• Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot

    The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, while aged cheeses have sophisticated flavor but turn grainy. We wanted the best of both worlds.

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  • Lemon Ricotta Pancakes

    Ricotta cheese in pancakes? Sounds great. But how do you make them moist, tender, and fluffy instead of wet, heavy, and leaden?

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  • Cauliflower Soup

    The secret to the best-tasting cauliflower soup you’ve ever eaten? Undercook some of the cauliflower—and overcook the rest.

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  • Fresh Peach Pie

    The juiciness of a perfect peach is sublime—except when you want to bake it into a pie.

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  • Grilled Glazed Boneless, Skinless Chicken Breasts

    Without skin or bone, this lean cut cooks so quickly that it’s almost impossible to get it to taste both grilled and glazed. An unusual ingredient came to the rescue.

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  • Cuban Shredded Beef

    We were sold on vaca frita’s crispy crust and garlicky flavor—but not on its dry, stringy interior.

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  • Grilled Corn with Flavored Butter

    To infuse corn with summer flavors, some of the cooking needs to happen off the fire.

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  • Summer Pasta Puttanesca

    A bumper crop of sweet, ripe tomatoes can brighten the pungent flavors of this Italian classic—or leave the noodles drowning in a waterlogged sauce.

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  • French-Style Pork Stew

    We wanted a stew with lots of pork flavor but without a lot of heaviness. Could a traditional French recipe pave the way?

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  • Oven-Steamed Mussels

    Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. So what’s the problem? Their stubborn refusal to cook at the same rate.

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  • Chef's Knives

    One chef’s knife has been a champ in our kitchen for nearly two decades. Can any other blade come close to offering what it does—and at a bargain price?

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  • Science: Why Young Cheese Melts Better than Aged Cheese

    Anyone who’s melted cheese for a sandwich knows that some types melt better than others, turning creamy without releasing fat. Why accounts for the differences?

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