Published: May 2017
German Pancake for TwoWhat’s the secret to achieving a tender, custardy base and a crispy, puffy rim? …
Published: May 2017
Brown Sugar-Apple ToppingThis quick faux-caramel topping makes a great addition to pancakes, waffles, or …
Published: May 2017
Risi e BisiBrothier than risotto but thicker than soup, this Venetian classic requires a no…
Published: May 2017
Grilled Spice-Rubbed Chicken DrumsticksWhen grilled as part of a whole chicken, drumsticks taste just fine. But with th…
Published: May 2017
Jerk-Style Spice RubWhen grilled as part of a whole chicken, drumsticks taste just fine. But with th…
Published: May 2017
Napa Cabbage Slaw with Apple and WalnutsCould we maintain napa cabbage’s delicate texture but not end up with a soupy sl…
Published: May 2017
Meatless “Meat” Sauce with Chickpeas and MushroomsWe wanted it quick. We wanted it easy. Most of all, we wanted it to be as hearty…
Published: May 2017
Barbecue Spice RubWhen grilled as part of a whole chicken, drumsticks taste just fine. But with th…
Published: May 2017
Ras el Hanout Spice RubWhen grilled as part of a whole chicken, drumsticks taste just fine. But with th…
Published: May 2017
Homemade Tortilla ChipsEven the best store-bought tortilla chips can’t compare with the fresh corn flav…
Published: May 2017
Panang Beef CurryWith a few tweaks to jarred curry paste, this rich, savory-sweet, deeply fragran…
Published: May 2017
Stir-Fried Shrimp with Onion, Bell Peppers, and CuminThe key to good stir-fried shrimp? Don’t stir-fry them at all.
Published: May 2017
Classic GuacamoleA perfectly seasoned dip isn’t just stirred together. You have to cut and paste.
Published: May 2017
Napa Cabbage Slaw with Carrots and SesameCould we maintain napa cabbage’s delicate texture but not end up with a soupy sl…
Published: May 2017
Fire ExtinguishersWhen you have only seconds to put out a kitchen fire, you want an extinguisher t…
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Published: May 2017
Refrigerator/Freezer ThermometersFood quality and safety can be affected if temperatures go outside of the safe z…
Buy the WinnerPublished: May 2017
German PancakeWhat’s the secret to achieving a tender, custardy base and a crispy, puffy rim? …
Published: May 2017
Stir-Fried Shrimp and Asparagus in Garlic SauceThe key to good stir-fried shrimp? Don’t stir-fry them at all.
Published: May 2017
Brown Sugar-Banana ToppingThis quick faux-caramel topping makes a great addition to pancakes, waffles, or …
Published: May 2017
Olive Oil CakeRepurpose one of your favorite savory ingredients for a cake that’s light yet pl…
Published: May 2017
Grilled Pork Tenderloin with Grilled Tomato-Ginger SalsaFor a rich crust and tender, juicy meat, we explored the highs and lows of grill…
Published: May 2017
Grilled Pork Tenderloin with Grilled Pineapple-Red Onion SalsaFor a rich crust and tender, juicy meat, we explored the highs and lows of grill…
Published: May 2017
Grilled Pork Tenderloin with Grilled Tomatillo SalsaFor a rich crust and tender, juicy meat, we explored the highs and lows of grill…
Published: May 2017
Lid HoldersDo you really need a lid holder? Turns out, you just might.
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Published: May 2017
Stir-Fried Shrimp and BroccoliThe key to good stir-fried shrimp? Don’t stir-fry them at all.
Published: May 2017
Coconut MilkWe were shocked by the dramatic differences among canned coconut milks.
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Published: May 2017
Syrup/Honey DispensersWhat’s the best tool to control a sticky situation?
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Published: May 2017
Mini Slow CookersThey may look like novelty items, but these itty-bitty slow cookers are more ver…
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Published: May 2017
Gruyère CheeseThe right Gruyère is buttery and complex, is pleasantly firm and dense, and melt…
Published: May 2017
Spicy Napa Cabbage Slaw with Red Bell PepperCould we maintain napa cabbage’s delicate texture but not end up with a soupy sl…
Published: May 2017
Napa Cabbage Slaw with Jicama and PepitasCould we maintain napa cabbage’s delicate texture but not end up with a soupy sl…
Published: May 2017
Napa Cabbage Slaw with Snow Peas and MintCould we maintain napa cabbage’s delicate texture but not end up with a soupy sl…
Published: May 2017
Pancetta versus ProsciuttoPancetta and prosciutto are often confused, since both are traditional Italian c…
Published: May 2017
5 Steps to Perfect Pizza DoughThe key to great pizza crust is to handle the dough as gently—and as little—as p…
Published: May 2017
Recrisping Stale Crackers and CookiesBring your stale cookies, crackers, and chips back to life.
Published: May 2017
Is Tofu Worth Marinating?We know that, contrary to popular belief, marinades do most of their work on the…
Published: May 2017
Spotty Cabbage LeavesWhen shopping for napa cabbage, we’ve noticed that some heads have tiny black sp…
Published: May 2017
How to Cook with ChayoteChayote can be eaten both raw and cooked. Here's the best way(s) to prepare it.
Published: May 2017
Pricing Chicken PartsChicken breasts have the highest yield of meat per pound of all chicken parts, b…
Published: May 2017
The Best Way to Store RhubarbIt turns out that the best method we’ve found for storing celery also works for …
Published: May 2017
Cooking Class: Boil versus SimmerWhether we call for boiling or simmering in a recipe depends on the situation.
Published: May 2017
Seasonings Beyond Salt and PepperWhile salt and pepper are always a consideration for final tweaks, our test cook…
Published: May 2017
Troubleshooting a Weak Flame on a Gas GrillIf you are experiencing a weak flame from your gas grill, try these troubleshoot…