Honey That Won’t Recrystallize

Published July 1, 2016.

Over time, honey crystallizes when moisture evaporates. Here's how to fix it.

Better Fried Tofu

Published July 1, 2016.

We brine the tofu to draw moisture out, helping it crisp and brown.

Keeping Root Vegetable Greens Fresh

Published July 1, 2016.

Even though it doesn’t prolong their life, storing greens separately makes cleaning them easier.

Cloudy Tea Made Clear

Published July 1, 2016.

We recently came across a different approach for producing clear tea. Here's how to do it.

Mushrooms: Impossible to Overcook?

Published July 1, 2016.

How does a mushroom’s texture change with cooking, compared to a vegetable or a cut of beef?

Chop (And Mince) Leafy Herbs Like a Pro

Published July 1, 2016.

Here’s how to chop (and mince) large amounts of leafy herbs quickly.

Moving en Papillote Recipes Outside

Published July 1, 2016.

Could we get the same results on a gas grill as we do in the oven with our Cod Baked in Foil with Leeks and Carrots recipe?

No Newspaper? Other Options for Lighting Coals

Published July 1, 2016.

We wondered if there was a suitable alternative to newspaper for lighting coals.

Put Leftover Panko to Use

Published May 1, 2016.

If you happen to have a half-box of panko in your pantry, you can make seasoned bread crumbs that are much better than any store-bought product.

Using Active Yeast Instantly

Published May 1, 2016.

We wondered if there might be enough moisture in a bread dough to allow us to swap active for instant yeast.

The Best Way to Revive Wilted Produce

Published May 1, 2016.

These are our test kitchen tips for reviving wilted produce.

Cooking with Shelf-Stable Milk

Published May 1, 2016.

While popular in Europe, shelf-stable ultra-high-­temperature (UHT) milk is rarely used in the United States. We tried it in chocolate pudding and macaroni and cheese.

Roasting Temp and Resting Time

Published March 1, 2016.

Whether it is a pork tenderloin or a large beef roast, we always let meat rest after roasting.

Fresh Curry Leaves

Published March 1, 2016.

While sometimes used in curries, curry leaves are unrelated to and only rarely found in curry powder—and they are definitely not a curry powder substitute.

Freezing Thin-Crust Pizza Dough

Published January 1, 2016.

Our Thin-Crust Pizza dough relies on refrigeration to slow down the fermentation for better flavor and texture, but this technique has the added benefit of convenience—you can make the dough on one day, place it in the fridge, and then it’s ready to bake anywhere from one to three days later. We recently confirmed that it also works well if you want to freeze the dough for later use, something typical room-temperature doughs aren’t well suited to.

Science: Shimmer and Smoke

Published January 1, 2016.

When sautéing or pan-frying, we often call for heating oil until just smoking. What happens if you add your food to the pan too soon, before it’s actually smoking? We ran an experiment to demonstrate.

A Lighter Whipped Topping

Published January 1, 2016.

For sweet desserts like our Pear-Walnut Upside-Down Cake, a tangy whipped topping made with heavy cream and sour cream can make an even better accompaniment than plain whipped cream.

Whole-Grain Panade

Published January 1, 2016.

Though most panades are made with white sandwich bread since it imparts little flavor, we wondered if a whole-grain bread would make an acceptable substitute.

Tips for Making Better Waffles

Published January 1, 2016.

Preheating a waffle iron is key to producing crispy, evenly browned waffles.

Chickpea Meringues

Published January 1, 2016.

When we heard that the liquid from a can of chickpeas could be substituted for egg whites to make meringue—a win for people with egg allergies—we had to try it.

Bloomed Chocolate: Is It Ruined?

Published January 1, 2016.

Can bloomed chocolate still be used in cooking applications?

Cracking the Cocoa Nib

Published November 1, 2015.

Everything you ever wanted to know about cocoa nibs, and how to use them.

Ensuring Weight and Temperature Accuracy

Published November 1, 2015.

Small inaccuracies in measuring temperature and weight can lead to problems like overcooked roasts and cookies that spread too much, so it’s important to routinely test scales and thermometers to make sure that they are accurate. Here’s how to do it.

Shopping for Lamb

Published November 1, 2015.

Lamb has been staging somewhat of a comeback—and for good reason. Here's our test kitchen shopping tips for lamb.

Chestnuts: Buying and Shelling

Published November 1, 2015.

We recommend using fresh chestnuts when they are available in the fall or early winter. Here's our best method for shelling them.

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