Tamales are one of our favorite foods to serve at a holiday party or any other large gathering: Everyone loves them, and they're perfect make-ahead fare, since they freeze beautifully. In our latest Ask the Test Kitchen video, associate editor Felicia Campbell demonstrates the simple technique for filling and rolling a perfect tamale.
Skip the whisking—by hand or in an upright mixer—and make Hollandaise sauce the super-simple way: in a blender! In this video, senior editor Keith Pandolfi demonstrates his masterful turning-on-the-blender technique.
We adore cooking with clarified butter—the elimination of milk solids raises its smoke point from 250° to 400°, making this wonderfully flavorful fat perfect for sautées and frying. You can buy it in the store (it's generally sold under the product name "ghee," which is how it's referred to in Indian cooking), but making it at home is simple, as associate digital editor Cory Baldwin demonstrates in our latest Ask the Test Kitchen Video.
Ariane Daguin, proprietor of the wonderful D'Artagnan Foods, came to the SAVEUR test kitchen to show us how to make this simple recipe of seared duck breast in a sauce of shallot, red wine, armagnac, and truffle butter. It's perfect for an elegant dinner party or—considering the spectacle of the flambéed sauce—a seriously high-drama weeknight supper.
Skip the microwave in favor of popping your own popcorn on the stovetop—it's just as fast, way more flavorful, and (in our opinion) significantly more fun. Senior editor Karen Shimizu walks you through a foolproof method.