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Content Type: Recipe Sous Vide Oatmeal
We decided to develop a hands-off method for steel-cut oats that would be ready to go right when you wake up.
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Content Type: How To Preventing Soggy Salad
Is there a science to keeping a dressed salad crisp and fresh?
Content Type: How To Why Some Pasta Absorbs More (or Less) Sauce
Some brands of pasta seem to absorb more sauce, while others absorb less, impacting the final consistency of the dish. We wondered why.
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: Recipe Skillet-Roasted Chicken Breasts with Garlicky Green Beans
The savory elixir left behind after roasting chicken is pure gold. We put it to good use.
Content Type: Recipe Southwestern Brown Rice Bowl with Vegetables and Chicken
There's a reason you order grain bowls at a counter rather than make them at home: Preparing multiple unique elements is a project. But what if you apply some strategy?
Content Type: How To Visual Guide to Judging Bread Doneness
When baking bread, trust your eyes first and foremost.
Content Type: How To How to Make Rice in a Pressure Cooker
Here's a faster and easier way to make white rice.
Content Type: How To Can a Raisin Revive Flat Champagne?
We conducted a test to confirm (or disprove) this theory.
Content Type: Video 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.