Videos
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Roasted Rack of Lamb with Roasted Red Pepper Relish
If you have the know-how, rack of lamb can be one of the simplest—and most elegant—holiday dishes you’ll ever make.
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Better Chicken Marsala
Chicken cutlets napped with a silky mushroom-Marsala sauce are a restaurant standard. So why doesn’t anyone cook them at home?
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Best Ground Beef Chili
Ground beef chili offers more convenience than chili made with chunks of meat. But before you can make a truly great version, you need to understand the nature of ground beef.
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Rustic Bread Stuffing with Cranberries and Walnuts
We’ve updated our turkey methods but never reworked stuffing. The time had come.
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Brussels Sprout Salad with Warm Bacon Vinaigrette
Salads made with these hearty leaves can be a lot to chew on. We fixed that.
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Sweet Potato Soup
The secrets to creamy sweet potato soup with deep, earthy-sweet flavor? Use those peels, and turn off the heat.
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Ultranutty Pecan Bars
By banishing the custard filling in favor of a topping that emphasizes the pecan’s nutty richness, we made this bar cookie simpler, too.
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Miso-Marinated Salmon
Turns out, miso is one of the best ways to flavor salmon—inside and out.
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Baked Alaska
The classic cake, ice cream, and meringue combo is a science experiment you can eat. Our modern, less-sweet version is one you’ll actually enjoy.
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Pasta e Ceci (Pasta with Chickpeas)
Pasta and chickpeas is a homey Italian standard. Our tweaks added depth but not fuss.
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Oven Thermometers
An oven thermometer is the only reliable way to know what’s happening inside your oven—unless you have a model that’s inaccurate, hard to read, or falls off the racks.
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Science: The Secrets of Seasoning Meat
Should you sprinkle your pork chop and turkey breast with the same amount of salt? Not if you want them to taste right.
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