• Foolproof Spaghetti Carbonara

    An overload of fat makes a smooth, stable sauce for this classic Roman pasta. But could we dial back the fat and still have a velvety consistency?

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  • Best Chicken Parmesan

    What good does it do to create a crisp crust on this Italian American standard if it turns soggy as soon as it’s sauced? We wanted a juicy cutlet that kept its crunch.

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  • Modern Beef Burgundy

    Most recipes for this French classic require you to stand at the stove tediously batch-­searing beef and sautéing vegetables. But what if the whole operation could move to the oven?

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  • Fluffy Omelet

    It’s like a soufflé in a skillet—or would be if we could figure out how to keep it from collapsing before it got to the plate.

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  • No-Knead Brioche

    We’d make this rich, incredibly tender bread a lot more often if we didn’t have to spend 20 minutes kneading in perfectly room-temperature butter.

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  • Lemon Chiffon Pie

    While elegant and easy to make, this classic dessert is often marred by a texture that’s either too soupy or overly dense, along with lemon flavor that’s just so-so.

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  • Beets with Lemon and Almonds

    Our simple method saves time, intensifies flavor, and even yields a beet-enriched sauce.

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  • Hearty Spanish-Style Lentil and Chorizo Soup

    To achieve authentically deep, complex flavor in this hearty soup, we had to turn down the flame.

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  • 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 and carve. We take another approach: Leave out the bone and bring on the bloom (of spices, that is).

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  • Automatic Drip Coffee Makers

    The success of our favorite—but very pricey—Dutch automatic drip model spurred the launch of new rivals. Could any brew a great cup with less pain to our wallets?

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