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Tenderizing Meat with a Baking Soda Solution

Published September 11, 2018.

In some of our recipes, meat is treated with baking soda dissolved in water to keep it tender. What happens if you leave the solution on the meat longer than the 15 to 20 minutes we call for?

Pastry Brush versus Silicone Brush

Published July 1, 2018.

If you're equal parts cook and baker, consider keeping both types of brushes in your kitchen.

How to Prevent Hot Milk from Sticking to the Pan

Published July 1, 2018.

Constantly scraping the pan bottom isn't practical. So what is?

How to Store Leftover Fruit Pie

Published July 1, 2018.

Does fruit pie fare better left on the counter or stored in the refrigerator?

More Good Uses for Kitchen Shears

Published May 1, 2018.

Your shears are good for more than just butterflying a whole chicken. Here are some other good ways to put this essential tool to work.

Do Emulsions Cling to Food More Effectively?

Published May 1, 2018.

We set up an experiment to find out.

How to Clean and Care for a Wooden Salad Bowl

Published May 1, 2018.

Is your wooden salad bowl still sticky even after you've cleaned it? Here's how to make it new again—and keep it that way.

How to Cook Shishito Peppers

Published March 1, 2018.

You’ve probably seen these Japanese peppers on restaurant menus, and now they’re popping up at farmers’ markets and supermarkets. Here’s what to do with them.

What's the Shelf Life of Dry Vermouth?

Published March 1, 2018.

Dry vermouth is a shelf-stable substitute for white wine. How long will an open bottle of it last?

The Differences Between Thai and Italian Basil

Published March 1, 2018.

What is Thai basil, and can you use Italian basil in its place?

How To Determine When to Retire Your Rasp-Style Grater

Published March 1, 2018.

Think your rasp-grater has lost its edge? Use this test to find out for sure.

Using a Low Oven versus Sous Vide

Published March 1, 2018.

To compare these two methods, we cooked a 1-pound pork tenderloin each way then took each roast's temperature. Here's how the two approaches measured up.

The Best Way to Determine Caramel's Doneness

Published March 1, 2018.

No surprise: It's by temperature, not color.

How to Prevent Pastry Bag Leaks

Published January 1, 2018.

Here's the best way to prevent the filling from leaking out of the tip as you fill the bag.

Two Ways to Store Ginger

Published January 1, 2018.

We tested a few popular ginger-storing methods to determine which ones really worked.

How to Make Homemade Five-Spice Powder

Published November 1, 2017.

The five elements of the cosmos—earth, fire, metal, water, and wood—are represented by five-spice powder. Here's how to make your own.

Why Do Some Knife Blades Have Hollows?

Published November 1, 2017.

Many sources claim that the design prevents food from clinging to the blade. But that's not its only purpose.

Tips for Grating Ginger

Published November 1, 2017.

Grating ginger can be challenging and messy. Here are some tips to improve your grating game.

How to Gauge Tofu Texture

Published September 1, 2017.

The best way to eliminate ambiguity is to use the names as a general guideline and then inspect the protein content per serving listed on the package.

Quickest Way to Cool Hot Liquids

Published September 1, 2017.

It’s important that liquids are cool before you put them in the refrigerator; if the liquid is too hot, it will increase the temperature inside the refrigerator and potentially cause food to rise to unsafe temperatures.

Butchering with a Paring Knife

Published September 1, 2017.

The small size of a paring knife makes it much more maneuverable than a larger chef’s knife for certain butchering tasks.

What Is Shiso and How Do I Use It?

Published September 1, 2017.

This aromatic, heart-shaped leaf can be so much more than a decorative garnish for sushi.

A Simpler Julienne

Published September 1, 2017.

This simpler, more casual technique will yield sticks that vary a bit in length, but we think it’s fine for most applications.

How to Cook Pasta for a Crowd

Published September 1, 2017.

You can cook two pounds of spaghetti, fusilli, ziti—or any other type of pasta—in a single pot.

Chocolate in the Microwave: Less Fussy and Faster

Published September 1, 2017.

Our preferred method for melting chocolate is to use the microwave, whether it’s to simply liquefy it (for a frosting or a cake) or to temper it (so it hardens into a shiny, snappy glaze).

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