Recipes
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Fluffy Yellow Layer Cake
Box mixes are famous for engineering cake with ultralight texture. We set out to make an even fluffier cake—without chemicals and additives.
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Buttery Croutons
These gently fried croutons make the perfect garnish for split-pea soup.
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Potato Galette
This crisp, earthy-tasting potato cake would be the perfect side dish—if it weren’t for all the fussy layering. And does the cake have to fall apart when you slice it?
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Pan-Seared Steaks with Herb Sauce
Could we bring the ultra-rich flavor and glossy consistency of a classic French demi-glace to steak sauce without spending all day roasting bones and reducing stock?
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Pan-Seared Steaks with Brandy and Green Peppercorn Sauce
Could we bring the ultra-rich flavor and glossy consistency of a classic French demi-glace to steak sauce without spending all day roasting bones and reducing stock?
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Pan-Seared Steaks with Port Wine Sauce
Could we bring the ultra-rich flavor and glossy consistency of a classic French demi-glace to steak sauce without spending all day roasting bones and reducing stock?
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Peruvian Roast Chicken with Garlic and Lime
Authentic versions of this spit-roasted bird boast an evenly bronzed exterior, moist meat, and robust seasoning. We hoped that an oven—and supermarket staples—could do the job.
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Spicy Mayonnaise
Our Spicy Mayonnaise adds a mild kick to Peruvian Roast Chicken.
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Broccoli-Cheese Soup
When simply adding more broccoli didn’t generate enough vegetable flavor in our soup, we did some further research—and then threw out the rule book on vegetable cookery.
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Spaghetti with Mushroom and Tomato Sauce (Quick Mushroom Ragu)
Making a true, long-simmered Italian meat sauce means tending the pot for hours. Is it possible to achieve deep, satisfying flavor in just 30 minutes?
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Wicked Good Boston Cream Pie
This triple-component dessert would deserve a revival—if only we could make the filling foolproof and keep the glaze from cracking off.
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Cuban-Style Black Beans and Rice (Moros y Cristianos)
Cooking beans and rice in a single vessel sounds like a straightforward one-pot meal—that is, until both elements cook up mushy and bland.
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Baked Sole Fillets with Herbs and Bread Crumbs
Delicate sole demands precise timing and a gentle touch. Was there a way to roll those requirements into a more fail-safe approach?
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Sautéed Snow Peas with Lemon and Parsley
Typically used as a filler in stir-fries, snow peas can stand on their own—as long as they don't wither away in the heat.
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Sautéed Snow Peas with Ginger, Garlic, and Scallion
Typically used as a filler in stir-fries, snow peas can stand on their own—as long as they don't wither away in the heat.
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Sautéed Snow Peas with Garlic, Cumin, and Cilantro
Typically used as a filler in stir-fries, snow peas can stand on their own—as long as they don't wither away in the heat.
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Sautéed Snow Peas with Shallot, Lemon Grass, and Basil
Typically used as a filler in stir-fries, snow peas can stand on their own—as long as they don't wither away in the heat.
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Whole-Wheat Sandwich Bread
Most whole-wheat breads are either squat bricks or white bread in drag. We wanted hearty yet light-textured sandwich loaf that really tasted like wheat.
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Brown Butter Sauce
Drizzle this simple butter sauce over gnocchi, mushrooms, steak, or fish.
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Garlic Compound Butter
Use this simple butter recipe as a topping on steak, pork chops, or fish.
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White Butter Sauce
Serve this simple sauce with fish or vegetables.
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Foolproof Hollandaise Sauce
Drizzle this sauce over prepared asparagus or eggs Benedict.
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Sauce Base
Could we bring the ultra-rich flavor and glossy consistency of a classic French demi-glace to steak sauce without spending all day roasting bones and reducing stock?
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