America's Test Kitchen
Cook's Illustrated
Cook's Country
America's Test Kitchen
Cooking School
Bookstore
Customer Service
Online Membership
Magazine Subscription
Magazine Gift Subscription
Login
Become a Member
Become a Member
Try CooksIllustrated.com FREE for 14 Days. Become a member today!
How we use your e-mail address
Search All
Recipes
Equipment Reviews
Taste Tests
How to Cook
Videos
Recipes
Menus
Equipment Reviews
Taste Tests
How To Cook
Browse How To Cook Library
Baking & Desserts (394)
A Better Dust for Your Peel: Semolina
A Better Way to Coat Your Loaves
A Guide to Everyday Sweeteners
Adding Eggs One at a Time
All About Bakewell Cream
All About Meringue Powder
All About Nutritional Yeast
Almost Pop 'n' Serve Dough
Alternative Milks
Are Vanilla Pods Worth Saving?
Autolysis
Baker's Percentages Explained
Baking Basics: Folding
Baking Basics: Greasing and Flouring Pans
Baking Basics: Measuring Ingredients
Baking Basics: Pan Preparation
Baking Basics: Temperature of Ingredients
Baking Basics: Testing for Doneness
Baking Fats
Baking Mixing Methods
Baking Perfect Cookies
Baking Powder Expiry
Baking Soda as Odor Absorber
Baking with Greek Yogurt
Baking with Lard
Baking with Rye Flour for Longer-Lasting Bread
Best Apples for Baking
Best Climate for Bread Dough
Best Method for Kneading Bread Dough
Best Vanilla Practices
Better Browning on Bread
Blackstrap Molasses
Bleached versus Unbleached Flour
Blending Delicate Cake Batter
Boosting Bread's Flavor
Bread Baking Tips: Proofing
Bread Crumbs
Bread Storage
Bread Temperature
Butter Temperature 101
Cake Cutting
Cake Decorating Made Easy
Cake Pan Preparation
Caramel in the Microwave
Cherries for Baking
Chewy Bread
Chocolate Substitutions
Chocolate Types
Choosing Vanilla Beans
Citron
Cloves
Coconut Products
Converting a Layer Cake Into a Sheet Cake
Converting Cake Batter to Cupcakes or Muffins
Cookie Baking Problems
Cookie Decorating Tips
Cookie Sheet Bake-Off
Cookie Swap for Crumb Pie Crusts
Cookie Texture
Cooking with Butter Tips and Techniques
Cooking with Cottage Cheese
Cooking with Instant Milk
Cool Decorating
Cream of Tartar
Crumb Pie Crust Done Right
Dark vs. Light Corn Syrup
Decoratively Sealing Empanadas, Calzones, and Pies
Defrosting Sandwich Bread
Demystifying Corn Syrup
Don't be Afraid to Rotate Cakes
Easy Chocolate Chopping
Egg Temperature for Baking
Egg Whites 101
Eggs and Acid
Emulsifying with Egg Beaters
Exponentially Upping the Flakes in Pastry
Extra Chewy Cookies
Fitting Pie Dough
Fixing Broken Custard
Flaky vs. Short Pie Dough
Flatbreads
For Creamy Custards, Go Stir Crazy
For Evenly Shaped Pizza, Drape Your Dough
Freeze 'n' Bake Cookies
Freezing Cheesecake
Freezing Cupcakes
Freezing Flour
Freezing Pizza Dough
Frosting Failure
Frosting vs. Icing
Fruit Toppings 101
Gauging Softness of Butter
Gelatin 101
Gluten-Free Flour
Gussying Up Glazed Cookies
Hazy Chocolate
High Quality White Bread
High-Heat Baking in a Dutch Oven
Homemade Cake Mixes
Homemade Panko Bread Crumbs
Homemade Pastry Bag
Homemade Vanilla Extract
Honey Storage
Hot-Water Crust
How Browning Bread Enhances Flavor
How Strong is your Vanilla?
How to Cook a Two-Layer Cake Evenly
How to Fix Seized Chocolate
How to Knead Bread in a Food Processor
How to Make Ghee
How to Substitute Chocolates
How to Substitute Cultured Dairy Products
How to Substitute Dairy Products
How to Substitute Flours
How to Substitute Leaveners
How to Substitute Sugars and Other Sweeteners
How Yeast Works
Humidity and Flour
Improving Apple Pie
Invoking the Yolk
Italian-Style Flour
Keeping Chocolate Fresher Longer
Keeping Flour Fresher Longer
Keeping Kitchen Staples Fresh
Keeping Leaveners Fresher Longer
Keeping Sweeteners Fresher Longer
Keeping Vanilla Fresher Longer
Keys to Foolproof Pie Dough
Keys to Perfect Holiday Cookies
Kneading Bread Dough
Knowing When Cakes, Muffins, and Quick Breads are Done
Knowing When Cookies and Brownies are Done
Knowing When Pies, Pastries and Cheesecakes are Done
Knowing When Puddings and Custards are Done
Lite Corn Syrup
Low-Calorie Sweeteners
Low-Sugar Pectin Substitutes
Make-Ahead Cookies
Make-Ahead Pâte à Choux
Making a Decorative Pie Crust Edge
Making Cake Flour
Making Caramel Properly
Making Cookie Decorations Stick
Making Panade with Dry Panko Bread Crumbs
Making the Dough
Maple Grade School: Where All Syrup Is Above Average
Maximizing Chocolate Flavor
Measuring Flour
Meringue 101
Milk Types
New Powers for Baking Powder
No More Soggy Pie Crust
Oatmeal
Oil Before You Knead
Organic Zero Sugar Substitute
Panade Variations
Pastry Cloth
Peanut Butter Separation
Perfecting Pastry Cream
Pie Storage
Pine Nuts or Pignoli
Pizza Crust Yeast
Poaching
Portioning the Dough
Precise Cookie Cutting
Precise Water Temperature for the Perfect Loaf
Preparing Chestnuts
Preparing the Pan
Preventing Cracked Cheesecakes
Preventing Leaks in Pie Crust
Professional-Quality Soft Pretzels at Home
Protect Pastry from Burning with Inverted Tart Pan
Protecting the Edges of Tarts from Burning
Protein in Flour
Pumpernickel Bread
Pumpkin Pie Tips
Punching Down Bread Dough
Pureeing Pumpkins
Reheating Pizza
Rescuing Buttercream Frosting
Resuscitating Stale Cookies
Rye Bread Choices
Salt in Baking Recipes
Salt Varieties
Salted Butter
Salted versus Unsalted Butter
Saving Overproofed Dough
Shopping For Ladyfingers
Sifting Flour and Cocoa Powder
Slashing Bread Dough
Softening Butter
Speedy Way to Soften Butter
Sponges, Starters, and Bigas
Spring Roll Wrappers
Staggering and Rotating During Baking
Staling Bread
Sticky Pizza Dough
Storing and Handling Sweeteners
Storing Maple Syrup
Storing Meringues
Storing Pound Cake
Storing Vanilla Beans
Stuck Tortillas
Substituting Corn Syrup with Brown Rice Syrup
Substituting Prechopped for Whole Nuts
Substituting with Evaporated Milk
Substitutions for Espresso Powder
Successful Pizza in a Home Oven
Sugar in Frozen Desserts
Sugar Types
Sugar: A Multitasker In Baking and Cooking
Swapping Brands of Flour
Swapping Nut Butters
Sweet vs. Clabbered Milk
Sweetening with Agave
Sweetening with Stevia
Taking Multiple Measures
Tart Keeper
Testing Bread for Doneness
Thanksgiving Make-Ahead Schedule
The Best Brownie Crust
The Best Glaze
The Essential Pantry
The Importance of Cream of Tartar
The Key to Blind Baking: Use the Right Lining
The Right Time to Sift
The Right Way to Roll Out Pie Dough
The Texture of Ice Cream
The Truth About Cake Enhancer
Thickening Fruit Pies With Tapioca
Thickening Key Lime Pie
Thickening Pies with Types of Tapioca
Tips for Glazing Tarts
Tips for Taming Phyllo
Toasted Nuts, at the Ready
Toasting Nuts
Troubleshooting: Cookies
Turning White Sugar into Brown
Turning Your Oven into a Proof Box
Two Thickeners: Tapioca and Potato Starch
Two Ways to Melt Chocolate
Unbleached Cake Flour
Uncommon Uses For Sugar
Using Alcohol in Pie Dough
Vanilla Flavorings
Vanilla Powder and Paste
Vital Wheat Gluten
What is Baker's Ammonia?
