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Content Type: Article Microwave Cooking: When to Use the Power Levels
We know that turning down the dial in a conventional oven simply lowers the temperature inside. But microwave ovens work quite differently.
Content Type: Recipe Runny Yolk Sauce
The best sauce you don’t have in your fridge (we’re not yolk-ing around).
Content Type: Article The Very Weird World of Highly Specialized Food Testing Machines
How do you quantify the snap of a gingersnap?
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.
Content Type: Article The Key to Crystal-Clear Cocktails? Milk. (Really.)
We look to the science of a centuries-old technique for a modern twist on cocktails.
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.