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  • ONLINE EXTRA

    Smoked Pork Loin with Dried-Fruit Chutney

    Classic barbecue recipes take most of a day. We wanted a smoky, company-worthy pork roast that cooked in just a couple of hours.

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    Chicken Mole Poblano

    Mexico’s iconic sauce is rich and complex—and requires dozens of ingredients and days in the kitchen. Could a simpler method deliver equally good results?

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    Grilled Shrimp and Vegetable Kebabs

    Can shrimp and vegetables ever achieve perfection on a single skewer?

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    Broiled Broccoli Rabe

    The tricks to taming this notoriously bitter green? How you cut it and how you cook it.

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    Scallion Pancakes with Dipping Sauce

    We made batch after gummy batch of this Chinese restaurant staple until we discovered a method that produced crispy, gorgeously layered results.

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    Italian-Style Turkey Meatballs

    Turkey meatballs have a justifiably bad reputation. But if you boost the flavors and treat ground turkey like, well, turkey, you get great results.

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    Foolproof Boiled Corn

    The best way to guarantee perfectly crisp, juicy kernels? Not boiling the corn at all.

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    Sourdough Starter

    Making a starter requires time but very little effort. And once it’s established, it opens up a whole new universe of homemade breads with sourdough’s trademark tang.

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    Almost No-Knead Sourdough Bread

    For an easy bread recipe that allowed us to put our Sourdough Starter into action, we developed a sourdough version of our Almost No-Knead Bread, which we let rise overnight to develop flavor and then baked in a Dutch oven to produce a well-risen loaf with a crisp, crackly crust.

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    Classic Chewy Oatmeal Cookies

    Knowingly or not, most folks use the cookie recipe from the Quaker canister. We wanted a cookie that was chewier, moister, and easier to make.

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    Cheese and Tomato Lasagna

    Without meat or vegetables, cheese lasagna can be dull to eat. For a great version, the cheese and the tomato sauce—and even the noodles—needed an upgrade.

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  • ONLINE EXTRA

    Serrated Knives

    Why are some knives a pain and others a pleasure? Everything counts, from the number and shape of the serrations to the width of the blade.

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  • ONLINE EXTRA

    Porterhouse Steaks: Why Bigger Isn't Always Better

    Beware: The steak that looks the most luscious might end up wasting your money.

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2016

September/October

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