Supermarket Chile Primer

Published July 1, 2010.

Endless varieties allow for confusion. We have a few guidelines on how to tell them apart.

Trimming Asparagus

Published May 1, 2010.

To remove the tough woody stems from asparagus at precisely the right point to minimize waste all you need is your hands and a flat surface.

Grilled Asparagus with Garlic Butter

Published May 1, 2010.

There’s nothing wrong with brushing the spears with oil and tossing them on the hot fire. That is until that routine gets old.

Juicing Lemons

Published May 1, 2010.

When it comes to juice, not all lemons are created equal. Follow these tips to select the juiciest lemons and ensure you get the maximum yield from each one.

Stir-Fried Broccoli with Chili-Garlic Sauce

Published March 1, 2010.

Cranked-up heat and a flood of gloppy sauce render this Chinese-takeout standard practically inedible. It was time to turn down the flame.

Supermarket Potato Primer

Published March 1, 2010.

The type of potato you choose can make all the difference in your finished dish. Here we detail the best uses for three common supermarket varieties.

Preparing Cabbage

Published January 1, 2010.

Here is how to quickly dice a full head of cabbage into small, uniform pieces ready for cooking.

Hearty Minestrone

Published January 1, 2010.

Italians rely on garden-ripe vegetables, but most of us need to make do with supermarket pickings. Is a soup with fresh, bright flavors still possible?

Crisp Roasted Potatoes

Published November 1, 2009.

Roasted potatoes don’t need to be chewy and tough. Our technique is simple, and it promises perfectly crisp potatoes each and every time.

Sauteed Peas with Shallot and Mint

Published November 1, 2009.

The addition of shallot and mint offers a subtle but welcome boost to the crisp, sweet flavor of frozen peas.

Slicing Chives

Published September 1, 2009.

Here's how to cut chives without compromising their delicate flavor.

Preparing Vegetables for Roasting

Published September 1, 2009.

Here are the test kitchen's techniques for preparing broccoli and cauliflower for roasting.

Mexican-Style Charcoal-Grilled Corn

Published September 1, 2009.

Mexican street vendors add kick to grilled corn by slathering it with a creamy, spicy sauce. Could we deliver authentic south-of-the-border flavor from our own backyard?

Storing Corn

Published September 1, 2009.

As soon as corn is picked, its natural sugars start converting into starches and the corn loses its sweetness. Here's how to store your corn to hinder this process.

Pasta with Roasted Cauliflower, Garlic, and Walnuts

Published September 1, 2009.

The problem with this dish isn’t the vegetables or pasta. It’s the sauce.

Thai Pork Lettuce Wraps

Published September 1, 2009.

Making this light but bold-flavored Thai specialty isn’t a matter of rounding up a lot of exotic ingredients. The problem is as familiar as it gets: ensuring tender, juicy pork.

Washing and Storing Lettuce

Published September 1, 2009.

Common types of lettuce require different treatment. Here are the best ways to wash and store them, depending on their characteristics.

Supermarket Mushrooms

Published September 1, 2009.

What are the differences among supermarket mushrooms, and when should you use each?

Cutting French Fries

Published July 1, 2009.

Evenly cut potatoes are the first step to perfect French fries. Start by slicing off a quarter inch off of one of the long sides to create a flat surface for the potato to sit on.

Easier French Fries

Published July 1, 2009.

Classic crisp French fries with half the oil and no double-frying? We burned through 50-odd pounds of potatoes to land on an uncommonly easy approach.

Cooking Eggplant

Published July 1, 2009.

Properly sauteing eggplant is simple if you follow these steps.

Preparing Vegetables for Tempura

Published May 1, 2009.

Adding vegetables to your shrimp tempura turns an appetizer into a full meal. We like frying vegetables that take minimal prep work.

Preparing Vegetables for Grilling

Published May 1, 2009.

Preparing vegetables for the grill is all about maximizing the surface area to increase flavorful browning.

Grilled Vegetables

Published May 1, 2009.

We paired up vegetables that cooked at similar rates to ensure perfectly grilled mixed vegetables every time.

Cooking with Dried Porcini Mushrooms

Published March 1, 2009.

We use dried porcini mushrooms to add an intense, earthy aroma to sauces and stews. But starting with bad mushrooms can lead to bad results.

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