Test Kitchen
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Want to Gauge a Chile's Heat? Follow Your Nose
You don’t have to set your mouth on fire to find out how hot your chile is.
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Our Favorite Mandolines
2 commentsIf you need to slice a lot of vegetables, a mandoline can come in handy. Here are our top three picks for home use.
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Get to Know Your Broiler
There are several kinds of broilers, and understanding how yours works will help you use it more effectively.
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Six Great American Blue Cheeses
Here are six of the many excellent blue cheeses produced across the United States.
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Two Methods for Degreasing a Stew
1 commentHere are two effective ways to remove excess fat from your stews.
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Contemporary Hollandaise Variations
Author Martha Holmberg offers up several modern takes on classic hollandaise sauce.
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A Compact Vacuum Sealer That's Easy to Use
Whether you’re refrigerating fresh fish or freezing steaks, vacuum packing helps the food stay in top condition longer.
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Wet Versus Dry Scallops
When shopping for sea or bay scallops to use for recipes, look for “dry-packed” scallops.
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