January/February 2015

January / February

2015
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The Science of a Better Pan Sauce
Published: January 2015
The Science of a Better Pan Sauce
We decided to break all the rules in order to develop more fond, and better pan …
Carving Boards
Published: January 2015
Carving Boards
Clever features on new carving boards promise easier carving and serving. But do…
Foolproof New York Cheesecake
Published: January 2015
Foolproof New York Cheesecake
Our recipe produced lush texture and a beautiful brown top—but not for everyone.…
Savory Corn Muffins
Published: January 2015
Savory Corn Muffins
We wanted a muffin full of cornmeal flavor. Could it also be moist and light-tex…
Vegetable Broth Base
Published: January 2015
Vegetable Broth Base
Our winning store-bought broth is OK in a pinch. But we wanted a homemade versio…
Drunken Beans
Published: January 2015
Drunken Beans
Cooking beans with beer and bacon can deliver results as full-flavored and satis…
Japanese-Style Stir-Fried Noodles with Beef
Published: January 2015
Japanese-Style Stir-Fried Noodles with Beef
Springy noodles in a bold, complex sauce make yakisoba a standout among noodle s…
Slow-Cooked Whole Carrots
Published: January 2015
Slow-Cooked Whole Carrots
Who would ever slow-cook whole carrots for an hour? We would—if the results were…
French-Style Pork Chops with Apples and Calvados
Published: January 2015
French-Style Pork Chops with Apples and Calvados
Classic French versions call for lighting the sauce on fire. Does this technique…
Roasted Mushrooms with Parmesan and Pine Nuts
Published: January 2015
Roasted Mushrooms with Parmesan and Pine Nuts
Could a single addition produce both deep roasted flavor and even seasoning?
Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce
Published: January 2015
Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce
The juiciest meat demands low heat; the crispiest skin, a hot sear. Could we ach…
Tuscan-Style Beef Stew
Published: January 2015
Tuscan-Style Beef Stew
In this simple yet rich stew, just two ingredients—Chianti and black pepper—prov…

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