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Knowledge improves your odds of success in the kitchen. Our editors have conducted countless tests in our kitchen to determine the answers to common cooking questions.

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RECENT QUESTIONS

*	Peppering Meat
*	Slashing Bread Dough
*	Blackstrap Molasses

BAKING AND DESSERTS

Autolysis
Baking Powder
Bread, Freezing
Bread, Proofing
Bread, Pumpernickel
Bread, Sourdough Starter
Bread, Storing
Bread, Substituting Flours
Bread, Temperature
Bread, Sandwich
Bread, Slashing
Buttercream
Cake Pans, Preparing
Cake, Cutting
Cake, Storing
Cakes, Salt Purpose
Cakes, Layer to Sheet
Candy, Sea Foam
Cheesecake, Cracking
Cheesecake, Freezing
Chocolate, Substituting
Chocolate, White
Chocolate, Whitish Haze
Cocoa, Alkalized
Cocoa, Label Numbers
Cocoa, Natural vs. Dutch
Cookie Sheets, Reusing
Cookies, Baking Times
Cookies, Freezing
Cookies, Freshness
Cookies, Rebaking
Cookies, Refreshing
Cookies, Storing
Cookies, Texture
Cookies, Topping
Corn Syrup
Cream of Tartar vs. Baking Soda
Cupcakes, Freezing
Custards, Differences
Dough, Sticky
Fats, for Pastry
Flatbreads
Flour, All-Purpose
Flour, Graham
Flour, Measuring
Flour, Measuring (2)
Flour, Pastry
Flour, Protein Content
Flour, Protein Content (2)
Flour, Self-Rising
Flour, Sifting
Flour, Unbleached
Flour, Weight
Flour, Humidity
Flour, Measuring
Flour, Swapping Brands
Flour, Washing Off
Folding, With Mixer
Frosting vs. Icing
Ice Cream
Jellies, Jams, & Preserves
Kneading Times
Ladyfingers
Make-Ahead Instructions
Meringues
Molasses, Substituting
Muffins, from Quick Breads
Pastry Bags, Homemade
Pecan Pies
Phyllo (Filo)
Pie Crust, Butter vs. Shortening
Pies, Apple
Pies, Pumpkin
Pies, Storing
Pies, Tapioca as Thickener
Pies, Freezing
Pizza Dough
Rolls, Substitute
Short Pastry
Sponge vs. Starter
Sugar, Brown
Sugar, Bulk
Sugar, Castor
Sugar, Confectioners'
Sugar, Indian
Sugar, Melting
Sugar, Superfine, Confectioners'
Sugar, White
Tarts
Turnovers
Yeast, Active Dry vs. Rapid Rise
Yeast, Cake
Yeast, Instant
Yeast, Measuring

COOKING BASICS
Altitude and Boiling Point
Baking vs. Broiling
Boiling vs. Blanching
Boiling vs. Simmering
Brining vs. Curing
Broiling, Low vs. High Settings
Broth vs. Stock
Broth, Clarifying
Cleaning Tips
Flipping Hot Food
Foams
Foil, Size
Frying
Keeping Track in a Pan
Mirepoix
Off-Heat vs. Off-Burner
Oil, Rancidity
Recipe Timing
Sauces, Emulsions
Sauces, Finishing
Sauces, Holding
Sauces, Overreduced
Sauces, Reducing
Sauces, Tempering
Simmering
Soup, Cooling and Storing
Soups, Pureeing
Stock, Skimming

DAIRY AND EGGS
Butter vs. Ghee
Butter, Browned
Butter, Clarifying
Butter, Compound
Butter, Foaming
Butter, Premium
Butter, Salt Content
Butter, Salted vs. Unsalted
Butter, Softening
Butter, Stick Size
Butter, Unsalted
Buttermilk
Buttermilk Substitutions
Buttermilk, Freezing
Buttermilk, Substitution
Cheese, Advance Grating
Cheese, Choosing Parmesan
Cheese, Dry Jack vs. Parmesan
Cheese, Goat
Cheese, Moldy
Cheese, Mozzarella
Cheese, Neufchatel

Cheese, Parmesan vs. Romano

Cheese, Raw Milk

Cheeses, Grating

Cream, Freezing

Cream, Heavy vs. Whipping

Cream, Lasting Whipped

Cream, Whipping

Creme Fraiche, Homemade

Egg Whites, Freezing

Egg Whites, Whipping (1)

