Tuesday, July 12, 2011 at 4:00AM When you work in a test kitchen, it’s not only prudent, but also necessary to pace yourself when it comes to tasting. A sensible breakfast is key to staving off the hunger that can turn a modest bite or two into a plate-licking portion. Good sense went out the window on the morning when Carly, one of our budding interns, threw together this bread instead of throwing out a bunch of over-ripe bananas.
Tuesday, July 5, 2011 at 4:01AM 
Given the pivotal role of tea in the story of our nation’s liberation, one might think that the herbal brew would have become the hallmark of Independence Day celebrations. But, from Coney Island’s infamous eating contest to the smoking grills across America, it is clearly the hot dog that reigns on July 4th.
By day 3 of the holiday weekend, after grilling hot dogs, eating hot dogs, and prying a cold, slippery dog from the jaws of another beast of the same name, I felt that I could easily go the rest of the summer without seeing another link. But I knew we would meet again, and soon, given those leftover wieners, panting from the fridge.
Friday, July 1, 2011 at 4:00AM 
By David Hu
Summertime is in full swing and that can mean only one thing: BBQ time! I love throwing hamburgers and hot dogs on the grill and this easy recipe for pickled Vidalia onions is going to punch up the flavors for grill season.
Vidalia onions are a variety of sweet onion grown in South Georgia from late April through mid-September.
Thursday, June 30, 2011 at 4:01AM Have you noticed that restaurant chefs just seem to know when a steak is done the way you’ve asked for it? It’s not just a question of experience. We test the doneness of meat by feel and touch. With a little practice, you can do this, too. Here’s the simple touch test we use.
Wednesday, June 29, 2011 at 4:00AM 
By Lori Powell
I love my mom’s potato salad which is a version of my nana’s. Mom just made some last weekend when my brother came to visit from Australia, but not enough. Seems that there is never enough of this family favorite, sooo I had to make it for myself the other day since my comfort craving hadn’t been satisfied.
It is the perfect side dish for a picnic or Fourth of July BBQ and it’s my go-to summer comfort food. (Remember that the salad has mayo so it’s best to keep it cool by simply placing the serving bowl in a larger bowl filled with ice, so it stays chilled while outdoors.)
