March/April 2017

March / April

2017
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One-Hour Broiled Chicken and Pan Sauce
One-Hour Broiled Chicken and Pan Sauce
Two keys to getting a whole chicken on the table quickly? Start it in a cold ove…
Published: March 2017
Sautéed Baby Bok Choy with Chili-Garlic Sauce
Sautéed Baby Bok Choy with Chili-Garlic Sauce
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning…
Published: January 2017
Tuscan Shrimp and Beans
Tuscan Shrimp and Beans
Shrimp and bright flavors transform cannellini beans from winter to all-weather …
Published: March 2017
Chocolate Sheet Cake with Milk Chocolate Frosting
Chocolate Sheet Cake with Milk Chocolate Frosting
Our cake boasts a deeply chocolaty crumb, plush frosting, and a fuss-free method…
Published: March 2017
Pub-Style Steak and Ale Pie
Pub-Style Steak and Ale Pie
There’s a place for marrying meat and vegetables under a pastry crust. This inte…
Published: March 2017
Online Extra
Sautéed Baby Bok Choy with Miso Sauce
Sautéed Baby Bok Choy with Miso Sauce
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning…
Published: January 2017
Grown-Up Stovetop Macaroni and Cheese
Grown-Up Stovetop Macaroni and Cheese
Inspired by an innovative macaroni and cheese recipe that calls for adding sodiu…
Published: January 2017
Better Hash Browns
Better Hash Browns
How do you make a crispy, creamy shredded potato cake that isn’t greasy and is a…
Published: January 2017
Sautéed Baby Bok Choy
Sautéed Baby Bok Choy
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning…
Published: January 2017
Classic Chicken Broth
Classic Chicken Broth
This classic approach to making chicken broth calls for gently simmering a mix o…
Published: March 2017
Sautéed Baby Bok Choy with Oyster Sauce and Ginger
Sautéed Baby Bok Choy with Oyster Sauce and Ginger
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning…
Published: January 2017
Sautéed Baby Bok Choy with Shallot and Fish Sauce
Sautéed Baby Bok Choy with Shallot and Fish Sauce
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning…
Published: March 2017
Manual Pasta Machines
Manual Pasta Machines
What separates a great pasta machine from one that’s just good?
Published: January 2017
Firm Tofu
Firm Tofu
Check the nutrition label for a clue about your tofu’s texture.
Published: March 2017
Silicone Spatulas
Silicone Spatulas
A spatula should feel like an extension of your arm, nimbly stirring, scraping, …
Published: January 2017
Swapping Dried Beans for Canned
Substituting cooked, dried beans for canned is easy. But what if the recipe also…
Published: March 2017
5 Tips for Grilling on a Smaller (18-Inch) Charcoal Kettle Grill
Our winning charcoal grill is a 22.5-inch kettle grill from Weber, and our recip…
Published: March 2017
How to Use a Tapered Rolling Pin
Many home cooks own straight rolling pins, which offer good heft for rolling out…
Published: March 2017
Do You Need to Temper Eggs?
We wanted to know if tempering really is all about temperature.
Published: March 2017
How to Use the Toothpick Test to See If Baked Goods Are Done
To determine if cakes, muffins, and quick breads are done, we often use the toot…
Published: March 2017
The Best Way to Prevent Overcooking Food Toasted in the Oven
To protect delicate foods from accidentally getting too brown, give them a quick…
Published: March 2017
How to Carve a Butterflied Chicken
Be sure to let your chicken rest before carving. Once you’ve found the joints or…
Published: March 2017
How to Freeze Leftover Fresh Pasta
While testing manual pasta machines, we were inundated with fresh noodles, and w…
Published: March 2017
How to Slice Bread
Slicing bread may seem straightforward, but we’ve seen many a beautiful homemade…
Published: March 2017
How to Clean a Rasp-Style Grater
Rasp-style graters are easy to use, but they’re not always easy to clean, especi…
Published: March 2017
What Are the Differences Among Rye Flours?
Rye flour typically comes in light, medium, and dark varieties—these refer to th…
Published: March 2017
How to Make Flavored Salts
Flavored salts can be expensive, but it’s easy to make them on your own.
Published: March 2017
Regular vs. Shanghai Baby Bok Choy
There are two types of baby bok choy. Here's what you need to know when you go s…
Published: March 2017
How to Prepare Endive
The crisp, bitter-tasting leaves of endive can provide a bold accent in salads o…
Published: March 2017
Can You Substitute Fish Sauce for Anchovies?
