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How to Use the Toothpick Test to See If Baked Goods Are Done

Published March 1, 2017.

To determine if cakes, muffins, and quick breads are done, we often use the toothpick test.

How to Slice Bread

Published March 1, 2017.

Slicing bread may seem straightforward, but we’ve seen many a beautiful homemade loaf ravaged by an ill-chosen or carelessly employed knife, even in the test kitchen.

The Best Way to Prevent Overcooking Food Toasted in the Oven

Published March 1, 2017.

To protect delicate foods from accidentally getting too brown, give them a quick cool-down.

How to Strip a Cast-Iron Skillet

Published January 1, 2017.

Over the lifetime of a cast-iron skillet, you’ll usually just need to maintain or touch up its seasoning. But if the seasoning becomes very dull or damaged or if the pan badly rusts (it can’t be scrubbed away), you’ll need to give it an overhaul by stripping and reseasoning the surface.

Cook Until the Juices Run Clear—Fact or Fiction?

Published January 1, 2017.

One persistent cooking adage is that if you pierce a chicken and the juices are clear, the meat is done. But is this oft-cited “rule” actually true?

How to Hack a Tart Pan

Published November 1, 2016.

A round tart pan’s removable bottom allows you to turn out beautiful crusts without marring the sides.

The Proper Way to Use a Probe

Published November 1, 2016.

A probe thermometer allows you to track the temperature of large roasts, turkeys, and chickens as they cook so that you don’t have to repeatedly open the oven door and test with an instant-read thermometer.

Wipe out Garlic Odor on Cutting Boards

Published September 1, 2016.

We've got a new trick up our sleeves to remove the potent smell of garlic from cutting boards.

Fermentation Explained

Published September 1, 2016.

When we realized how many ingredients we call for in recipes are fermented, we decided that a closer look at fermentation was in order.

Does Freezing Take the Crispness out of Toasted Nuts?

Published September 1, 2016.

Does freezing and thawing harm the toasted nuts’ crisp texture?

Introducing Teff

Published September 1, 2016.

Teff has a mildly nutty, earthy flavor and can range in color from dark brown to red to white, with the lighter grains correspondingly lighter in flavor.

Using Sprouted Wheat Flour

Published September 1, 2016.

Sprouting grain is said to make vitamins, minerals, and protein easier to absorb. But how does it behave in recipes?

Make Your Immersion Blender More Effective

Published September 1, 2016.

An immersion blender is less fussy than a countertop blender since you don’t have to blend in batches or clean a blender jar or lid. Immersion blenders can’t produce the same silkiness as countertop models, but here’s how to get the best results.

Chop (And Mince) Leafy Herbs Like a Pro

Published July 1, 2016.

Here’s how to chop (and mince) large amounts of leafy herbs quickly.

Moving en Papillote Recipes Outside

Published July 1, 2016.

Could we get the same results on a gas grill as we do in the oven with our Cod Baked in Foil with Leeks and Carrots recipe?

Mushrooms: Impossible to Overcook?

Published July 1, 2016.

How does a mushroom’s texture change with cooking, compared to a vegetable or a cut of beef?

Cooking Broccolini

Published July 1, 2016.

What's the best way to cook broccolini?

Honey That Won’t Recrystallize

Published July 1, 2016.

Over time, honey crystallizes when moisture evaporates. Here's how to fix it.

Tomato Leaves in the Sauce?

Published July 1, 2016.

Does adding tomato leaves to sauce boost its flavor?

Keeping Root Vegetable Greens Fresh

Published July 1, 2016.

Even though it doesn’t prolong their life, storing greens separately makes cleaning them easier.

Cloudy Tea Made Clear

Published July 1, 2016.

We recently came across a different approach for producing clear tea. Here's how to do it.

Better Fried Tofu

Published July 1, 2016.

We brine the tofu to draw moisture out, helping it crisp and brown.

No Newspaper? Other Options for Lighting Coals

Published July 1, 2016.

We wondered if there was a suitable alternative to newspaper for lighting coals.

Cooking with Shelf-Stable Milk

Published May 1, 2016.

While popular in Europe, shelf-stable ultra-high-­temperature (UHT) milk is rarely used in the United States. We tried it in chocolate pudding and macaroni and cheese.

Put Leftover Panko to Use

Published May 1, 2016.

If you happen to have a half-box of panko in your pantry, you can make seasoned bread crumbs that are much better than any store-bought product.

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