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  • Baked Ziti

    This pasta dish boasts robust tomato flavor and layers of cheese in every bite.

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  • Cod Baked In Foil

    Unless you’re a whiz at origami, parchment-baked fish can be long on labor. Here’s how we foiled the problem.

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  • Glazed Roast Chicken

    Applying a glaze to a whole chicken can land you in a sweet mess. To resolve this sticky situation, we brought an outdoor method indoors.

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  • Making a Parchment Pouch

    Cooking food in parchment paper makes for a nice presentation, but it can be difficult to master. Here’s how we do it.

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  • Pan-Seared Thick-Cut Pork Chops

    When cooking thick-cut chops, you often have to choose between a nice sear on the outside and a juicy interior. We wanted both in one recipe.

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  • Roast Beef Tenderloin

    With a price tag of around $18 a pound, we wanted to make sure our tenderloin came out of the oven perfectly cooked every time.

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  • Sauteed Chicken Cutlets with Porcini Sauce

    Chicken braised in white wine with porcini mushroom is a northern Italian classic. Could we use the same flavors to make a quick weeknight meal?

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  • Brown Rice with Onions and Peppers

    We’ve already solved the cooking problems that plague brown rice. Now, what to do about jazzing up its taste?

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  • French Mashed Potatoes (Aligot)

    A classic French potato dish with a satiny, elastic texture and garlicky flavor.

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  • Ciabatta

    This Italian loaf boasts a crisp, flavorful crust and a chewy, open crumb. Is this bread only for masters or can the rest of us make it, too?

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  • Easy Chocolate Cake

    This moist, velvety cake can be made in a pinch with just a few pantry staples.

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  • Checking the Temperature of a Bone-In Chop

    Use this method to maximize the amount of perfectly-cooked meat.

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  • Scoring the Fat

    Fat tends to shrink much more than meat during cooking and can squeeze the meat, causing it to buckle and bend. A simple solution can prevent shrinking.

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  • Handling Wet Dough

    Although it’s essential for our bread’s final texture, wet dough can quickly become unwieldy. Here’s how we handle it.

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  • Cooking with Dried Porcini Mushrooms

    We use dried porcini mushrooms to add an intense, earthy aroma to sauces and stews. But starting with bad mushrooms can lead to bad results.

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2009

March/April

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