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?

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.

The Many Colors of Quinoa

Published January 1, 2014.

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

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?

Freezing Gnocchi

Published May 1, 2012.

Can homemade gnocchi be frozen for a quick weeknight meal?

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?

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?

All About Lentils

Published September 1, 2011.

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

A Better Dust for Your Peel: Semolina

Published January 1, 2011.

One of the keys to success in making any pizza is ensuring that your perfectly formed pie easily slides off the peel and onto the stone, without any rips or tears to the bottom of the crust.

Salty Soak for Beans

Published November 1, 2010.

Brining isn't just for meat. When you soak dried beans in salted water, they cook up with softer skins.

Lots of Pasta, Less Water

Published November 1, 2010.

If you don't have a pot large enough to handle the amount of water a pasta recipe calls for, don't panic.

Frozen Vs. Jarred Artichokes

Published May 1, 2010.

Canned and frozen artichokes are readily available and ready to cook (unlike the labor- intensive fresh vegetable). But which type is the better option?

The Best Cornmeal for Polenta

Published March 1, 2010.

Here's what to look for when shopping for polenta.

Cooking Canned and Dried Beans

Published March 1, 2010.

Here are the proper ways to incorporate both types of beans into your recipes.

Pasta Dos and Don'ts

Published March 1, 2010.

There's more to cooking pasta than just boiling water and tossing it in.

Rules for Cooking Rice

Published March 1, 2010.

If you have trouble achieving perfectly cooked long-grain or basmati rice, try these tips.

Dried White Beans

Published November 1, 2009.

Recipes don't always specify which variety of white bean to use. We tried a few common types to see what set them apart.

Know Your Oats

Published July 1, 2009.

Whole, hulled oats are also known as groats. After being heated to inhibit rancidity, they are further processed, according to the particular style.

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