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  • ONLINE EXTRA

    Easier Roast Turkey and Gravy

    No flipping. No long-simmered gravy. For fuss-free turkey and a fast, richly flavored gravy, we borrow a tool from pizza making.

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    Apple Strudel

    Unless you’re a skilled pastry chef, wrapping ultrathin, delicate dough around a wet filling is usually a recipe for disaster. We wanted a strudel recipe for the rest of us.

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    Butternut Squash and White Bean Soup with Sage Pesto

    For a satisfying main-dish soup, we treat the squash like two different vegetables.

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    Cast Iron Steaks with Herb Butter

    This pan’s unbeatable heat retention should create the deepest, richest sear on a steak. But you first need to know your cast iron.

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    Everyday Pad Thai

    In Thailand, pad thai is built on pantry staples. Could we create a satisfying, authentic-tasting version using mostly ingredients from the American pantry?

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    Millionaire's Shortbread

    Britain’s triple-decker combo of buttery cookie, sweet caramel, and dark chocolate makes a perfect holiday gift. But only if every layer is flawless.

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    Rimmed Baking Sheets

    A rimmed baking sheet is essential for sheet cakes and handy for cookies. But if yours is flimsy or you use it only for baking, you’re not getting your money’s worth.

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    Science: Making the Best-Tasting Quinoa

    Quick-cooking quinoa has a lot going for it, but does it really need to be washed before cooking?

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    Braised Carrots and Parsnips with Dried Cranberries

    Braising root vegetables leaves the oven free for the roast—plus, you get a sauce.

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    A Different Way to Chop Onions

    The most widely known method for chopping an onion involves making a series of vertical and then horizontal cuts, the latter requiring cutting toward the hand holding the onion. Here’s a different method that’s just as fast but doesn’t require the horizontal cuts, which some cooks don’t like to make.

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  • ONLINE EXTRA

    Broccoli and Feta Frittata

    Loading up a frittata with meat, vegetables, and cheese can yield a simple, satisfying meal—or a rubbery egg disk with a wet, runny core.

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    Porchetta

    Italy’s rich herb-and-garlic-infused slow-cooked pork is one of the world’s best street foods. We wanted to transform it into a roast for company.

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    French-Style Mashed Potatoes (Pommes Purée)

    The luxuriously rich and silky puree served in Paris is the result of tedious mixing by hand and a sinful amount of butter. But does it have to be?

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2016

November/December

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