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2014
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Perfect Poached Chicken Breasts
Perfect Poached Chicken Breasts
Hardly anyone poaches chicken anymore—and with good reason: The classic techniq…
Published: January 2014
Warm Tomato-Ginger Vinaigrette
Warm Tomato-Ginger Vinaigrette
Serve this sauce with our Perfect Poached Chicken Breasts.
Published: January 2014
Perfect Poached Chicken Breasts for Two
Perfect Poached Chicken Breasts for Two
Hardly anyone poaches chicken anymore—and with good reason: The classic techniq…
Published: January 2014
Cumin-Cilantro Yogurt Sauce
Cumin-Cilantro Yogurt Sauce
Serve this sauce with our Perfect Poached Chicken Breasts.
Published: January 2014
Shredded Beef Tacos (Carne Deshebrada)
Shredded Beef Tacos (Carne Deshebrada)
Classic shredded beef tacos are known for their robust meatiness. So why do most…
Published: January 2014
Milk-Braised Pork Loin
Milk-Braised Pork Loin
In Italy, cooks like to braise pork roasts in milk because it creates an excepti…
Published: January 2014
Pasta with Cauliflower, Bacon, and Bread Crumbs
Pasta with Cauliflower, Bacon, and Bread Crumbs
How to make this restaurant favorite at home? Crowd the pan and consolidate pots…
Published: January 2014
Pasta with Cauliflower, Bacon, and Bread Crumbs for Two
Pasta with Cauliflower, Bacon, and Bread Crumbs for Two
How to make this restaurant favorite at home? Crowd the pan and consolidate pots…
Published: January 2014
Sesame-Crusted Salmon with Lemon and Ginger
Sesame-Crusted Salmon with Lemon and Ginger
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Published: January 2014
Sesame-Crusted Salmon with Lemon and Ginger for Two
Sesame-Crusted Salmon with Lemon and Ginger for Two
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Published: January 2014
Sesame-Crusted Salmon with Lime and Coriander
Sesame-Crusted Salmon with Lime and Coriander
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Published: January 2014
Sesame-Crusted Salmon with Lime and Coriander for Two
Sesame-Crusted Salmon with Lime and Coriander for Two
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Published: January 2014
Sesame-Crusted Salmon with Orange and Chili Powder
Sesame-Crusted Salmon with Orange and Chili Powder
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Published: January 2014
Sesame-Crusted Salmon with Orange and Chili Powder for Two
Sesame-Crusted Salmon with Orange and Chili Powder for Two
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Published: March 2014
Thai Chicken Curry with Potatoes and Peanuts
Thai Chicken Curry with Potatoes and Peanuts
Green and red curries offer big heat and bracing acidity, but the milder variety…
Published: January 2014
Thick-Cut Sweet Potato Fries
Thick-Cut Sweet Potato Fries
Classic French fries made with white potatoes—crispy on the outside, creamy on t…
Published: March 2014
Spicy Fry Sauce
This sauce is the perfect accompaniment to our Thick-Cut Sweet Potato Fries
Published: January 2014
British-Style Currant Scones
British-Style Currant Scones
Buttery rich American scones are a coffeehouse staple, but the fluffy and tender…
Published: January 2014
Mango, Orange, and Jícama Salad
Mango, Orange, and Jícama Salad
Making a vibrant fruit salad with peak summer produce is a cinch, but what are w…
Published: January 2014
Papaya, Clementine, and Chayote Salad
Papaya, Clementine, and Chayote Salad
Making a vibrant fruit salad with peak summer produce is a cinch, but what are w…
Published: January 2014
Pineapple, Grapefruit, and Cucumber Salad
Pineapple, Grapefruit, and Cucumber Salad
Making a vibrant fruit salad with peak summer produce is a cinch, but what are w…
Published: January 2014
Red Wine Pan Sauce
Red Wine Pan Sauce
The beauty of a pan sauce is that it needs only a few ingredients and a little b…
Published: January 2014
White Wine Pan Sauce
White Wine Pan Sauce
Lighter and brighter in taste than its red wine sibling, white wine pan sauce ma…
Published: January 2014
Beurre Blanc
Beurre Blanc
Use this delicately flavored butter sauce to add richness to simply prepared fis…
Published: January 2014
Jasmine Rice
Jasmine Rice
We put six brands of jasmine rice—from supermarket varieties to high-end mail-or…
Published: March 2014
Buy the Winner
Travel Tea Infusers
Travel Tea Infusers
Could we find a travel-friendly mug that's also capable of brewing loose-leaf te…
Published: March 2014
Greek Yogurt Maker
Greek Yogurt Maker
This appliance promises to streamline the process of making Greek yogurt at home…
Published: March 2014
Buy the Winner
How to Reheat Fish
How to Reheat Fish
Fish is easy to overcook, which makes the prospect of reheating leftovers even m…
Published: March 2014
How to “Crack” Coconut Cream
How to “Crack” Coconut Cream
Here's the easiest way to "crack" coconut cream for making curries.
