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?

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.

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?

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.

Better Fried Tofu

Published July 1, 2016.

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

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?

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.

No Newspaper? Other Options for Lighting Coals

Published July 1, 2016.

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

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?

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.

Honey That Won’t Recrystallize

Published July 1, 2016.

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

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.

The Best Way to Revive Wilted Produce

Published May 1, 2016.

These are our test kitchen tips for reviving wilted produce.

Using Active Yeast Instantly

Published May 1, 2016.

We wondered if there might be enough moisture in a bread dough to allow us to swap active for instant yeast.

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.

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.

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.

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.

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.

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.

Tips for Making Better Waffles

Published January 1, 2016.

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

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