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  • Crisp Roast Chicken

    Years ago, we developed an ideal roasting method for tender, juicy meat. Now could we figure out how to get the supercrisp skin?

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  • Carving a Chicken

    Carving a chicken isn't difficult. Here we show you the step-by-step tips you'll need to make this task effortless every time.

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  • Kosher Salt vs. Table Salt

    What's the difference between kosher and table salt? It's all about the grain size. And both have their advantages in the kitchen.

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  • Simple Italian-Style Meat Sauce

    In this country, meat sauce usually means a hastily made dish with rubbery ground beef and no flavor. We wanted something simple but a lot better.

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  • Washing Mushrooms

    Common culinary wisdom says to never wash mushrooms. We had our doubts. Here's what we found when we put them under the tap.

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  • Oven-Roasted Salmon

    Most recipes for salmon create either a nicely browned exterior or a silky, moist interior. Why shouldn't we have our salmon both ways?

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  • Buying Salmon

    It's important to know how to buy salmon to ensure each fillet will cook properly. Fillets oftentimes vary in both size and weight.

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  • Fluffy Mashed Potatoes

    Spuds boiled in their jackets make great mashed potatoes. But who wants burnt fingers from peeling hot potatoes during dinner?

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  • Hearty Tuscan Bean Stew

    In Tuscany, creamy, flavorful beans transform rustic soups and stews into something special. We were determined to avoid tough, exploded beans.

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  • Chopping Greens

    There are a number of ways to stem and chop greens. Here are some of our favorites. Spinach, kale, chard, and other greens each require different techniques.

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  • Chicken Saltimbocca

    Adaptations of this Italian classic smother it in breading, stuffing, and cheese. We wanted a dish that would give the chicken, prosciutto, and sage their proper due.

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  • Making Chicken Cutlets

    It's not difficult to make cutlets out of skinless, boneless chicken breasts. Try freezing the breast for a bit to make the task easier.

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  • Tangerine and Ginger Relish

    This sauce is a great accompaniment to salmon. The trick is how you prepare the tangerine. Draining the sliced fruit is critical.

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  • Fluffy Yellow Layer Cake

    Box mixes are famous for making cake with ultralight texture. We set out to make an even fluffier cake without the chemicals and additives.

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  • Stand vs. Hand-Held Mixers

    In head-to-head competitions, stand mixers always best hand-held mixers. So does it make sense to even buy a hand-held mixer?

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  • Foolproof Chocolate Frosting

    Quick and easy frosting are usually too sweet or too gritty. We wanted a frosting that wouldn’t curdle or deflate, but would still set quickly.

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  • Frosting a Layer Cake

    We demonstrate the simple steps required for a perfectly frosted layer cake. You'll need the right tools and techniques.

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  • Melting Chocolate

    In the Test Kitchen we melt chocolate two ways: we often use a microwave, but the other method is to melt it in a heatproof bowl over barely simmering water.

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  • Meringue Cookies

    These classic cookies can have a Styrofoam-like texture and a saccharine-sweet flavor. How could we avoid these pitfalls?

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  • Choosing a Pastry Bag

    Canvas is traditional, but we found other materials make a better bag. In a pinch, zipper-top bags make for a good substitute.

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  • Whipping Egg Whites

    Whipping egg whites requires optimal conditions. Use a copper or stainless steel metal bowl rather than plastic, glass, or aluminum.

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  • Serrated Knives

    Can one serrated knife do it all?

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  • Using a Standing Mixer

    Heavy-duty standing mixers make easy work of whipping and beatings, but you need to be careful not to overwork your ingredients.

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  • Using a Hand Mixer

    It's easy to make a mess when using a hand mixer. To avoid prolonged cleanup sessions, use a deep sided bowl and stabilize it on your countertop.

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March/April

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