March / April

2015
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Tips for Better Stain Fighting
Maximize the effectiveness of stain-removal products with these five tips.
Published: March 2015
Cold Fermentation and Flavor in Yeasted Breads
Cold Fermentation and Flavor in Yeasted Breads
In yeasted dough recipes, fermentation is a key step in building flavor. Here's …
Published: March 2015
Understanding Semolina Flour
Understanding Semolina Flour
Its yellow color and coarse texture might have led you to think that it was corn…
Published: March 2015
Science: When Should You Add Salt During Cooking?
Science: When Should You Add Salt During Cooking?
Most recipes (and culinary schools) advise seasoning food with salt early in the…
Published: March 2015
Salted vs. Unsalted Chicken Stock
Salted vs. Unsalted Chicken Stock
Our favorite chicken broth is Swanson Chicken Stock, which we appreciate for its…
Published: March 2015
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Sautéed Chicken Cutlets
Sautéed Chicken Cutlets
We wanted sauces that would be ready at the same time as the chicken.
Published: January 2015
Quick Tomatillo Sauce for Two
Quick Tomatillo Sauce for Two
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: January 2015
Quick Sun-Dried Tomato Sauce for Two
Quick Sun-Dried Tomato Sauce for Two
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: January 2015
Quick Roasted Red Pepper Sauce for Two
Quick Roasted Red Pepper Sauce for Two
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: January 2015
Sautéed Chicken Cutlets for Two
Sautéed Chicken Cutlets for Two
Finding that most sautéed chicken cutlet recipes produced dry, bland, tough chic…
Published: March 2015
Raspberry Charlotte
Raspberry Charlotte
Cake surrounding creamy fruit mousse promises the best of old-world elegance. Bu…
Published: January 2015
Quick Tomatillo Sauce
Quick Tomatillo Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: January 2015
Quick Sun-Dried Tomato Sauce
Quick Sun-Dried Tomato Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Quick Olive-Orange Sauce
Quick Olive-Orange Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: January 2015
Quick Roasted Red Pepper Sauce
Quick Roasted Red Pepper Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Sautéed Cabbage with Fennel and Garlic
Sautéed Cabbage with Fennel and Garlic
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Published: January 2015
Sautéed Cabbage with Chile and Peanuts
Sautéed Cabbage with Chile and Peanuts
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Published: January 2015
Sautéed Cabbage with Bacon and Caraway Seeds
Sautéed Cabbage with Bacon and Caraway Seeds
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Published: January 2015
Sautéed Cabbage with Miso and Scallions
Sautéed Cabbage with Miso and Scallions
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Published: January 2015
Sautéed Cabbage with Parsley and Lemon
Sautéed Cabbage with Parsley and Lemon
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Published: January 2015
Tagliatelle with Prosciutto and Peas for Two
Tagliatelle with Prosciutto and Peas for Two
An ingredient from Switzerland—not Italy—takes this classic to a new level.
Published: January 2015
Tagliatelle with Prosciutto and Peas
Tagliatelle with Prosciutto and Peas
An ingredient from Switzerland—not Italy—takes this classic to a new level.
Published: March 2015
Mu Shu Pork
Mu Shu Pork
Making the thin, stretchy pancakes that are the hallmark of this Chinese restaur…
Published: January 2015
Fried Sweet Plantains (Plátanos Maduros)
To create authentic sweet fried plantains, we start with super-ripe plantains fe…
Published: March 2015
Cuban Braised Shredded Beef (Ropa Vieja)
Cuban Braised Shredded Beef (Ropa Vieja)
Tender yet hearty strands make ropa vieja stand out from other Latin braised bee…
Published: January 2015
Root Vegetable Gratin
Root Vegetable Gratin
Root vegetables add complex flavor to the all-potato classic, but how do you get…
Published: March 2015
Braised Halibut with Fennel and Tarragon for Two
Braised Halibut with Fennel and Tarragon for Two
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: January 2015
Braised Halibut with Fennel and Tarragon
Braised Halibut with Fennel and Tarragon
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: January 2015
Braised Halibut with Carrots and Coriander for Two
Braised Halibut with Carrots and Coriander for Two
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: March 2015
Braised Halibut with Carrots and Coriander
Braised Halibut with Carrots and Coriander
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: January 2015
Braised Halibut with Leeks and Mustard for Two
Braised Halibut with Leeks and Mustard for Two
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: January 2015
Braised Halibut with Leeks and Mustard
Braised Halibut with Leeks and Mustard
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: January 2015
Thick-Crust Sicilian-Style Pizza
Thick-Crust Sicilian-Style Pizza
Dense, doughy slabs of thick-crust pizza are all too familiar—and forgettable. W…
Published: January 2015
Coq au Riesling
Coq au Riesling
Julia Child made the French classic red wine–based coq au vin a popular dish, …
Published: January 2015
Regular Dried Pasta vs. Egg Dried Pasta: Adjusting the Amount of Pasta Cooking Water
If you substitute dried egg pasta in a recipe calling for regular dried pasta, y…
Published: March 2015
The Easy Way to Slice Cabbage
Take the guesswork out of preparing this leafy head.
