Advantages to Deep-Frying in a Wok

Published September 1, 2014.

In some applications, using a wok for deep-frying has advantages over other more common approaches.

Slashing Rustic Loaves

Published September 1, 2014.

The slashes on rustic loaves of bread aren't just about looks.

For Better Coconut Milk, Make Your Own

Published September 1, 2014.

For certain applications, like Thai chicken soup, homemade coconut milk is worth the extra effort.

The Parchment Test: Finding the Broiler Sweet Spot

Published September 1, 2014.

Finding your broiler's sweet spot for both cooking and browning the exterior of your recipe can be tricky. This test will help eliminate the guesswork.

Reusing Pickle Brine

Published July 1, 2014.

Can you use leftover pickle brine to make a batch of homemade pickles?

The Best Way to Wrap Grilled Chicken Souvlaki

Published July 1, 2014.

For a sandwich that’s easy to eat, we wrap our grilled Chicken Souvlaki in aluminum foil. Here's the best way to do it.

How to Store Tofu

Published July 1, 2014.

When storing leftover tofu in water, will it last longer if the water is changed periodically?

Creaming Butter and Sugar Without a Mixer

Published July 1, 2014.

Is there an easy way to cream butter and sugar by hand?

New Uses for Xanthan Gum

Published July 1, 2014.

Xanthan gum isn't just for gluten-free recipes.

An Even Easier Way to Stretch Pizza Dough

Published July 1, 2014.

Refrigerating balls of pizza dough for 4 to 24 hours makes stretching much easier.

Preventing Sugar Crystals in Simple Syrup

Published July 1, 2014.

Is there a way to make simple syrup that won't develop sugar crystals?

Removing Stains from Silicone Spatulas

Published July 1, 2014.

Is there a way to remove stains from silicone spatulas?

Caring for Wood Cutting Boards and Utensils with Spoon Butter

Published July 1, 2014.

How does homemade spoon butter compare to straight mineral oil for maintaining wood kitchenware?

The Best Way to Use a Whisk

Published July 1, 2014.

Everyone knows the correct way to use a whisk, right? Wrong.

Chilling Food with Dry Ice vs. Regular Ice

Published May 1, 2014.

Is there a benefit to using dry ice instead of regular ice when packing a cooler?

Why Does Kale Sometimes Spark in the Microwave?

Published May 1, 2014.

Sometimes, when making kale chips chips in the microwave, the kale will spark during the cooking process. What’s causes this?

Unhulled (Natural) vs. Hulled (Conventional) Sesame Seeds

Published May 1, 2014.

What are unhulled sesame seeds? Can they be used like regular sesame seeds?

Quick Microwave Roux

Published May 1, 2014.

The "emergency roux" method is easier than using the stovetop for cooking small amounts.

How to “Crack” Coconut Cream

Published March 1, 2014.

Here's the easiest way to "crack" coconut cream for making curries.

A Surprising Tahini Thickener

Published March 1, 2014.

We uncover a surprising method for thickening tahini—adding liquid.

Why Starch Gets Crispy When Fried

Published March 1, 2014.

We explain why we often dip food in a starchy coating before frying.

The Role of Beer in Beer Batter

Published March 1, 2014.

What does the beer in a beer batter coating do? Can something else be substituted?

How to Revive Stale Bread

Published January 1, 2014.

Bread stales due to a process called retrogradation, but it can be reversed—temporarily.

Nut Butter Alternatives

Published January 1, 2014.

Which makes a better nut-free substitute for peanut butter in baking and otherwise: sunflower seed butter or soy nut butter?

Using Salt to Speed Cooling

Published January 1, 2014.

In the test kitchen we rely on salt for many applications beyond seasoning, but one of the niftiest is adding it to an ice bath to lower the freezing point of water and turn the bath into a superfast freezer.

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