Egg Whites, Whipping (2)

Egg Whites, Whipping (3), Cream of Tartar

Egg Whites, Whipping (4)

Egg Whites, Whipping

Egg Yolks, Color

Egg Yolks, Storing

Eggs, Brown vs. White

Eggs, Coddled vs. Poached

Eggs, Freshness

Eggs, Grade and Size

Eggs, Refrigerating

Eggs, Temperature

Eggs, Separating

Half-and-Half, As a Substitute

Half-and-Half, Fat-Free

Milk, Clabbered

Milk, Scorching

Milk, Substituting for Whole

Milk, Sweetened Condensed

Sour Cream, Marscapone, Creme Fraiche

Whipped Cream, Sweetening

FRUITS AND VEGETABLES

Artichokes, Selecting

Asparagus, Best Size

Asparagus, Refreshening

Asparagus, Trimming

Beans, Draining Canned

Beets, Staining

Bell Peppers, Roasted

Bell Peppers, Storing Roasted

Berries, Cleaning and Storing

Berries, Prolonging Freshness

Cantaloupes, Safety

Cauliflower, Types

Celeriac vs. Celery Root

Celery, Freshness

Corn, Freezing, Storing

Dried Fruit, Sulfur Dioxide

Fennel vs. Anise

Fruits, Nutrition

Green Beans, Chinese

Greens, Measuring

Juice, Bitter Orange

Lemons, Juicing

Lemons, Juicing (2)

Lemons, Juicing (3)

Lemons, Preserved

Lemons, Zest (2)

