• Mu Shu Pork

    Making the thin, stretchy pancakes that are the hallmark of this Chinese restaurant classic requires two unusual techniques—but the result is the easiest-ever dough to work with.

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  • Tagliatelle with Prosciutto and Peas

    An ingredient from Switzerland—not Italy—takes this classic to a new level.

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  • Root Vegetable Gratin

    Root vegetables add complex flavor to the all-potato classic, but how do you get the different types to cook evenly? A glass of wine helps.

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  • Science: Secrets of Salting

    Most recipes (and culinary schools) advise seasoning food with salt early in the cooking process, not just at the end. We decided to investigate this conventional wisdom to see if the timing of seasoning makes a notable difference.

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  • Braised Halibut with Leeks and Mustard

    Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

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  • Laundry Stain Removers

    Stain removers abound, all guaranteeing spotless results on the first try. The reality? When it comes to getting out stubborn food stains, almost none of them work.

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  • Coq au Riesling

    Julia Child made the French classic red wine–based coq au vin a popular dish, but we were drawn to the rich and refined white wine version.

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  • Thick-Crust Sicilian-Style Pizza

    Dense, doughy slabs of thick-crust pizza are all too familiar—and forgettable. We wanted to give the real-deal Sicilian pie its due.

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  • Cuban Braised Shredded Beef (Ropa Vieja)

    Tender yet hearty strands make ropa vieja stand out from other Latin braised beef dishes. But to get the texture just right, we had to start with an unusual cut.

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  • Sautéed Cabbage with Parsley and Lemon

    Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?

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  • Sautéed Chicken Cutlets with Quick Roasted Red Pepper Sauce

    Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco.

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  • Raspberry Charlotte

    Cake surrounding creamy fruit mousse promises the best of old-world elegance. But it doesn’t matter how gorgeous it looks if the filling is rubbery and the cake is tough.

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