Videos
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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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