March/April 2013

March / April

2013
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Best Chicken Parmesan
Best Chicken Parmesan
What good does it do to create a crisp crust on this Italian American standard i…
Published: March 2013
Modern Beef Burgundy
Modern Beef Burgundy
Most recipes for this French classic require you to stand at the stove tediously…
Published: March 2013
Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds
Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds
Roast leg of lamb can be difficult—it cooks unevenly and is hard to both flavor …
Published: March 2013
Fluffy Omelet
Fluffy Omelet
It’s like a soufflé in a skillet—or would be if we could figure out how to keep…
Published: March 2013
Mushroom Filling
Mushroom Filling
Deck out your Fluffy Omelet with this savory filling, packed with umami flavor.
Published: March 2013
Artichoke and Bacon Filling
This artichoke and bacon filling is the perfect complement to our Fluffy Omelets…
Published: March 2013
Hearty Spanish-Style Lentil and Chorizo Soup
Hearty Spanish-Style Lentil and Chorizo Soup
To achieve authentically deep, complex flavor in this hearty soup, we had to tur…
Published: January 2013
Hearty Spanish-Style Lentil and Chorizo Soup with Kale
Hearty Spanish-Style Lentil and Chorizo Soup with Kale
To achieve authentically deep, complex flavor in this hearty soup, we had to tur…
Published: March 2013
No-Knead Brioche
No-Knead Brioche
We’d make this rich, incredibly tender bread a lot more often if we didn’t have …
Published: March 2013
No-Knead Brioche à Tête
No-Knead Brioche à Tête
We’d make this rich, incredibly tender bread a lot more often if we didn’t have …
Published: March 2013
Lemon Chiffon Pie
Lemon Chiffon Pie
While elegant and easy to make, this classic dessert is often marred by a textur…
Published: March 2013
Beets with Ginger and Cashews
Our simple method saves time, intensifies flavor, and even yields a beet-enriche…
Published: March 2013
Best Coffee Maker (Automatic Drip)
Best Coffee Maker (Automatic Drip)
The success of our favorite—but very pricey—Dutch automatic drip model spurred t…
Published: March 2013
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Butter Keepers
Butter Keepers
Butter keepers promise to keep sticks fresh-tasting, so we stored unwrapped butt…
Published: March 2013
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Pour-Over Coffee Brewers
Pour-Over Coffee Brewers
Coffee enthusiasts love manual pour-over brewing devices because they let you co…
Published: March 2013
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Coffee Temperature Regulator
Coffee Temperature Regulator
These stainless-steel capsules regulate the temperature of hot beverages, provid…
Published: March 2013
Large-Capacity Digital Kitchen Scale
Large-Capacity Digital Kitchen Scale
Do you need a kitchen scale that can weigh ingredients up to 22 pounds?
Published: June 2013
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Roast Butterflied Leg of Lamb with Coriander, Rosemary, and Red Pepper
Roast Butterflied Leg of Lamb with Coriander, Rosemary, and Red Pepper
Roast leg of lamb can be difficult—it cooks unevenly and is hard to both flavor …
Published: March 2013
Roast Butterflied Leg of Lamb with Coriander, Fennel, and Black Pepper
Roast Butterflied Leg of Lamb with Coriander, Fennel, and Black Pepper
Roast leg of lamb can be difficult—it cooks unevenly and is hard to both flavor …
Published: March 2013
Brioche Pans
Brioche Pans
We tested four large brioche pans, 8 to 8½ inches in diameter, rating them on ha…
Published: June 2013
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Supermarket Medium-Roast Coffee
Supermarket Medium-Roast Coffee
Decades after they convinced Americans to drink ultradark French and Italian roa…
Published: March 2013
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Using Baking Soda to Tone Down Tomato Sauce
We've encountered recipes which finish tomato sauce with a pinch of baking soda.…
Published: March 2013
Automatic Drip Coffee Makers
Automatic Drip Coffee Makers
The success of our favorite—but very pricey—Dutch automatic drip model spurred t…
Published: June 2013
The Easiest Way to Skin Hazelnuts
The most common method for removing hazelnut skins—toasting them and then rubbin…
Published: March 2013
Getting the Most out of Saffron
Can saffron’s flavor be intensified by toasting it in a foil packet?
Published: March 2013
Coring Parsnips
Should the cores of large parsnips always be removed and discarded before cookin…
Published: March 2013
Prevent Oatmeal from Boiling Over
Does adding a pat of butter to oatmeal when cooked in the microwave prevent boil…
Published: March 2013
Cookie Swap for Crumb Pie Crusts
Can any cookie type be substituted for graham crackers in crumb crusts for pies?
Published: March 2013
Low-Sugar Pectin Substitutes
Some of our recipes call for Sure-Jell low-sugar pectin. Will other brands work?
Published: March 2013
Are Vanilla Pods Worth Saving?
Are there any uses for spent vanilla pods?
Published: March 2013
Fast Route to Parlor-Worthy Pizza Crust
The best restaurant pizzas are baked in ultrahot ovens (some reaching temperatur…
Published: March 2013
Don't be Afraid to Rotate Cakes
Does rotating a delicate, airy cake during baking cause it to collapse?
Published: March 2013
For Meatier Flavor, Season with Sherry
To enhance meaty, umami flavors in food, we typically turn to ingredients like s…
Published: March 2013
Crumb Pie Crust Done Right
Making a crumb crust is a cinch compared with working with pie pastry, but unles…
Published: March 2013
Roasting Coffee in a Popcorn Popper
We’ve always been intrigued by the idea that roasting coffee beans at home could…
Published: March 2013
Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds
Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds
Roast leg of lamb can be difficult—it cooks unevenly and is hard to both flavor …
Published: March 2013
Hearty Spanish-Style Lentil and Chorizo Soup
Hearty Spanish-Style Lentil and Chorizo Soup
To achieve authentically deep, complex flavor in this hearty soup, we had to tur…
Published: March 2013
Beets with Lemon and Almonds
Beets with Lemon and Almonds
Our simple method saves time, intensifies flavor, and even yields a beet-enriche…
Published: March 2013
Lemon Chiffon Pie
Lemon Chiffon Pie
While elegant and easy to make, this classic dessert is often marred by a textur…
Published: March 2013
No-Knead Brioche
No-Knead Brioche
We’d make this rich, incredibly tender bread a lot more often if we didn’t have …
Published: March 2013
Fluffy Omelet
Fluffy Omelet
It’s like a soufflé in a skillet—or would be if we could figure out how to keep …
Published: March 2013
Modern Beef Burgundy
Modern Beef Burgundy
Most recipes for this French classic require you to stand at the stove tediously…
Published: March 2013
Best Chicken Parmesan
Best Chicken Parmesan
What good does it do to create a crisp crust on this Italian American standard i…
Published: March 2013
Foolproof Spaghetti Carbonara
An overload of fat makes a smooth, stable sauce for this classic Roman pasta. Bu…
Published: March 2013

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