When it comes to beef, tenderloin is one of the priciest cuts. Our recipe for Slow-Roasted Beef Tenderloin calls for a tenderloin roast that's been trimmed of its silverskin and "chain,"…
Of all the instructions you’re likely to see in a recipe, “chop” and “dice” are two of the most common. Lots of people think they’re the same thing, but between…
Senior Food Editor/Test Kitchen Manager Jennifer Armentrout demonstrates how to trim Brussels sprouts so they cook evenly, whether you're cooking them whole or cutting them into halves or quarters.
So, you’ve decided to make the Roasted Hubbard Squash Soup with Hazelnuts & Chives, and you’re wondering, “How exactly do I crack into this enormous squash?” Here’s how, according to…
To ensure that his grill-roasted chicken cooks quickly and evenly, contributing editor Tony Rosenfeld butterflies the chicken, a technique that involves removing the back bone and opening the chicken like a…
Because the piquancy of fresh jalapeños can vary, I like to add some jarred pickled jalapeños for a little more oomph and a tanginess that goes well with the pork.
For her Caramelized Plums recipe, contributing editor Kimberly Masibay came up with this clever technique for quickly cutting a plum into 10 even pieces.
This pork gets a double dose of flavor: First, it’s rubbed with spices, sugar, chipotle powder, and garlic. Then after cooking, the pork is served with a tangy jalapeño–lime salsa.…
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