Published: September 2011
Cutting Out Curdling in Cultured DairyThe cultured dairy products in some of our favorite recipes are sensitive to hea…
Published: September 2011
What is Baker's Ammonia?Some old cookie recipes call for something called baker's ammonia. What is it?
Published: September 2011
Storing Used Frying OilEven when stored in an airtight container in a dark cupboard, used frying oil ca…
Published: September 2011
Whole Wheat Lasagna NoodlesWhen last year’s whole wheat spaghetti tasting turned up more than one pasta tha…
Published: September 2011
French-Style Pot-Roasted Pork Loin with Port and FigsPot roast almost always start with a fatty, flavorful cut that turns tender and …
Published: September 2011
Creamy Mocha PuddingNostalgia isn't enough to make a dessert worthwhile. To rescue chocolate pudding…
Published: September 2011
Creamy Mexican Chocolate PuddingNostalgia isn't enough to make a dessert worthwhile. To rescue chocolate pudding…
Published: September 2011
Lentil Salad with Carrots and CilantroThe key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
Lentil Salad with Hazelnuts and Goat CheeseThe key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
Lentil Salad with Spinach, Walnuts, and Parmesan CheeseThe key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
Gorgonzola Cream SauceThis simple, cheesy sauce pairs perfectly with gnocchi.
Published: September 2011
Tarragon-Lemon Pan SauceThe sauce is the perfect accompaniment to roast chicken.
Published: September 2011
Herb ButterJust a dollop of herb butter helps jazz up soups, pasta, fish, and just about an…
Published: September 2011
GremolataJust a dollop of gremolata helps jazz up soups, pasta, fish, and just about any …
Published: September 2011
Salt-Roasted Potatoes with Roast Shallot and Thyme ButterWhat can 2 pounds of salt do to a potato that an oven can’t?
Published: September 2011
Parmesan Sauce with Pancetta and WalnutsThis simple, cheesy sauce pairs perfectly with gnocchi.
Published: September 2011
French-Style Pot-Roasted Pork Loin with Marsala and MushroomsPot roast almost always start with a fatty, flavorful cut that turns tender and…
Published: September 2011
Lentil Salad with Pomegranate and WalnutsThe key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
Thyme-Sherry Vinegar Pan SauceThe sauce is the perfect accompaniment to roast chicken.
Published: September 2011
Cranberry-Pecan MuffinsMost cranberry-nut-muffin recipes call for loading sour berries and chopped nuts…
Published: September 2011
Creamy Chocolate PuddingNostalgia isn't enough to make a dessert worthwhile. To rescue chocolate pudding…
Published: September 2011
Vegetable LasagnaEver made a vegetable lasagna that wasn't laden with watery vegetables and dry, …
Published: September 2011
Lentil Salad with Olives, Mint, and FetaThe key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
Butternut Squash SoupForget cream and spices. The secret to squashier squash soup is concentration.
Published: September 2011
Salt-Baked Potatoes with Roasted Garlic and Rosemary ButterWhat can 2 pounds of salt do to a potato that an oven can't?
Published: September 2011
Grilled Beef SatayAmerican restaurants have sapped the magic from this Thai street-food favorite w…
Published: September 2011
Potato Gnocchi with Browned Butter and SageWhat's the secret to transforming two heavyweight ingredients—flour and potato—i…
Published: September 2011
Weeknight Roast ChickenIf you can plan ahead, by all means brine or salt your bird. But when you want d…
Published: September 2011
French-Style Pot-Roasted Pork LoinPot roast almost always start with a fatty, flavorful cut that turns tender and …
Published: September 2011
All About LentilsLentils come in numerous varieties, each of which has a distinct appearance, fla…
Published: September 2011
Cinnamon as a ThickenerWhen you add ground cinnamon to hot cocoa or oatmeal, they get thicker. Why does…
Published: September 2011
Are Red Kidney Beans Poisonous?There are rumors that dried red kidney beans must be boiled—not just simmered—to…
Published: September 2011
Why Charcoal Browns BestWe love the convenience of gas grills, but only the most powerful models can pr…
Published: September 2011
Taking the Temperature of ScallopsHere's a useful, precise way of assessing doneness in scallops.
Published: September 2011
Turn Your Oven Into a SaunaOur usual approach to creating steam in a home oven doesn't produce steam for ve…
Published: September 2011
Save Energy: Soak Your NoodlesIf you’re planning to parboil pasta for a baked dish like ziti or lasagna, but …
Published: September 2011
Drying Fresh Herbs in a FlashThe traditional method of hanging fresh herbs to dry can take days, if not week…
Published: September 2011
Seasoning Tips for Improving FlavorReliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
Baking Tips for Improving FlavorReliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
Cooking Tips for Improving FlavorReliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
Prepping Tips for Improving FlavorReliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
When Good Buttermilk Goes BadSince buttermilk always smells sour, how does one know when it has gone bad?
Published: September 2011
Keeping Zested Lemons JuicyZested lemons often become dry, shriveled, and hard before anyone gets a chance …
Published: September 2011
Blowing on Salad Greens for StorageBlowing into a bag of salad greens is rumored to help them last longer. Why woul…
Published: September 2011
All About Nutritional YeastSome independent movie theaters now offer nutritional yeast as a topping for pop…
Published: September 2011
Toss and Chop Salad ScissorsThis odd-looking pair of large kitchen shears, sports dual spring-loaded curved…
Published: September 2011
Silicone Ice Cube TraysHip lounges and artisan bartenders tout the virtues of superior ice. But do they…
Buy the Winner
Published: September 2011
Pancake Batter DispensersPancake batter dispensers are the secret behind restaurants’ quick-to-the-plate,…
Buy the Winner
Published: September 2011
Weber Gourmet BBQ SystemSince many grilling gadgets promise more than they deliver, were we courting dis…
Published: September 2011
Muffin-Top PansWith a muffin-top pan, you can make just the part of the muffin that’s many peo…
Buy the Winner
Published: September 2011
Cutting BoardsWe thought we’d picked a winner—until our favorite board warped after just a few…
Buy the Winner
Published: September 2011
Weeknight Roast ChickenIf you can plan ahead, by all means brine or salt your bird. But when you want …
Published: September 2011
Vegetable LasagnaEver made a vegetable lasagna that wasn't laden with watery vegetables and dry, …
Published: September 2011
Cutting BoardsWe thought we’d picked a winner—until our favorite board warped after just a fe…
Published: September 2011
Salt-Baked PotatoesWhat can 2 pounds of salt do to a potato that an oven can’t?
Published: September 2011
Potato GnocchiWhat's the secret to transforming two heavyweight ingredients—flour and potato—i…
Published: September 2011
Lentil SaladThe key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
Grilled Beef SatayAmerican restaurants have sapped the magic from this Thai street-food favorite …
Published: September 2011
Creamy Chocolate PuddingNostalgia isn't enough to make a dessert worthwhile. To rescue chocolate puddin…
Published: September 2011
Cranberry-Pecan MuffinMost cranberry-nut-muffin recipes call for loading sour berries and chopped nut…
Published: September 2011
Butternut Squash SoupForget cream and spices. The secret to squashier squash soup is concentration.
Published: September 2011
French-Style Pot-Roasted Pork LoinPot roast almost always start with a fatty, flavorful cut that turns tender and…
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