Published: March 2015
Converting Muffins Into Loaves of Quick Bread
We wanted to figure out if a simple formula could convert a variety of muffin re…
Published: March 2015
Topping Tips for Sicilian Pizza
Try these toppings on our Thick-Crust Sicilian-Style Pizza.
Published: March 2015
How to Fake Couverture (Dipping) Chocolate
Couverture chocolate produces a thinner, shinier, and snappier layer than regula…
Published: March 2015
Low-Sodium Salt in Baking
We wondered how well LoSalt salt substitute, which replaces some of table salt’s…
Published: March 2015
Exploring Root Vegetables: Rutabagas and Turnips
Rutabagas are often mistaken for purple-top turnips. The two are related, but th…
Published: March 2015
Grapefruit Knives
Grapefruit Knives
Grapefruit knives are designed to section the pulp by hugging the walls and memb…
Published: March 2015
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Bread Machines
Bread Machines
We tested five bread machines to see if the newer, less-expensive models now on …
Published: March 2015
Rust Erasers for Carbon-Steel Knives
Rust Erasers for Carbon-Steel Knives
Rust erasers promise to rub away the unsightly corrosion that can build up carbo…
Published: March 2015
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Thermal Food Jars
Thermal Food Jars
We tested six thermal food jars to see if any could keep their contents not only…
Published: March 2015
Jar Spatulas
Jar Spatulas
We tested nine models to see how well they could scrape out jars of marinara sau…
Published: March 2015
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Laundry Stain Removers
Laundry Stain Removers
Stain removers abound, all guaranteeing spotless results on the first try. The r…
Published: March 2015
Buy the Winner
Science: Secrets of Salting
Science: Secrets of Salting
Most recipes (and culinary schools) advise seasoning food with salt early in the…
Published: March 2015
Laundry Stain Removers
Laundry Stain Removers
Stain removers abound, all guaranteeing spotless results on the first try. The r…
Published: March 2015
Raspberry Charlotte
Raspberry Charlotte
Cake surrounding creamy fruit mousse promises the best of old-world elegance. Bu…
Published: March 2015
Sautéed Chicken Cutlets with Quick Roasted Red Pepper Sauce
Sautéed Chicken Cutlets with Quick Roasted Red Pepper Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Sautéed Cabbage with Parsley and Lemon
Sautéed Cabbage with Parsley and Lemon
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Published: March 2015
Tagliatelle with Prosciutto and Peas
Tagliatelle with Prosciutto and Peas
An ingredient from Switzerland—not Italy—takes this classic to a new level.
Published: March 2015
Mu Shu Pork
Mu Shu Pork
Making the thin, stretchy pancakes that are the hallmark of this Chinese restaur…
Published: March 2015
Cuban Braised Shredded Beef (Ropa Vieja)
Cuban Braised Shredded Beef (Ropa Vieja)
Tender yet hearty strands make ropa vieja stand out from other Latin braised bee…
Published: March 2015
Root Vegetable Gratin
Root Vegetable Gratin
Root vegetables add complex flavor to the all-potato classic, but how do you get…
Published: March 2015
Braised Halibut with Leeks and Mustard
Braised Halibut with Leeks and Mustard
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: January 2015
Thick-Crust Sicilian-Style Pizza
Thick-Crust Sicilian-Style Pizza
Dense, doughy slabs of thick-crust pizza are all too familiar—and forgettable. W…
Published: March 2015
Coq au Riesling
Coq au Riesling
Julia Child made the French classic red wine–based coq au vin a popular dish, …
Published: March 2015

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