From the test kitchen
Home cooking, tested
Weeknight cooking, measured in grams and minutes
Weights in metric and US, oven temperatures we checked with a probe, and side-by-side tests that show what each step changes. Skip the guesswork, keep the dinner.
9
stories so far, by 4 writers
Latest recipes and notes
Sourdough discard crackers you'll make on purpose
A thin, crackly seeded cracker that uses a full cup of starter discard. Why a low oven matters, how thin to roll, and how to keep them crisp for weeks.
Sheet-pan chicken thighs with a pan sauce from the drippings
Crisp-skinned chicken thighs, onions and lemons roasted on one tray, plus a five-minute pan sauce made from what's left behind. Dinner in 50 minutes.
How salty should pasta water be? We measured four pots.
Forget 'salty as the sea.' We cooked spaghetti at four salt levels, weighed everything and found the range that seasons pasta without ruining the sauce.
A 35-minute red lentil dal that tastes like it took all afternoon
Split red lentils, a pot of water and a two-minute tempering of spices in hot ghee. Why the tadka goes in last and why it matters so much.
Brown butter, and the eight places we now put it
How to brown butter without burning it, why it tastes the way it does, and where it earns its place: pasta, vegetables, cookies and cornbread.
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Tonight's dinner, already tested
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