Garlic Tips and Techniques

Published May 1, 2010.

There 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.

Mincing Rosemary

Published May 1, 2010.

Perfectly minced rosemary doesn’t need to be a painstaking, meticulous process if you use the proper method.

Softening Butter

Published January 1, 2010.

Taking too long for your butter to come to room temperature on its own? Try this quick alternative.

Maximizing Flavor of Saffron

Published November 1, 2009.

Blooming 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.

Emulsifiers

Published September 1, 2009.

Oil 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.

Disposing of Used Oil

Published January 1, 2009.

Deep-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.

Brining Chicken

Published September 1, 2008.

Brining not only keeps poultry meat juicy, but it also seasons the birds right down to the bone.

Peeling Ginger

Published September 1, 2008.

Using a paring knife or peeler to peel the thin skin of ginger is overkill. Here's how to maximize the amount of usable ginger.

Mincing Thyme

Published July 1, 2008.

The 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.

Salting Vegetables

Published July 1, 2008.

Not only will it add seasoning and remove some of the moisture, salting can also improve the texture of your vegetables.

Toasting Pine Nuts

Published July 1, 2008.

Toasting pine nuts maximizes their nutty flavor, but be careful as they burn easily. Shake the pan often to avoid scorching.

Kosher Salt vs. Table Salt

Published March 1, 2008.

What's the difference between kosher and table salt? It's all about the grain size. And both have their advantages in the kitchen.

Chopping and Mincing Parsley

Published January 1, 2008.

We demonstrate how to chop parsley as well as the difference between chopping and mincing. We prefer flat-leaf parsley.

How Do I Know When My Pan is Hot Enough?

Published November 1, 2007.

It’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.

Store-Bought Bread Crumbs

Published September 1, 2007.

Some shortcuts are worth taking; others can ruin a recipe. Here's why homemade breadcrumbs are worth a little extra time.

Mincing Oregano

Published July 1, 2007.

There 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.

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