Main Featured Item
Content Type: Recipe Sous Vide Boneless Turkey Breast
The words “turkey breast” do not bring to mind the image of moist, succulent meat and crispy skin—but they should.
Start a Free Trial Membership
Get access to every foolproof recipe and rating from the Magazine.Try It Free
Content Type: How To Make Rice in a Pressure Cooker
Here's a faster and easier way to make white rice.
Content Type: How To Do Emulsions Cling to Food More Effectively?
We set up an experiment to demonstrate the mechanics at work in an emulsion
Content Type: How To Shimmer and Smoke
When sautéing or pan-frying, we often call for heating oil until just smoking. What happens if you add your food to the pan too soon, before it’s actually smoking? We ran an experiment to demonstrate.
Content Type: Recipe Koji Turkey
The "turkey-est" turkey you'll ever try.
Content Type: How To How to Clean a Smelly Silicone Ice Tray
Silicone ice trays make extracting ice easy, but over time they can pick up odors from the freezer, which can give ice an off-flavor. Here's a way to remove those odors from the tray.
Content Type: How To How to Prevent Mushrooms from Absorbing Too Much Oil
Mushrooms are veritable sponges, absorbing as much oil as you put in the pan. But while developing a new method for sautéing mushrooms, we noticed that, once cooked, the mushrooms barely absorbed any oil at all. Here's why (and how).
Content Type: How To How to Make Your Metal Pans Naturally Nonstick
Behold the power of lecithin.
Content Type: How To Should You Wash Mushrooms?
Does washing mushrooms really affect their flavor and cooking time? We address this long-held debate.
Content Type: How To Should You Add Fruit to a Marinade?
Many fruits contain enzymes that supposedly tenderize meat. We tested their tenderizing effects for ourselves.
Content Type: Recipe Skillet-Roasted Chicken Breasts with Harissa-Mint Carrots
The savory elixir left behind after roasting chicken is pure gold. We put it to good use.