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  • French-Style Pot-Roasted Pork Loin

    Pot roast almost always start with a fatty, flavorful cut that turns tender and juicy after hours of cooking. Is it possible to produce the same results from today's lean, bland pork loin?

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  • Butternut Squash Soup

    Forget cream and spices. The secret to squashier squash soup is concentration.

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  • Cranberry-Pecan Muffin

    Most cranberry-nut-muffin recipes call for loading sour berries and chopped nuts into any old batter. Could that be why they always seem out of whack?

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  • Creamy Chocolate Pudding

    Nostalgia isn't enough to make a dessert worthwhile. To rescue chocolate pudding from obscurity, we'd have to ramp up the flavor while preserving the silky texture.

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  • Grilled Beef Satay

    American restaurants have sapped the magic from this Thai street-food favorite with flavorless meat that's either mushy or overcooked. What would it take to get it back?

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  • Lentil Salad

    The key to creamy but firm lentils lies in the relationship between legume and salt.

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  • Potato Gnocchi

    What's the secret to transforming two heavyweight ingredients—flour and potato—into featherweight dumplings? It comes down to the simplest of strategies: precision.

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  • Salt-Baked Potatoes

    What can 2 pounds of salt do to a potato that an oven can’t?

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  • Cutting Boards

    We thought we’d picked a winner—until our favorite board warped after just a few years. This time we upped the ante: three months of test kitchen boot camp.

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  • Vegetable Lasagna

    Ever made a vegetable lasagna that wasn't laden with watery vegetables and dry, grainy patches of cheese? Neither had we.

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  • Weeknight Roast Chicken

    If you can plan ahead, by all means brine or salt your bird. But when you want dinner on the table in an hour, you need a different way to get juicy, tender chicken.

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2011

September/October

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