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Test Kitchen

Test Kitchen
  • Mini ice cream scoop
    Mini ice cream scoop

    Not just for ice cream, a tablespoon-size mini scoop makes speedy work of portioning dough for drop cookies, like Abby Dodge's Double Dark Chocolate Thumbprints.

  • How to Use Up a Can of Chipotles in Adobo
    How to Use Up a Can of Chipotles in Adobo

    A can of chipotles in adobo is a convenient ingredient for adding smoky flavor and spicy heat to recipes. But a little chipotle in adobo goes a long way, so here are a few ideas for how to use it all.

  • Anatomy of a Citrus Peel
    Anatomy of a Citrus Peel

    If you’re new to cooking, terms like zest and pith might be unfamiliar to you. They refer to parts of a citrus peel and I'll explain how to identify them.

  • Pastry Bags and Piping Tips

    Pastry bags and piping tips aren’t just for decorating

  • How to Carve a Ham

    The Fresh Ham with Rosemary, Garlic, and Lemon in FC#108 is an impressive-looking roast, so you’ll want carve it at the table for the maximum wow-factor. In this post, Bruce Weinstein and Mark Scarbrough show you how to carve a ham like an expert.

  • How to Bone Turkey Breast and Thighs

    Turkey thighs and whole turkey breasts are most often sold bone-in and skin-on, so you'll need a boning knife and a little know-how to prepare these cuts for recipes.

  • How to Make Gravy for a Brined Turkey

    Pan juices are usually the backbone of turkey gravy, but gravy made only with the juices from a brined bird is bound to come out too salty. Fortunately, there’s a solution to this problem.

  • Salt Your Salad

    A pinch or two of kosher salt does wonders for the flavor of a tossed salad.

  • The Swing-A-Way Fat Separator

    Amco's spoutless fat separator solves the problem traditional spouted fat separators have.

  • Trimming Hanger Steak

    A whole hanger steak is vaguely heart-shaped, with the two halves connected by a line of gristle, which should be removed. You can ask the butcher to do this, or trim it yourself. Here's how.

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