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  • ONLINE EXTRA

    Skillet-Roasted Chicken in Lemon Sauce

    Getting a reservation at this New York institution is nearly impossible, so we decided to re-create its beloved lemony chicken dish at home.

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  • ONLINE EXTRA

    Grill-Roasted Beef Tenderloin

    To deliver great grill flavor to beef tenderloin, we had to upend the most commonly held notion about the source of that flavor.

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  • ONLINE EXTRA

    Patatas Bravas

    Crispy potatoes served with a smoky, spicy sauce—patatas bravas—are hugely popular in tapas bars. To make them at home, we had to rethink deep frying.

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  • ONLINE EXTRA

    Pan-Seared Salmon

    For a crisp crust and a juicy interior, the key is doing less, not more.

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  • ONLINE EXTRA

    Lemon-Herb Sformati

    A custardy sformato has the plush elegance of a soufflé with a fraction of the fuss.

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  • ONLINE EXTRA

    Korean Rice Bowl (Dolsot Bibimbap)

    This comforting combination of rice, vegetables, eggs, spicy sauce, and a crisp crust is a restaurant favorite. We wanted an efficient way to make it at home.

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  • ONLINE EXTRA

    Refined Strawberry Shortcake

    Loads of fresh berries were a given. But for a refined version of this classic dessert, the key was engineering a cake that could take the juice—and hold on to the berries.

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  • ONLINE EXTRA

    Parmesan Farrotto

    This Italian grain’s flavorful bran layer makes it a challenge to coax into creamy farrotto.

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  • ONLINE EXTRA

    Sugar Snap Peas with Pine Nuts, Fennel, and Lemon Zest

    What’s the secret to tender pods that retain their namesake snap? Steam.

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  • ONLINE EXTRA

    Sticky Buns

    Sticky buns look inviting, but most are dry and overly sweet, with a topping that threatens your dental work. We wanted a version that fulfilled its promise.

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  • ONLINE EXTRA

    Gas Grills Under $500

    It doesn’t matter how powerful a grill is. If it can’t distribute and hold the heat where you want it, your food will suffer.

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  • ONLINE EXTRA

    Science: The Magic of Meringue

    See exactly how much difference proper timing makes—and why.

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2016

May/June

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