September/October 2013

September / October

2013
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Published: September 2013
Building a “No-Weave” Lattice Top for a Pie
Looking for an easier way to create a lattice-topped pie? Here's how.
Published: September 2013
Cooking Steak? Try Whole Boneless Short Ribs
Instead of cutting boneless short ribs into strips, the meat can be left whole a…
Why Young Cheese Melts Better than Aged Cheese
Published: September 2013
Why Young Cheese Melts Better than Aged Cheese
Anyone who’s melted cheese for a sandwich knows that some types melt better than…
Using Sprouted Onions
Published: September 2013
Using Sprouted Onions
Is it OK to cook with sprouted onions?
Kielbasa
Published: September 2013
Kielbasa
We tested six smoked brands to find the best sausage with a coarse texture, a sa…
Grown-Up Grilled Cheese Sandwiches with Gruyère and Chives
Published: September 2013
Grown-Up Grilled Cheese Sandwiches with Gruyère and Chives
The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, wh…
Grown-Up Grilled Cheese Sandwiches with Comte and Cornichon
Published: September 2013
Grown-Up Grilled Cheese Sandwiches with Comte and Cornichon
The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, wh…
Grown-up Grilled Cheese Sandwiches with Asiago and Dates
Published: September 2013
Grown-up Grilled Cheese Sandwiches with Asiago and Dates
The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, wh…
Grown-Up Grilled Cheese Sandwiches with Robiola and Chipotle
Published: September 2013
Grown-Up Grilled Cheese Sandwiches with Robiola and Chipotle
The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, wh…
Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot
Published: September 2013
Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot
The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, wh…
Published: September 2013
Plum-Apricot Pancake Topping
Top our Lemon Ricotta Pancakes with this warm, plum-apricot compote.
Homemade Ricotta Cheese
Published: September 2013
Homemade Ricotta Cheese
Want to make your own ricotta? It’s quick and easy.
Pear-Blackberry Pancake Topping
Published: September 2013
Pear-Blackberry Pancake Topping
Top our Lemon Ricotta Pancakes with this warm, pear-blackberry compote.
Apple-Cranberry Pancake Topping
Published: September 2013
Apple-Cranberry Pancake Topping
Top our Lemon Ricota Pancakes with this warm, apple-cranberry compote.
Lemon Ricotta Pancakes
Published: September 2013
Lemon Ricotta Pancakes
Ricotta cheese in pancakes? Sounds great. But how do you make them moist, tender…
Pie Dough for Lattice-Top Pie
Published: September 2013
Pie Dough for Lattice-Top Pie
The perfect way to top our Fresh Peach Pie.
Fresh Peach Pie
Published: September 2013
Fresh Peach Pie
The juiciness of a perfect peach is sublime—except when you want to bake it into…
Oven-Steamed Mussels with Tomato and Chorizo
Published: September 2013
Oven-Steamed Mussels with Tomato and Chorizo
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. …
Oven-Steamed Mussels with Leeks and Pernod
Published: September 2013
Oven-Steamed Mussels with Leeks and Pernod
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. …
Oven-Steamed Mussels with Hard Cider and Bacon
Published: September 2013
Oven-Steamed Mussels with Hard Cider and Bacon
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. …
Oven-Steamed Mussels
Published: May 2015
Oven-Steamed Mussels
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. …
French-Style Pork Stew
Published: September 2013
French-Style Pork Stew
We wanted a stew with lots of pork flavor but without a lot of heaviness. Could …
Summer Pasta Puttanesca
Published: September 2013
Summer Pasta Puttanesca
A bumper crop of sweet, ripe tomatoes can brighten the pungent flavors of this I…
Spicy Old Bay Butter
Published: September 2013
Spicy Old Bay Butter
Use this compound butter to infuse our Grilled Corn recipe with summer flavors.
New Orleans "Barbecue" Butter
Published: September 2013
New Orleans "Barbecue" Butter
Use this compound butter to infuse our Grilled Corn recipe with summer flavors.
Latin-Spiced Butter
Published: September 2013
Latin-Spiced Butter
Use this compound butter to infuse our Grilled Corn recipe with summer flavors.
Honey Butter
Published: September 2013
Honey Butter
Use this compound butter to infuse our Grilled Corn recipe with summer flavors.
Basil and Lemon Butter
Published: September 2013
Basil and Lemon Butter
Use this compound butter to infuse our Grilled Corn recipe with summer flavors.
