Quick Microwave Roux

Published May 1, 2014.

The "emergency roux" method is easier than using the stovetop for cooking small amounts.

Chilling Food with Dry Ice vs. Regular Ice

Published May 1, 2014.

Is there a benefit to using dry ice instead of regular ice when packing a cooler?

Unhulled (Natural) vs. Hulled (Conventional) Sesame Seeds

Published May 1, 2014.

What are unhulled sesame seeds? Can they be used like regular sesame seeds?

Why Does Kale Sometimes Spark in the Microwave?

Published May 1, 2014.

Sometimes, when making kale chips chips in the microwave, the kale will spark during the cooking process. What’s causes this?

A Surprising Tahini Thickener

Published March 1, 2014.

We uncover a surprising method for thickening tahini—adding liquid.

How to “Crack” Coconut Cream

Published March 1, 2014.

Here's the easiest way to "crack" coconut cream for making curries.

The Role of Beer in Beer Batter

Published March 1, 2014.

What does the beer in a beer batter coating do? Can something else be substituted?

Why Starch Gets Crispy When Fried

Published March 1, 2014.

We explain why we often dip food in a starchy coating before frying.

Nut Butter Alternatives

Published January 1, 2014.

Which makes a better nut-free substitute for peanut butter in baking and otherwise: sunflower seed butter or soy nut butter?

How to Revive Stale Bread

Published January 1, 2014.

Bread stales due to a process called retrogradation, but it can be reversed—temporarily.

Using Salt to Speed Cooling

Published January 1, 2014.

In the test kitchen we rely on salt for many applications beyond seasoning, but one of the niftiest is adding it to an ice bath to lower the freezing point of water and turn the bath into a superfast freezer.

Why Color Matters for Roux

Published January 1, 2014.

From light to dark, how important is it to cook a roux to the right color?

Protect Skillet Handles in a Hot Oven

Published January 1, 2014.

We discovered a method for protecting skillet handles from oven temperatures in excess of their rated ovensafe temperatures.

Explaining Black Walnuts

Published January 1, 2014.

How do black walnuts compare with regular walnuts?

What is Pearl Sugar?

Published November 1, 2013.

Some sweet bread recipes call for Swedish pearl sugar. What is it?

Reboiling Water for Tea

Published November 1, 2013.

Some tea drinkers claim that it’s imperative to boil fresh water for tea. Is there any reason you can’t just reboil leftover water?

Food Safety: Preground vs. Home-Ground Meat

Published November 1, 2013.

Which is safer in terms of possible contamination: preground meat from the supermarket or meat ground at home?

How to Make Better French Press Coffee

Published November 1, 2013.

Interested in making rounder, sweeter, more complex coffee from your French Press? Here's how to do it.

Carryover Cooking in Fish

Published November 1, 2013.

The hotter the oven the more dramatic the effect of carryover cooking.

Perfectly Round Cookies

Published November 1, 2013.

Here's how to get an evenly rolled log of dough for slice-and-bake cookies.

Helping Chocolate Keep Its Temper

Published November 1, 2013.

Traditional tempering techniques can be fussy and time-consuming, so we developed a far easier approach.

Quick Microwave Kale Chips

Published November 1, 2013.

Here's our easy method for making crispy kale chips at home.

Washing Dried Mushrooms Before Grinding into a Powder

Published November 1, 2013.

When a recipe calls for grinding dried mushrooms, should the mushrooms be washed first?

Tenderizing Meat with a Baking Soda Solution

Published November 1, 2013.

In some of our recipes, meat is treated with baking soda dissolved in water to keep it tender. What happens if you leave the solution on the meat longer than the 15 to 20 minutes we call for?

New Pyrex Pie-Baking Protocol

Published November 1, 2013.

Here's our updated approach to baking pies in Pyrex pie plates stacked on metal baking sheets.

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