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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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  • 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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  • 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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  • Broccoli-Cheese Soup

    When simply adding more broccoli did not generate enough vegetable flavor in our soup, we did some further research. And then we threw out the rule book on vegetable cookery.

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  • 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 Black Beans and Rice

    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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  • Better Baked Sole Fillets

    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 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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  • Toaster Ovens

    Do you really need to spend $250 to get a good piece of toast?

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2011

March/April

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