Videos
-
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?
View this video -
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.
View this video -
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?
View this video -
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.
View this video -
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.
View this video -
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.
View this video -
Beets with Lemon and Almonds
Our simple method saves time, intensifies flavor, and even yields a beet-enriched sauce.
View this video -
Hearty Spanish-Style Lentil and Chorizo Soup
To achieve authentically deep, complex flavor in this hearty soup, we had to turn down the flame.
View this video -
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).
View this video -
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?
View this video
