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German Pancake

Published May 1, 2017.

What’s the secret to achieving a tender, custardy base and a crispy, puffy rim? Ignoring one of the cardinal principles of baking.

Simple Stovetop Macaroni and Cheese

Published March 1, 2017.

We set out to make a smooth, creamy, cheesy sauce without the bother of a béchamel or custard. Making the whole dish in just 20 minutes was a bonus.

Perfect Poached Eggs

Published March 1, 2017.

The most vexing problem with poached eggs is keeping the whites neat and tidy. Gimmicky methods abound, but a few simple tricks and tools are all you need.

Eggs Pipérade

Published January 1, 2017.

This Basque-inspired sauté can dress up scrambled eggs—or leave them waterlogged.

Broccoli and Feta Frittata

Published November 1, 2016.

Loading up a frittata with meat, vegetables, and cheese can yield a simple, satisfying meal—or a rubbery egg disk with a wet, runny core.

Lemon-Herb Sformati

Published May 1, 2016.

A custardy sformato has the plush elegance of a soufflé with a fraction of the fuss.

Parmesan Farrotto

Published May 1, 2016.

This Italian grain’s flavorful bran layer makes it a challenge to coax into creamy farrotto.

Easy-Peel Hard-Cooked Eggs

Published March 1, 2016.

You no longer need to fear the drudgery of peeling hard-cooked eggs—with the right cooking method, the shells practically fly off.

How to Buy the Best Parmesan Cheese

Published March 1, 2016.

These test kitchen tips will help you buy the best Parmesan cheese.

Cheese Soufflé

Published January 1, 2014.

The first thing to know about cheese soufflé is that while it should look dramatic, making it shouldn’t be. (Don’t worry: It won’t fall.)

Lemon Ricotta Pancakes

Published September 1, 2013.

Ricotta cheese in pancakes? Sounds great. But how do you make them moist, tender, and fluffy instead of wet, heavy, and leaden?

Grilled Corn with Flavored Butter

Published September 1, 2013.

To infuse corn with summer flavors, some of the cooking needs to happen off the fire.

Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot

Published September 1, 2013.

The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, while aged cheeses have sophisticated flavor but turn grainy. We wanted the best of both worlds.

Science: Why Young Cheese Melts Better than Aged Cheese

Published September 1, 2013.

Anyone who’s melted cheese for a sandwich knows that some types melt better than others, turning creamy without releasing fat. Why accounts for the differences?

Perfect Fried Eggs

Published July 1, 2013.

A classic fried egg features a tender white with crisp, lacy, brown edges and a fluid but lightly thickened yolk. Could we crack the code to making a perfect one?

Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil

Published May 1, 2013.

Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a way to make it as crisp and chewy as traditional pizza—and highlight its nutty, wheaty flavor?

Fluffy Omelet

Published March 1, 2013.

It’s like a soufflé in a skillet—or would be if we could figure out how to keep it from collapsing before it got to the plate.

Soft-Cooked Eggs

Published January 1, 2013.

The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a truly reliable method that delivers a tender, set white and a fluid yolk every time.

Baked Eggs Florentine

Published November 1, 2012.

Ideally, this dish should feature tender whites and runny yolks—but it almost never does. We baked hundreds of eggs trying to crack the code.

Almond Granola with Dried Fruit

Published March 1, 2012.

We’ve had it with the overpriced (and underwhelming) store-bought stuff. For homemade granola with real bite, what you need is some bark.

Cranberry-Pecan Muffin

Published September 1, 2011.

Most cranberry-nut-muffin recipes call for loading sour berries and chopped nuts into any old batter. Could that be why they always seem out of whack?

Perfect Scrambled Eggs

Published July 1, 2011.

The classic low-heat approach will never give you tender scrambled eggs with big, pillowy curds. But you’ve got to do more than just turn up the heat.

How Cheese Melts

Published July 1, 2010.

Cheese doesn't actually melt in the true sense—not like an ice cube. Its melting properties are dependent on its age and moisture level.

Deep-Dish Quiche Lorraine

Published July 1, 2010.

Since the whole point of eating quiche is to indulge in the rich, creamy custard, we decided to make it more than just the backdrop to an overload of fillings.

Best Buttermilk Waffles

Published May 1, 2010.

How do you get waffles to come out crisp yet fluffy every time? Stop treating them like bumpy pancakes.

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