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  • Stir-Fried Asparagus with Shiitake Mushrooms

    The key to perfectly cooked, deeply flavorful spears? Steam power.

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  • Grilled Glazed Baby Back Ribs

    Boiling ribs before putting them on the grill is a surefire way to quickly tenderize their tough meat. If only that method didn’t also leach away flavor.

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  • Braised Red Potatoes with Lemon and Chives

    What if you could get the creamy interiors produced by boiling red potatoes and the browned exteriors produced by roasting—without doing either of those things?

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  • Italian Chicken Soup with Parmesan Dumplings

    Light, tender dumplings deeply flavored with Parmesan? Sounded like a winner. But while we were at it, we also wanted to turn this traditional Italian first course into a full meal.

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  • Charcoal Grills

    We’ve happily made do with Weber’s basic kettle for years. But would newer, more tricked-out charcoal cookers be worth the upgrade?

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  • Grilled Lemon Chicken with Rosemary

    Throw a whole chicken on the grill and you’re bound to end up with unevenly cooked meat and skin that’s charred from flare-ups. So why not strip away those problems?

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  • Herb-Crusted Salmon

    For a crust both herby and crunchy, we had to take it apart in order to keep it together.

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  • Cuban-Style Picadillo

    There’s lots to recommend this tangy, sweet, judiciously spiced Latin beef hash—but only if we could trade a painstakingly hand-chopped roast for the convenience of ground meat.

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  • Marbled Blueberry Bundt Cake

    Tossing large, cultivated blueberries into a Bundt cake gave us big blue blowouts and little fresh flavor. We looked for a way to make the star of the show less of a problem.

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  • Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil

    Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a way to make it as crisp and chewy as traditional pizza—and highlight its nutty, wheaty flavor?

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2013

May/June

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