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These days, supermarkets offer an entire universe of grains—and with the right method they’re as easy to cook, and as versatile, as rice. Here are six of our favorites.
Blooming spices or herbs in fat before the liquid goes into the pot can extract far more flavor than by simply simmering these ingredients in water.
Creamy emulsifications are just a spin away when you trade the whisk for an immersion blender.
Do the different ways of using citrus peel to garnish cocktails produce different tastes?
Do duck eggs differ in flavor or texture from chicken eggs?
A little bit of whisking is all you need to prevent grainy pudding.
Does cream cheese freeze well?
Ghee, typically used in Indian cooking, may also be used as a slightly richer, more buttery substitute in any recipe that calls for clarified butter.
Cooking stock in a pressure cooker is faster than cooking it in a regular pot, but we wondered if this method would change the flavor, too.
Our recipes list 1 cup of flour as weighing 5 ounces, but different sources may list a cup of flour as weighing slightly more or less. What causes this discrepancy?
When softening butter in the microwave it's possible to accidentally oversoften part of the stick. Is there a way to bring melted butter back to solid form?
Is there a way to store meringues in a humid environment without ruining their crisp texture?
We discovered a sweet way to keep cut apples and other fruits from browning.
Want to mellow raw garlic's harsh bite? Just a few minutes in the microwave will do the trick.
Gourmet shops sometimes carry several different types of truffle oil, some of which are labeled “natural.” Should one seek out natural truffle oil?
A colander, with a little help, can serve as an improvised banneton for proofing bread dough.
When you add salt to your burger, you're doing more than just seasoning the meat, and timing is everything.