What is Coconut Milk?
When to Measure Boiling Water
Whipping Egg Whites
Whole Grain White Bread
Whole Wheat Flour
Whole-Wheat Flour Swap
Working with Phyllo Pastry
Xanthan Gum
Yeast Types
Beverages (78)
Adding Eggshells to Coffee Before Brewing
Aerating Wine in a Flash
Anise-Flavored Liqueurs
Apple Cider versus Apple Juice
Avoiding Bitter Orange Juice
Best Coffee Brewing Practices
Best Water Temperature For Tea
Boosting Bread's Flavor
Bottles for Water
BPA and Beer Can Chicken
Bubbly Beverage Substitution
Coffee Age and Quality
Coffee Freshness Test
Cold Brew Iced Tea
Cooking with Nonalcoholic Beer
Cooking with Wine
Dealcoholized Wine
Decaffeinated Coffee
Does White Wine Benefit from Aeration?
Drinking "Expired" Beer
Evaporated Milk and Curdling
Explaining Expensive Tonic Water
Fizzier Pop
Foaming Milk for Espresso Drinks
Fortified Substitution
Freezing Red Wine for Cooking
French Press Coffee Brewing Method
Homemade Vanilla Extract
How Long Should a Martini Be Stirred?
How to Substitute for Wine
Improving Inexpensive Vodka
Instant Aged Bourbon
Just Enough Wine for Cooking
Keeping Ice Colder
Keeping Kitchen Staples Fresh
Pernod and Ouzo
Poaching
Preserving Beer Freshness
Quick Fix for Corked Wine
Quick-Chilling Wine
Red Wine for Cooking
Roasting Coffee Beans At Home
Roasting Coffee in a Popcorn Popper
Should Citrus Juice Be Rested Prior to Cooking?
Substituting Red Vermouth for Red Wine
Substituting Ruby Port for Tawny
Substitutions for Espresso Powder
Sweetening with Agave
Tea Varieties
Temperature Shock on Beer
Tequila Primer
The Easiest Way to Quick-Chill Wine
The Final Word on Coffee Filters
The Rundown on Coffee Roasts
Tips for Buying and Storing Coffee
Vacuum Wine Stoppers
White Wine for Cooking
White Wine vs. Vermouth
Wine Shelf Life
Cooking Basics (621)
"Blooming" Mustard Powder
5 Steps to a Great Roast
A Better Brine?
A Better Dust for Your Peel: Semolina
A Better Way to Coat Your Loaves
A Better Way to Marinate: Brinerate
A Hot Contest: Skillet vs. Wok
A New Spin on Sorbet
Acidity and Cast Iron
Adding Eggs One at a Time
Aging Beef
Alcohol in Baking
All About Bakewell Cream
All About Carryover Cooking
All About Nutritional Yeast
Amping Up Savoriness in Food
Annatto and Achiote
Are Red Kidney Beans Poisonous?
Asparagus Size
Autolysis
Avoid Advance Prep for Garlic
Avoiding Cloudy Iced Tea
Avoiding the Temperature Danger Zone
Baked Custard Primer
Baking Basics: Folding
Baking Basics: Greasing and Flouring Pans
Baking Basics: Measuring Ingredients
Baking Basics: Oven Placement
Baking Basics: Pan Preparation
Baking Basics: Rolling
Baking Basics: Temperature of Ingredients
Baking Basics: Testing for Doneness
Baking Conversion Chart
Baking Fats
Baking Perfect Cookies
Baking Powder Expiry
Baking Soda as Odor Absorber
Baking Tips for Improving Flavor
Baking with Greek Yogurt
Baking with Lard
Beating Egg Yolks
Best Vanilla Practices
Better Bean Soup from a Can
Better-Tasting Leftovers
Blanching Vegetables
Bleached versus Unbleached Flour
Blemish-Free Pancakes
Blending Delicate Cake Batter
Blooming in Oil for Flavor
Blowing on Salad Greens for Storage
Boiling Point At Altitude
Boosting Soup Flavor
Bouquet Garni
BPA and Beer Can Chicken
Bread Crumb Equivalencies
Bread Storage
Bread Temperature
Brighter, Greener Pesto
Brinerating
Broiling 101
Broth vs. Stock
Brown Rice Varieties
Browned Butter
Browning Meat
Bulgur Primer
Butter Temperature for Sauces
Cake Decorating Made Easy
Calibrating Thermometers
Cannellini Bean Substitute
Caramel in the Microwave
Caramelizing vs. Browning
Carry-Over Cooking
Checking Meat Without a Thermometer
Chewy Bread
Chile Heat
Chocolate Substitutions
Chocolate Types
Clarifying Broth
Cleaning Edible Flowers
Cleaning Sponges
Commercial Chicken Broth
Cookie Cutters as an Impromptu Roasting Rack
Cooking Boiling Potatoes
Cooking Tips for Improving Flavor
Cooking With a Convection Oven
Cooking With Copper
Cooking with Cottage Cheese
Cooking with Foaming Butter
Cooking with Instant Milk
Cooking with Savory
Cooking with Wine
Cookware Cleaning: Copper Cookware
Cream of Tartar
Cure vs. Brine
Cutting Cutlets from Whole Chicken Breasts
Cutting Out Curdling in Cultured Dairy
Dark vs. Light Corn Syrup
Dealcoholized Wine
Deep Frying 101: Treating Your Oil Right
Defrosting Frozen Turkeys
Defrosting Game Hens
Defrosting Sandwich Bread
Dimpling Hamburgers
Do You Need an Antibacterial Cleaner?
