May 2010Perfectly minced rosemary doesn’t need to be a painstaking, meticulous process if you use the proper method.
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.
January 2010Taking too long for your butter to come to room temperature on its own? Try this quick alternative.
November 2009Blooming saffron in water allows a little bit of spice to go a long way. At upward of $150 an ounce, extracting the most possible flavor is essential.
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.
January 2009Deep-fried foods are a real treat, but cleaning up after frying is not. Here’s a way to dispose of spent oil neatly and safely.
September 2008Brining not only keeps poultry meat juicy, but it also seasons the birds right down to the bone.
September 2008Using a paring knife or peeler to peel the thin skin of ginger is overkill. Here's how to maximize the amount of usable ginger.
July 2008Not only will it add seasoning and remove some of the moisture, salting can also improve the texture of your vegetables.
July 2008Toasting pine nuts maximizes their nutty flavor, but be careful as they burn easily. Shake the pan often to avoid scorching.
July 2008The trickiest part of mincing thyme is removing the miniscule leaves from the stem. You'll want to make sure you wash the herbs and dry them first.
January 2008An inexpensive fat separator is the best tool for the job, but there are other ways to remove fat from stocks and soups.
January 2008We demonstrate how to chop parsley as well as the difference between chopping and mincing. We prefer flat-leaf parsley.
November 2007It’s important to add food to a properly heated pan to prevent sticking or scorching. Here are some of the clues to look for to know when your pan is ready.
July 2007There are a few general guidelines you should follow when mincing herbs like oregano, mint, and thyme. Washing them is critical, as is your cutting technique.
