Everyday French Toast

Published January 30, 2019.

Forget drippy soaking methods and tedious batch cooking. Your oven is the most efficient tool for producing golden, custardy slices.

Whipped Feta Dip

Published January 30, 2019.

Have 15 minutes? This tangy meze comes together with the push of a button.

Eggs in Spicy Tomato and Roasted Red Pepper Sauce (Shakshuka)

Published January 30, 2019.

Shakshuka's savory, aromatic tomato sauce is a perfect foil for the rich, runny eggs. If only it were a great poaching liquid, too.

Cooking with Goat and Sheep's Milk Yogurt

Published March 19, 2018.

Here's what you need to know to substitute goat or sheep's milk yogurts for the cow's milk kind. Their fat content is different—and, of course, so are their flavors.  

What Makes Mozzarella So Stretchy?

Published March 19, 2018.

Mozzarella's hallmark is its signature stretch. Here's the simple chemistry behind this elastic cheese. 

3 Tips for Shredding Cheese

Published March 19, 2018.

Our hacks make quick work of grating semi-firm cheeses, like cheddar, Monterey Jack, and mozzarella. 

What Is the Best Feta Cheese?

Published March 6, 2018.

We explain why Greek-made cheese tastes richer and more complex than domestic varieties. 

How to Cook with Aged Cheese

Published March 6, 2018.

We explain why aged cheeses tend to turn greasy and gritty when heated, and offer tricks for cooking with them successfully.  

How to Buy the Freshest Eggs

Published March 5, 2018.

Perfect poached or fried eggs should start with the freshest eggs possible. Unless you own chickens, you need to know how to spot fresh eggs at the supermarket—and all the information you need is right on the carton. 

Creamy French-Style Scrambled Eggs

Published January 1, 2018.

For incredibly lush and creamy eggs, the key is to take things slow.

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.

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.

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.

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.

How to Buy the Best Parmesan Cheese

Published March 1, 2016.

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

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.

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.)

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.

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?

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?

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.

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?

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