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Content Type: How To The Science of Brining
Why should I take the time to brine my meat?
Content Type: How To Does Butter Make Omelets Better?
Most omelets tend to be slightly rubbery. Could we prevent the problem by adding cold butter to the eggs before cooking, as one novel recipe we found suggested?
Content Type: Article Should You Buy A Santoku?
With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. But does it offer something unique?
Content Type: Recipe Koji Turkey
The "turkey-est" turkey you'll ever try.
Content Type: How To How to Make the Best Whole-Wheat Pie Dough
Can you make pie crust that's just as flaky and tender using whole-wheat flour or rye flour? You bet.
Content Type: Recipe Orange, Cranberry, and Mint Pavlova with Whipped Cream
Pavlova is a drop-dead gorgeous dessert of marshmallowy, crisp-shelled meringue piled with lightly whipped cream and fresh fruit. Ours is as foolproof as it is beautiful.
Content Type: Recipe Creamless Creamy Herb Dressing
A surprising ingredient quietly imparts the smooth richness of dairy or mayonnaise while letting the other ingredients shine.
Content Type: Recipe Our Favorite Turkey Gravy
Of course it had to taste great. But we also wanted a gravy that could be made in advance, didn't require drippings, and could accommodate dietary restrictions.
Content Type: Equipment Review The June Intelligent Oven
A countertop oven with artificial intelligence that “recognizes” and automatically cooks your food for you: too good to be true?
Content Type: Taste Test Crunchy Peanut Butter
Ever wonder how many peanut pieces are actually in a jar of crunchy peanut butter? Don't worry, we counted for you.
Content Type: Article Behind the Recipe: Irish Brown Soda Bread
Ireland's everyday bread is so quick, foolproof, and wholesome that you'll want to make it every day, too.