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  • Pan-Seared Flank Steak with Mustard-Chive Butter

    Flank steak has it all: rich, beefy flavor; lean meat; and a reasonable price tag. Its one downfall? It only seems to work on the grill.

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  • Ultimate Flaky Buttermilk Biscuits

    For layered, ultraflaky biscuits, you’ve got to know when to fold them and when to hold them.

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  • Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)

    The rich flavor and lush consistency of this classic dish from Spain’s Castilla–La Mancha region depend on a sherry-based sauce thickened with ground almonds and egg yolks.

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  • Sausage Meatballs and Spaghetti

    A good meatball is tender enough to cut with a fork; sausage is inherently firm and springy. So is there any way to make a tender sausage meatball?

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  • Pita Bread Salad with Tomatoes and Cucumber (Fattoush)

    This Middle Eastern bread salad is hard to beat—if you get the textures right. We set out to preserve the crunch.

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  • Sweet and Tangy Grilled Country-Style Pork Ribs

    Though not true ribs, this lesser-known cut pairs the rich flavor of ribs with the quick cooking of a chop.

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  • Sautéed Summer Squash with Parsley and Garlic

    A common kitchen tool gets around the core issue.

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  • Chocolate-Caramel Layer Cake

    The cake and frosting we weren’t worried about. But a caramel filling that was complex in flavor and spreadable, yet thick enough not to ooze out? That was another matter.

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  • Black Bean Burgers

    Earthy black beans should make a satisfying nonmeat burger. But most either fall apart when flipped or are so mushy that no one wants to eat them.

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  • Science: How to Slice Steak

    The way you slice steak can make all the difference. Here’s why.

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  • Carbon-Steel Skillets

    What if one pan could do everything the best traditional stainless-steel, cast-iron, and nonstick pans can do—and, in some cases, even do it a little better?

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2015

September/October

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