The Nicest Rice for Pudding

Published November 1, 2015.

Rice pudding is usually made with long-grain rice, but we wondered if it could be improved by swapping in Arborio or sushi rice.

Brining Beans in Half the Water

Published September 1, 2015.

Is a full gallon of brine really necessary for soaking a pound of dried beans?

The Best Way to Rinse Rice

Published May 1, 2015.

To ensure light, fluffy white rice, we always rinse the raw grains before cooking. But it can be hard to recognize when the water has become clear. What's the best way to tell?

Farro: The Fast-Cooking Whole Grain

Published May 1, 2015.

Usually, when a grain is sold as “semi-pearled” or “pearled,” it will cook faster than “whole” grains. But farro is an exception.

Understanding Semolina Flour

Published March 1, 2015.

Its yellow color and coarse texture might have led you to think that it was cornmeal, but this flour is made from wheat.

For Fewer Blowouts, Bake Your Beans

Published January 1, 2015.

For perfectly cooked beans with fewer blowouts, skip the stovetop and head for the oven.

How Much Sodium Does Salted Cooking Water Add to Pasta?

Published November 1, 2014.

When boiling pasta in salted cooking water, just how much salt does the pasta absorb? Does it vary by pasta shape?

The Many Colors of Quinoa

Published January 1, 2014.

What are the differences between white, red, and black quinoa?

Cooking Pasta in Alkaline Tap Water

Published November 1, 2013.

How does the pH of tap water affect the way pasta cooks in a pot?

For Creamier Hummus, Skin Your Chickpeas

Published May 1, 2013.

With our simple method, removing skins from chickpeas is far less arduous than you might imagine.

Prevent Oatmeal from Boiling Over

Published March 1, 2013.

Does adding a pat of butter to oatmeal when cooked in the microwave prevent boilovers?

Beyond Rice: A Guide to Other Grains

Published January 1, 2013.

These days, supermarkets offer an entire universe of grains—and with the right method they’re as easy to cook, and as versatile, as rice.

Freezing Gnocchi

Published May 1, 2012.

Can homemade gnocchi be frozen for a quick weeknight meal?

Faster Brown Rice

Published March 1, 2012.

If you have time to soak your rice before cooking it, you can drastically reduce the amount of time it takes to cook.

The Truth About Quick-Cooking Pasta

Published March 1, 2012.

Three-minute pastas have started popping up in supermarkets. Are they any good?

The Truth About Black Rice

Published January 1, 2012.

What is black rice?

Ready-to-Use Quinoa

Published January 1, 2012.

Quinoa is a pain to rinse before cooking. Is there an easier way?

Flavoring Dried Beans with Seaweed

Published January 1, 2012.

What purpose does putting a strip of seaweed in the pot when cooking dried beans serve?

All About Lentils

Published September 1, 2011.

Lentils come in numerous varieties, each of which has a distinct appearance, flavor, and texture.

Are Red Kidney Beans Poisonous?

Published September 1, 2011.

There are rumors that dried red kidney beans must be boiled—not just simmered—to make them safe to eat. Is this true? And if so, how long should they be boiled?

Save Energy: Soak Your Noodles

Published September 1, 2011.

If you’re planning to parboil pasta for a baked dish like ziti or lasagna, but the burners on your stove are in high demand, here’s an energy-saving way to get the noodles to the proper texture.

Freezing Brined Beans

Published July 1, 2011.

Tired of waiting hours on end for our beans to brine, we wondered if we could take care of this time-consuming step beforehand and save them in the freezer.

Vital Wheat Gluten

Published May 1, 2011.

What is vital wheat gluten? Is it necessary when baking homemade bread?

A Better Way to Coat Your Loaves

Published March 1, 2011.

What Is Low-Temp Pasta?

Published March 1, 2011.

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