Salt and Frying Oil

Published May 1, 2014.

Is it true that getting salt in frying oil is bad?

Helping Chocolate Keep Its Temper

Published November 1, 2013.

Traditional tempering techniques can be fussy and time-consuming, so we developed a far easier approach.

Cold vs. Softened Butter for Creaming

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?

Creamy Emulsifications with an Immersion Blender

Published January 1, 2013.

Creamy emulsifications are just a spin away when you trade the whisk for an immersion blender.

Blooming in Oil for Flavor

Published January 1, 2013.

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.

The Truth About Truffle Oil

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?

Cooking with Coconut Oil

Published July 1, 2012.

How well does coconut oil perform in recipes?

Storing Used Frying Oil

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?

Oil Before You Knead

Published July 1, 2011.

As it turns out, flour might not be the best solution for sticky dough.

The Ultimate Way to Season Cast Iron

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.

Mellowing Out EVOO

Published January 1, 2011.

How can you mellow out extra-virgin olive oil so it can be used in place of "pure"?

Removing Burnt-On Oil

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.

"Light" Olive Oil

Published March 1, 2010.

Some grocery stores carry "light" olive oil. Does it have fewer calories than regular olive oil?

How to Prevent Meat from Sticking to Pan

Published January 1, 2010.

Is it possible to prevent meat from sticking to the skillet when even oil doesn't do the trick?

Faster, Cheaper—and Fresher Oil

Published September 1, 2009.

What is "super-high-density planting"?

Fresh Off the Press

Published September 1, 2009.

What is olio nuovo, and is it worth ordering?

Expeller-Pressed Oil

Published September 1, 2009.

How does expeller-pressed canola oil differ from regular canola oil, and is it worth the added expense?

Stabilizing the Whisking Bowl

Published September 1, 2009.

Here's a hands-free method to keep your bowl in place.

Oil Change for Baking

Published July 1, 2009.

Can you substitute another type of oil for recipes that call for a small amount of vegetable oil?

Marinade Must-Haves

Published June 1, 2009.

With these ingredients in the mix, marinating can enhance juiciness and add complexity to steak, chicken, and pork.

Used Fryer Oil

Published May 1, 2009.

Keeping Olive Oil and Other Oils Fresher Longer

Published March 1, 2009.

Moving them off the kitchen counter is only the first step. Here's how to prolong the life of the oils in your kitchen.

Testing Olive Oil's Bitter End

Published March 1, 2009.

We explain olive oil's bitterness when mixed in a food processor.

Cloudy Olive Oil

Published March 1, 2009.

When refrigerated, why do certain oils (like olive) become solid and others (like canola) don't?

Roux Replacements

Published March 1, 2009.

Roux is often made with butter. Is oil an acceptable substitute?

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