Roasted Artichokes
The most common way to cook artichokes—in a pot of boiling water—is also the wor…
Published: March 2014
Carrot-Ginger Soup
For a soup that tastes like its namesakes, use two forms of carrot and two forms…
Published: March 2014
America's Test Kitchen All-Purpose Gluten-Free Flour Blend
When looking for a wheat-free substitute for all-purpose flour, no single gluten…
Published: March 2014
Roasted Artichokes with Lemon Vinaigrette
The most common way to cook artichokes—in a pot of boiling water—is also the wor…
Published: March 2014
The Best Gluten-Free Pizza
Most gluten-free pizza tastes like wet cardboard. By examining every detail, we …
Published: May 2014
Online Extra
Cioppino
Fish and shellfish piled high in a flavorful broth make this San Francisco stew …
Published: March 2014
Cioppino for Two
Fish and shellfish piled high in a flavorful broth make this San Francisco stew …
Published: May 2014
Roasted Cornish Game Hens
Getting crispy skin on a roast bird that spends an hour in the oven is challengi…
Published: March 2014
Cumin-Coriander Roasted Cornish Game Hens
Getting crispy skin on a roast bird that spends an hour in the oven is challengi…
Published: March 2014
Oregano-Anise Roasted Cornish Game Hens
Getting crispy skin on a roast bird that spends an hour in the oven is challengi…
Published: March 2014
Herb-Roasted Cornish Game Hens
Getting crispy skin on a roast bird that spends an hour in the oven is challengi…
Published: March 2014
Roasted Cornish Game Hens for Two
Getting crispy skin on a roast bird that spends an hour in the oven is challengi…
Published: March 2014
Garlic-Lime Grilled Pork Tenderloin Steaks
When grilling delicate pork tenderloin, the best approach is to treat it roughly…
Published: March 2014
Spicy Orange-Ginger Grilled Pork Tenderloin Steaks
When grilling delicate pork tenderloin, the best approach is to treat it roughly…
Published: March 2014
Lemon-Thyme Grilled Pork Tenderloin Steaks
When grilling delicate pork tenderloin, the best approach is to treat it roughly…
Published: March 2014
Garlic-Lime Grilled Pork Tenderloin Steaks for Two
When grilling delicate pork tenderloin, the best approach is to treat it roughly…
Published: March 2014
Chinese Braised Beef
With tender chunks of beef in a potent, exotically fragrant sauce, red-cooked be…
Published: March 2014
Rice and Pasta Pilaf
How do you get rice and pasta to cook up fluffy and tender in one pot? With a go…
Published: May 2014
Rice and Pasta Pilaf with Crispy Shallots and Pistachios
How do you get rice and pasta to cook up fluffy and tender in one pot? With a go…
Published: March 2014
Rice and Pasta Pilaf with Golden Raisins and Almonds
How do you get rice and pasta to cook up fluffy and tender in one pot? With a go…
Published: March 2014
Rice and Pasta Pilaf with Pomegranate and Walnuts
How do you get rice and pasta to cook up fluffy and tender in one pot? With a go…
Published: March 2014
Herbed Rice and Pasta Pilaf
How do you get rice and pasta to cook up fluffy and tender in one pot? With a go…
Published: May 2014
Roasted Artichokes for Two
The most common way to cook artichokes—in a pot of boiling water—is also the wor…
Published: May 2014
Garlic Butter Sauce
To accentuate the rich, nutty flavor of the artichokes, we serve them with a gar…
Published: March 2014
Fresh Strawberry Mousse
Here’s a juicy problem: How to get a creamy mousse with bright, concentrated fru…
Published: March 2014
Fresh Strawberry Mousse for Two
Here’s a juicy problem: how to get a creamy mousse with bright, concentrated fru…
Published: March 2014
Strawberry Mousse with Frozen Strawberries
Here’s a juicy problem: how to get a creamy mousse with bright, concentrated fru…
Published: March 2014
Lemon Whipped Cream
We put a twist on the usual sweetened whipped cream by adding some lemon juice a…
Published: March 2014
Wine Savers
We tested six tools on half-empty bottles of red and white wine, comparing and e…
Published: May 2014
Buy the Winner
Keep-Crisp Box
The stainless-steel Brisker Elite promises to keep food from getting soggy in hu…
Published: May 2014
Grill Flare Spray
This spray product promises to keep grilling flare-ups at bay, but how well does…
Published: May 2014
Dried White Beans
We’ve always been a little prejudiced in favor of dried beans over canned. But i…
Published: May 2014
Shallot-Herb Butter
A good compound butter recipe offers a simple way to dress up grilled meats.
