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We gathered seven common dried chiles. Here are our notes on their appearance, flavor, and heat.
For many cooks, fresh chiles are a bit of a mystery. And it’s no wonder.
What is meringue powder, and is it recommended?
Baking recipes are often presented in terms of "baker's percentages." Here we explain this system.
Packages of black garlic are popping up in the produce sections of grocery stores, but what exactly is it?
When shopping for whole chickens, how do chickens labeled "broilers," "roasters," and "stewing" birds differ?
A lot of recipes call only for egg whites, but that doesn't mean you need to throw away all of the yolks.
In some chiles, the level of capsaicin is so high, it can actually irritate the skin.
Chiles get their heat from a group of chemical compounds called capsaicinoids, the best known being capsaicin.
When it comes to bread, a nicely browned crust does more than just create a flavorful exterior.
The oils in dried chiles can cling to a spice grinder, even after you’ve wiped it with a brush or cloth. Since most grinders can’t be immersed in water, we developed a method to “dry-clean” ours.
Many recipes call for ripe tomatoes cut into 1/4-inch dice. Here's an easy way to produce uniform pieces.
Grinding your own powder from freshly toasted dried chiles is easy and can make a compelling difference in recipes.
Too often we find that scallions go limp after just a few days in the fridge.
We often see “no nitrates or nitrites added” bacon in the grocery store. How does it differ from regular bacon?
Pie crusts with fruit fillings often become saturated with juice when baking. Here's how to keep them from becoming sodden.
Here's a list of the chile products you should always keep on hand.
Cracks in pies with custard or other wet fillings may seem like par for the course, but they don't have to be.
When you don't have time to wait for a bottle of wine to chill in the refrigerator, here is a method to cool it down in a hurry.
Rehydrating dried chiles will mellow their taste.
Roasting fresh chiles releases their natural flavor compounds.
Strategies for speeding ripening in bananas abound, but as we worked our way through over eight cases of fruit while developing our Ultimate Banana Bread, we found most of them ineffective.
What is the gray area of flesh just below the skin of salmon, and is it best to remove it before serving?
Is there any benefit to seeking out a grocer who offers freshly ground beef?
Just as roasting fresh chiles deepens their flavor, toasting dried ones improves their taste. Here's our recommended method.
So many recipes calling for softening onions in oil over low heat, but is this really the best method?