March/April 2018

March / April

2018
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Best Lemon Bars
Recipe
Published: March 2018
Best Lemon Bars
What's the secret to bars with bold, multifaceted citrus flavor? Cut back on the…
Sous Vide Pork Tenderloin Steaks
Recipe
Published: March 2018
Sous Vide Pork Tenderloin Steaks
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
Pan-Steamed Broccolini with Shallot
Recipe
Published: March 2018
Pan-Steamed Broccolini with Shallot
The trick to cooking slender, verdant broccolini is best illustrated using long …
Moroccan Lentil and Chickpea Soup (Harira)
Recipe
Published: March 2018
Moroccan Lentil and Chickpea Soup (Harira)
Spices play more than just a supporting role in this hearty North African soup.
Irish Brown Soda Bread
Recipe
Published: March 2018
Irish Brown Soda Bread
Ireland's everyday bread is so quick, foolproof, and wholesome that you'll want …
One-Hour Pizza
Recipe
Published: March 2018
One-Hour Pizza
The ultimate challenge for a pizza master with 30 years of experience? Making a …
Indoor Pulled Chicken with Sweet and Tangy Barbecue Sauce
Recipe
Published: March 2018
Indoor Pulled Chicken with Sweet and Tangy Barbecue Sauce
Our stovetop method yields pulled chicken so good—and so quick—that you'll think…
Three-Cup Chicken
Recipe
Published: March 2018
Three-Cup Chicken
One cup each of soy sauce, sesame oil, and rice wine is easy to remember. Too ba…
Chinese Restaurant-Style Rice
Recipe
Published: March 2018
Chinese Restaurant-Style Rice
The rice served in Chinese restaurants is soft enough to soak up savory sauces a…
Caramel-Braised Shallots with Black Pepper
Recipe
Published: March 2018
Caramel-Braised Shallots with Black Pepper
Whether you've been burned by caramel in the past or have questions to sort out …
Perfect Pan-Seared Pork Tenderloin Steaks
Recipe
Published: March 2018
Perfect Pan-Seared Pork Tenderloin Steaks
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
Spicy Caramel Popcorn
Recipe
Published: March 2018
Spicy Caramel Popcorn
Whether you've been burned by caramel in the past or have questions to sort out …
Harissa
Recipe
Published: March 2018
Harissa
Harissa is a potent paste used both as an ingredient and as a condiment in North…
All-Purpose Caramel Sauce
Recipe
Published: March 2018
All-Purpose Caramel Sauce
Whether you've been burned by caramel in the past or have questions to sort out …
Parchment Paper
Equipment Review
Published: March 2018
Parchment Paper
Parchment paper is simple. Why are so many products hard to use?
Buy the Winner
Brazilian Shrimp and Fish Stew (Moqueca)
Recipe
Published: March 2018
Brazilian Shrimp and Fish Stew (Moqueca)
This coconut milk–based stew has such big flavor yet comes together so quickly t…
Silicone Baking Mats
Equipment Review
Published: March 2018
Silicone Baking Mats
For cookies and tuiles, silicone baking mats are as good as parchment—and someti…
Buy the Winner
Cast-Iron Skillet Handle Covers
Equipment Review
Published: March 2018
Cast-Iron Skillet Handle Covers
When your cast-iron skillet is too hot to handle, can these covers help you out?
Buy the Winner
Ginger Graters
Equipment Review
Published: March 2018
Ginger Graters
Which grater is greatest? We find one that's fast, efficient, and easy to clean.
Buy the Winner
Flexible Cutting Mats
Equipment Review
Published: March 2018
Flexible Cutting Mats
Thin, lightweight plastic mats are easier to lift, wash, and store than conventi…
Buy the Winner
Pecorino Romano Cheese
Taste Test
Published: March 2018
Pecorino Romano Cheese
Is Pecorino Romano from Italy worth seeking out, or can domestic options do the …
Turkey Bacon
Taste Test
Published: March 2018
Turkey Bacon
What exactly is it? And can it compete with traditional pork bacon?
