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Content Type: Science Rich and Cultured
The art and science of making your own cultured butter at home.
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Content Type: Recipe Grilled Potatoes with Garlic and Rosemary on a Gas Grill
How could our recipe for grilled potatoes be improved? With rosemary, garlic, and a new technique.
Content Type: How To Buy the Right Garlic
The sniff test is a common approach for testing produce prior to purchase, but when it comes to buying garlic, a strong aroma is a bad sign.
Content Type: Article Transforming Corn
The ancient technique of nixtamalization is still used today to create modern delicacies out of corn. Can understanding the science behind nixtamalization help us make great tortillas at home?
Content Type: Recipe 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.
Content Type: How To Why Peach Pie is Juicier Than Apple Pie
Hint: It's not because peaches contain more water than apples.
Content Type: How To How to Prevent Hot Milk from Sticking to the Pan
Constantly scraping the pan bottom isn't practical. So what is?
Content Type: How To Don't Toss Expired Cocoa Powder
We ran a couple of kitchen tests to see if really old cocoa powder was still fine to use.
Content Type: Article Peach Tarte Tatin
Yes, you can make a juicy, summery, peach-crowned version of the classic upside-down caramelized apple tart. No, you can’t simply substitute peaches for apples.
Content Type: Article Peruvian Ceviche
Bright citrus is great with fresh seafood—provided that the acid doesn’t overwhelm its delicate flavor. We went fishing for more balance and found it in this regional version.
Content Type: Article Fresh Tomato Sauce
Tomato flavor is fleeting—which is why we examined every part of the fruit and our cooking method until we’d engineered a sauce that was bright, sweet, and aromatic.