Published: March 2014
New Mexican Chile Rub
By grinding our own spices, instead of using store-bought ground spices, we crea…
Published: March 2014
Fusilli with Ricotta and Spinach
To successfully combine ricotta and spinach outside pasta (instead of stuffed in…
Published: March 2014
White Rice Flour for Gluten-Free Baking
The America’s Test Kitchen Gluten-Free Flour Blend requires five ingredients, on…
Published: May 2014
Unhulled (Natural) vs. Hulled (Conventional) Sesame Seeds
What are unhulled sesame seeds? Can they be used like regular sesame seeds?
Published: May 2014
Egg Substitutes for Breading
If you are allergic to eggs, is there anything you can substitute for the beaten…
Published: March 2014
Quick Microwave Roux
The "emergency roux" method is easier than using the stovetop for cooking small …
Published: May 2014
Add This Innovative Raw Onion Topping to Pizza, Salads, or Sandwiches
We recently discovered a technique that retains more of the raw onion flavor and…
Published: May 2014
How Much Sodium Is in Brined Food?
We sent cooked samples of food that we brined to an independent lab for sodium a…
Published: May 2014
For Shatteringly Crispy Skin, Add Oil for an Evenly Distributed Rub
When creating a rub, a little oil can go a long way toward the even distribution…
Published: May 2014
Why Cold Butter Keeps Sauces from Breaking
Classic French cookbooks call for slowly whisking in cold pieces of butter, a li…
Published: May 2014
Making the Most of Your Mandoline
During our testing of mandolines, we came up with a few tips for use.
Published: May 2014
Should You Add Water to Your Whisky?
Is it true that adding water to whisky improves its flavor?
Published: May 2014
Why Does Kale Sometimes Spark in the Microwave?
Sometimes, when making kale chips chips in the microwave, the kale will spark du…
Published: May 2014
Chilling Food with Dry Ice vs. Regular Ice
Is there a benefit to using dry ice instead of regular ice when packing a cooler…
Published: May 2014
Don’t Brine Water-Chilled Chicken
When chicken are chilled in water rather than cold air during processing, does t…
Published: May 2014
Science: Gluten-Free Pizza Dough
Creating a great gluten-free pizza crust required weeks of thinking and experime…
Published: May 2014
Mandolines
Too often, these precision slicers sit tucked away in a cupboard. We wanted one …
Published: May 2014
Fresh Strawberry Mousse
Here’s a juicy problem: How to get a creamy mousse with bright, concentrated fru…
Published: May 2014
Roasted Artichokes
The most common way to cook artichokes—in a pot of boiling water—is also the wor…
Published: May 2014
Rice and Pasta Pilaf
How do you get rice and pasta to cook up fluffy and tender in one pot? With a go…
Published: May 2014
Carrot-Ginger Soup
For a soup that tastes like its namesakes, use two forms of carrot and two forms…
Published: May 2014
Chinese Braised Beef
With tender chunks of beef in a potent, exotically fragrant sauce, red-cooked be…
Published: May 2014
Roasted Cornish Game Hens
Getting crispy skin on a roast bird that spends an hour in the oven is challengi…
Published: May 2014
Cioppino
Fish and shellfish piled high in a flavorful broth make this San Francisco stew …
Published: May 2014
Fusilli with Ricotta and Spinach
To successfully combine ricotta and spinach outside pasta (instead of stuffed in…
Published: May 2014
The Best Gluten-Free Pizza
Most gluten-free pizza tastes like wet cardboard. By examining every detail, we …
Published: May 2014
Garlic-Lime Grilled Pork Tenderloin Steaks
When grilling delicate pork tenderloin, the best approach is to treat it roughly…
Published: May 2014
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