Baking with Fresh Pumpkin Puree

Published September 1, 2014.

Baking recipes usually call for canned pumpkin, but if you have fresh pumpkins can you make your own puree and use that instead?

Artichokes and Wine

Published September 1, 2014.

Sometimes wine can taste oddly sweet and one-dimensional when paired with dishes containing artichokes. Is there anything one can do to combat this problem?

Making Stock with Skin-On Onions

Published September 1, 2014.

Is there any advantage to leaving the skins on onions when making stock?

How to Quickly Cook a Potato

Published July 1, 2014.

Do potato nails (rods that are inserted into baking potatoes to decrease the cooking time) really work?

Add This Innovative Raw Onion Topping to Pizza, Salads, or Sandwiches

Published May 1, 2014.

We recently discovered a technique that retains more of the raw onion flavor and crunch while preventing burning.

Substituting Celery Leaves for Stalks

Published January 1, 2014.

Can celery leaves be substituted for the stalks in recipes?

Washing Dried Mushrooms Before Grinding into a Powder

Published November 1, 2013.

When a recipe calls for grinding dried mushrooms, should the mushrooms be washed first?

Quick Microwave Kale Chips

Published November 1, 2013.

Here's our easy method for making crispy kale chips at home.

Using Sprouted Onions

Published September 1, 2013.

Is it OK to cook with sprouted onions?

Leave Out Lower-Fiber Vegetables When Freezing Stew

Published September 1, 2013.

Freezing stew offers make-ahead convenience, but not all vegetables handle freezing and reheating well. Which vegetables work well for this purpose, and which ones don't?

Punching Up Potato Flavor

Published September 1, 2013.

We wondered if roasting the potatoes could concentrate and enhance potato flavor in dishes that usually call for boiled potatoes.

Vegetarian Gelatin Substitutes

Published September 1, 2013.

Can you swap unflavored vegetarian gelatin for traditional gelatin in recipes?

Unwilting Lettuce

Published July 1, 2013.

Will soaking wilted lettuce in ice water and vinegar crisp it up more quickly than just soaking it in water?

Enhancing Flavor with Kombu

Published July 1, 2013.

A little kelp can help out the flavor of your soups and sauces in a big way.

How to Prep Vegetables for Stir-Fry

Published July 1, 2013.

Cut bok choy, carrots, snow peas, scallions, cabbage, and cauliflower down to size.

Salt-Cured vs. Brined Capers

Published May 1, 2013.

Can salt-cured capers be used interchangeably with brined capers?

Keeping Basil Green in Pesto

Published May 1, 2013.

We found two proven methods on how to keep the basil from discoloring over time.

Making a Vegetarian Substitute for Fish Sauce

Published March 1, 2013.

Is there a homemade vegetarian substitute for fish sauce?

Coring Parsnips

Published March 1, 2013.

Should the cores of large parsnips always be removed and discarded before cooking?

Roasting Coffee in a Popcorn Popper

Published March 1, 2013.

We’ve always been intrigued by the idea that roasting coffee beans at home could be as simple as calling for an air popcorn popper, a method embraced by DIY diehards.

Toning Down Tomato Sauce

Published March 1, 2013.

We've encountered recipes which finish tomato sauce with a pinch of baking soda. Will this mellow out a sauce that is too acidic?

Giving Kale a Rubdown

Published November 1, 2012.

Here’s a way to tenderize these greens without ever subjecting them to heat.

Preventing Soggy Salad

Published November 1, 2012.

Is there a science to keeping a dressed salad crisp and fresh?

Scallions That Keep Growing

Published November 1, 2012.

If you store cut scallions in a glass of water, will they grow back?

Mushrooms: Porcini versus Shiitake

Published July 1, 2012.

Dried shiitake mushrooms have 15 times more flavor-building nucleotides than dried porcini. Should you switch to dried shiitakes from now on when you want to boost meaty flavor?

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