Hydration Levels in Dough
Sometimes cooking is an art. But when it comes to making dough, it is a science.…
Choosing an Inexpensive Ice Cream Maker
Published: September 2010
Choosing an Inexpensive Ice Cream Maker
We pitted inexpensive ice cream makers against their pricey counterparts to see …
Skillet Apple Crisp
Published: September 2010
Skillet Apple Crisp
You need two things to make the perfect apple crisp: the right apple and this fo…
Bruschetta with Whipped Feta and Roasted Red Peppers
Published: September 2010
Bruschetta with Whipped Feta and Roasted Red Peppers
There is a whole lot more to bruschetta than chopped tomatoes and basil. We want…
Steamed Chinese Dumplings (Shu Mai)
Published: September 2010
Steamed Chinese Dumplings (Shu Mai)
Not only Cantonese chefs make great shu mai. But to achieve restaurant-quality r…
How to Make an Improv Steamer
Published: September 2010
How to Make an Improv Steamer
If you have water, some disposable pie plates, and a Dutch oven, you have got al…
How to Roll Out Pie Dough
Published: September 2010
How to Roll Out Pie Dough
The right strategy is the secret to rolling out pie dough that’s an even thickne…
Chicken Pot Pie with Savory Crumble Topping
Published: September 2010
Chicken Pot Pie with Savory Crumble Topping
You could spend hours cooking chicken, sauteing vegetables, and making pastry do…
Greek-Style Shrimp with Tomatoes and Feta
Published: September 2010
Greek-Style Shrimp with Tomatoes and Feta
This easy weeknight Greek dish defies the old saw that seafood and cheese do n…
Tomato Paste 101
Published: September 2010
Tomato Paste 101
Here we demystify this kitchen staple and illustrate the best methods for storin…
Cutting Vegetables for Kebabs
Published: September 2010
Cutting Vegetables for Kebabs
When it comes to kebabs, the right cutting technique is almost as important as t…
Supermarket Onion Primer
Published: September 2010
Supermarket Onion Primer
You use them everyday in your kitchen, but how much do you really know about oni…
Charcoal-Grilled Beef Kebabs with Lemon and Rosemary Marinade
Published: September 2010
Charcoal-Grilled Beef Kebabs with Lemon and Rosemary Marinade
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Slow-Roasted Pork Shoulder with Peach Sauce
Published: September 2010
Slow-Roasted Pork Shoulder with Peach Sauce
Most modern-day cooks know "roast pork" as the lean, bland loin. To bring back r…
Easier Fried Chicken
Published: September 2010
Easier Fried Chicken
We wanted fried chicken with a super-crisp crust and juicy meat without resortin…

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