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  • Baked Eggs Florentine

    Ideally, this dish should feature tender whites and runny yolks—but it almost never does. We baked hundreds of eggs trying to crack the code.

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  • Best Vegetarian Chili

    The key to a great vegetarian chili is not finding a substitute for the meat. It’s finding substitutes for what the meat brings to the chili.

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  • Perfect Roasted Root Vegetables

    How do you get five different vegetables to cook simultaneously in the same pan and all come out perfectly? The solution starts with the right cuts.

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  • Shepherd's Pie

    Think this classic of tender meat and rich gravy topped with mashed potatoes is the ultimate comfort food? The cook who has spent 5 hours preparing it might disagree.

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  • Simple Grill-Roasted Turkey

    Cooking your bird on the grill frees up the oven for all those other holiday dishes—but does it have to mean giving up clean, oven-roasted flavor?

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  • Pepper-Crusted Beef Tenderloin Roast

    Tenderloin with a crunchy peppercorn crust sounds ideal—but not when it cracks off the roast or has a flavor so spicy that it overpowers the beef.

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  • Chocolate-Espresso Dacquoise

    This multilayered showpiece of meringue and buttercream coated in ganache might just be the best dessert you’ll ever make—plus you can prepare it the day before.

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  • Crispy Potato Latkes

    For truly crisp latkes, we had to eliminate the one thing potatoes are loaded with.

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  • Almond Biscotti

    Italians like these cookies dry and hard, while American versions are buttery and more tender. We wanted something in between—that is, crisp but not tooth shattering.

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  • Pepper Mills

    This everyday gadget has been designed and redesigned a thousand times. But does a fancier mill mean the perfect grind?

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2012

November/December

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