Macerating vs. Salting
What are the scientific differences between salting vegetables and macerating fr…
Published: May 2015
Substituting Black Pepper for White Pepper
Can black pepper be substituted for white pepper in recipes?
Published: May 2015
Science: Substituting Dried Herbs for Fresh
When fresh herbs aren't readily available, it can be tempting to swap in dried h…
Published: May 2015
Why Animal Fats Taste So Good
Why does animal fat taste so much better than plant-based fats in certain cookin…
Published: May 2015
Pie Crust Crimping with Style
If your decorative pie edges are prone to drooping, try swapping the usual flute…
Published: May 2015
Cast-Iron Skillets
Cheap and tough, a cast-iron skillet is a kitchen workhorse, but the upkeep make…
Published: March 2015
Clams Steamed in White Wine
We developed a quick broth made with wine, shallots, garlic, and bay leaf. As th…
Published: March 2015
Sriracha
Sriracha is a Thai hot sauce known by its followers as rooster sauce (just look …
Published: May 2015
Warm Farro with Cranberries, Pecans, and Herbs
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: March 2015
Warm Farro with Lemon and Herbs
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: March 2015
Farro Salad with Butternut Squash and Radicchio
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
Simple Farro
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: March 2015
Strawberry-Rhubarb Pie
Because strawberries and rhubarb both contain loads of moisture, avoiding a mush…
Published: May 2015
New York Cinnamon-Raisin Bagels
It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle …
Published: March 2015
Sautéed Swiss Chard with Ginger
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: March 2015
Sautéed Swiss Chard with Sesame Sauce
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: March 2015
Sautéed Swiss Chard with Pancetta and Caramelized Shallots
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: March 2015
Sautéed Swiss Chard with Currants and Pine Nuts
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: May 2015
Sautéed Swiss Chard with Garlic
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: March 2015
Semolina Gnocchi with Browned Butter
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: May 2015
Semolina Gnocchi with Sun-Dried Tomatoes and Basil
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: March 2015
Semolina Gnocchi with Prosciutto and Chives
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: March 2015
Semolina Gnocchi (Gnocchi alla Romana)
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: May 2015
Duck Fat-Roasted Potatoes
For the crispest, most flavorful roasted potatoes, rethink the fat.
Published: March 2015
Grilled Pork Kebabs with Sweet Sriracha Glaze for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: March 2015
Grilled Pork Kebabs with Sweet Sriracha Glaze
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: March 2015
Grilled Pork Kebabs with Barbecue Glaze for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: March 2015
Grilled Pork Kebabs with Barbecue Glaze
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: March 2015
Grilled Pork Kebabs with Hoisin and Five-Spice for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: March 2015
Grilled Pork Kebabs with Hoisin and Five-Spice
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: March 2015
Simple Pot-Au-Feu
The rich broth and tender meat and vegetables that define this French classic sh…
Published: March 2015
Quick Tomato Sauce
Is it possible to transform canned tomatoes into a bright, fresh-tasting sauce?
Published: May 2009
Farro: The Fast-Cooking Whole Grain
Usually, when a grain is sold as “semi-pearled” or “pearled,” it will cook faste…
Published: May 2015
DIY Decaf Tea? Don't Bother
Most decaf teas are generic blends that lack complexity, so many tea lovers try …
Published: May 2015
Toasting Nuts in the Microwave
There’s another option for toasting nuts: the microwave.
Published: May 2015
Dough Whisks: Not Just for Dough
We’ve come to realize that the dough whisk is more versatile than its name revea…
Published: May 2015
For a Clearer Stock, Simmer; Don't Boil
Yes, it takes longer, but sometimes there's a good reason for cooking low and sl…
Published: May 2015
The Best Way to Rinse Rice
To ensure light, fluffy white rice, we always rinse the raw grains before cookin…
Published: May 2015
What are Garlic Scapes?
What are garlic scapes, and what is the best way to use them in cooking?
Published: May 2015
Serrated Paring Knives
We put the serrated equivalents of our favorite paring knives to the test.
Published: May 2015
Buy the Winner
Large Ice Cream Makers
We churned vanilla ice cream and raspberry sorbet in five different large ice cr…
Published: May 2015
Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
Science: Substituting Dried Herbs for Fresh
When fresh herbs aren't readily available, it can be tempting to swap in dried h…
Published: May 2015
Strawberry-Rhubarb Pie
Because strawberries and rhubarb both contain loads of moisture, avoiding a mush…
Published: March 2015
Provencal Vegetable Soup (Soupe au Pistou)
Minestrone’s French cousin is bright and fresh—and hearty, thanks to a key pantr…
Published: March 2015
New York Bagels
It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle …
Published: May 2015
Sautéed Swiss Chard with Garlic
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: March 2015
Vietnamese-Style Caramel Chicken with Broccoli
The savory caramel sauce in this braised chicken dish is far more complex than i…
Published: March 2015
Semolina Gnocchi (Gnocchi alla Romana)
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: March 2015
Duck Fat-Roasted Potatoes
For the crispest, most flavorful roasted potatoes, rethink the fat.
Published: March 2015
Grilled Pork Kebabs with Hoisin and Five-Spice
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: March 2015
Simple Pot-Au-Feu
The rich broth and tender meat and vegetables that define this French classic sh…
Published: March 2015
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