November/December 2016

November / December

2016
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Is Basting Really Worth It?
Published: November 2016
Is Basting Really Worth It?
Basting is a time-honored method for keeping a turkey or chicken moist—we wonder…
Published: November 2016
Piquillos: More Than a Pricey Roasted Red Pepper
Are piquillos, a pepper common in Spanish cuisine, worth the extra money over ja…
Whole-Milk Ricotta Cheese
Published: November 2016
Whole-Milk Ricotta Cheese
As any Italian grandmother knows, the importance of good ricotta cannot be overs…
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Cinnamon
Published: November 2016
Cinnamon
Labels touting origin imply there’s more to this standby spice than there once …
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Ceylon Cinnamon
Published: November 2016
Ceylon Cinnamon
We tasted three nationally available Ceylon cinnamon products against our favori…
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Shiitake Mushroom Frittata with Pecorino Romano for Two
Published: November 2016
Shiitake Mushroom Frittata with Pecorino Romano for Two
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Chorizo and Potato Frittata for Two
Published: November 2016
Chorizo and Potato Frittata for Two
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Broccoli and Feta Frittata for Two
Published: November 2016
Broccoli and Feta Frittata for Two
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Asparagus and Goat Cheese Frittata for Two
Published: November 2016
Asparagus and Goat Cheese Frittata for Two
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Vanilla Extract
Published: November 2016
Vanilla Extract
Making vanilla extract at home can save you about $1 per ounce; the keys are buy…
Shiitake Mushroom Frittata with Pecorino Romano
Published: November 2016
Shiitake Mushroom Frittata with Pecorino Romano
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Chorizo and Potato Frittata
Published: November 2016
Chorizo and Potato Frittata
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Asparagus and Goat Cheese Frittata
Published: November 2016
Asparagus and Goat Cheese Frittata
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Broccoli and Feta Frittata
Published: November 2016
Broccoli and Feta Frittata
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Braised Carrots and Sweet Potatoes with Candied Ginger
Published: November 2016
Braised Carrots and Sweet Potatoes with Candied Ginger
Braising root vegetables leaves the oven free for the roast—plus, you get a sauc…
Braised Carrots and Turnips with Golden Raisins
Published: November 2016
Braised Carrots and Turnips with Golden Raisins
Braising root vegetables leaves the oven free for the roast—plus, you get a sauc…
Braised Carrots and Celery Root with Apple
Published: November 2016
Braised Carrots and Celery Root with Apple
Braising root vegetables leaves the oven free for the roast—plus, you get a sauc…
Braised Carrots and Parsnips with Dried Cranberries
Published: November 2016
Braised Carrots and Parsnips with Dried Cranberries
Braising root vegetables leaves the oven free for the roast—plus, you get a sauc…
Millionaire's Shortbread
Published: November 2016
Millionaire's Shortbread
Britain’s triple-decker combo of buttery cookie, sweet caramel, and dark chocola…
Everyday Pad Thai for Two
Published: November 2016
Everyday Pad Thai for Two
In Thailand, pad thai is built on pantry staples. Could we create a satisfying, …
Everyday Pad Thai
Published: November 2016
Everyday Pad Thai
In Thailand, pad thai is built on pantry staples. Could we create a satisfying, …
Cast Iron Steaks with Blue Cheese-Chive Butter
Published: November 2016
Cast Iron Steaks with Blue Cheese-Chive Butter
This pan’s unbeatable heat retention should create the deepest, richest sear on…
Cast Iron Steaks with Herb Butter
Published: November 2016
Cast Iron Steaks with Herb Butter
This pan’s unbeatable heat retention should create the deepest, richest sear on…
Porchetta
Published: November 2016
Porchetta
Italy’s rich herb-and-garlic-infused slow-cooked pork is one of the world’s bes…
Butternut Squash and White Bean Soup with Sage Pesto
Published: November 2016
Butternut Squash and White Bean Soup with Sage Pesto
For a satisfying main-dish soup, we treat the squash like two different vegetabl…
French-Style Mashed Potatoes (Pommes Purée)
Published: November 2016
French-Style Mashed Potatoes (Pommes Purée)
The luxuriously rich and silky puree served in Paris is the result of tedious mi…
Apple Strudel for Two
Published: November 2016
Apple Strudel for Two
Unless you’re a skilled pastry chef, wrapping ultrathin, delicate dough around a…
Apple Strudel
Published: November 2016
Apple Strudel
Unless you’re a skilled pastry chef, wrapping ultrathin, delicate dough around a…
Easier Roast Turkey and Gravy
Published: November 2016
Easier Roast Turkey and Gravy
No flipping. No long-simmered gravy. For fuss-free turkey and a fast, richly fla…
Published: November 2016
How To Use a Boston Shaker
There are two main categories of cocktails: stirred drinks and shaken drinks. Th…
Published: November 2016
Shaken or Stirred? When and Why We Use Cocktail Shakers
There are two main categories of cocktails: stirred drinks and shaken drinks. Th…
Published: November 2016
Why a Square Baking Stone Beats a Round One
While a round stone might seem practical since one of a baking stone’s most popu…
Published: November 2016
Keeping Cookies Ship-Shape
To find out how to ship cookies and bars so that they arrive in perfect conditio…
Published: November 2016
Sourdough Starter Rescue Remedy
Fortunately, a little love is all it usually takes to revive an ailing starter.
Published: November 2016
Thawing Frozen Meat and Poultry
We always thaw large cuts (entire roasts and whole birds) in the refrigerator, b…
Published: November 2016
How to Hack a Tart Pan
A round tart pan’s removable bottom allows you to turn out beautiful crusts wit…
Published: November 2016
The Proper Way to Use a Probe
A probe thermometer allows you to track the temperature of large roasts, turkeys…
Published: November 2016
A Different Way to Chop Onions
The most widely known method for chopping an onion involves making a series of v…
Published: November 2016
Substituting Pecorino Romano for Parmesan
Will Pecorino Romano work as a Parmesan substitute?
Published: November 2016
Getting Nondairy Milks to Froth
When buying alternative milks that you want to froth, make sure gellan is on the…
Published: November 2016
All About Celery Root
Celery root (also known as celeriac) boasts a crisp, firm, parsnip-like texture …
Fat Separators
Published: November 2016
Fat Separators
We tested six 4-cup fat separators made of glass or plastic, ranging in price fr…
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Cooling Racks
Published: November 2016
Cooling Racks
We tested three wire cooling racks priced from $7.99 to $12.95, focusing on mode…
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Cocktail Shakers
Published: November 2016
Cocktail Shakers
We tested three Boston shakers and eight cobbler shakers with capacities ranging…
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Universal Knife Blocks
Published: November 2016
Universal Knife Blocks
We tested 10 universal knife blocks priced from $24.99 to $248.64, using them to…
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Glass Baking Dishes
Published: November 2016
Glass Baking Dishes
We tested five 3-quart glass baking dishes priced from $7.29 to $18.77, using th…
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Rimmed Baking Sheets
Published: November 2016
Rimmed Baking Sheets
A rimmed baking sheet is essential for sheet cakes and handy for cookies. But if…
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Baking Stones & Baking Steels
Published: November 2016
Baking Stones & Baking Steels
We tested five models of baking stones (also called pizza stones) and baking ste…
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