September 2010Here we demystify this kitchen staple and illustrate the best methods for storing unused portions.
September 2010If you have water, some disposable pie plates, and a Dutch oven, you have got all the makings of a steamer basket.
July 2010Removing the seeds from cucumbers is a vital step toward avoiding soggy, watery salads or relishes.
July 2010Removing the bitter membrane from oranges is an essential step in recipes that use this citrus fruit.
July 2010There are three main types of spinach most commonly found in the produce section of most supermarkets.
May 2010When it comes to juice, not all lemons are created equal. Follow these tips to select the juiciest lemons and ensure you get the maximum yield from each one.
May 2010Perfectly minced rosemary doesn’t need to be a painstaking, meticulous process if you use the proper method.
May 2010The freezer is great for extending the life of meat and soups, but it can also be used to store a host of common pantry items like nuts, grains, and even butter.
May 2010There are a number of methods for removing stubborn garlic skins, but some work better than others. Here are a few we prefer here in the test kitchen.
May 2010To ensure a crisp topping without overcooking the rest of your food, it’s essential to know the ins and outs of your broiler.
May 2010We froze, washed, shook, microwaved, and dropped eight different storage containers and found only one model that could pass our battery of tests.
March 2010If no amount of scrubbing will remove a stain from your plastic cutting board, here is a trick that will both clean and sanitize your board.
September 2009In the test kitchen, we use portion scoops for everyday tasks. Here's why they make such a good measuring tool for more than just ice cream.
September 2009When using a mortar and pestle, fight against your inclination to use an up and down motion. Here's the correct way to ground dry spices.
September 2009Oil and vinegar don't naturally mix. So to make a good vinaigrette, we have to add an emulsifier, an ingredient with a
special molecule that helps them stay combined.
July 2009The first pancake in a batch of pancakes often comes out unevenly browned, with a spotty surface. To keep your pancakes spot free from the get go, here is what to do.
July 2009To ensure that a roast maintains its shape and heats evenly while cooking, we tie it securely with butcher’s twine. Here are our two favorite knots to use.
July 2009Nut oils can quickly go rancid if exposed to light or heat. Here's the best way to store and chop nuts.
March 2009Cooking food in parchment paper makes for a nice presentation, but it can be difficult to master. Here’s how we do it.
March 2009Use this method to maximize the amount of perfectly-cooked meat.