Sous Vide Pork Tenderloin Steaks for Two
Recipe
Published: March 2018
Sous Vide Pork Tenderloin Steaks for Two
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
How To
Published: March 2018
Season the Meat—or the Stew?
Is it truly necessary to season meat before searing it for a stew?
How To
Published: March 2018
How To Determine When to Retire Your Rasp-Style Grater
Think your rasp-grater has lost its edge? Use this test to find out for sure.
How To
Published: March 2018
Parchment Paper versus Waxed Paper
Parchment paper is the only option when it comes to baking, but it’s expensive. …
Using a Low Oven versus Sous Vide
How To
Published: March 2018
Using a Low Oven versus Sous Vide
To compare these two methods, we cooked a 1-pound pork tenderloin each way then …
How To
Published: March 2018
The Best Way to Determine Caramel's Doneness
No surprise: It's by temperature, not color.
How To
Published: March 2018
What To Do With Beans After Using Them as Pie Weights
Dried beans are a great alternative to pie weights when blind-baking a pie crust…
For the Hottest Coffee, Preheat Your Mug
How To
Published: March 2018
For the Hottest Coffee, Preheat Your Mug
Preheating ensures that most of the heat stays in your drink instead of being ab…
How To
Published: March 2018
The Best Way to Cook Turkey Bacon
Package instructions are always either too vague or inconsistent. We knew we cou…
How To
Published: March 2018
Grating Cheese Too Far In Advance
Does grating cheese before you need it affect its flavor?
How To
Published: March 2018
The Differences Between Thai and Italian Basil
What is Thai basil, and can you use Italian basil in its place?
How To
Published: March 2018
Does Rinsing Canned Beans Remove Sodium?
Given that we often drain and rinse beans before use, we were curious: Exactly h…
How To
Published: March 2018
What's the Shelf Life of Dry Vermouth?
Dry vermouth is a shelf-stable substitute for white wine. How long will an open …
How To
Published: March 2018
Melting Wafers: The Key to Easier Tempering?
They simplify the tempering process—but how do they taste?
How To
Published: March 2018
How to Cook Shishito Peppers
You’ve probably seen these Japanese peppers on restaurant menus, and now they’re…
Recipe
Published: March 2018
Indoor Pulled Chicken with South Carolina Mustard Barbecue Sauce
Our stovetop method yields pulled chicken so good—and so quick—that you'll think…
Recipe
Published: March 2018
Indoor Pulled Chicken with Lexington Vinegar Barbecue Sauce
Our stovetop method yields pulled chicken so good—and so quick—that you'll think…
Three-Cup Chicken for Two
Recipe
Published: March 2018
Three-Cup Chicken for Two
One cup each of soy sauce, sesame oil, and rice wine is easy to remember. Too ba…
Pan-Steamed Broccolini with Ginger
Recipe
Published: March 2018
Pan-Steamed Broccolini with Ginger
The trick to cooking slender, verdant broccolini is best illustrated using long …
Pan-Steamed Broccolini with Garlic and Mustard
Recipe
Published: March 2018
Pan-Steamed Broccolini with Garlic and Mustard
The trick to cooking slender, verdant broccolini is best illustrated using long …
Pan-Steamed Broccolini with Lemon and Capers
Recipe
Published: March 2018
Pan-Steamed Broccolini with Lemon and Capers
The trick to cooking slender, verdant broccolini is best illustrated using long …
Scallion-Ginger Relish
Recipe
Published: March 2018
Scallion-Ginger Relish
Serve alongside our Perfect Pork Tenderloin Steaks.
Perfect Pan-Seared Pork Tenderloin Steaks for Two
Recipe
Published: March 2018
Perfect Pan-Seared Pork Tenderloin Steaks for Two
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…