January/February 2014

January / February

2014
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How to Protect Skillet Handles in a Hot Oven
Published: January 2014
How to Protect Skillet Handles in a Hot Oven
We discovered a method for protecting skillet handles from oven temperatures in …
Baby Swiss Cheese
Published: January 2014
Baby Swiss Cheese
What actually distinguishes baby Swiss from Swiss cheese, flavor-wise?
Swiss Cheese
Published: January 2014
Swiss Cheese
We scoured supermarket cases, the deli counter, and specialty cheese shops for …
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Pasta alla Norcina for Two
Published: January 2014
Pasta alla Norcina for Two
In Italy, the star of this creamy pasta dish is handmade sausage from a tiny Umb…
Roasted Butternut Squash with Yogurt and Sesame Seeds
Published: January 2014
Roasted Butternut Squash with Yogurt and Sesame Seeds
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…
Roasted Butternut Squash with Tahini and Feta
Published: January 2014
Roasted Butternut Squash with Tahini and Feta
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…
Roasted Butternut Squash with Radicchio and Parmesan
Published: January 2014
Roasted Butternut Squash with Radicchio and Parmesan
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…
Roasted Butternut Squash with Goat Cheese, Pecans, and Maple
Published: January 2014
Roasted Butternut Squash with Goat Cheese, Pecans, and Maple
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…
Shrimp Fra Diavolo for Two
Published: January 2014
Shrimp Fra Diavolo for Two
For a dish that didn’t remind us of rubbery seafood in spicy marinara, we starte…
Quinoa Pilaf with Shiitakes, Edamame, and Ginger
Published: January 2014
Quinoa Pilaf with Shiitakes, Edamame, and Ginger
Could we turn this superfood into a dish we’d really want to eat?
Roasted Butternut Squash with Browned Butter and Hazelnuts
Published: January 2014
Roasted Butternut Squash with Browned Butter and Hazelnuts
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…
Shrimp Fra Diavolo
Published: January 2014
Shrimp Fra Diavolo
For a dish that didn’t remind us of rubbery seafood in spicy marinara, we starte…
Quinoa Pilaf with Olives, Raisins, and Cilantro
Published: January 2014
Quinoa Pilaf with Olives, Raisins, and Cilantro
Could we turn this superfood into a dish we’d really want to eat?
Quinoa Pilaf with Chipotle, Queso Fresco, and Peanuts
Published: January 2014
Quinoa Pilaf with Chipotle, Queso Fresco, and Peanuts
Could we turn this superfood into a dish we’d really want to eat?
Quinoa Pilaf with Apricots, Aged Gouda, and Pistachios
Published: January 2014
Quinoa Pilaf with Apricots, Aged Gouda, and Pistachios
Could we turn this superfood into a dish we’d really want to eat?
Quinoa Pilaf with Herbs and Lemon
Published: January 2014
Quinoa Pilaf with Herbs and Lemon
Could we turn this superfood into a dish we’d really want to eat?
Best Almond Cake
Published: January 2014
Best Almond Cake
To perfect this elegant European dessert, we deepened its flavor and lightened …
Published: January 2014
Orange Crème FraÎche
Serve this along with our recipe for Best Almond Cake.
Easy Sandwich Bread
Published: January 2014
Easy Sandwich Bread
A tasty, even crumb and a tender crust, requiring minimal kneading and no shapin…
Cheese Soufflé
Published: January 2014
Cheese Soufflé
The first thing to know about cheese soufflé is that while it should look dramat…
Pressure-Cooker Pot Roast
Published: January 2014
Pressure-Cooker Pot Roast
Pressure cookers are back and better than ever. Too bad one of the appliance’s …
Vietnamese Beef Pho
Published: January 2014
Vietnamese Beef Pho
To make this one-pot meal at home, we’d need to figure out a way to build a brot…
Pasta alla Norcina
Published: January 2014
Pasta alla Norcina
In Italy, the star of this creamy pasta dish is handmade sausage from a tiny Umb…
Crispy-Skinned Chicken Breasts with Maple–Sherry Vinegar Pan Sauce
Published: January 2014
Crispy-Skinned Chicken Breasts with Maple–Sherry Vinegar Pan Sauce
The most effective approach to achieving chicken breasts with evenly golden, sh…
Crispy-Skinned Chicken Breasts with Lemon-Rosemary Pan Sauce
Published: January 2014
Crispy-Skinned Chicken Breasts with Lemon-Rosemary Pan Sauce
The most effective approach to achieving chicken breasts with evenly golden, sh…
Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce
Published: January 2014
Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce
The most effective approach to achieving chicken breasts with evenly golden, sh…
Published: January 2014
Substituting Celery Leaves for Stalks
Can celery leaves be substituted for the stalks in recipes?
Published: January 2014
Nut Butter Alternatives
Which makes a better nut-free substitute for peanut butter in baking and otherw…
Published: January 2014
Buttermilk Substitutes for Pancakes
Adding lemon juice or vinegar to regular milk in order to approximate buttermil…
Published: January 2014
Explaining Black Walnuts
How do black walnuts compare with regular walnuts?
Caffeine Content of Coffee: Dark Roast vs. Light Roast
Published: January 2014
Caffeine Content of Coffee: Dark Roast vs. Light Roast
Which contains more caffeine: dark roast or light roast coffee?
Published: January 2014
The Best Way to Save Leftover Wine
We've suggested freezing leftover wine in ice cube trays to use later in pan sa…
Published: January 2014
Should You Top Fruit Pie Fillings with Butter?
Why do double-crust fruit pie recipes call for dotting the top of the filling w…
Published: January 2014
The Skinny on Skinny Avocados
What are "skinny" avocados?
Published: January 2014
The Many Colors of Quinoa
What are the differences between white, red, and black quinoa?
Avoiding Soufflé Meltdowns
Published: January 2014
Avoiding Soufflé Meltdowns
We developed a new approach for keeping soufflé spillovers at bay during cooking…
Published: January 2014
Why Color Matters for Roux
From light to dark, how important is it to cook a roux to the right color?
Published: January 2014
Boning a Split Chicken Breast
Buying bone-in chicken breasts, and then removing the bones at home, is often t…
Using Salt to Speed Cooling
Published: January 2014
Using Salt to Speed Cooling
In the test kitchen we rely on salt for many applications beyond seasoning, but …
Published: January 2014
Bursting the Bubble on Champagne Stemware
Is a tall, narrow flute better for drinking champagne than a wide, shallow goble…
Published: January 2014
How to Revive Stale Bread
Bread stales due to a process called retrogradation, but it can be reversed—temp…
Innovative Biscuit Cutter
Published: January 2014
Innovative Biscuit Cutter
This biscuit cutter promises to cut biscuit dough more efficiently. Does it make…
Innovative Food Wrap
Published: January 2014
Innovative Food Wrap
Is this environmentally friendly plastic wrap alternative a viable option?
Red Wine Stain Removers
Published: January 2014
Red Wine Stain Removers
We rounded up three red-wine-stain-removal products and put them to the test.
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Tablet Stands and Covers
Published: January 2014
Tablet Stands and Covers
Which product would you trust to protect your iPad, Kindle, or other tablet in t…
Soufflé Dishes
Published: January 2014
Soufflé Dishes
We put four soufflé dishes to the test. Which would rise to the top?
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13 by 9-Inch Baking Pans/Dishes
Published: January 2014
13 by 9-Inch Baking Pans/Dishes
Could it possibly make much difference which metal 13 by 9-inch pan you use? Se…
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