• Best Prime Rib

    Top chefs say that 18 hours in a 120-degree oven is the route to prime rib perfection. So what's a home cook to do?

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  • Roasted Brussels Sprouts

    What would it take to create tender, nutty-tasting Brussels sprouts in just one pan?

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  • Oven-Roasted Chicken Thighs

    Chicken thighs plus the blast of a broiler equals undercooked meat and charred skin. To ensure that both elements cooked evenly, we rethought the equation.

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  • Farmhouse Vegetable and Barley Soup

    Richly flavored vegetable soup is no problem when you’ve fussed over homemade stock. For a weeknight version, we needed to get creative with pantry staples.

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  • Ragu alla Bolognese

    Our goal was the richest, most savory interpretation of this famous meat sauce. But how many meats did that require—and would the dairy have to go?

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  • Pasta with Broccoli Rabe and Sausage

    To fine-tune this classic combination, we first needed to tame broccoli rabe’s bitter edge.

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  • Paris-Brest

    We knew this showstopper French dessert was both elegant and delicious. Now that we’ve perfected its various components, we can say it’s reliable as well.

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  • Gingersnaps

    What’s the secret to gingersnaps that combine bold spice flavor and real snap? To begin with, there’s getting rid of all that moisture.

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  • Cranberry Chutney

    For a standout sauce, we needed to do more than just fine-tune the sweet-tart classic.

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  • Braised Turkey with Gravy

    Roast turkey is the norm today, but early American cookbooks often recommended another cooking method. We wondered if maybe they knew something worth learning.

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  • Knife Block Sets

    Nine pieces of matching cutlery, plus a block for easy storage? It could be a bargain—or a rip off.

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