Fresh Curry Leaves

Published March 1, 2016.

While sometimes used in curries, curry leaves are unrelated to and only rarely found in curry powder—and they are definitely not a curry powder substitute.

Roasting Temp and Resting Time

Published March 1, 2016.

Whether it is a pork tenderloin or a large beef roast, we always let meat rest after roasting.

Whole-Grain Panade

Published January 1, 2016.

Though most panades are made with white sandwich bread since it imparts little flavor, we wondered if a whole-grain bread would make an acceptable substitute.

A Lighter Whipped Topping

Published January 1, 2016.

For sweet desserts like our Pear-Walnut Upside-Down Cake, a tangy whipped topping made with heavy cream and sour cream can make an even better accompaniment than plain whipped cream.

Tips for Making Better Waffles

Published January 1, 2016.

Preheating a waffle iron is key to producing crispy, evenly browned waffles.

Science: Shimmer and Smoke

Published January 1, 2016.

When sautéing or pan-frying, we often call for heating oil until just smoking. What happens if you add your food to the pan too soon, before it’s actually smoking? We ran an experiment to demonstrate.

Bloomed Chocolate: Is It Ruined?

Published January 1, 2016.

Can bloomed chocolate still be used in cooking applications?

Freezing Thin-Crust Pizza Dough

Published January 1, 2016.

Our Thin-Crust Pizza dough relies on refrigeration to slow down the fermentation for better flavor and texture, but this technique has the added benefit of convenience—you can make the dough on one day, place it in the fridge, and then it’s ready to bake anywhere from one to three days later. We recently confirmed that it also works well if you want to freeze the dough for later use, something typical room-temperature doughs aren’t well suited to.

Chickpea Meringues

Published January 1, 2016.

When we heard that the liquid from a can of chickpeas could be substituted for egg whites to make meringue—a win for people with egg allergies—we had to try it.

Chestnuts: Buying and Shelling

Published November 1, 2015.

We recommend using fresh chestnuts when they are available in the fall or early winter. Here's our best method for shelling them.

Use a Bowl for Simpler Seasoning

Published November 1, 2015.

Here's our test kitchen tip for seasoning smaller cuts of of meat, like cutlets or meat for stir-fries.

Ensuring Weight and Temperature Accuracy

Published November 1, 2015.

Small inaccuracies in measuring temperature and weight can lead to problems like overcooked roasts and cookies that spread too much, so it’s important to routinely test scales and thermometers to make sure that they are accurate. Here’s how to do it.

Shopping for Lamb

Published November 1, 2015.

Lamb has been staging somewhat of a comeback—and for good reason. Here's our test kitchen shopping tips for lamb.

Cracking the Cocoa Nib

Published November 1, 2015.

Everything you ever wanted to know about cocoa nibs, and how to use them.

Another Way to Thicken Soups

Published September 1, 2015.

We wondered if oats might work just as well as sandwich bread as a thickener in soups.

Don't Bother with a Dough Blade

Published September 1, 2015.

Are the dough blades that come with many food processors worth using?

Science: The Secrets of Cooking Rice

Published July 1, 2015.

Despite what many cookbooks suggest, rice-to-water ratios can’t simply be scaled up proportionally.

Toasting Nuts in the Microwave

Published May 1, 2015.

There’s another option for toasting nuts: the microwave.

Dough Whisks: Not Just for Dough

Published May 1, 2015.

We’ve come to realize that the dough whisk is more versatile than its name reveals.

Macerating vs. Salting

Published May 1, 2015.

What are the scientific differences between salting vegetables and macerating fruit?

For a Clearer Stock, Simmer; Don't Boil

Published May 1, 2015.

Yes, it takes longer, but sometimes there's a good reason for cooking low and slow when making stock.

Regular Dried Pasta vs. Egg Dried Pasta: Adjusting the Amount of Pasta Cooking Water

Published March 1, 2015.

If you substitute dried egg pasta in a recipe calling for regular dried pasta, you'll need to make some adjustments when it comes to the sauce.

Reheating Soft Polenta

Published January 1, 2015.

Reheating leftover polenta typically yields disappointing results. This tip makes reviving leftover polenta a viable option.

Storing Leftover Coconut Milk

Published January 1, 2015.

We found a simple technique for bringing frozen, leftover coconut milk back to life.

Better Pan Sauce? Ignore the Rules

Published January 1, 2015.

We decided to break all the rules in order to develop more fond and, therefore, better pan sauces.

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