Bark With Bite

A chocolate snack you can feel good about

A certain February holiday usually corners the market on chocolate. Instead of opting for a heart-shaped box, our Test Kitchen got to work on a chocolate treat you can make...

Meat Un-Loafed

A blue-plate special done right

Vitaly Paley’s third restaurant in his Portland, Oregon, lineup, Portland Penny Diner, pays homage to the vendors and lunch wagons that filled that city’s streets...

Spirited Away

This little pepper went to Spain

Opening a restaurant with a somewhat untranslatable name might cause panic in a new chef. Not Paul Canales, chef-owner of Duende in Oakland, California. In the Spanish language,...

Romaine Empire

Steak Caesar salad gets a healthful makeover

Classic Caesar salad may be delicious, but it can hardly be considered healthful. Instead of overwhelming romaine leaves with raw egg yolk and loads of cheese, our Test Kitchen...

Plump It

A breakfast scone with staying power

Scones can be hit or miss, often rock-hard and littered with nondescript bits of leathery fruit. Luckily, Peter Ireland, the chef and owner of Minneapolis, Minnesota’s new...

Head On

A new approach to whole-vegetable cooking

Sliced and added to salads or served as party-friendly edible scoops, endive leaves are typically separated from the vegetable’s hearty base. Ross Bachhuber, the chef...