food + cooking
The Test Kitchen: A Look into Lillian's Kitchen
Gourmet food editor Lillian Chou shows us where she develops her recipes for the magazine.
06.06.08
- Keywords
- lillian chou,
- test kitchen,
- video,
- cooking tips,
- cooking + technique
food + cooking
The Test Kitchen: A Second Life for Stale Bread
Gourmet food editor Ian Knauer demonstrates how to turn stale baguettes into perfectly crispy crostini.
06.06.08
- Keywords
- ian knauer,
- test kitchen,
- video,
- cooking tips,
- cooking + technique
food + cooking
The Test Kitchen: How to Clean and Chop Herbs Quickly
Gourmet travel food editor Shelley Wiseman demonstrates her tips for preparing fresh herbs at lightning speed.
06.06.08
- Keywords
- shelley wiseman,
- test kitchen,
- video,
- cooking tips,
- cooking + technique
food + cooking
Behind the Recipe(s): Kebabs
How one of our cooks came up with six very different takes on the classic skewer.
06.04.08
food + cooking
Behind the Recipe: Crab Cakes
As one of our cooks explains, sometimes traditional family recipes—like these meaty Maryland crab cakes—are bought, not made.
05.30.08
- Keywords
- behind the recipe,
- cooking + technique,
- test kitchen,
- seafood,
- ian knauer
food + cooking
Behind the Recipe: Pulled Pork Sandwiches
One of our cooks adapts a North Carolina favorite, succulent whole-hog barbecue, for the home kitchen.
05.19.08
food + cooking
Behind the Recipe: Khachapuri (Georgian Cheese Bread)
Haunted by the memory of crusty, pizzalike bread encasing velvety cheese, one of our food editors created her own version of this traditional Georgian recipe.
04.24.08
- Keywords
- behind the recipe,
- cooking + technique,
- test kitchen,
- bread,
- shelley wiseman
food + cooking
Behind The Recipe: Squatty’s Meatballs and Sauce
On the hunt for readers’ best recipes, one of our cooks discovered these legendary meatballs.
04.17.08
- Keywords
- behind the recipe,
- cooking + technique,
- test kitchen,
- italian,
- meat
food + cooking
Behind The Recipe(s): Passover Pasta, and Lemon Cheesecake
How one of our food editors transformed matzo into a light-textured pasta and a refreshing cheesecake you’ll want to make any time of the year.
04.10.08
food + cooking
Behind the Recipe(s): Tomato Focaccia, and Black Cod with Olives and Potatoes
Our intrepid food editor got a lot more than she bargained for when she began researching the cuisine of Puglia for our April issue.
04.03.08
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