Articles
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Tips
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How-To's
How To Spatchcock a Turkey + Our Juiciest Turkey Recipe Ever
Roasting a juicy, perfectly cooked whole turkey doesn’t have to be stressful. Try this classic spatchcocking technique and Thanksgiving dinner will be faster, easier, and more visually exciting than ever before.
How to Make Homemade Stock
Stocks are the foundation of classic cooking — they won't dazzle you with their good looks, but surely will with what they bring to your cooking endeavors. Simply follow our fundamental guidelines, including our six principles for making from-scratch stock, and you'll soon be creating amazing soups, stews, and more.
How to Flavor & Tenderize Meat and Vegetables with Marinades
Look around your kitchen, and you’ll see everything needed to add extra layers of flavor or to tenderize your favorite meal — vinegars, juices, milk, vegetables, spices, even wine. In this step-by-step tutorial we explain all that you should know about marinades and how they work . . . while you relax.
Learn All About Indirect Grilling
What is indirect grilling? It's bascially a technique that turns your grill into an outdoor oven so you can cook big items, like whole chickens, pork loins, pizzas, etc. So the next time you fire up the grill, follow these four simple steps, and take the indirect route to perfectly cooked meats, vegetables, and more.
How to Make a Basic Brine
Brining is a simple technique that replaces the water in meat and poultry with the brining solution which yields juicier, more flavorful meat. With this quick refresher, you'll learn how to make a basic brine so you'll be well on your way to juicy, flavorful meat and poultry in no time.
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Recipes
Chicken and Sausage Manicotti
This pasta casserole represents the best in Italian cooking: casual yet beautiful food filled with hearty, bold flavors. You can assemble the dish ahead and chill until ready to bake.
Chicken Parmesan with Fresh Tomato Relish
Just because dinner falls on a weeknight doesn’t mean flavor needs to take a backseat to speed. Dishes offering delicious taste in a short amount of time—like this chicken and pasta dinner—are at the heart of every menu created in the Cuisine Test Kitchen.
Grilled Romesco Chicken
Romesco sauce—based on roasted pepper and tomatoes, and thickened with almonds, hazelnuts, or bread—originated in Spain.
Grilled Chicken and Summer Vegetables En Papillote
Cooking in paper (en papillote) is a French technique adapted here for the grill by using aluminum foil.
Bacon-Wrapped Turkey "Filet Mignons" with Garlic Spinach
There’s no need to buy a $20-a-pound beef tenderloin to get great bistro fare at home. This ritzy dish takes a more economical approach by using turkey tenderloins instead!
Raspberry Chicken
What better way to enjoy a grilled chicken meal than with the fresh, sweet tastes of homemade raspberry vinaigrette and luscious grilled peaches?
Grilled Chicken Caesar Salad
It’s normal to grill chicken, or even croutons for a salad, but lettuce? On the grill? You bet. Step out of your salad comfort zone with grilled romaine and buttermilk Caesar dressing!
Cobb Salad Quesadilla
Who doesn’t love a good Cobb salad or a gooey quesadilla? In this recipe, two favorites converge to make one fantastic salad. Here’s a whole new way to look at the classic Cobb.
Chicken-Asparagus Cordon Bleu
Cordon bleu is French for blue ribbon. This popular dish couldn’t have a more fitting name. Serve chicken with Honey Mustard Sauce.
Fizzy Chicken with Rice & Lemon Vinaigrette
This chicken simmers in club soda with pop and fizz that’s as fun to watch in the pan as it is to eat off the plate. The club soda isn't just for cool effects, but it forms a light glaze over the chicken as it cooks.
BLT Straw & Hay Pasta with garlic bread crumbs
Straw and hay pasta is a classic Italian combination of green and regular pastas. This dish pairs the pastas with the flavors of another classic combo, the BLT (bacon, lettuce, and tomato) sandwich. In this pasta dish, spinach fills in for the lettuce.