Published: March 2014
Storing Cream Cheese Frosting
Can a cake with cream cheese frosting be stored at room temperature, or does it …
Published: March 2014
Stabilizing Whipped Cream
Stabilizing Whipped Cream
Is there a way to keep whipped cream from weeping if you want to make it ahead o…
Published: March 2014
Low-Sugar Lemonade That’s Just as Sweet
A little zest goes a long way.
Published: March 2014
The Impact of Too-Hot Water on Yeast
There's a real risk of using water that’s above 120 degrees in yeasted doughs—no…
Published: March 2014
For Even Cooking, Give Salmon a Tummy Tuck
This tip prevents salmon fillets from overcooking, and it only requires a toothp…
Published: March 2014
Should You Use Hot or Cold Water for Water Baths?
When making custard recipes, does it matter if the water bath is hot or cold whe…
Published: March 2014
Why Starch Gets Crispy When Fried
We explain why we often dip food in a starchy coating before frying.
Published: March 2014
A Surprising Tahini Thickener
We uncover a surprising method for thickening tahini—adding liquid.
Published: March 2014
Minimizing Static in Burr Grinders
When emptying the grind chamber of burr-style coffee grinders, ground coffee wil…
Published: March 2014
Does Apricot Origin Matter?
Can California and Mediterranean dried apricots be used interchangeably?
Published: March 2014
Using Basil Stems in Recipes
Using Basil Stems in Recipes
Cilantro stems can be used in recipes. Is this also the case with basil stems?
Published: March 2014
Mechanically Tenderized Meat
When beef is labeled "blade tenderized," what does that mean?
Published: March 2014
The Role of Beer in Beer Batter
What does the beer in a beer batter coating do? Can something else be substitute…
Published: March 2014
Science: Crispy Fried Food
Science: Crispy Fried Food
We take a closer look at the purpose of batters on fried foods. What do they do,…
Published: March 2014
Colanders
Colanders
A colander is just a bowl with holes, right? Chasing loose pasta around the sink…
Published: March 2014
Mango, Orange, and Jícama Salad
Mango, Orange, and Jícama Salad
Making a vibrant fruit salad with peak summer produce is a cinch, but what are w…
Published: March 2014
Lemon Pudding Cakes
Lemon Pudding Cakes
During baking, this dessert’s batter separates into two distinct layers. To ensu…
Published: March 2014
British-Style Currant Scones
British-Style Currant Scones
Buttery rich American scones are a coffeehouse staple, but the fluffy and tender…
Published: March 2014
Thick-Cut Sweet Potato Fries
Thick-Cut Sweet Potato Fries
Classic French fries made with white potatoes—crispy on the outside, creamy on t…
Published: March 2014
Thai Chicken Curry with Potatoes and Peanuts
Thai Chicken Curry with Potatoes and Peanuts
Green and red curries offer big heat and bracing acidity, but the milder variety…
Published: March 2014
Sesame-Crusted Salmon with Lemon and Ginger
Sesame-Crusted Salmon with Lemon and Ginger
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Published: March 2014
Pasta with Cauliflower, Bacon, and Bread Crumbs
Pasta with Cauliflower, Bacon, and Bread Crumbs
How to make this restaurant favorite at home? Crowd the pan and consolidate pots…
Published: March 2014
Milk-Braised Pork Loin
Milk-Braised Pork Loin
In Italy, cooks like to braise pork roasts in milk because it creates an excepti…
Published: March 2014
Shredded Beef Tacos (Carne Deshebrada)
Shredded Beef Tacos (Carne Deshebrada)
Classic shredded beef tacos are known for their robust meatiness. So why do most…
Published: March 2014
Perfect Poached Chicken Breasts
Perfect Poached Chicken Breasts
Hardly anyone poaches chicken anymore—and with good reason: The classic techniqu…
Published: March 2014

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