Grilled Corn with Flavored Butter
Published: September 2013
Grilled Corn with Flavored Butter
To infuse corn with summer flavors, some of the cooking needs to happen off the …
Cuban Shredded Beef
Published: September 2013
Cuban Shredded Beef
We were sold on vaca frita’s crispy crust and garlicky flavor—but not on its dry…
Molasses Coffee Glaze
Published: September 2013
Molasses Coffee Glaze
This glaze is the perfect accompaniment to our Grilled Glazed Boneless, Skinless…
Miso Sesame Glaze
Published: September 2013
Miso Sesame Glaze
This glaze is the perfect accompaniment to our Grilled Glazed Boneless, Skinless…
Coconut Curry Glaze
Published: September 2013
Coconut Curry Glaze
This sweet and earthy glaze is the perfect accompaniment to our Grilled Glazed B…
Honey Mustard Glaze
Published: September 2013
Honey Mustard Glaze
This sweet, tangy glaze is the perfect accompaniment to our Grilled Glazed Bonel…
Spicy Hoisin Glaze
Published: September 2013
Spicy Hoisin Glaze
This spicy glaze is the perfect accompaniment to our Grilled Glazed Boneless, Sk…
Grilled Glazed Boneless, Skinless Chicken Breasts
Published: September 2013
Grilled Glazed Boneless, Skinless Chicken Breasts
Without skin or bone, this lean cut cooks so quickly that it’s almost impossible…
Cauliflower Soup
Published: September 2013
Cauliflower Soup
The secret to the best-tasting cauliflower soup you’ve ever eaten? Undercook som…
Published: September 2013
Does Cast Iron Work for Stir-Frying?
We tested to see if a well-seasoned cast-iron pan could perform just as well as …
Published: September 2013
Maximize Your Brine
Could we pack more meat into the same volume of brine to save space in the fridg…
Published: September 2013
Leave Out Lower-Fiber Vegetables When Freezing Stew
Freezing stew offers make-ahead convenience, but not all vegetables handle freez…
Published: September 2013
A Better Way to Store (and Use) Vanilla Beans
Vanilla beans supply flavor that’s superior to vanilla extract, but they also re…
Published: September 2013
Punching Up Potato Flavor
We wondered if roasting the potatoes could concentrate and enhance potato flavor…
Published: September 2013
Vegetarian Gelatin Substitutes
Can you swap unflavored vegetarian gelatin for traditional gelatin in recipes?
Published: September 2013
Preventing Purple Walnut Bread
Why do walnut breads sometimes turn purple? Can anything be done to prevent this…
Published: September 2013
Dried vs. Fresh Lemon Grass
Can dried lemon grass be substituted for fresh?
Published: September 2013
Reheating Soft-Cooked Eggs
Can soft-cooked eggs be reheated while maintaining their runny yolks?
Published: September 2013
Regular vs. Center-Cut Bacon
“Center-cut” bacon is becoming available at supermarkets. How does it differ fro…
Mason Jar Drinking Lid
Published: September 2013
Mason Jar Drinking Lid
This device turns canning jars into hipster-y beverage cups.
Portable Crock Pot
Published: September 2013
Portable Crock Pot
This device is designed to both transport and warm your food for hot lunches any…
Innovative Pie Weight
Published: September 2013
Innovative Pie Weight
Blind-baking may no longer require you to handle blindingly hot pie weights.
Buy the Winner
Chef's Knives
Published: September 2013
Chef's Knives
One chef’s knife has been a champ in our kitchen for nearly two decades. Can any…
Buy the Winner
Science: Why Young Cheese Melts Better than Aged Cheese
Published: September 2013
Science: Why Young Cheese Melts Better than Aged Cheese
Anyone who’s melted cheese for a sandwich knows that some types melt better than…
Chef's Knives
Published: September 2013
Chef's Knives
One chef’s knife has been a champ in our kitchen for nearly two decades. Can any…
Oven-Steamed Mussels
Published: September 2013
Oven-Steamed Mussels
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. …
French-Style Pork Stew
Published: September 2013
French-Style Pork Stew
We wanted a stew with lots of pork flavor but without a lot of heaviness. Could …
Summer Pasta Puttanesca
Published: September 2013
Summer Pasta Puttanesca
A bumper crop of sweet, ripe tomatoes can brighten the pungent flavors of this I…
Grilled Corn with Flavored Butter
Published: September 2013
Grilled Corn with Flavored Butter
To infuse corn with summer flavors, some of the cooking needs to happen off the …
Cuban Shredded Beef
Published: September 2013
Cuban Shredded Beef
We were sold on vaca frita’s crispy crust and garlicky flavor—but not on its dry…
Grilled Glazed Boneless, Skinless Chicken Breasts
Published: September 2013
Grilled Glazed Boneless, Skinless Chicken Breasts
Without skin or bone, this lean cut cooks so quickly that it’s almost impossible…
Fresh Peach Pie
Published: September 2013
Fresh Peach Pie
The juiciness of a perfect peach is sublime—except when you want to bake it into…
Cauliflower Soup
Published: September 2013
Cauliflower Soup
The secret to the best-tasting cauliflower soup you’ve ever eaten? Undercook som…
Lemon Ricotta Pancakes
Published: September 2013
Lemon Ricotta Pancakes
Ricotta cheese in pancakes? Sounds great. But how do you make them moist, tender…
Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot
Published: September 2013
Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot
The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, wh…