February/ March 1999

Articles		Page
MAKING CREAMY POLENTA WITH NO STIRRING by Paula Wolfert Forget standing vigil over the stove-oven roasting and no stirring (really) will give you smooth, delicious polenta		22
SEAR-ROASTING FOR CRISP AND JUICY RESULTS by Isabelle Alexandre An ovenproof skillet and two quick steps give you fish, chicken, or steak that's seared but still tender outside, moist and perfectly done inside		28
MIX GENTLY FOR A MOIST MEATLOAF by Joe Verde For the best texture and flavor, use a light touch, a blend of meats, and shape the loaf by hand		32
BRAISING WINTER'S VEGETABLES by Susan Goss A brief sauté;, and then a relaxed, gentle cooking on the stove melts tough fibers into tender sweetness		34
THE FIRST STEP TO GREAT FLAVOR by James Peterson Whether it's called a mirepoix, a soffritto, or a bumbu, a versatile base of aromatic herbs and vegetables builds flavor in sauces, soups, and stews in every cuisine		38
MASTER CLASS: CHOCOLATE TRUFFLES by Bill Yosses For the softest, silkiest centers, whisk the chocolate and cream into an emulsion		44
WHAT TO LOOK FOR IN AN ICE-CREAM MACHINE by Sarah Jay For complete control, choose a manual model; if convenience matters, go electric		50
WRAPPING UP A SAVORY STIR-FRY by Lily Loh Mu-shu pork starts with perfectly chewy, paper-thin pancakes		54
PLANNING AND PREPPING TO IMPROVE YOUR COOKING by Toni Lydecker Mise en place means organizing and preparing your ingredients so your cooking runs more smoothly		58
MAKING DESSERTS WITH NUTTY FRANGIPANE by Flo Braker A simple mix of almonds, sugar, eggs, and butter makes a fragrant and versatile filling for tarts, cakes, and cookies		62
Departments		Page
CONTRIBUTORS		4
LETTERS		8
TASTED & TESTED Cooking pasta in advance, cleaning copper		10
Q & A Caring for wooden utensils; choosing balsamic vinegar; troubleshooting problems with pickles and caramel		12
AT THE MARKET Asian vegetables for all kinds of cooking		14
TECHNIQUE CLASS For rice at its best, let it rest		16
TIPS		20
BASICS Storing chocolate properly; parchment vs. waxed paper		66
REVIEWS Pastry secrets revealed		70
FLAVORINGS Thai ingredients-an explosion of flavor		72
FOOD SCIENCE Tempering chocolate		78
SOURCES		76
ADVERTISER INDEX		80
RECIPE & TECHNIQUE INDEX		81
NUTRITION INFORMATION		82
QUICK & DELICIOUS		82
ARTISAN FOODS		84

Master Class: Chocolate Truffles, Making Creamy Polenta With No Stirring, Sear-Roasting for Crisp and Juicy Results, Mix Gently for a Moist Meatloaf, Braising Winter's Vegetables, What to Look for in an Ice-Cream Machine, Wrapping up a Savory Stir-Fry