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  • Cleaning a Cutting Board

    Over the years, we have conducted numerous lab and kitchen tests to determine the best way to clean your cutting boards. Here are our recommendations.

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  • Buying Onions

    It's not obvious how much chopped onion a given one will yield. Here's how to choose the correct size when shopping.

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  • Separating Fat

    An inexpensive fat separator is the best tool for the job, but there are other ways to remove fat from stocks and soups.

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  • Choosing an Instant-Read Thermometer

    Here in the Test Kitchen, there are several features we recommend you look for when choosing an instant-read thermometer.

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  • Chopping and Mincing Parsley

    We demonstrate how to chop parsley as well as the difference between chopping and mincing. We prefer flat-leaf parsley.

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  • Defining and Mincing Shallots

    Because of their size and awkward shape, cutting up shallots is a bit tricky. Here's how to measure and mince shallots easily.

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  • Checking Oven Temperature

    You can check an oven's temperature without a specialized thermometer. All you need is an instant-read thermometer and a glass of water.

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  • Slow-Roasted Beef

    Transforming a bargain cut of meat into a tender, juicy roast isn't difficult. It just requires a little prep work and the right cooking technique.

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  • Carving Roast Beef

    With the right knife, producing uniform slices is easy. Serrated blades tend to shred meat, while long pointed knifes make it hard to maintain even strokes.

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  • French Chicken in a Pot

    Baking a whole chicken in a covered pot produces a bird with intensely flavored, juicy meat. Technique is key here.

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  • Buying a Dutch Oven

    A good Dutch oven is an essential piece of kitchen equipment that every cook should own. It's ideal for braises and stews, plus much more.

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  • Baking Cookies One Sheet at a Time

    While it's okay to double up when making many other cookies, our thin and crispy oatmeal cookies brown unevenly when baked using two trays at once.

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  • Crunchy Baked Pork Chops

    We found the secret to crispy baked pork chops was an ultra-thick batter and a flavorful crumb topping.

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  • French Onion Soup

    Rather than spending hours over the stove, our shortcut to faster French Onion Soup begins with cooking the onions in the oven.

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  • Peeling and Slicing an Onion

    Onions taste the same any way you slice them, but when cut pole to pole, they hold their shape better, especially in soups and stews.

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  • Spanish-Style Garlic Shrimp

    We’ve taken a Spanish tapas classic and translated it into a dish that’s easy to prepare at home. The marinade will deliver the garlic flavor to the shrimp.

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  • Peeling and Slicing Garlic

    Peeling and slicing garlic isn't hard. Just follow these few simple tips and make quick work out of this daunting kitchen task.

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  • How Does Bread Rise?

    In this time lapse video, we set up the cameras to film overnight to capture the rest and fermentation process of no-knead bread.

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  • Making Almost No-Knead Bread

    Could we improve on the famous no-fuss bread recipe? Creating a flavorful loaf without kneading put our Test Kitchen staff to the test.

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  • Roasted Broccoli

    To maximize flavor in roasted broccoli, you'll want to caramelize the exterior of the vegetable. A little bit of sugar is the secret to perfect browning.

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  • Thin and Crispy Oatmeal Cookies

    We wanted a thin, crisp, and delicate cookie that allowed the simple flavor of buttery oats to stand out.

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  • Quick vs. Instant Oats

    Different oats are more heavily processed than others. Here's our guide to the right (and wrong) oats to use when you’re baking.

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  • Spice Cake with Cream Cheese Frosting

    Could we create a moist, tender cake with convincing spice flavor? The first secret was to bloom the spices to bring out their oils.

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  • Browning Butter

    To brown butter, use a skillet or saucepan that has a light-colored interior. Darker-colored pans don't allow you to judge the color of the butter as it cooks.

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