Published: February 2013
Processed Egg WhitesHow do these packaged products compare to fresh egg whites—both in taste and per…
Published: February 2013
Chili PowderChili powder is essential for making perfect game-time chili, but many products …
Published: February 2013
Sweet Potato Soup with Bacon and ChivesA sprinkle of bacon and fresh chives bring out the pure, simple flavor of the so…
Published: February 2013
Steak Tips with Red Wine SauceIdeal for grilling, we found steak tips work just as well in a skillet.
Published: February 2013
Pasta with Roasted Onions, Radicchio, and Blue CheeseThe cooking water and cheese merge to form a creamy sauce that softens the bitte…
Published: February 2013
Balsamic-Glazed Pork CutletsA flavorful glaze gives a tangy boost to notoriously bland pork cutlets.
Published: February 2013
Turkey Club SaladWe wanted to transform this iconic sandwich staple into a salad worthy of the na…
Published: February 2013
Potato-Crusted Chicken with CauliflowerWe roast the cauliflower on one rack and cook the chicken on another in the same…
Published: February 2013
Stir-Fried Beef and Rice NoodlesChicken broth, soy sauce, and rice vinegar make a quick and tasty stir-fry sauce…
Published: February 2013
After Eight CakeWe reimagined the well-known after-dinner mint in grand-scale cake form. If you’…
Published: February 2013
Cowboy "Bread"Despite the name, this sweet, cinnamon-laced "bread" is really more like a cake.
Published: February 2013
Reduced-Fat TiramisuThe name is Italian for “pick me up.” We wanted a version that didn’t weigh us d…
Published: February 2013
Chicken Cordon Bleu for TwoStuffing, breading, and frying chicken breasts is traditional, but a scaled-down…
Published: February 2013
Vodka-Cream SauceWe wanted a from-scratch pasta sauce with depth and complexity—in just 15 minute…
Published: February 2013
Puttanesca SauceWe wanted a from-scratch pasta sauce with depth and complexity—in just 15 minute…
Published: February 2013
Arrabbiata SauceWe wanted a from-scratch pasta sauce with depth and complexity—in just 15 minute…
Published: February 2013
All'Amatriciana SauceWe wanted a from-scratch pasta sauce with depth and complexity—in just 15 minute…
Published: February 2013
Tomato-Basil SauceWe wanted a from-scratch pasta sauce with depth and complexity—in just 15 minute…
Published: February 2013
Slow-Cooker MeatloafCould we really make a tender, flavorful meatloaf in the slow cooker?
Published: February 2013
Chocolate Angel PieIn our early experiments, this pie was no angel: The meringue crust stuck and th…
Published: February 2013
Broiled Thick-Cut Pork ChopsStraight from the grill, thick-cut chops can be fantastic—crusty, tender, and fl…
Published: February 2013
Green Rice CasseroleTo make this satisfying, flavorful oldie but goodie, you add spinach to rice and…
Published: February 2013
Potato, Pastrami, and Gruyere KnishesPortable, flaky, and satisfying, these stuffed pastries have been a popular stre…
Published: February 2013
Potato KnishesPortable, flaky, and satisfying, these stuffed pastries have been a popular stre…
Published: February 2013
Chicken and Rice SoupToo often, cutting corners in an effort to save time spoils the broth. Our versi…
Published: February 2013
Fennel SaladA right and a wrong way to slice fennel? Who knew? Technique down, we made a liv…
Published: February 2013
Honey-Roasted RibsOn paper, honey-glazed baby back ribs make perfect sense. But somewhere between …
Published: February 2013
French Onion DipMade with instant soup mix, this dip is no work but tastes salty and fake. Real …
Published: February 2013
Connecticut Steamed CheeseburgersMost burgers dry out if you cook them beyond medium-rare. Not these. Steamed bur…
Published: February 2013
Black-Eyed Peas and GreensIt may not sound like much, but when we got into the kitchen, this classic South…
Published: February 2013
Brown Soda Bread with Currants and CarawayHomemade bread for dinner after just 10 minutes’ work? It can be done. We want…
Published: February 2013
Brown Soda BreadHomemade bread for dinner after just 10 minutes’ work? It can be done. We want…
Published: February 2013
Guinness Beef StewBoth Guinness and beef stew have deep, roasted, delicious flavor. So why should …
Published: February 2013
“Impossible” Ham-and-Cheese PieBisquick popularized these pies more than 25 years ago, using one easy batter to…
Published: February 2013
BeignetsThe city’s legendary doughnuts are light, airy, and delicate. If only we could m…
Published: February 2013
Butter-Braised VegetablesTwo sticks of butter and 45 minutes’ cooking time? Give us a break. We’d make th…
Published: February 2013
Skillet-Roasted Chicken and StuffingWe wanted to make this homey, classic dinner easy enough to enjoy on any night o…
Published: February 2013
How to Make Roast Beef with GravyWho says a hearty roast beef and gravy dinner has to be expensive? We get fantas…
Published: February 2013
Preventing Wooden Cutting Boards from CrackingOver time, wooden cutting boards may start to look dull and dry. How can they be…
Published: February 2013
Whole Eggs vs. Egg Whites for Breading Chicken CutletsWhen frying chicken cutlets, some use beaten whole eggs to help the bread crumbs…
Published: February 2013
Can Applesauce be Substituted for Oil in Box-Mix Brownies?Can applesauce be substituted for oil in box-mix brownies?
Published: February 2013
Can You Infuse Flavor into Brown Sugar with Spent Vanilla Pods?We add spent vanilla beans to white sugar in order to make vanilla sugar. Does t…
Published: February 2013
“Butt End” vs. “Shank End” Spiral-Sliced HamsWhat's the difference between "butt end," and "shank end" spiral-sliced hams?
Published: February 2013
Herb and Spice BlendsMost cuisines around the world, including our own, have characteristic spice mix…
Published: February 2013
Confectioners' Sugar ShakersWould these sugar shakers be better than a fine-mesh strainer for dusting powder…
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Published: February 2013
Cookie SheetsThink your choice in cookie sheets doesn’t matter? Think again. Most of the ones…
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