• Pasta with Beans, Chard, and Rosemary

    Most versions of this one-dish meal throw a key ingredient down the drain.

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  • Crispy Slow-Roasted Pork Belly

    Cure and smoke pork belly and you’ve got bacon. Roast the belly instead and you’ve got the ultimate pork entrée—provided the meat is tender and the skin stunningly crisp.

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  • Crispy Salt and Pepper Shrimp

    In this pungently spiced Chinese restaurant classic, the shells are every bit as important (and delicious) as the shrimp.

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  • Hot Chocolate Mix

    Hot chocolate mixes often disappoint. We wanted a thick, chocolaty, indulgent drink.

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  • Science: The Key to Crinkly Cookies

    We explain the science behind getting perfectly crinkly, cracked exteriors on our Chocolate Crinkle Cookies.

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  • Carbon-Steel Knives

    Carbon-steel enthusiasts have long considered these knives sharper and more durable than stainless. But do they really perform better—and are they worth the upkeep?

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  • Roast Heritage Turkey

    Heritage breeds promise juicier, more flavorful meat than do ordinary supermarket birds. But to deliver on that promise, you have to devise a different cooking method.

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  • Rosemary-Garlic Top Sirloin Roast

    Top sirloin offers great beefy flavor and decent tenderness, but this cheap cut also has its challenges. Our goal: figuring out how to make it worthy of the holiday table.

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  • Mushroom Bisque

    Most versions have so much dairy that they could be cream of anything. We wanted the trademark silkiness of a bisque without drowning out the earthy mushrooms.

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  • Garlic-Parmesan Mashed Potatoes

    For just the right balance, we started by examining how garlic flavor works.

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  • French Apple Tart

    Classic form and good looks are compulsory for a holiday centerpiece, but they don’t matter if the dessert falls apart when you serve it. We wanted integrity with the beauty.

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  • Chocolate Crinkle Cookies

    These eye-catching cookies are as much about looks as they are about flavor. The problem is, most are neither chocolaty nor crinkly.

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