Hummus Hints

How to Skin Chickpeas Quickly

With our simple method, removing skins from chickpeas is far less arduous than you might imagine. The secret? Baking soda.

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Basic Butchery

Boning a Split Chicken Breast

Buying bone-in chicken breasts and removing the bones at home is often the only option when your recipe requires boneless chicken breasts with skin intact. Here's an easy way to bone them.

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Stir-Fry Fry-Off

Cast-Iron vs. Nonstick

We wanted to see if a well-seasoned cast-iron pan could perform just as well as a nonstick skillet when it came to stir-frying. We compared results using two recipes: a stir-fried beef dish and a stir-fried noodle dish.

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The Science of Cooking

What Is Gluten, Anyway?

Gluten—an elastic protein that has the ability to trap air, much like a balloon—is formed when two important proteins in wheat flour, glutenin and gliadin, bond together in the presence of water.

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Dinner Party Menu

Indoor Barbecue

If you're craving some good, old-fashioned barbecue but don't want to brave the cold to stand over the grill this time of year, we've got you covered.

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Butter Substitutes

Cooking with Coconut Oil

Once demonized, coconut oil is experiencing a comeback. As long as the oil isn’t hydrogenated, some scientists say that it isn’t as bad as once thought.

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Good Greens

Unwilting Lettuce

Will soaking wilted lettuce in ice water and vinegar crisp it up more quickly than just soaking it in water? We ran some tests to find out. 

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Better After Brining

Why You Should Brine Fish

If you brine meat, should you brine fish? We found that yes, you should send your fish back to water one last time before cooking for moister, more flavorful flesh.

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