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Published November 1, 2013.
Traditional tempering techniques can be fussy and time-consuming, so we developed a far easier approach.
Published July 1, 2013.
Most recipes that call for creaming butter and sugar ask for softened butter. Is it OK to start with cold butter and just cream it longer?
Published January 1, 2013.
Gourmet shops sometimes carry several different types of truffle oil, some of which are labeled “natural.” Should one seek out natural truffle oil?
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.
Published July 1, 2012.
How well does coconut oil perform in recipes?
Published September 1, 2011.
Even when stored in an airtight container in a dark cupboard, used frying oil can taste fishy and stale after more than a month. Is there a better way to store it for re-use?
Published July 1, 2011.
As it turns out, flour might not be the best solution for sticky dough.
Published January 1, 2011.
We'd seasoned our cast iron the same way for years. But when we heard about a new method that creates a slick surface so indestructible that touch-ups are almost never necessary, we were intrigued.
How can you mellow out extra-virgin olive oil so it can be used in place of "pure"?
Published September 1, 2010.
We tested four methods for removing burnt-on oil to see if we could really do it without resorting to harsh chemicals.
Published March 1, 2010.
Some grocery stores carry "light" olive oil. Does it have fewer calories than regular olive oil?
Published January 1, 2010.
Is it possible to prevent meat from sticking to the skillet when even oil doesn't do the trick?
Published September 1, 2009.
Here's a hands-free method to keep your bowl in place.
What is "super-high-density planting"?
What is olio nuovo, and is it worth ordering?
How does expeller-pressed canola oil differ from regular canola oil, and is it worth the added expense?
Published July 1, 2009.
Can you substitute another type of oil for recipes that call for a small amount of vegetable oil?
Published June 1, 2009.
With these ingredients in the mix, marinating can enhance juiciness and add complexity to steak, chicken, and pork.
Published May 1, 2009.
Published March 1, 2009.
Roux is often made with butter. Is oil an acceptable substitute?
When refrigerated, why do certain oils (like olive) become solid and others (like canola) don't?
We explain olive oil's bitterness when mixed in a food processor.
How does Pam Professional Heat match up to the original Pam cooking spray?
Moving them off the kitchen counter is only the first step. Here's how to prolong the life of the oils in your kitchen.