Welcome to Gourmet Log in | Register

Search

test kitchen

food + cooking

The Test Kitchen: How to Get the Most Juice from Lemons and Limes

Food editor Ian Knauer shows you how to maximize the juicing potential of your citrus fruits.
09.03.08
food + cooking

The Test Kitchen: A Helpful Flambé Tip

Food editor Melissa Roberts shows you how a common pantry item can come to your aid when you need to flambé.
08.29.08
food + cooking

The Test Kitchen: Fresh Tomato, Crushed Tomato

Food editor Ian Knauer shares a quick tip for turning your fresh tomatoes into crushed tomatoes. Use this simple technique to make our summery angel-hair pasta.
08.26.08
food + cooking

The Test Kitchen: The Technique for Duck Confit

Food editor/stylist Paul Grimes demonstrates his technique for making duck confit. Don’t be daunted when making this classic dish; Paul shows you how easy it can be.
08.21.08
food + cooking

MAC’s Cult of Cherry

For this video, MAC cosmetics enlisted Gourmet food editor/stylist Maggie Ruggiero to make cherry pie while talking about cherries for the camera.
08.21.08
food + cooking

Behind The Recipe: Fricassee of Game Hen with Creamy Leeks and Vadouvan

For our executive food editor, a serendipitous food find becomes a full-blown spice-mix obsession.
08.20.08
wine + spirits + beer

Hot Weather: The Mother of Invention

For miraculously cold beer on a sweltering summer day, all you need is a plastic baggie and some ice.
08.18.08
food + cooking

The Test Kitchen: A Neat Way to Get Corn Off the Cob

Food editor Melissa Roberts shows you a mess-free method for removing corn from the cob.
08.14.08
food + cooking

The Test Kitchen: The Best Grater for the Job

Lots of recipes call for grated Parmesan cheese, but different graters produce wildly different results. Test kitchen director Ruth Cousineau shows you why.
08.13.08
food + cooking

Inside the Cherry Cult

Our food editor/stylist gives a behind-the-scenes look at the making of MAC cosmetics’ “Cult of Cherry” video.
08.11.08
Subscribe to Gourmet