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  • Traditional Skillets

    A 12-inch skillet should last a lifetime and cook almost anything. But does quality construction have to cost top dollar?

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  • Chewy Chocolate Cookies

    Death-by-chocolate cookies usually claim texture as their first victim, but ours stay chewy.

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  • Perfect French Omelets

    Could we defy 100 years of culinary tradition and create a foolproof French omelet?

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  • Developing Our Omelet-Folding Technique

    One of the trickiest parts to making a great French omelet is shaping it. We show you the easiest approach.

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  • Why Preheat the Pan Slowly for Omelets

    Heating your pan to the right temperature is crucial for perfect omelet-making success. We show you two ways to do it.

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  • French Toast

    For French toast that’s crisp on the outside and soft and not soggy on the inside, you need to do more than just throw milk, eggs, and bread into a bowl.

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  • Pasta with Butternut Squash and Sage

    The blandness of butternut squash usually gets camouflaged inside ravioli. Our goal was to bump up its flavor to bring it out of hiding.

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  • Tandoori Chicken

    We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep us from turning this Indian classic into an easy weeknight dinner.

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  • Swedish Meatballs

    Meatballs have to be Sweden’s national dish for a reason. What’s the secret to making them light, springy, and flavorful?

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  • Braised Winter Greens

    We wanted a one-pot approach to turning meaty greens like kale and collards tender, but without spending hours cooking or leaving them awash in liquid.

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  • Braised Beef Short Ribs

    Rich, fork-tender short ribs usually need an overnight rest to get rid of the grease. We wanted the fat gone by dinnertime.

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  • Breaded Pork Cutlets (Pork Schnitzel)

    The hallmark of weiner schnitzel is its light, puffy bread-crumb coating. So why is it typically so soggy and greasy?

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  • Quick and Hearty Chicken Noodle Soup

    Why should any modern cook spend all day eking out flavorful stock from mere scraps and bones?

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  • Electric Griddles

    A great griddle should heat up quickly, clean up easily, and have plenty of cooking space on a nonstick surface. We tested seven models to find the best griddle at the best price.

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  • Developing our Tandoori Chicken Recipe

    We take a trip around Boston’s local Indian restaurants to see how this popular Indian classic is prepared and show you how to replicate it at home.

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  • Testing for Seasoning in a Raw-Meat Mixture

    Getting the seasoning level just right is essential for success when you’re making meatballs, meatloaf, or pâtes. Here is the quickest, safest, and easiest way to test your raw-meat mixture for seasoning.

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  • Getting to Know Your Broiler

    When it comes to indoor cooking, nothing adds a good, smoky char to food like a broiler. We find, however, that no two broiler elements heat the same.

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  • Disposing of Used Oil

    Deep-fried foods are a real treat, but cleaning up after frying is not. Here’s a way to dispose of spent oil neatly and safely.

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  • Preparing and Dicing Squash

    Here is the best way to prep butternut squash and turn this odd-shaped gourd into an even dice.

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  • Boneless Short Ribs

    We describe what to look for and what to avoid when you’re choosing boneless short ribs.

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2009

January/February

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