• Grilled Stuffed Pork Tenderloin

    A savory filling boosts flavor and helps this lean cut stay moist on the grill—if you can keep the stuffing from leaking out.

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  • Smoked Chicken

    Surprisingly, the trick to perfecting smoke flavor isn’t getting the wood to smolder for as long as possible. It’s just the opposite: knowing when to let it burn out.

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  • Easy Salmon Cakes

    What’s a nice fresh fillet doing mixed up in a fried cake? Three good reasons: a crispy exterior, a moist interior, and a super-simple cooking technique.

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  • Thai Grilled-Beef Salad

    Our goal was to look no further than the supermarket to replicate this salad’s complex range of flavors and textures. Along the way, we learned a neat trick for grilling meat.

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  • Corn Chowder

    Usually awash in a glut of dairy, sweet corn doesn’t stand a chance in this classic summer soup. So we put the squeeze on the traditional approach.

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  • Crisp Cucumber Salad

    A watery salad is usually a given when cucumbers are in the mix. But what if, instead of trying to get rid of the excess liquid, we used it to our advantage?

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  • Perfect Scrambled Eggs

    The classic low-heat approach will never give you tender scrambled eggs with big, pillowy curds. But you’ve got to do more than just turn up the heat.

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  • Italian Bread Salad (Panzanella)

    The biggest challenge in making this classic Italian tomato-bread salad is solving an age-old quandary: What’s the best way to deal with the bread?

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  • Rich Vanilla Ice Cream

    The main reason more people don’t make their own ice cream? It’s never as creamy, smooth, or dense as the best stuff from the store. We decided to change that.

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  • Peach Cake

    Loading a cake with fresh peaches sounds like a great idea- until the flavor fizzles out and the crumb is drenched in juice.

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  • Coolers

    The difference between a good cooler and a great one isn’t add-ons like cup holders and telescoping handles. The decisive element is much more fundamental: air.

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