March/April 2013

March / April

2013
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Published: March 2013
Making a Vegetarian Substitute for Fish Sauce
Is there a homemade vegetarian substitute for fish sauce?
Published: March 2013
Using Baking Soda to Tone Down Tomato Sauce
We've encountered recipes which finish tomato sauce with a pinch of baking soda.…
Getting the Most from Your Microwave
Published: March 2013
Getting the Most from Your Microwave
Microwave cooking is unlike any other cooking method in the kitchen. It can seem…
Does Fattier Meat Need More Salt?
Published: March 2013
Does Fattier Meat Need More Salt?
Throughout years of cooking in the test kitchen, we’ve noticed that we tend to s…
Supermarket Medium-Roast Coffee
Published: March 2013
Supermarket Medium-Roast Coffee
Decades after they convinced Americans to drink ultradark French and Italian roa…
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Roast Butterflied Leg of Lamb with Coriander, Fennel, and Black Pepper
Published: March 2013
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 …
Roast Butterflied Leg of Lamb with Coriander, Rosemary, and Red Pepper
Published: March 2013
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
Beets with Ginger and Cashews
Our simple method saves time, intensifies flavor, and even yields a beet-enriche…
Beets with Orange and Walnuts
Published: March 2013
Beets with Orange and Walnuts
Our simple method saves time, intensifies flavor, and even yields a beet-enriche…
Beets with Lime and Pepitas
Published: March 2013
Beets with Lime and Pepitas
Our simple method saves time, intensifies flavor, and even yields a beet-enriche…
Beets with Lemon and Almonds
Published: March 2013
Beets with Lemon and Almonds
Our simple method saves time, intensifies flavor, and even yields a beet-enriche…
Lemon Chiffon Pie
Published: March 2013
Lemon Chiffon Pie
While elegant and easy to make, this classic dessert is often marred by a textur…
No-Knead Brioche à Tête
Published: March 2013
No-Knead Brioche à Tête
We’d make this rich, incredibly tender bread a lot more often if we didn’t have …
No-Knead Brioche Buns
Published: March 2013
No-Knead Brioche Buns
We’d make this rich, incredibly tender bread a lot more often if we didn’t have …
No-Knead Brioche
Published: March 2013
No-Knead Brioche
We’d make this rich, incredibly tender bread a lot more often if we didn’t have …
Hearty Spanish-Style Lentil and Chorizo Soup with Kale
Published: March 2013
Hearty Spanish-Style Lentil and Chorizo Soup with Kale
To achieve authentically deep, complex flavor in this hearty soup, we had to tur…
Hearty Spanish-Style Lentil and Chorizo Soup
Published: March 2013
Hearty Spanish-Style Lentil and Chorizo Soup
To achieve authentically deep, complex flavor in this hearty soup, we had to tur…
Published: March 2013
Artichoke and Bacon Filling
This artichoke and bacon filling is the perfect complement to our Fluffy Omelets…
Mushroom Filling
Published: March 2013
Mushroom Filling
Deck out your Fluffy Omelet with this savory filling, packed with umami flavor.
Asparagus and Smoked Salmon Filling
Published: March 2013
Asparagus and Smoked Salmon Filling
This asparagus and smoked salmon filling completes our Fluffy Omelets.
Fluffy Omelet
Published: March 2013
Fluffy Omelet
It’s like a soufflé in a skillet—or would be if we could figure out how to keep…
Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds
Published: March 2013
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 …
Foolproof Spaghetti Carbonara
Published: March 2013
Foolproof Spaghetti Carbonara
An overload of fat makes a smooth, stable sauce for this classic Roman pasta. Bu…
Modern Beef Burgundy
Published: March 2013
Modern Beef Burgundy
Most recipes for this French classic require you to stand at the stove tediously…
Best Chicken Parmesan
Published: March 2013
Best Chicken Parmesan
What good does it do to create a crisp crust on this Italian American standard i…
Published: March 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
How to Make a Stovetop Smoker
Just because the weather isn’t cooperating doesn’t mean that you can’t smoke foo…
Brioche Pans
Published: March 2013
Brioche Pans
We tested four large brioche pans, 8 to 8½ inches in diameter, rating them on ha…
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Large-Capacity Digital Kitchen Scale
Published: March 2013
Large-Capacity Digital Kitchen Scale
Do you need a kitchen scale that can weigh ingredients up to 22 pounds?
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Tortilla Presses
Published: March 2013
Tortilla Presses
Homemade tortillas are a cinch when you've got a tortilla press up your sleeve.
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Coffee Temperature Regulator
Published: March 2013
Coffee Temperature Regulator
These stainless-steel capsules regulate the temperature of hot beverages, provid…
Pour-Over Coffee Brewers
Published: March 2013
Pour-Over Coffee Brewers
Coffee enthusiasts love manual pour-over brewing devices because they let you co…
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Mushroom Growing Kit
Published: March 2013
Mushroom Growing Kit
Gardeners might enjoy this mushroom growing kit, but it didn’t quite deliver on …
Butter Keepers
Published: March 2013
Butter Keepers
Butter keepers promise to keep sticks fresh-tasting, so we stored unwrapped butt…
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Best Coffee Maker (Automatic Drip)
Published: March 2013
Best Coffee Maker (Automatic Drip)
The success of our favorite—but very pricey—Dutch automatic drip model spurred t…
Buy the Winner
Automatic Drip Coffee Makers
Published: March 2013
Automatic Drip Coffee Makers
The success of our favorite—but very pricey—Dutch automatic drip model spurred t…
Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds
Published: March 2013
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 …
Hearty Spanish-Style Lentil and Chorizo Soup
Published: March 2013
Hearty Spanish-Style Lentil and Chorizo Soup
To achieve authentically deep, complex flavor in this hearty soup, we had to tur…
Beets with Lemon and Almonds
Published: March 2013
Beets with Lemon and Almonds
Our simple method saves time, intensifies flavor, and even yields a beet-enriche…
Lemon Chiffon Pie
Published: March 2013
Lemon Chiffon Pie
While elegant and easy to make, this classic dessert is often marred by a textur…
No-Knead Brioche
Published: March 2013
No-Knead Brioche
We’d make this rich, incredibly tender bread a lot more often if we didn’t have …
Fluffy Omelet
Published: March 2013
Fluffy Omelet
It’s like a soufflé in a skillet—or would be if we could figure out how to keep …
Modern Beef Burgundy
Published: March 2013
Modern Beef Burgundy
Most recipes for this French classic require you to stand at the stove tediously…
Best Chicken Parmesan
Published: March 2013
Best Chicken Parmesan
What good does it do to create a crisp crust on this Italian American standard i…
Foolproof Spaghetti Carbonara
Published: March 2013
Foolproof Spaghetti Carbonara
An overload of fat makes a smooth, stable sauce for this classic Roman pasta. Bu…