Does Fattier Meat Need More Salt?
Dried Beans 101
Dry versus Liquid Measuring Cups
Dungeness Crab
Each Clam in its Own Time
Easiest-Ever Way to Shuck Corn
Effects of Age on White Mushrooms' Flavor
Egg Temperature for Baking
Egg Whites 101
Emulsifying with Egg Beaters
Emulsions
Enhanced Pork
Exploding Glass Baking Dishes
FAQ: Peanut Butter Tasting
Fast Route to Parlor-Worthy Pizza Crust
Fast Track to Soft Cheese
Faster Boiling
Fear-Free Way to Invert a Galette
Figuring Out Folding
Fish Fat
Flaky vs. Short Pie Dough
Flame Tamer
Flatbreads
Flavoring Soup with Parmesan
Flipping Hot Food
Following Measuring Instructions Properly
Fond and Pan Sauces
Food Grade Plastic
For Evenly Shaped Pizza, Drape Your Dough
For Meatier Flavor, Season with Sherry
For Quicker Thaw, Put Meat on Metal
Fortified Substitution
Freeze Tofu First for Texture That Soaks Up More Sauce
Freezer Basics
Freezing Brined Beans
Freezing Cheesecake
Freezing Meat Primer
Freezing Pizza Dough
Frozen Fish
Fruit Toppings 101
Frying Oil 101
Frying Success
Garlic Flavor
Gauging Chile Heat
Gelatin 101
Getting the Best Zest
Getting the Most from Your Microwave
Grated vs. Minced Ginger
Grating Cheese Weight and Volume
Green versus Wax Beans
Ground Beef Fat Content
Hazy Chocolate
Heat Settings Vary on Stovetop Burners
High Quality White Bread
Hold the Salt, Season with Vinegar
Homemade Pastry Bag
Homemade Vanilla Extract
Honey Storage
Hot Liquids and Blender Safety
Hot or Cold Water for Stock?
How Steaming and Rinsing Help Prevent Gluey Potatoes
How to Bake Tostadas
How to Buy the Right Leg of Lamb
How to Clean and Season Neglected Cast-Iron Cookware
How to Cook a Two-Layer Cake Evenly
How to Create a Perfectly Round Loaf of Bread
How to Knead Bread in a Food Processor
How to Make a Faux Pastry Bag
How to Make a Stovetop Smoker
How to Make Vegetable Tempura
How to Make Your Own Chile Powder
How to Prevent Meat from Sticking to Pan
How to Read Produce Stickers
How to Substitute Chocolates
How to Substitute Dairy Products
How to Substitute for Wine
How to Substitute Herbs
How to Substitute Leaveners
How to Use a Mortar and Pestle
How Yeast Works
Humidity and Flour
Ice Cubes That Last Twice as Long
Identifying Rancid Oil
Imitating Aged Balsamic Vinegar
Improv Steamer
Improving Apple Pie
Inexpensive Steak Primer
Interpreting Turkey Breast Labels
Is a Clay Cooker Better?
Juicing Lemons
Keeping Avocado Green
Keeping Butter and Eggs Fresher Longer
Keeping Chives in Check
Keeping Chocolate Fresher Longer
Keeping Flour Fresher Longer
Keeping Food Hot
Keeping Hollandaise Warm
Keeping Ice Colder
Keeping Kitchen Staples Fresh
Keeping Leaveners Fresher Longer
Keeping Olive Oil and Other Oils Fresher Longer
Keeping Skin from Shrinking
Keeping Soy Sauce Fresher Longer
Keeping Spices and Dried Herbs Fresher Longer
Keeping Sweeteners Fresher Longer
Keeping the Freshness in Fresh Chiles
Keeping Vanilla Fresher Longer
Keeping Vinegars Fresher Longer
Keeping Zested Lemons Juicy
Kitchen Safety
Know Your Oats
Knowing When Cakes, Muffins, and Quick Breads are Done
Knowing When Common Foods are Done
Knowing When Cookies and Brownies are Done
Knowing When Pies, Pastries and Cheesecakes are Done
Knowing When Puddings and Custards are Done
Leak-Proofing Springform Pans
Lightening Homemade Mayonnaise
Lighter Béchamel
Lite Corn Syrup
Livery Meat
Lobster Tales
London Broil
Lots of Pasta, Less Water
Make-Ahead Cookies
Making Caramel Properly
Making Flavored Salt
Making Metal Behave Like Glass
Making Stock: Pot Versus Pressure Cooker
Making the Dough
Making Vegetable Tempura
Making Whipped Cream
Managing Multiple Items in a Pan
Mapping Your Broiler
Marinade Must-Haves
Marinating Beef
Marinating Myths
Marinating Tips for Success
Mashed Potatoes 101
Maximizing Chocolate Flavor
Maximizing Flavor in Soups and Stews
Maximizing Spice Flavors
Measuring by the Ounce
Measuring Flour
Meat Labels and Fat Content
Meat, Meet Marmite
Melting Cheese
Microwave Tostadas
Milk Types
Mincing Anchovies
Mirepoix
Miso
Mixing Dough or Batter: Wet into Dry or Dry into Wet?
