September / October
2016
A New Way to Cook Broccoli Rabe
The tricks to taming this notoriously bitter green? How you cut it and how you c…
Published: July 2016
Our Chicken Mole Poblano
Our interpretation of chicken cloaked in Mexico's iconic sauce is less labor int…
Published: July 2016
Shrimp and Vegetable Kebabs
Can shrimp and vegetables ever achieve perfection on a single skewer?
Published: July 2016
Classic Chewy Oatmeal Cookies
Knowingly or not, most folks use the cookie recipe from the Quaker canister. We …
Published: July 2016
Perfecting Cheese Lasagna
Without meat or vegetables, cheese lasagna can be dull to eat. For a great versi…
Published: July 2016
Two-Hour Smoked Pork Roast
Classic barbecue recipes take most of a day. We wanted a smoky, company-worthy p…
Published: July 2016
Brewing a Better Soy Sauce
Savory, fragrant, umami-rich soy sauce is a staple in American kitchens. But cho…
Published: July 2016
Rescuing Turkey Meatballs
Turkey meatballs have a justifiably bad reputation. But if you boost the flavors…
Published: July 2016
Testing Food Dehydrators
To find the best dehydrator, we purchased five models and set them to work creat…
Published: July 2016
Testing Electric Kettles
Electric kettles are handy for making tea or coffee and for any cooking task tha…
Published: July 2016
Testing Slotted Spoons
We rounded up eight dishwasher-safe nylon, silicone, and stainless-steel spoons,…
Published: July 2016
Testing Food Mills
We wanted to know which food mill was the most stable, efficient, and easy to us…
Published: July 2016
The Secrets of Serrated Knives
Why are some knives a pain and others a pleasure? Everything counts, from the nu…
Published: July 2016
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