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  • Fruit/Vegetable Peelers

    Why do some peelers skin produce with ease while others barely make the cut?

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  • Grill-Roasted Beef Short Ribs

    With all their flavorful, well-marbled meat, short ribs seem perfect for the grill. The problem? Getting the texture just right—without having to constantly fiddle with the fire.

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  • Jerk Chicken

    We came up with a great recipe for this classic Caribbean marinade. But to replicate the elusive smoke flavor, we had to take a chemistry lesson.

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  • Grill-Smoked Salmon

    There’s more to smoked salmon than the thin, glossy slices stacked on bagels. With a little time­—and a sweet touch—we produced silky, smoky dinnertime fillets.

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  • Raspberry Sorbet

    The most important ingredient in raspberry sorbet isn’t the raspberries. It’s the water.

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  • Juicy Grilled Turkey Burgers

    Most turkey burgers are dry, bland, or loaded up with flavor-blunting fillers. We made more than 200 burgers to figure out a better way.

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  • Chilled Fresh Tomato Soup

    Throw tomatoes into a blender and puree? Not so fast. For a full-flavored soup, even top-notch tomatoes have to be treated just right.

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  • Tabbouleh

    To fix this sadly degraded dish, we stopped pouring a key ingredient down the drain.

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  • Spanish-Style Toasted Pasta with Shrimp

    Fideuà, a rich seafood paella made with toasted noodles instead of rice, would be a ­tempting one-pot meal—if only it didn’t take hours to make.

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  • Potato Burger Buns

    Could the old-fashioned trick of adding stodgy mashed potatoes to bread really create rolls with the lightest, most tender texture?

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  • Fresh Corn Salsa with Tomato

    In search of a corn salsa with fresh, sweet flavor and crisp texture, we turned to a 3,000-year-old cooking technique.

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2012

July/August

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