Moist Heat Cooking
Mold Growth on Cheese
More Bean for the Buck
MSG, Umami, and Glutamates
Mussel Primer
New Powers for Baking Powder
No More Soggy Cheesecake
Nonstick Cookware
Oil Before You Knead
Oil Change for Baking
Organic Food
Outdoor Roasting on the Grill
Oven Racks
Pan Frying 101
Pan Sauces 101
Panade Variations
Pans for Sauteing
Pasteurization
Peanut Butter Separation
Perfect Parchment Lining
Perfecting Pastry Cream
Persillade
Pie Storage
Pigments in Red Onions
Pine Nuts or Pignoli
Plastic Wrap Safety
Poaching
Pop-up Timers
Pork Spareribs
Portioning the Dough
Positioning Meat Roasts
Precise Water Temperature for the Perfect Loaf
Preheating a Pizza Stone
Preparing Chestnuts
Prepping Asparagus
Prepping Tips for Improving Flavor
Preserving Minced Garlic
Prevent Oatmeal from Boiling Over
Preventing Cracked Cheesecakes
Preventing Cross-Contamination
Proper Pan Temperature
Properly Melted Chocolate for Dipping
Protecting Gas Grill Controls
Protecting Marinade Flavors
Pureeing Soup
Raw vs. Regular Honey
Reactive Cookware
Red Wine for Cooking
Reducing Sauces
Refrigerator Storage
Reheating Pizza
Reheating Steak—Without Overcooking It
Rehydrating Toeasted Dried Chiles
Removing "Off-Heat"
Rescuing Buttercream Frosting
Resting Meat
Reviving Wilted Greens
Rice at the Ready
Ricers and Food Mills
Ridding Grapes of Residue
Rinsing Canned Beans
Rinsing Raw Meat
Roasting Meat 101
Role of Fat
Roux Replacements
Safer Seasoning
Salmon Primer
Salt and Bitterness
Salt in Baking Recipes
Salt Types and Measurements
Salt Varieties
Salted Butter
Salted versus Unsalted Butter
Salting Poultry
Salting Water
Save Energy: Soak Your Noodles
Scalding Milk
Searing Steak
Searing vs. Sautéing
Seasoning a Mortar and Pestle
Seasoning Cold Food
Seasoning Meat
Seasoning Tips for Improving Flavor
Seeding vs. Not Seeding Tomatoes
Serving Temperatures for Meat
Sharper Shallot Shopping
Shiitake Substitute
Shopping for Loin Pork Chops
Short Ribs
Shrimp Color
Shrimp vs. Prawn
Sifting Flour and Cocoa Powder
Simplifying Stock Making
Sizing Up Herbs
Slamming the Oven Door on Cakes and Baked Goods
Smoke Rings
Smoke-Free Roasting
Soaking Potatoes for French Fries
Soaking Vegetables
Softening Butter
Sponges, Starters, and Bigas
Spring Roll Wrappers
Sprouting Garlic Cloves
Stabilizing the Whisking Bowl
Staggering and Rotating During Baking
Staling Bread
Starch Science
Staving Off Staling in Bread
Sticky Pizza Dough
Storing Sliced Onions
Storing Soy Sauce
Storing Used Frying Oil
Stovetop vs. Oven Simmering
Stuck Tortillas
Substituting Half-and-Half for Heavy Cream
Substituting Prechopped for Whole Nuts
Substituting Red Vermouth for Red Wine
Successful Pizza in a Home Oven
Sugar in Frozen Desserts
Sugar Types
Supermarket Green Beans
Swanson Cooking Stock
Sweet Potato Varieties
Sweetening Out-of-Season Corn
Sweetening with Agave
Sweetening with Stevia
Taking Multiple Measures
Taking the Pulse of Your Food Processor
Taking the Temperature of Poultry
Taming Bitter Greens
Taming Chile Heat
Taming Raw Onion Flavor
Tasting Eggplants
Tasting Food
Tasting Taste
Temperature of Broth for Gravy
Tempering
Tender Meat from Milk
Tender Time Limit for Chicken
Thanksgiving Make-Ahead Schedule
Thawing Frozen Meat
The 30-Minute Brine
The Benefits of Resting and Refrigerating Dough for Scones
The Best Brownie Crust
The Best Glaze
The Best Way to Cook Asparagus
The Best Way to Cook Broccoli
The Best Way to Cook Carrots
The Best Way to Cook Cauliflower
The Best Way to Cook Green Beans
The Best Way to Cook Peas
The Best Way to Cook Zucchini
The Best Way to Revive Leftover Pizza
The Best Way to Sift Powdered Sugar
The Easiest Way to Skin Hazelnuts
The Effect of Flipping on a Crisp Burger and Steak Crust
The Flavoring Strength of Beef vs. Chicken
The Importance of Peeling Carrots
The Perils of Pyrex
The Problem with Meat Probes
The Right Time to Sift
The Science of Staling
The Texture of Ice Cream
The Truth About Braising
The Ultimate Way to Season Cast Iron
Thickening Key Lime Pie
Three Keys to Better Vacuum Sealing
Three Methods for Determining Doneness
Tips for Taming Phyllo
Toasting Dried Chiles
Toasting Nuts
Toasting Spices
Toning Down Raw Onion’s Bite
Toning Down Tomato Sauce
Trans Fats
Troubleshooting: Cookies
Turkey Basting
Turkey Breasts
Turkey Leftovers
Turn Your Oven Into a Sauna
Turning a Whole Bird
Turning Bread into Boules
Two Routes to Super-Rich Sauce
Two Thickeners: Tapioca and Potato Starch
Two Ways to Melt Chocolate
Types of Cured Pork
Understanding Egg Science
Used Fryer Oil
Using a Pressure Cooker to Cook Grains
Using Pyrex in the Microwave
Using Reductive Powers
Vanilla Flavorings
Vegetable Cooking Methods
Wet Cooking Methods
Wet versus Dry Measuring Cups
What is Baker's Ammonia?
What Is Low-Temp Pasta?
What is Pine Mouth?
Wheat Types
When Cookware Turns Food Tinny
When Fresh-Squeezed Isn’t Best
When Good Buttermilk Goes Bad
Which Mashing Method is Best?
Whipping Egg Whites
White Soy Sauce
White Wine for Cooking
White Wine vs. Vermouth
Why Acid Turns Garlic Blue
Why Charcoal Browns Best
Why Food Cooks Slower in Oil than in Water
Why Slow-Cook Onions in Oil?
Wine Shelf Life
Wood Smoke Taste Test
Wrapper Roundup
Yes, You Can Freeze Garlic
Dairy & Eggs (189)
A Good Egg
A Good Way to Store Cheese
Adding Eggs One at a Time
Alternative Milks
Ash-Covered Goat Cheese
Averaging Egg Weights
Baked Custard Primer
Baking Basics: Temperature of Ingredients
Baking with Farm-Fresh Eggs
Baking with Greek Yogurt
Beating Egg Yolks
British vs. American Cheddar: It's a Tie
Browned Butter
Butter Additives
Butter Buying and Storing Basics
Butter Packaging
Butter Spread vs. Real Butter
Butter Temperature for Sauces
Buying Eggs
Buying Parmesan Cheese
Cheesier Sandwiches
Coconut-Milk Whipped Cream
Coddled vs. Poached Eggs
Cold Water Storage for Yolks
Conventional vs. "Real" Buttermilk
Cooking with Butter Tips and Techniques
Cooking with Cottage Cheese
Cooking with Foaming Butter
Cream of Tartar
Cutting Out Curdling in Cultured Dairy
Does Butter Make It Better?
