January/February 2018

January / February

2018
Filter +
Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds
Recipe
Published: January 2018
Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds
Forget about your grater, your peeler, and any preconceptions of what carrot sal…
Chicken Piccata
Recipe
Published: January 2018
Chicken Piccata
For a sauce with deep citrus flavor, don't waste any part of the lemon.
Gougères with Manchego and Black Pepper
Recipe
Published: January 2018
Gougères with Manchego and Black Pepper
Airy, elegant French cheese puffs, known as gougères, deliver toasty flavor with…
Coffee Cake with Pecan-Cinnamon Streusel
Recipe
Published: January 2018
Coffee Cake with Pecan-Cinnamon Streusel
Could we streamline the process for this breakfast treat and still produce a sof…
Gougères with Aged Gouda and Smoked Paprika
Recipe
Published: January 2018
Gougères with Aged Gouda and Smoked Paprika
Airy, elegant French cheese puffs, known as gougères, deliver toasty flavor with…
Ground Beef and Cheese Enchiladas
Recipe
Published: January 2018
Ground Beef and Cheese Enchiladas
Say goodbye to the enchiladas you thought you knew. Techniques from both sides o…
Chopped Carrot Salad with Radishes and Sesame Seeds
Recipe
Published: January 2018
Chopped Carrot Salad with Radishes and Sesame Seeds
Forget about your grater, your peeler, and any preconceptions of what carrot sal…
Red Wine Risotto with Beans (Paniscia)
Recipe
Published: January 2018
Red Wine Risotto with Beans (Paniscia)
Northern Italians put an unexpected spin on risotto for a satisfying one-pot mea…
Chopped Carrot Salad with Fennel, Orange, and Hazelnuts
Recipe
Published: January 2018
Chopped Carrot Salad with Fennel, Orange, and Hazelnuts
Forget about your grater, your peeler, and any preconceptions of what carrot sal…
Creamy French-Style Scrambled Eggs
Recipe
Published: January 2018
Creamy French-Style Scrambled Eggs
For incredibly lush and creamy eggs, the key is to take things slow.
Thick-Cut Oven Fries
Recipe
Published: January 2018
Thick-Cut Oven Fries
Roasted potato planks aren't French fries. To mimic the real deal's delicately c…
Gougères
Recipe
Published: January 2018
Gougères
Airy, elegant French cheese puffs, known as gougères, deliver toasty flavor with…
Chinese-Style Barbecued Spareribs
Recipe
Published: January 2018
Chinese-Style Barbecued Spareribs
Cantonese restaurants employ lengthy marinades and specialty ovens to produce th…
Small Cutting Boards
Equipment Review
Published: January 2018
Small Cutting Boards
Compact cutting boards can be easier to handle and clean than their larger count…
Buy the Winner
Wine Openers (Twist Corkscrews)
Equipment Review
Published: January 2018
Wine Openers (Twist Corkscrews)
Wine can be intimidating. Your corkscrew shouldn’t make it more so.
Buy the Winner
Automatic Hand Soap Dispensers
Equipment Review
Published: January 2018
Automatic Hand Soap Dispensers
Whether you’ve been handling raw chicken or buttery dough, there’s an easy way t…
Buy the Winner
High-End Blenders
Equipment Review
Published: January 2018
High-End Blenders
We investigate the new crop of pricey blenders to see what you get—and whether i…
Buy the Winner
Dark Chocolate Chips
Taste Test
Published: January 2018
Dark Chocolate Chips
With chocolate chips now coming in different shapes, sizes, and even cacao perce…
Buy the Winner
Canned Chickpeas
Taste Test
Published: January 2018
Canned Chickpeas
When it comes to choosing canned chickpeas, the secret’s in the salt.
Buy the Winner
How To
Published: January 2018
How Seasoning Changes with Serving Temperature
Have you ever noticed that foods served either hot or chilled need to be seasone…
How To
Published: January 2018
The Fastest Way to Dice Avocados for a Crowd
Making a big batch of guacamole? Use this shortcut.
How To
Published: January 2018
How to Prevent Cracks in Pie Crust
Use these two tips to ensure your pie dough edges are entirely fray-free.
How To
Published: January 2018
How to Prevent Pastry Bag Leaks
Here's the best way to prevent the filling from leaking out of the tip as you fi…
How To
Published: January 2018
What Are St. Louis-Style Spareribs?
We explain where they come from and why we prefer them.
How To
Published: January 2018
What To Do with Leftover Lemon Grass
Don't toss those extra leaves! Here's how to use them to make homegrown shoots.
How To
Published: January 2018
Two Ways to Store Ginger
We tested a few popular ginger-storing methods to determine which ones really wo…
How To
Published: January 2018
Why You Should Store Spices in Glass
After a week of being stored in it, our freshly ground five-spice powder melted …
How To
Published: January 2018
Common Types of Salami
Here are some of the distinguishing features of genoa, hard salami, and soppress…
How To
Published: January 2018
Substituting Meyer Lemons
Can Meyer lemons be used in place of standard lemons? We entered the test kitche…
Tart Pomegranate Molasses
Recipe
Published: January 2018
Tart Pomegranate Molasses
Pomegranate molasses is a pantry staple throughout the eastern portion of the Me…
Foolproof All-Butter Dough for Double-Crust Pie
Recipe
Published: January 2018
Foolproof All-Butter Dough for Double-Crust Pie
Our ultimate pie dough. It uses all butter, it’s dead easy to roll, and it bake…
Chopped Carrot Salad with Celery and Raisins
Recipe
Published: January 2018
Chopped Carrot Salad with Celery and Raisins
Forget about your grater, your peeler, and any preconceptions of what carrot sal…
Chicken Piccata for Two
Recipe
Published: January 2018
Chicken Piccata for Two
For a sauce with deep citrus flavor, don't waste any part of the lemon.
Thick-Cut Oven Fries for Two
Recipe
Published: January 2018
Thick-Cut Oven Fries for Two
Roasted potato planks aren't French fries. To mimic the real deal's delicately c…