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  • Science: Bubbles in Beverages

    We take a closer look at carbonated beverages, from seltzer to sparkling wine, and find out what makes them bubbly—and what makes them go flat.

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  • Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce

    The most effective approach to achieving chicken breasts with evenly golden, shatteringly crispy skin? Treat them like duck.

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  • Pressure-Cooker Pot Roast

    Pressure cookers are back and better than ever. Too bad one of the appliance’s most classic dishes hasn’t seen the same improvement.

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  • Shrimp Fra Diavolo

    For a dish that didn’t remind us of rubbery seafood in spicy marinara, we started by getting the shrimp’s briny flavor to come out of its shell.

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  • Quinoa Pilaf with Herbs and Lemon

    Could we turn this superfood into a dish we’d really want to eat?

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  • Easy Sandwich Bread

    A tasty, even crumb and a tender crust, requiring minimal kneading and no shaping, in less than 2 hours. Fantasy? Or the best thing since sliced bread?

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  • Best Almond Cake

    To perfect this elegant European dessert, we deepened its flavor and lightened its texture—and did it all in a food processor.

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  • Cheese Soufflé

    The first thing to know about cheese soufflé is that while it should look dramatic, making it shouldn’t be. (Don’t worry: It won’t fall.)

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  • Pasta alla Norcina

    In Italy, the star of this creamy pasta dish is handmade sausage from a tiny Umbrian village. Where does that leave the rest of us?

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  • Vietnamese Beef Pho

    To make this one-pot meal at home, we’d need to figure out a way to build a broth as clear and beefy as the South Asian original but in a fraction of the time—no bones about it.

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  • Roasted Butternut Squash with Browned Butter and Hazelnuts

    For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen your knife.

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  • 13 by 9-Inch Baking Pans/Dishes

    Could it possibly make much difference which metal 13 by 9-inch pan you use? Several dozen rounds of baking later, the answer was an unequivocal yes.

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2014

January/February

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