• Authentic Baguettes at Home

    Most American baguettes are doughy and pale, and the recipes we found weren’t much better. To get it right, we went to Paris to learn from the masters.

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  • Broiled Pork Tenderloin

    Before we could perfect this easy dish, we had to figure out how broilers really work.

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  • Grilled Fish Tacos

    For a fish taco that doesn’t require the mess of deep frying, we turned to the grill.

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  • Mahogany Chicken Thighs

    Chicken thighs can contain unappetizing pockets of fat and sinew. But what if you could turn those liabilities into texture-enhancing assets—and get crispy skin, too?

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  • Mexican-Style Grilled Steak (Carne Asada)

    Superthin, well-charred steaks define this Mexican favorite. To deliver maximum char as well as tender meat, we created an unusual grill setup.

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  • Perfect Latin Flan

    This cousin to crème caramel boasts a denser, sweeter profile and rich toffee-like flavor. Too bad its star ingredient can also be its biggest liability.

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  • Roasted Pears with Dried Apricots and Pistachios

    A two-stage cooking process yields tender, beautifully caramelized fruits.

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  • Sauteed Corn with Cherry Tomatoes, Ricotta Salata, and Basil

    There are many ways to cook fresh corn, but few produce rich, complex, sweet flavor. We kept experimenting until the right method popped up.

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  • Mixing Bowls

    This most basic piece of cooking equipment might not seem worthy of scrutiny—until you have one that wobbles when you whisk, slips in your hand, or traps food in its crevices.

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  • Rice and Lentils with Crispy Onions (Mujaddara)

    Our new method for frying onions delivers crispy, ultrasavory results that make this fragrantly spiced Middle Eastern classic—and many other dishes—richly satisfying.

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  • Tagliatelle with Artichokes and Olive Oil

    Pasta paired with artichoke hearts is an Italian favorite. We’d love it, too, if we didn’t have to trim, steam, and extract the hearts.

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  • The Science of Cooking Frozen Steaks

    Conventional wisdom holds that frozen steaks should be thawed before cooking, but we wondered if steaks could be cooked straight from the freezer.

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