Dry Jack Cheese
Duck Eggs versus Chicken Eggs
Egg Advice
Egg Storage
Egg Temperature for Baking
Egg Whites 101
Egg Yolk Chalazae
Eggs and Acid
Emulsifying with Egg Beaters
Emulsions
Evaporated and Condensed Milk
Fast Track to Soft Cheese
Feta Cheese
Foaming Milk for Espresso Drinks
Freezing Buttermilk
Freezing Cream
Freezing Cream Cheese
Freezing Egg Yolks
Freezing Yogurt
Frothing Extra-Foamy Milk
Gauging Softness of Butter
Grating Cheese Weight and Volume
Grating Parmesan Cheese
Great Fake Mayo
Hard Grating Cheeses
How the Cheese Crumbles
How to Make Crème Fraîche and Mexican Crema
How to Substitute Cultured Dairy Products
How to Substitute Dairy Products
How to Use Goat Butter
Invoking the Yolk
Keeping Butter and Eggs Fresher Longer
Keeping Kitchen Staples Fresh
Knowing When Common Foods are Done
Lightening Homemade Mayonnaise
Lighter Béchamel
Making the Dough
Making Whipped Cream
Mascarpone, Creme Fraiche, and Sour Cream
Melting Cheese
Meringue 101
Milk Types
Mold Growth on Cheese
Mollet Eggs
Muddy Flavors in Fish
Neufchatel Cheese
Old-School Ice Cream
Pasteurization
Peeling Hard-Cooked Eggs
Perfectly Centered Yolks
Pre- vs. Fresh-Grated Parmesan
Premium Butter
Preventing Dairy from Boiling Over
Putting the Yellow into Yolks
Rescuing Overwhipped Cream
Resting Clabbered Milk
Salt Your Egg Wash
Salted Butter
Salted versus Unsalted Butter
Scalding Milk
Scrambled Eggs
Separating Eggs
Shelf Life of Organic Milk
Single-Serving Whipped Cream
Slip Butter Under the Skin of Chicken Breasts
Smooth Ricotta
Softening Butter
Soy Milk Substitute, Revisited
Speedy Way to Soften Butter
Storing Fresh Mozzarella Cheese
Storing Parmesan
Substituting Half-and-Half for Heavy Cream
Substituting with Evaporated Milk
Swapping Nut Butters
Sweet vs. Clabbered Milk
Sweetening Out-of-Season Corn
Taming Chile Heat
Tempering
Tender Meat from Milk
The Perfect Boiled Egg
The Texture of Ice Cream
Troubleshooting Boiled Eggs
Two Ways with Deviled Eggs
Understanding Egg Science
Varieties of Cream
Watering Down Evaporated Milk
When Good Buttermilk Goes Bad
Whipped Butter
Whipping Egg Whites
Whipping Warmed-Up Whites
Fats & Oils (61)
"Light" Olive Oil
Baking Fats
Baking with Lard
Cloudy Olive Oil
Cloudy Olive Oil
Coconut Products
Cooking with Coconut Oil
Cooking with Foaming Butter
Emulsions
Expeller-Pressed Oil
Faster, Cheaper—and Fresher Oil
Flaky vs. Short Pie Dough
Fresh Off the Press
Frying Oil 101
High-Heat Cooking Spray
How to Make Ghee
How to Prevent Meat from Sticking to Pan
Identifying Rancid Oil
Keeping Kitchen Staples Fresh
Keeping Olive Oil and Other Oils Fresher Longer
Marinade Must-Haves
Measuring Flour
Mellowing Out EVOO
Oil Before You Knead
Oil Change for Baking
Peanut Butter Separation
Premium Butter
Preserving Minced Garlic
Proper Pan Temperature
Protecting Marinade Flavors
Removing Burnt-On Oil
Rescuing Oversoftened Butter
Roasted Sesame Oil
Role of Fat
Roux Replacements
Stabilizing the Whisking Bowl
Storing Used Frying Oil
Taming Chile Heat
Testing Olive Oil's Bitter End
The Truth About Truffle Oil
The Ultimate Way to Season Cast Iron
Trans Fats
Used Fryer Oil
Fish & Shellfish (47)
Carry-Over Cooking
Ceviche "Cooking" Times
Choosing Seafood for Bouillabaisse
Clams
Clean Shrimp
Crabmeat 101
Dungeness Crab
Fish Fat
Fix for "Fishy" Seafood
Frozen Fish
Lobster Tales
Muddy Flavors in Fish
Mussel Primer
Oyster Identification
Pink vs. White Scallops
Quick Brine for Prettier Fish
Salmon Primer
Shrimp Color
Shrimp vs. Prawn
Sizing Up Shrimp
Spotting Stray Crab Shells
Storing Anchovies
Storing and Serving Caviar
Taking the Temperature of Scallops
The Best Time to Shop for Oysters
The Gray Area of Salmon
The Rainbow Effect in Meat and Fish
Two Easy Ways to Mince Anchovies
White Anchovies
Why You Should Brine Fish
Fruits (91)
Alternative to Fresh Sour Cherries
Apple Cider versus Apple Juice
Avoiding Bitter Orange Juice
Baking Apples
Best Apples for Baking
Cherries for Baking
Choosing the Best Rhubarb
Citron
Cleaning Smooth-Skinned Produce
Coconut Products
Coconut-Milk Whipped Cream
Coring Apples and Pears Easily
Doing the Cocktail Twist
Dried Apricots
Dried Fruit
Dried vs. Fresh Currants
Easier Zesting
Easy Zesting
Freezing Avocados
Fresh Lemon Substitutes
Fruit Toppings 101
Getting the Best Zest
How to Read Produce Stickers
How to Spiral Cut a Pineapple
Jazz Apples
Juicing Lemons
Keeping Avocado Green
Keeping Zested Lemons Juicy
Key Limes vs. Persian Limes
Lemon Zest 101
Making Bananas Last
Mango Varieties
Meyer Lemons
Neater Lemon Wedges
Pineapple
Pitted versus Unpitted Olives
Poaching
Prepping Apples in Advance for Baking
Preserving Lemons
Pureeing Pumpkins
Removing the "Eyes" from Pineapple
Ridding Grapes of Residue
Ripening Avocados
Storing Grapes
Storing Lemon Zest
Sweet Solution to Brown Fruit
Tamarind
The Best Way to Ripen Bananas
The Difference Between Green and Orange Papaya
The Dissipating Aroma of Banana Bread
What is Coconut Milk?
Grilling (52)
Barbecue Tips
Charcoal Types
Dimpling Hamburgers
Gauging Fire Temperature
Gauging When Coals Are Ready
Managing Thin Pieces of Steak for Kebabs
Outdoor Roasting on the Grill
Positioning Charcoal Properly
Positioning Meat Roasts
Properly Assemble a Weber Charcoal Grill (That Won't Collapse)
Taking the Temperature of the Fire
Why Charcoal Browns Best
Working with Wood Chips
Kitchen Equipment (230)
A Clean Stream
A Good Way to Store Cheese
A Hot Contest: Skillet vs. Wok
A Long Reach
A Truly Nonstick Bundt Pan
Acidity and Cast Iron
Adjusting the Angle of Western Knives
Bakeware Basics
Baking Basics: Oven Placement
Baking Basics: Pan Preparation
Baking Basics: Rolling
Baking Pan Sizes
Baking Perfect Cookies
Baking Pies in Disposable Pie Plates
Baking Stone Use and Care
Beating Beet Stains
Beating Beet Stains
Best Method for Kneading Bread Dough
Blending Delicate Cake Batter
Broiling 101
Bundt Pan History
Butcher Block Care
Cake Cutting
Cake Pan Preparation
Calibrating Thermometers
Caramel in the Microwave
Cheesecloth Substitutes
Choosing Spatulas
Cleaning 101
Cleaning a Badly Soiled Pan
Cleaning a Sticky Salad Bowl
Cleaning an Immersion Blender
Cleaning Blender Jars
Cleaning Copper Cookware With Ketchup
Cleaning Cutting Boards
Cleaning Floury Bowls and Boards
Cleaning Sponges
Cleaning Wooden Utensils
Cloudy Olive Oil
Cold Water Storage for Yolks
Cookie Sheet Bake-Off
Cooking With a Convection Oven
Cooking with Aluminum Pans Controversy
Cooking With Copper
Cookware Cleaning: Copper Cookware
Cool Decorating
Cooling Baked Goods
Cracking Down on Peppercorns
Cutting Twine
Deodorizing Cast Iron
Dishwasher Temperature and Effectiveness
Disposable Baking Pans
Disposable Ice Packs
Do You Need a Nonstick Roasting Pan?
