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.

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.

Macerating vs. Salting

Published May 1, 2015.

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

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.

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.

Using a Parchment Cartouche Instead of a Lid

Published January 1, 2015.

Faster, more consistent cooking is the hallmark of a cartouche.

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.

Storing Leftover Coconut Milk

Published January 1, 2015.

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

Are Sweet and Dry Marsala Interchangeable?

Published November 1, 2014.

If a recipe that calls for Marsala doesn't specify sweet or dry, which should be used?

A More Effective Fridge Deodorizer

Published November 1, 2014.

Is there a better option than baking soda for deodorizing the refrigerator?

Natural Cane Sugar vs. Granulated Sugar

Published November 1, 2014.

Is natural cane sugar interchangeable with regular granulated sugar in recipes?

Are Dutched and Natural Cocoa Interchangeable?

Published November 1, 2014.

Can you use natural cocoa powder in a recipe that calls for Dutched, and vice versa?

For Better Coconut Milk, Make Your Own

Published September 1, 2014.

For certain applications, like Thai chicken soup, homemade coconut milk is worth the extra effort.

Advantages to Deep-Frying in a Wok

Published September 1, 2014.

In some applications, using a wok for deep-frying has advantages over other more common approaches.

The Parchment Test: Finding the Broiler Sweet Spot

Published September 1, 2014.

Finding your broiler's sweet spot for both cooking and browning the exterior of your recipe can be tricky. This test will help eliminate the guesswork.

Slashing Rustic Loaves

Published September 1, 2014.

The slashes on rustic loaves of bread aren't just about looks.

The Best Way to Use a Whisk

Published July 1, 2014.

Everyone knows the correct way to use a whisk, right? Wrong.

New Uses for Xanthan Gum

Published July 1, 2014.

Xanthan gum isn't just for gluten-free recipes.

Caring for Wood Cutting Boards and Utensils with Spoon Butter

Published July 1, 2014.

How does homemade spoon butter compare to straight mineral oil for maintaining wood kitchenware?

The Best Way to Wrap Grilled Chicken Souvlaki

Published July 1, 2014.

For a sandwich that’s easy to eat, we wrap our grilled Chicken Souvlaki in aluminum foil. Here's the best way to do it.

An Even Easier Way to Stretch Pizza Dough

Published July 1, 2014.

Refrigerating balls of pizza dough for 4 to 24 hours makes stretching much easier.

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