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The Differences Between Thai and Italian Basil

Published March 1, 2018.

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

The Best Way to Determine Caramel's Doneness

Published March 1, 2018.

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

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.

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.

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.

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?

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 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.

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.

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).

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.

Cooking Pasta for a Crowd

Published September 1, 2017.

Need to cook two pounds of pasta in a 6-quart dutch oven? Here's how to do it.

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.

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.

Why Bread Dough Needs Oil

Published July 1, 2017.

The differences between some bread dough recipes, with and without oil are subtle but important.

Red or White Wine Vinegar: Does it Matter in Dressing?

Published July 1, 2017.

Though most of us like to keep a well-stocked pantry at home, there are definitely occasions when we have red wine vinegar or white wine vinegar but not both.

How to Cook with Chayote

Published May 1, 2017.

Chayote can be eaten both raw and cooked. Here's the best way(s) to prepare it.

Lazy Cook’s Frosting

Published May 1, 2017.

This simple frosting takes just about a minute to make.

Recrisping Stale Crackers and Cookies

Published May 1, 2017.

Bring your stale cookies, crackers, and chips back to life.

5 Steps to Perfect Pizza Dough

Published May 1, 2017.

The key to great pizza crust is to handle the dough as gently—and as little—as possible.

Cooking Class: Boil versus Simmer

Published May 1, 2017.

Whether we call for boiling or simmering in a recipe depends on the situation.

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