• Citrus Salad With Watercress, Dried Cranberries and Pecans

    For a winter salad that doesn’t taste like an austere version of dessert, befriend the bitter side of citrus.

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  • Crispy Orange Beef

    Most versions of this Chinese restaurant standard are better dubbed “Soggy Orange Beef.” We wanted genuinely crispy results—and without heating up a full pot of oil.

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  • French-Style Chicken and Stuffing in a Pot

    The French have a curious take on stuffed chicken: Rather than roasting it, they braise it and add vegetables to make a one-pot meal. Sound odd? We thought so—until we tried it.

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  • Oatmeal Muffins

    What should be a satisfying breakfast treat is often a dry, chewy regret. The key to a moist, tender crumb turned out to be choosing the proper oats and treating them right.

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  • Best Butterscotch Pudding

    Our goal was to develop a fail-safe method for producing this dessert’s signature ­bittersweet flavor. While we were at it, we stumbled upon a better way to make pudding.

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  • Soft-Cooked Eggs

    The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a truly reliable method that delivers a tender, set white and a fluid yolk every time.

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  • Pasta All'Amatriciana

    To perfect this controversial Italian dish, we looked to a staple of the American larder.

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  • Garlicky Roasted Shrimp with Parsley and Anise

    Peeling shrimp before roasting them keeps things neat and tidy at the table—but are you throwing away the best part?

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  • Wild Rice and Mushroom Soup

    For a rich, earthy, nutty-tasting soup, we had to figure out how to make its signature ingredients do more than just add bulk.

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  • Pressure Cookers

    The convenience, ease, and (yes!) safety of the modern pressure cooker will put dinner on the table fast—and make it taste as if you spent the whole day at the stove.

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