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Content Type: How To Testing Bread for Doneness
Is it true that you can test yeast bread for doneness by tapping the loaf and seeing if it sounds hollow?
Content Type: How To Shorten Proof Time with Osmotolerant Yeast
Use the yeast the pros use.
Content Type: Experiment: Why Brisket is the Toughest Cut
We ran a test kitchen experiment to determine why brisket takes twice as long to turn tender as do other braising cuts.
Content Type: Recipe Chocolate Chip Cookie Ice Cream Sandwiches
Browned butter, brown sugar, and vanilla give chocolate chip cookies toffee-like depth. But it's a purely pedestrian addition that keeps them tender enough when frozen.
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: Video Turkey and Gravy for a Crowd
Moist, tender meat; crisp, bronzed skin; and rich, full-flavored gravy for 20 people? No problem—if you think like a chef.
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.