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  • Grilled Porterhouse or T-Bone Steaks

    At $25 per steak, charring a rich T-bone is unacceptable. To avoid this common outcome and achieve grilled steak perfection, we look to a Florentine prototype.

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  • Porterhouse vs. T-Bone Steaks

    Porterhouse and T-bone steaks are both two steaks in one package. So what's the significant difference between the two cuts of meat?

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  • Stuffed Chicken Breasts

    French chefs use a forcemeat filling to transform pedestrian chicken breasts into a four-star affair. We wanted the same filling without the fuss.

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  • Poached Salmon with Herb and Caper Vinaigrette

    Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good.

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  • Removing Salmon Skin

    Removing the skin from poached salmon after cooking is a simple task. By using a wide, flat spatula, the skin slides off easily in one piece.

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  • Removing Pinbones From Fish

    A fewtricks make it easy to remove pinbones from fish. The key is to first find them, then use tweezers or pliers to remove them.

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  • Mexican Pulled Pork (Carnitas)

    Like the best barbecue, Mexico's version of pulled pork offers fall-apart hunks of crisp meat—but without the hassle of tending a fire.

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  • One-Minute Salsa

    Making a quick salsa turned out to be surprisingly easy. Our recipe uses a small number of fresh ingredients to get maximum results.

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  • Pasta with Creamy Tomato Sauce

    Combining tomatoes and cream can result in a tinny-tasting mixture more akin to canned soup than pasta sauce. What's the secret to a successful marriage of the two?

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  • Making Pasta

    There are a few tips to ensure your pasta comes out perfectly cooked every time. Be sure you use enough water and never rinse the pasta.

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  • Spring Vegetable Risotto

    Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost taste while improving the vegetables' texture?

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  • Berry Fool

    Most fools are soupy and loose, with dull, overcooked fruit. The key to a fool that's both creamy and intensely fruity is all in how you thicken it.

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  • Whipping Cream

    What is the best way to whip cream? Use cold heavy cream instead of whipping cream, and use a mixer to create soft peaks.

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  • Washing and Storing Fresh Berries

    It's important to wash berries before using them. But it's tricky to dry them without bruising the fruit. Here's the best procedure to wash and dry them.

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  • Restaurant-Style Hummus

    Hummus requires only a handful of ingredients and five minutes to make, but that doesn’t automatically mean it’s going to be good.

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  • Oatmeal Cake with Broiled Icing

    A caramelized broiled icing is the crowning glory on an old-fashioned oatmeal cake. But what good is a great icing if the cake itself is dense and gummy?

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  • Pounding Chicken Breasts

    The best method for pounding butterflied chicken breasts requires gentle pressure and a sturdy zipper-top bag.

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  • Doneness in Fish

    When cooking fish, there are two ways to check for doneness. For thick fillets, use a thermometer. For thinner cuts, peek at the inside with a knife.

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2008

May/June

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