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.

The Best Way to Revive Wilted Produce

Published May 1, 2016.

These are our test kitchen tips for reviving wilted produce.

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.

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.

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.

Tips for Making Better Waffles

Published January 1, 2016.

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

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.

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?

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.

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.

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.

Use a Bowl for Simpler Seasoning

Published November 1, 2015.

Here's our test kitchen tip for seasoning smaller cuts of of meat, like cutlets or meat for stir-fries.

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.

Cracking the Cocoa Nib

Published November 1, 2015.

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

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.

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.

Don't Bother with a Dough Blade

Published September 1, 2015.

Are the dough blades that come with many food processors worth using?

Another Way to Thicken Soups

Published September 1, 2015.

We wondered if oats might work just as well as sandwich bread as a thickener in soups.

Science: The Secrets of Cooking Rice

Published July 1, 2015.

Despite what many cookbooks suggest, rice-to-water ratios can’t simply be scaled up proportionally.

Toasting Nuts in the Microwave

Published May 1, 2015.

There’s another option for toasting nuts: the microwave.

Macerating vs. Salting

Published May 1, 2015.

What are the scientific differences between salting vegetables and macerating fruit?

Dough Whisks: Not Just for Dough

Published May 1, 2015.

We’ve come to realize that the dough whisk is more versatile than its name reveals.

For a Clearer Stock, Simmer; Don't Boil

Published May 1, 2015.

Yes, it takes longer, but sometimes there's a good reason for cooking low and slow when making stock.

1 - 25 of 368
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection