• Almond Granola with Dried Fruit

    We’ve had it with the overpriced (and underwhelming) store-bought stuff. For homemade granola with real bite, what you need is some bark.

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  • Cinnamon Swirl Bread

    To rid this bread of its dense crumb, leaking filling, and huge gaps, we had to engineer a lofty dough and a sticky filling—and then find the right shaping method.

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  • Filipino Chicken Adobo

    Filipino Adobo is a quick-cooking, pantry-ready braise with bold, tangy flavors and tender meat. To adapt it for the American kitchen, we borrowed a regional ingredient and a French technique.

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  • Italian Wedding Soup

    A super-flavorful soup enriched with meatballs and tender greens? Sounds like a match made in heaven—but we didn’t want to spend all day creating it.

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  • Peanut Butter Sandwich Cookies

    We wanted a cookie so packed with peanut flavor that it needed no crosshatch to ­identify it.

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  • Philly Cheesesteaks

    We set out to reproduce this classic sandwich without the pricey rib eye, a deli slicer, or a flattop griddle.

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  • Poached Fish Fillets with Sherry-Tomato Vinaigrette

    Restaurants have an unusual technique for turning out supremely moist, tender fillets of fish. But adapting it for the home cook required an even more unlikely trick.

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  • Potato Casserole with Bacon and Caramelized Onion

    In the old days, this rich dish got its deep flavor and silky texture from meat drippings. Could we get the same luxurious results without a roast?

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  • Sichuan Stir-Fried Pork in Garlic Sauce

    When it comes to replicating this classic Chinese stir-fry at home, the biggest issue is ­vexingly familiar: how to cook tender, juicy pork.

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  • Sauté Pans

    These big, straight-sided vessels have their uses, but how much should you pay for a pan you don't pull out every day?

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  • Spaghetti al Vino Bianco

    We’d heard about pasta cooked in red wine, but its tannic flavor and gray color left us cold. Could white wine come to the rescue?

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