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  • Smoky Pulled Pork on a Gas Grill

    We’ve always believed that a gas grill just can’t match charcoal when it comes to flavor. But after months of testing, our gas-grilled pulled pork didn’t just match charcoal—it beat it.

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  • Zucchini Bread

    What should be a light, moist snack is often a dense, greasy disappointment. Could we lighten the loaf?

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  • Pasta Frittata with Sausage and Hot Peppers

    Throwing together eggs and last night’s pasta is one way to make this dish. But for the ideal—a creamy interior encased in crispy strands—skip the leftovers and start from scratch.

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  • Eggplant Involtini

    The classic approach to these cheese-filled eggplant rolls—breading and frying—is tedious, and it obscures the signature ingredient. We ditched both steps for a lighter, less fussy dish.

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  • Food Storage Bags

    Crummy plastic food storage bags leak, rip, and are tricky to seal. We wanted a strong, leakproof bag that would close securely without a fuss and keep food fresher longer.

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  • Science: The Best Way to Use a Whisk

    We’ve noticed that different cooks seem to favor different motions when using a whisk. Is any one of these motions more effective than the others?

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  • Tender, Juicy Grilled Burgers

    Preground chuck patties may be easy to throw on the grill, but if you want ultrabeefy, tender, juicy burgers, start with steak tips—and open the freezer.

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  • Spanish Chilled Almond and Garlic Soup

    Think you know gazpacho? Meet its rich and creamy—but still light—predecessor.

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  • Singapore Noodles

    The trademark of this Hong Kong stir-fry is its bold curry flavor, but all that curry powder creates a dusty texture. Time for a little innovation.

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  • Grilled Chicken Souvlaki

    Bright lemon flavor and charred-yet-moist, evenly cooked meat are the hallmarks of good souvlaki. They’re also the hardest traits to get right.

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  • Tomatillo Salsa

    For a top-notch tomatillo salsa, we take a half-raw, half-cooked approach.

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  • Cream Cheese Brownies

    Everyone loves a rich brownie. Tangy cheesecake is a slam dunk. It’s too bad that when they’re combined, you wind up with a cheesy center and watered-down chocolate.

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2014

July/August

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