Mushrooms, Dried

Mushrooms, Storage

Mushrooms, Washing

Onions, Buying the Right Size

Onions, Skinning

Onions, Slicing

Onions, vs. Shallots

Onions, salting

Parsnips, Coring

Pears, Ripening

Peppers, vs. Pimentos

Poaching Flavorings

Potato Starch & Flour

Potatoes, Boiling

Potatoes, Boiling

Potatoes, Mashed

Potatoes, Soaking

Potatoes, Storing

Potatoes, Waxy vs. Starchy

Potatoes, When Cooked

Potatoes, Yukon Gold

Pumpkins, Pureeing

Rhubarb, Buying

Shallots, Measuring

Strawberries, Choosing

Sweet Potatoes vs. Yams

Tomatoes, Canned for Fresh

Tomatoes, Seeding

Tomatoes, Substituting Canned

Tomatoes, Vine-Ripened

Vegetable Stock

Vegetables, Chopping vs. Processor

Vegetables, Keeping Green

Vegetables, Presoaking

HERBS AND SEASONINGS

Asian Chili-Garlic Paste

Basil, Italian vs. Thai

Basil, Measuring

Basil, Storing Leftover

Bay Leaves, Turkish vs. Califonia

Chiles, Chipotle

Chiles, Habanero vs. Scotch Bonnets

Five-Spice Powder

Garlic, Green Shoots

Garlic, Homemade Minced

Garlic, Lavender Skin

Garlic, Pickled

Garlic, Powdered vs. Dehydrated

Garlic, Selecting

Garlic, Buying Enough

Ginger, Grated vs. Minced

Ginger, Grating

Ginger, Storing

Herbes de Provence

Herbs, Fresh vs. Dried

Herbs, Refreshing

Herbs, Refreshing

MSG

Paprika, Sweet vs. Hot

Parsley, Flat vs. Curly

Pepper, White vs. Black

Salt, Brining Type

Salt, Effect on Ice

Salt, For Koshering

Salt, Kosher for Baking

Salting Cold Food

Soy Sauce, Storage

Spice Heat, Taming

Spices, Toasting

Vanilla Beans, Storing

Vanilla, Alcohol vs. Nonalcohol

Vanilla, Homemade

Vanilla, Pure vs. Artificial

Vanilla, Storing

Vinegar, Mother

Vinegar, Rice vs. Rice Wine

Vinegar, Balsamic

KITCHEN EQUIPMENT

Baking Pan Substitutions

Baking Stones, Cleaning

Baking Stones, Role

Baking Stones, Storing

Blenders, Liquid Exploding

Cast Iron, Acidic Food In

Cast Iron, Caring For

Cast Iron, Cleaning

Cast Iron, Reconditioning

Cast Iron, Removing Rust

Cookware, Aluminum

Cookware, Cleaning

Cookware, Discoloration

Cookware, Nonstick

Copper, Cleaning w. Ketchup

Cutting Boards, Removing Odors

Cutting Boards, Removing Odors and Stains

Foil, Using as a Cover

Food Processor, Plastic Blade

Grill Grates, Oiling

Knives, Granton Blades

Knives, Serrated

Knives, Sharpening Steel

Loaf Pan, Measured

Measuring Cups, Accuracy

Measuring Cups, Wet vs. Dry

MIcrowaves, Using Plastic

Muffin Tins, Measuring

Nonstick, Scratching

Oven Tiles, Safety

Oven, Calibrating

Ovens, Convection -- Using

Ovens, Convection Heat

Pans, Best for Pan Sauces

Pastry Brushes, How Many?

Pizza Peels, Preventing Sticking

Pots, Reactivity

Refrigerator, Cold & Hot Spots

Ricers vs. Food Mills

Springform Pan, Leaking

Thermometers, Calibrating

Thermometers, Oven

Wax vs. Parchment Paper

MEAT, POULTRY AND FISH

Anchovies, Storing

Beef Patties, Grilling Frozen

Beef Stir-Fries

Beef, Blade Steaks

Beef, London Broil

Beef, Portioning

Beef, Strip Steak

Beef, Checking for Doneness, Steak

Carry-Over Cooking

Chicken Broth, Flavor Source

Chicken, Boneless Breasts

Chicken, Flipping

Chicken, Grilling

Chicken, Kosher

Chicken, Salting

Chicken, Sell-By Date

Chicken, washing

Chicken, Cutlets

Chickens, Chilled

Crab, Dungeness vs. Blue

Crab, Dungeness vs. Blue

Defrosting and Brining

Fish, Prevent Sticking to Grill

Fish, Muddy flavor

Game Hens, Defrosting

Ground Beef, Labels

Ground Beef, Color

Meat, Marinating

Meat, Refreezing

Meat, Seasoning

Meat, Silver Skin

Meat, Seasoning

Oysters, Serving Temperature

Pork, Bacon (Microwaving)

Pot Roast, Microwaving

Poultry, Pop-Up Timers

Poultry, Taking Temperature

Roasting, Fat Up or Down

Salmon, Wild vs. Farmed

Shrimp vs. Prawns

Shrimp, Cleaning

Turkey, Basting

Turkey, Defrosting

Turkey, Hen vs. Tom

Turkey, Pink Meat

MISCELLANEOUS

Bar Codes, Produce

Beans, Oversoaking

Beans, in Hard Water

Bread Crumbs, Pretend Panko

Charcoal, Hardwood vs. Briquettes

Charcoal, When Ready

Cheesecloth, Substituting

Coffee, Brewing

Coffee, Home Roasting

Coffee, Storing

Coffee, Storing Ground

Coffee, Water Temp

Espresso Powder, Substituting

Flowers, Edible

Freezing, Safety

Gelatin, Hydrating

Gelatin, Packet Quantities

Gelatin, Sheets for Powder

Grilling, How hot

Grilling, Flareups

Hazelnuts, Skinning, Filberts

Keeping Food Hot, Keeping Food Warm

Liquor, Pernod vs. Ouzo

Liquor, Red Wine

Liquor, Tequila

Liquor, White Wine vs. Vermouth

Maple Syrup and Honey, Storing

Nuts, Prechopped vs. Whole

Oil, Olive (Cloudiness)

Oil, Olive (Light)

Oil, Reusing Frying

Organic Labeling

Pancakes, Keeping Warm

Pasta, Adding Salt

Pasta, Farfalle

Pasta, Lid Off or On

Pasta, Matching Sauce

Pasta, Substituting Lasagna Noodles

Pine Nuts (Pignoli)

PIzza, Reheating

Polenta vs. Cornmeal

Rice, Converted

Rice, Microwavable

Sanitation, Best Practices

Storing Kitchen Staples

Tea, Boiling Water for

Tortillas, Preventing Torn

Waffles, Keeping Warm

Wheat, Whole, Cracked, & Bulgur