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.

Toasting Nuts in the Microwave

Published May 1, 2015.

There’s another option for toasting nuts: the microwave.

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.

Macerating vs. Salting

Published May 1, 2015.

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

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.

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.

Using a Parchment Cartouche Instead of a Lid

Published January 1, 2015.

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

Reheating Soft Polenta

Published January 1, 2015.

Reheating leftover polenta typically yields disappointing results. This tip makes reviving leftover polenta a viable option.

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?

Natural Cane Sugar vs. Granulated Sugar

Published November 1, 2014.

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

A More Effective Fridge Deodorizer

Published November 1, 2014.

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

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?

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.

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.

Slashing Rustic Loaves

Published September 1, 2014.

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

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.

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.

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?

Preventing Sugar Crystals in Simple Syrup

Published July 1, 2014.

Is there a way to make simple syrup that won't develop sugar crystals?

How to Store Tofu

Published July 1, 2014.

When storing leftover tofu in water, will it last longer if the water is changed periodically?

The Best Way to Use a Whisk

Published July 1, 2014.

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

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.

Creaming Butter and Sugar Without a Mixer

Published July 1, 2014.

Is there an easy way to cream butter and sugar by hand?

New Uses for Xanthan Gum

Published July 1, 2014.

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

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