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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.

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.

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