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  • French-Style Pork Chops with Apples and Calvados

    Classic French versions call for lighting the sauce on fire. Does this technique really make a difference—or is it just kitchen theatrics?

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  • Savory Corn Muffins

    We wanted a muffin full of cornmeal flavor. Could it also be moist and light-textured?

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  • Drunken Beans

    Cooking beans with beer and bacon can deliver results as full-flavored and satisfying as a rich stew—or it can lead to a pot of bitter, boozy beans.

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  • Vegetable Broth Base

    Our winning store-bought broth is OK in a pinch. But we wanted a homemade version that beat it on flavor and was just as convenient.

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  • The Science of a Better Pan Sauce

    We decided to break all the rules in order to develop more fond, and better pan sauces.

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  • Carving Boards

    Clever features on new carving boards promise easier carving and serving. But does clever always mean useful?

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  • Tuscan-Style Beef Stew

    In this simple yet rich stew, just two ingredients—Chianti and black pepper—provide most of the complexity. But when you add them to the pot makes all the difference.

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  • Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce

    The juiciest meat demands low heat; the crispiest skin, a hot sear. Could we achieve both?

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  • Roasted Mushrooms with Parmesan and Pine Nuts

    Could a single addition produce both deep roasted flavor and even seasoning?

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  • Slow-Cooked Whole Carrots

    Who would ever slow-cook whole carrots for an hour? We would—if the results were superbly concentrated flavor and dense, meaty texture from end to end.

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  • Japanese-Style Stir-Fried Noodles with Beef

    Springy noodles in a bold, complex sauce make yakisoba a standout among noodle stir-fries. The problem: replicating those qualities without the hard-to-find ingredients.

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  • Foolproof New York Cheesecake

    Our recipe produced lush texture and a beautiful brown top—but not for everyone. To solve this mystery, we had to delve into the secrets of ovens.

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2015

January/February

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