Anchovies typically play one of two roles, and in one of them, you can substitut…
Published: March 2017
How to Determine How Fresh (or Old) Your Eggs Are
The age of eggs doesn’t really matter when you’re frying or scrambling, but we p…
Published: March 2017
Chocolate Sheet Cake with Milk Chocolate Frosting
Chocolate Sheet Cake with Milk Chocolate Frosting
Our cake boasts a deeply chocolaty crumb, plush frosting, and a fuss-free method…
Published: March 2017
Sautéed Baby Bok Choy
Sautéed Baby Bok Choy
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning…
Published: March 2017
Deli Rye Bread
Deli Rye Bread
Rye flour contributes little structure to bread and soaks up water like a sponge…
Published: March 2017
Greek Chicken and Rice Soup with Egg and Lemon (Avgolemono)
Greek Chicken and Rice Soup with Egg and Lemon (Avgolemono)
Egg and lemon give avgolemono a velvety consistency and a bright taste. We perfe…
Published: March 2017
Perfect Poached Eggs
Perfect Poached Eggs
The most vexing problem with poached eggs is keeping the whites neat and tidy. G…
Published: March 2017
Pub-Style Steak and Ale Pie
Pub-Style Steak and Ale Pie
There’s a place for marrying meat and vegetables under a pastry crust. This inte…
Published: March 2017
One-Hour Broiled Chicken and Pan Sauce
One-Hour Broiled Chicken and Pan Sauce
Two keys to getting a whole chicken on the table quickly? Start it in a cold ove…
Published: March 2017
Simple Stovetop Macaroni and Cheese
Simple Stovetop Macaroni and Cheese
We set out to make a smooth, creamy, cheesy sauce without the bother of a bécha…
Published: March 2017
Tuscan Shrimp and Beans
Tuscan Shrimp and Beans
Shrimp and bright flavors transform cannellini beans from winter to all-weather …
Published: March 2017
Better Hash Browns
Better Hash Browns
How do you make a crispy, creamy shredded potato cake that isn’t greasy and is a…
Published: March 2017
Tasting Firm Tofu
Tasting Firm Tofu
Check the nutrition label for a clue about your tofu’s texture.
Published: January 2017
Testing Magnetic Knife Strips
Testing Magnetic Knife Strips
No one wants to scrape their knuckles when they go to grab a knife.
Published: January 2017
Testing Manual Pasta Machines
Testing Manual Pasta Machines
What separates a great pasta machine from one that’s just good?
Published: January 2017
Testing Fine-Mesh Strainers
Testing Fine-Mesh Strainers
These handy tools are useless unless they live up to their names.
Published: January 2017
Testing Tart Pans
Testing Tart Pans
For making crisp-looking tarts, pans with a sharper, fluted design have the edge…
Published: January 2017
Premium Extra-Virgin Olive Oil
Premium Extra-Virgin Olive Oil
High-end extra-virgin olive oils offer a world of flavor beyond grocery-store op…
Published: January 2017
The Best Silicone Spatula
The Best Silicone Spatula
A spatula should feel like an extension of your arm, nimbly stirring, scraping, …
Published: January 2017
Tuscan Shrimp and Beans
Tuscan Shrimp and Beans
Shrimp and bright flavors transform cannellini beans from winter to all-weather …
Published: January 2017
Perfect Poached Eggs
Perfect Poached Eggs
The most vexing problem with poached eggs is keeping the whites neat and tidy. G…
Published: January 2017
How to Cook Baby Bok Choy
How to Cook Baby Bok Choy
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning…
Published: January 2017
Greek Chicken and Rice Soup
Greek Chicken and Rice Soup
Egg and lemon give avgolemono a velvety consistency and a bright taste. We perfe…
Published: January 2017
Fastest Weeknight Chicken
Fastest Weeknight Chicken
Two keys to getting a whole chicken on the table quickly? Start it in a cold ove…
Published: January 2017
Easiest-Ever Macaroni and Cheese
Easiest-Ever Macaroni and Cheese
We set out to make a smooth, creamy, cheesy sauce without the bother of a bécham…
Published: January 2017
Classic Deli Rye at Home
Classic Deli Rye at Home
Rye flour contributes little structure to bread and soaks up water like a sponge…
Published: January 2017
Chocolate Sheet Cake
Chocolate Sheet Cake
Our cake boasts a deeply chocolaty crumb, plush frosting, and a fuss-free method…
Published: January 2017
British Steak and Ale Pie
British Steak and Ale Pie
There’s a place for marrying meat and vegetables under a pastry crust. This inte…
Published: January 2017
Better Hash Browns
Better Hash Browns
How do you make a crispy, creamy shredded potato cake that isn’t greasy and is a…
Published: January 2017

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