Dry versus Liquid Measuring Cups
Easier Meat Defrosting
Easier Muffin Removal
Easier Salad Spinning and Dough Mixing
Essential Cookware
Exploding Glass Baking Dishes
Fear-Free Way to Invert a Galette
Flame Tamer
Food Grade Plastic
Freezer Basics
Freezer Temperature
Frozen Fish
Funnel in a Flash
Garlic Presses vs Mincing Garlic
Getting the Best Zest
Getting Whacked
Grated vs. Minced Ginger
Grating Cheese Weight and Volume
Handy Temperature Guide
High-Heat Baking in a Dutch Oven
High-Heat Cooking Spray
Homemade Pastry Bag
Hot Liquids and Blender Safety
How to "Dry-Clean" Your Spice Grinder
How to Clean and Season Neglected Cast-Iron Cookware
How to Knead Bread in a Food Processor
How to Use a Mortar and Pestle
Improv Steamer
Indispensable Kitchen Utensils
Is a Clay Cooker Better?
It's About Twine
Keeping the Freshness in Fresh Chiles
Kitchen Safety
Kneading Bread Dough
Lettuce Storage
Making a Foil Sling
Managing Multiple Items in a Pan
Mapping Your Broiler
Measuring Flour
Meat Pounder
Microwave Power
Microwaved Bacon
Microwaving with Plastic
Mixing Small Quanitities
Muffin Pan Myth
Muffin Tin Cups
Must-Have Measuring Tools
Need-To-Own Knives
No More Fruit Flies
Nonstick Cookware
Nonstick Pan Liners
No-Slip Mixing
Oven Calibration
Oven Racks
Oven Thermometer Placement
Pan Frying 101
Pan Handle Angles
Pans for Sauteing
Parchment That Won't Get Parched
Pastry Brushes
Pastry Cloth
Perfect Parchment Lining
Plastic Dough Blades
Plastic Wrap Safety
Preheating a Pizza Stone
Preparing the Pan
Preventing Cross-Contamination
Preventing Microwave Splatters
Proper Pan Temperature
Pureeing Soup
Rainbow Discoloration
Reactive Cookware
Recycling Rubber Gloves
Refrigerator Storage
Reheating Pizza
Removing "Off-Heat"
Removing Burnt-On Oil
Rewashing Prewashed Lettuce
Rice at the Ready
Ricers and Food Mills
Rinsing Raw Meat
Round or Oval Dutch Oven?
Safer Grater Storage
Scalding Milk
Securing a V-Rack to the Roasting Pan
Securing Springform Pans
Sharpening Serrated Knives
Sharpening Specialty Knives
Sharpening Steels
Sifting Flour and Cocoa Powder
Single-Serving Whipped Cream
Slashing Bread Dough
Split and Freeze
Stabilizing a Cutting Board
Sticky Pizza Dough
Storing Fresh Loose Carrots
Storing Kitchen Tongs
Storing Parmesan
Stuck Tortillas
Successful Pizza in a Home Oven
Supreme Processor
Taking Care of Cast Iron
Taking the Pulse of Your Food Processor
The Importance of Preheating Your Pizza Stone
The Problem with Meat Probes
The Ultimate Way to Season Cast Iron
Tips for Using Mixers
Troubleshooting: Cookies
Twine Dispenser
Understanding BPA
Using Pyrex in the Microwave
Vacuum Wine Stoppers
Waffle Maker Double Duty
Wet versus Dry Measuring Cups
When Cookware Turns Food Tinny
Wrapper Roundup
Yes, You Can Freeze Garlic
Meat (161)
5 Steps to a Great Roast
A Better Way to Marinate: Brinerate
A Hot (Water) Trick for Thawing Meat
Aging Beef
Alternative to Chuck-Eye Beef Roast
Beef Grades
Brining Meat
Browning Meat
Carry-Over Cooking
Checking Meat Without a Thermometer
Choosing the Right Roast
Cooking Modern Pork
Cooking Pork Safely
Cure vs. Brine
Defatting Ground Meat
Deli Ham and Turkey
Different Trimming Treatment for Pork and Beef
Dimpling Hamburgers
Does "Enhanced Pork" Mean Better?
Does Poking Meat During Cooking Cause Moisture Loss?
Dry-Aging Steak at Home
Enhanced Pork
Ensuring Crisp-Tender Bacon
Freezing Meat Primer
Grading Beef
Grass-Fed vs. Grain-Fed Beef
Ground Beef Fat Content
Hassle-Free Bacon Chopping
How to Buy the Right Leg of Lamb
How to Prevent Meat from Sticking to Pan
How to Read a Steakhouse Menu
Inexpensive Steak Primer
Is Prime Rib Worth It?
Lamb Flavor
Livery Meat
London Broil
Low-Salt Brining
Making Panade with Dry Panko Bread Crumbs
Managing Thin Pieces of Steak for Kebabs
Marinade Must-Haves
Marinating Beef
Marinating Myths
Marinating Tips for Success
Meat Labels and Fat Content
Microwaved Bacon
Milk-Fed vs. Naturally Raised Veal
Minimizing Moisture Loss in Meat
Natural Beef
Nitrate-Free Bacon
Outdoor Roasting on the Grill
Pancetta Substitute
Peppering Meat
Persistent Redness in Meat
Pork Spareribs
Pork Stew Cuts
Positioning Meat Roasts
Purchasing Ground Beef
Resting Meat
Rinsing Raw Meat
Roasting Meat 101
Salting Meat
Searing Steak
Seasoning Meat
Serving Temperatures for Meat
Shopping for Chorizo
Shopping for Loin Pork Chops
Short Ribs
Silver Skin
Smoke Rings
Steak Tips
Storing Bacon Grease
Strip Steaks
Tender and Juicy Meat
Tender Meat from Milk
Thawing Frozen Meat
The Best Glaze
The Best Inexpensive Steaks
The Flavoring Strength of Beef vs. Chicken
The Importance of Freshly Ground Beef
The Rainbow Effect in Meat and Fish
Two Routes to Super-Rich Sauce
Types of Cured Pork
Warming Up Steak Before Searing
When to Salt Burgers
Pasta, Grains, & Beans (85)
A Better Dust for Your Peel: Semolina
A Better Way to Coat Your Loaves
All About Lentils
Are Red Kidney Beans Poisonous?
