Chicken Vesuvio for Two
We produced a trio of heavy hitters—tender, crisp-skinned chicken; well-browned …
Published: September 2018
Pan-Seared Swordfish Steaks for Two
Most types of fish require a gentle temperature and a delicate touch. But for ri…
Published: September 2018
Harissa-Oregano Sauce
This bright, full-flavored, slightly spicy sauce pairs well with fish and poultr…
Published: September 2018
Falafel
Loading up the chickpea batter with fresh herbs and aromatics is what makes fala…
Published: September 2018
Tomato-Chile Sauce
A full tablespoon of red pepper flakes gives this vibrant-tasting sauce (a typic…
Published: September 2018
Pita Bread
The tender chew and complex flavor of fresh-baked pitas are revelatory. Once you…
Published: September 2018
Thick Pita Bread
The tender chew and complex flavor of fresh-baked pitas are revelatory. Once you…
Published: September 2018
Whole-Wheat Pita Bread
The tender chew and complex flavor of fresh-baked pitas are revelatory. Once you…
Published: September 2018
Applesauce
Transform just about any apple variety into flavorful, rosy applesauce in less t…
Published: September 2018
Dessert-Worthy Applesauce with Brown Sugar and Rum
Transform just about any apple variety into flavorful, rosy applesauce in less t…
Published: September 2018
Savory Applesauce with Beets and Horseradish
Transform just about any apple variety into flavorful, rosy applesauce in less t…
Published: September 2018
Savory Applesauce with Parsnips and Mustard
Transform just about any apple variety into flavorful, rosy applesauce in less t…
Published: September 2018
Skillet-Charred Green Beans
Skillet-charring produces deeply browned green beans with satisfying chew.
Published: July 2018
Skillet-Charred Green Beans with Crispy Bread-Crumb Topping
Skillet-charring produces deeply browned green beans with satisfying chew.
Published: September 2018
Skillet-Charred Green Beans with Crispy Sesame Topping
Skillet-charring produces deeply browned green beans with satisfying chew.
Published: September 2018
Italian Pasta Salad
Our fixes: Overcook the noodles. Raid the pantry. Puree the dressing.
Published: September 2018
Belgian Spice Cookies (Speculoos) with Almonds
Passengers can’t get enough of Delta Air Lines’ in-flight snack of Biscoff, the …
Published: September 2018
Quick Pickled Turnips and Carrots with Lemon and Coriander
These bright, crisp pickles are a frequent companion to dishes cooked throughout…
Published: September 2018
Foolproof Whole-Wheat Dough for Single-Crust Pie
Once you truly understand how pie dough works, incorporating the flavors and tex…
Published: September 2018
Foolproof Whole-Wheat Dough for Double-Crust Pie
Once you truly understand how pie dough works, incorporating the flavors and tex…
Published: September 2018
Foolproof Rye Dough for Single-Crust Pie
Once you truly understand how pie dough works, incorporating the flavors and tex…
Published: September 2018
Foolproof Rye Dough for Double-Crust Pie
Once you truly understand how pie dough works, incorporating the flavors and tex…
Published: September 2018
Basmati Rice
From its extra-long, slender grains to its distinctive nutty flavor and popcorn-…
Published: September 2018
Buy the Winner
Quick-Cooking Basmati Rice
Are convenience versions of basmati rice any good?
Published: September 2018
Buy the Winner
White Miso Paste
Which fermented soybean paste strikes the right balance between salty, sweet, an…
Published: September 2018
Buy the Winner
Large Dutch Ovens
Dutch ovens do it all. But which pot makes “it all” easiest?
Published: September 2018
Buy the Winner
Oven Mitts for Kids
Cooking is all fun and games—until someone gets burnt.
Published: September 2018
Buy the Winner
Chicken Vesuvio
We produced a trio of heavy hitters—tender, crisp-skinned chicken; well-browned …
Published: September 2018
Simple Applesauce
Choose the right apple, don't peel it, and add nothing more than sugar and water…
Published: September 2002
Spicy Dried Mint–Garlic Sauce
This simple and surprisingly bold sauce pairs perfectly with fish and poultry.
Published: September 2018
Flexible Boning Knives
A good boning knife can save you money at the meat counter. Which is best?
Published: September 2018
Buy the Winner
How to Make Nitro Cold-Brew Coffee
Plus, learn how to make cold-brew coffee concentrate in record time.
Published: September 2018
The Easiest Way to Clean and Reuse Frying Oil
Here's a quick way to remove solids from used frying oil.
Published: September 2018
How to Make the Best Whole-Wheat Pie Dough
Can you make pie crust that's just as flaky and tender using whole-wheat flour o…
Published: September 2018
Why Use Ice Water in Bread Dough Recipes?
Here's why colder water makes better dough for yeasted bread and pizza.
Published: September 2018
How to Cook Bulgur, Millet, and Quinoa in a Rice Cooker
Put your appliance to work with these three rice cooker-friendly grains.
Published: September 2018
Is Store-Bought Prepped Garlic OK to Use?
Peeled cloves, jarred minced garlic, or garlic paste in a tube: trusty timesaver…
Published: September 2018
Iodized Salt vs. Noniodized Salt on Food Flavor
Is there a taste difference when using iodized or noniodized salt in recipes?
Published: September 2018
How to Buy, Clean, and Store Dried Chiles
We made our way through more than 250 dried chiles while developing a recipe and…
Published: September 2018
Fresh Turmeric vs. Dried Turmeric
Here's your quick introduction to turmeric.
Published: September 2018
Basmati Rice vs. Jasmine Rice
It's easy to confuse raw jasmine and basmati rices: They're both long-grain vari…
Published: September 2018
Belgian Spice Cookies (Speculoos)
Passengers can’t get enough of Delta Air Lines’ in-flight snack of Biscoff, the …
Published: September 2018
Italian Pasta Salad
Our fixes: Overcook the noodles. Raid the pantry. Puree the dressing.
Published: September 2018
Skillet-Charred Green Beans
Skillet-charring produces deeply browned green beans with satisfying chew.
Published: September 2018
Applesauce
Transform just about any apple variety into flavorful, rosy applesauce in less t…
Published: September 2018
Pita Bread
The tender chew and complex flavor of fresh-baked pitas are revelatory. Once you…
Published: September 2018
Falafel
Loading up the chickpea batter with fresh herbs and aromatics is what makes fala…
Published: September 2018
Pan-Seared Swordfish Steaks
Most types of fish require a gentle temperature and a delicate touch. But for ri…
Published: September 2018
Japanese Grilled Steak and Scallion Rolls (Negimaki)
Anyone can throw a rib eye on the fire. But Japanese negimaki rolls the flavors …
Published: September 2018
Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)
Restraint is the key to the purest, most robust chile flavor in this classic New…
Published: September 2018
Chicken Vesuvio
We produced a trio of heavy hitters—tender, crisp-skinned chicken; well-browned …
Published: September 2018
How to Butcher Pork Butt
Butchering pork butt can be a tricky endeavor. Here’s an efficient way to tackle…
Published: August 2018
Baking Sheets: Is Dull and Old Better Than Shiny and New?
Is your baking sheet dull and matte from years of use and repeated scrubbing? Lu…
Published: August 2018
The Difference Between Pork Butt and Pork Shoulder
Pork butt is not from the rear of the pig. Pork shoulder is from only part of th…
Published: August 2018
How to Core and Peel Apples
Prepping apples for cooking or eating isn’t hard, but a little strategy can make…
Published: August 2018
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