January/February 2017

January / February

2017
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Testing Citrus Zesters/Channel Knives
Testing Citrus Zesters/Channel Knives
These dual-use tools are supposed to make pretty garnishes from citrus peels. Bu…
Published: November 2016
Testing Bundt Pans
Testing Bundt Pans
Our testing proved that all Bundt pans are not created equal.
Published: November 2016
Testing Large Portion Scoops
Testing Large Portion Scoops
This restaurant-kitchen tool can make you a faster, more efficient home cook.
Published: November 2016
Testing Thermal Carafes
Testing Thermal Carafes
Could we find a thermal carafe that excelled with both hot and cold liquids?
Published: November 2016
Tasting Vegan Mayonnaise
Tasting Vegan Mayonnaise
Vegan mayo can’t be very good, can it? Read on for a shocking surprise.
Published: November 2016
Tasting Crushed Tomatoes
Tasting Crushed Tomatoes
Sometimes smooth like puree and sometimes chock-full of chunks, crushed tomatoe…
Published: November 2016
Searching Out the Best Slow Cooker
Searching Out the Best Slow Cooker
Can machines designed for the same simple purpose—cooking food slowly enough tha…
Published: November 2016
Eggs Pipérade
Eggs Pipérade
This Basque-inspired sauté can dress up scrambled eggs—or leave them waterlogged…
Published: November 2016
French Butter Cake
French Butter Cake
Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling …
Published: November 2016
The Easiest Carrot Side Dish
The Easiest Carrot Side Dish
It’s time to get reacquainted with a neglected cooking method.
Published: November 2016
Warm Winter Salads
Warm Winter Salads
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch …
Published: November 2016
New England Baked Beans
New England Baked Beans
The transformation of a few humble ingredients into a rich, deeply flavorful di…
Published: November 2016
Bringing Back Brown Bread
Bringing Back Brown Bread
Colonists knew how to mix up batter and steam it over an open fire to make a re…
Published: November 2016
A New Cauliflower Gratin
A New Cauliflower Gratin
Who says a gratin needs to be stodgy and rich to be satisfying? The unique attri…
Published: November 2016
Weeknight Bolognese
Weeknight Bolognese
Half a dozen meats and hours of pot watching make a lush, deeply savory version …
Published: November 2016
Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
The depth and body of this Louisiana mainstay largely depend on a humble pantry …
Published: November 2016
Pan-Seared Thick-Cut Pork Chops
Pan-Seared Thick-Cut Pork Chops
We always knew that the key to chops with a deep sear is a screaming-hot pan. Wh…
Published: November 2016

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