Better Bean Soup from a Can
Beyond Rice: A Guide to Other Grains
Brown Rice Varieties
Cannellini Bean Substitute
Cooking Canned and Dried Beans
Cooking Rice
Cooking Whole Grains
Dried Beans 101
Dried White Beans
Faster Boiling
Faster Brown Rice
Flavoring Dried Beans with Seaweed
Foaming Pasta Water
For Creamier Hummus, Skin Your Chickpeas
Freezing Brined Beans
Freezing Gnocchi
Frozen Vs. Jarred Artichokes
Israeli Couscous
Know Your Oats
Knowing When Common Foods are Done
Lasagna Noodles
Lentils
Lots of Pasta, Less Water
Miso
Oatmeal
Pasta Dos and Don'ts
Ready-to-Use Quinoa
Rice at the Ready
Rice Vinegar
Rinsing Canned Beans
Rules for Cooking Rice
Salting Water
Salty Soak for Beans
Save Energy: Soak Your Noodles
Soaking Rice
Spring Roll Wrappers
The Best Cornmeal for Polenta
The Truth About Black Rice
The Truth About Quick-Cooking Pasta
True vs. Cultivated Wild Rice
Using a Pressure Cooker to Cook Grains
Vital Wheat Gluten
What Is Low-Temp Pasta?
Wheat Types
When to Rinse Rice
Poultry (85)
Air-Chilled vs. Water-Chilled Chickens
Boosting Soup Flavor
BPA and Beer Can Chicken
Brining Meat
Buying Chicken Breasts
Carry-Over Cooking
Carve Turkey Like a Pro
Chicken Expiration Dates
Chicken Sticking to the Pan
Cook's Illustrated Turkey 101
Cutting Cutlets from Whole Chicken Breasts
Defrosting Frozen Turkeys
Defrosting Game Hens
Deli Ham and Turkey
Differences Between Male and Female Turkeys
Don't Leave Your Turkey High and Dry
Duck Varieties
Explaining Chicken Nomenclature
How to Carve a Turkey
Interpreting Turkey Breast Labels
Keeping Skin from Shrinking
Kosher Chicken
Low and Slow Braising
Marinade Must-Haves
Marinating Tips for Success
New Powers for Baking Powder
Pop-up Timers
Rare Duck
Removing Drumstick Tendons
Rinsing Raw Meat
Salting Poultry
Salting Turkey: How Long Is Long Enough?
Sprinkling Seasonings from High Up
Taking the Temperature of Poultry
Tender Time Limit for Chicken
Thanksgiving Make-Ahead Schedule
The Flavoring Strength of Beef vs. Chicken
Trussing the Turkey Cavity Shut
Turkey Basting
Turkey Breasts
Turkey Brining Bags
Turkey Doneness
Turkey Leftovers
Turning a Whole Bird
Washing Raw Chicken
White vs. Dark Meat
Seasonings (224)
"Blooming" Mustard Powder
A Better Way to Marinate: Brinerate
All About Common Dried Chiles
All About Nutritional Yeast
Allspice
Annatto and Achiote
Apple Cider Flavored Distilled Vinegar
Asian Chili-Garlic Paste
Avoid Advance Prep for Garlic
Bay Leaves
Best Bang for Your Bay Leaf
Beyond Seasoning: Other Good Uses for Salt
Bouquet Garni
Bread Crumbs
Brinerating
Brining Meat
Capers 101
Chile Powder
Choosing Garlic
Choosing Vanilla Beans
Cinnamon as a Thickener
Cinnamon Sticks
Cloves
Coconut Products
Cooking with Savory
Cornichons
Cure vs. Brine
Demystifing Black Garlic
Demystifying Cardamom
Differences Between Anise and Fennel Seeds
Don't Toast Your Peppercorns
Dried Chiles
Drying Fresh Herbs in a Flash
Easy Herb Washing
Five-Spice Powder
Flat-Leaf vs. Curly-Leaf Parsley
Following Measuring Instructions Properly
Freezing Garlic
Garam Masala
Garlic Flavor
Garlic Powder vs. Dehydrated Garlic
Garlic Presses vs Mincing Garlic
Garlic Safety
Garlic Varieties
Getting the Most out of Saffron
Grated vs. Minced Ginger
Grinding Cardamom
Herbes de Provence
Hold the Salt, Season with Vinegar
Homemade Vanilla Extract
How to Substitute Ethnic Ingredients
How to Substitute Herbs
How to Substitute Salt
How to Use a Mortar and Pestle
How to Use Elephant Garlic
Imitating Aged Balsamic Vinegar
Italian vs. Thai Basil
Keeping Kitchen Staples Fresh
Keeping Salad Dressing Together with Garlic
Keeping Salad Dressings Together with Mayonnaise
Keeping Soy Sauce Fresher Longer
Keeping Spices and Dried Herbs Fresher Longer
Keeping the Freshness in Fresh Chiles
Keeping the Kick in Fresh Horseradish
Keeping Vinegars Fresher Longer
Low-Salt Brining
Make Your Own Chipotles in Adobo
Making a Vegetarian Substitute for Fish Sauce
Making Flavored Salt
Making the Most of Saffron
Maple Grade School: Where All Syrup Is Above Average
Marinade Must-Haves
Marinating Beef
Marinating Myths
Maximizing Spice Flavors
Meat, Meet Marmite
Microwave-Fried Herbs
Mincing Anchovies
Miso
Miso Primer
More Bean for the Buck
MSG, Umami, and Glutamates
No More Watery, Bland Vegetables
Not Your Typical Hot Sauce
Olive Types
Pantry Chile Products
Paprika Varieties
Parsley and Cilantro Stems
Peanut Butter Separation
Peppering Meat
Persillade
Picking Thyme
Pickling Salt
Pine Nuts or Pignoli
Preparing Chestnuts
Prepeeled Garlic
Preserving Minced Garlic
Preserving Salt's Crunch
Protecting Marinade Flavors
Rice Vinegar
Roasted Sesame Oil
Rose Water
Safer Seasoning
Saffron
Salt and Bitterness
Salt in Baking Recipes
Salt Substitutes
Salt Types and Measurements
Salt Varieties
Salting Onions
Salting Poultry
Salting Water
Salty Soak for Beans
Seasoning Cold Food
Seasoning Meat
Seasoning Strategies
Seeding Hot Chile Peppers
Shallots vs. Onions
Sizing Up Herbs
Sorting Out Sea Salt
Spearmint vs. Peppermint
Specialty Chile Products
Spice and Condiment Heat and Pungency
Spring Roll Wrappers
Sprinkling Seasonings from High Up
Sprouting Garlic Cloves
Storing Anchovies
Storing Basil
Storing Ginger
Storing Maple Syrup
Storing Soy Sauce
Storing Vanilla Beans
Substituting Prechopped for Whole Nuts
Taking the Bite out of Garlic
Tamarind
Taming Chile Heat
The Best Glaze
The Essential Pantry
The Importance of Temperature and Taste
Toasting Nuts
Toasting Spices
Two Southern Thickeners—Okra and FilÎ Powder
Types of Bread Crumbs
Using Wasabi in Cooking
Vanilla Flavorings
Vanilla Powder and Paste
Vinegar Mother
Vinegar Sediment
What are Chipotle Chiles en Adobo?
