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September 2007 - Page 2 of 14

  • Article

    Restaurant-style range and oven

    American Range is now selling ovens and ranges for home kitchens with details that are traditionally only available to the pros.

  • Article

    Keeping it hot

    A smart pan for easier entertaining

  • Article

    Create more room to cook with portable burners

    Forget your college-era hotplate. These days, stand-alone burners come in induction, halogen and gas-fueled versions, and can be a smart investment for Thanksgiving or any occasion that puts a heavy…

  • Article

    What to look for in lightweight stir-fry pans

    Instead of a heavy-gauge—and expensive—pan, look for a mid-range one that’s light enough to pick up easily, even when full of food.

  • Article

    Make Soy Milk at Home

    I’m a big fan of soy milk for both drinking and baking but have always balked at paying close to $3 for a quart of the commercially available brands. Making…

  • Recipe

    Basic Roasted Green Beans

    You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the green beans with olive oil and salt and pepper before roasting. Or…

  • Article

    Potato Ricer vs. Masher

    What’s the best way to deliver those smooth mashed potatoes everyone loves? To find out, I put the two most commonly used tools, a ricer and a masher, to the test:…

  • Article

    Sweeten the Deal: Embellish your special desserts

    To give your desserts that “wow” factor, look to any one of these easy embellishments

  • How-To

    A flash in the pan: speedy stir-fries

    These one-dish meals are even quicker than takeout.

  • Article

    Choose Easy-Strip Thyme for Faster Picking

    If you asked me to choose my least favorite kitchen task, I wouldn't have to think hard. As much as I love the flavor, the tediousness of picking little fresh…