What Kind of Mustard Should Be Used in a Vinaigrette?
When to Toss Old Cinnamon
White Pepper
White Soy Sauce
Why Acid Turns Garlic Blue
Wizened Ginger, Faded Flavor
Yes, You Can Freeze Garlic
Vegetables (265)
Achieving Silky Smooth Hummus
All About Common Dried Chiles
All About Common Fresh Chiles
All About the Different Kinds of Maize
Alternative to Watercress
Another Way to Steam Peppers
Asian Chili-Garlic Paste
Asparagus Size
Avocado Discoloration/Brown Streaking
Baby Carrots
Bagged Spinach
Beating Beet Stains
Beating Beet Stains
Belgian Endive
Bell Pepper Color and Flavor
Blanching Vegetables
Blowing on Salad Greens for Storage
Bok Choy
Buying Artichokes
Cauliflower Varietals
Celery Root
Celery Storage
Chile Heat
Chile Powder
Chinese Long Beans
Color Change in Cooked Green Vegetables
Color Taste-Off: White vs. Brown Mushrooms
Cooking Boiling Potatoes
Cooking Greens
Coring Aged Parsnips
Coring Parsnips
Cornichons
Cucumbers
Cutting Carrots for Roasting
Cutting Onions in Advance
Demystifying Ramps
Differences Between Anise and Fennel Seeds
Discolored Potatoes
Don’t Freeze Fresh Chiles
Dried Chiles
Dried Mushrooms
Easier Salad Spinning and Dough Mixing
Effects of Age on White Mushrooms' Flavor
Eggplant Gender
Favorite Vegetables for Grilling Without Precooking
Fear-Free Way to Invert a Galette
Five Ways to Cook Greens
Fresh Chile Prep
Frozen Vegetables
Frozen Vs. Jarred Artichokes
Gauging Chile Heat
Giving Kale a Rubdown
Habanero vs Scotch Bonnett Peppers
Hot Properties of Chiles
How Steaming and Rinsing Help Prevent Gluey Potatoes
How to "Dry-Clean" Your Spice Grinder
How to Dice Tomatoes
How to Make Vegetable Tempura
How to Make Your Own Chile Powder
How to Read Produce Stickers
Keeping Artichokes from Darkening
Keeping Scallions Fresh
Keeping Summer Salads Cold
Keeping the Freshness in Fresh Chiles
King Oyster Mushrooms
Knowing When Common Foods are Done
Kumatoes 101
Lettuce Storage
Make Your Own Chipotles in Adobo
Making Mashed Potatoes Ahead of Time
Making Vegetable Tempura
Mashed Potatoes 101
Measuring Salad Greens
Mirepoix
Mushrooms: Porcini versus Shiitake
Olive Types
Onion Irritation
Onion Size and Yield
Onion Varieties
Packaged Green Beans
Packaged Squash
Pea Shoots
Peeling Potatoes Ahead of Time
Peeling Roasted Red Peppers
Peppadew Peppers
Perfectly Popped Corn
Persillade
Pigments in Red Onions
Pimentos vs. Roasted Peppers
Potato Varieties
Preparing Crudités
Preparing Vegetables Ahead
Preparing Vegetables for Frying
Prepping Asparagus
Prepping Greens
Preventing Soggy Salad
Ramps
Regular versus Petite Peas
Rehydrating Toeasted Dried Chiles
Removing Corn Silk
Reviving Asparagus
Reviving Wilted Broccoli
Reviving Wilted Greens
Rewashing Prewashed Lettuce
Ricers and Food Mills
Roasted Red Pepper Storage
Roasting Chiles in the Oven
Roasting Chiles on the Stovetop
Salt-Cured vs. Brined Capers
Salting Onions
Scallions That Keep Growing
Seeding Canned Tomatoes
Seeding vs. Not Seeding Tomatoes
Selecting Thick vs. Thin of Asparagus
Shades of Rhubarb
Shallot Yield
Shallots vs. Onions
Sharper Shallot Shopping
Shiitake Stems
Shiitake Substitute
Shopping for Carrots
Sleuthing Scallions
Slicing Onions
Slippery Onion Skin
Soaking Dried Mushrooms
Soaking Potatoes for French Fries
Soaking Vegetables
Spinach and Chalky Residue
Storing Corn
Storing Fresh Loose Carrots
Storing Iceberg Lettuce
Storing Sliced Onions
Substituting Tomatoes
Supermarket Green Beans
Sweet Potato Varieties
Sweet Potatoes vs. Yams
Sweetening Out-of-Season Corn
Taking the Bite Out of Radicchio
Taming Bitter Greens
Taming Chile Heat
Taming Raw Onion Flavor
Tasting Dried Mushrooms
Tasting Eggplants
Thanksgiving Make-Ahead Schedule
The Best Way to Cook Asparagus
The Best Way to Cook Broccoli
The Best Way to Cook Carrots
The Best Way to Cook Cauliflower
The Best Way to Cook Green Beans
The Best Way to Cook Peas
The Best Way to Cook Zucchini
The Fruit and Vegetable Blues
The Importance of Peeling Carrots
Toasting Dried Chiles
Toning Down Raw Onion’s Bite
Top Five Vegetable Grilling Principles
Trimming Asparagus: It's a Snap
Two Southern Thickeners—Okra and FilÎ Powder
Types of Broccoli
UglyRipe Tomatoes
Vegetable Cooking Methods
Vine-Ripened Tomatoes
Washing Mushrooms
What are Chipotle Chiles en Adobo?
Where to Store Cut Tomatoes
Which Mashing Method is Best?
White Asparagus vs. Green
Why Slow-Cook Onions in Oil?
Browse All Issues
Digital Edition
Free Newsletter
My Account
Media Contact
About Us
Join Our Website
Magazine Subscriptions
Online Cooking School
News & Events
Jobs
Recipes
Web Customer Service
Magazine Customer Service
Privacy Policy
Re-Use Policy
Site Map
Contact Us
© 2013 America's Test Kitchen. All rights reserved.
