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How to Gauge Tofu Texture

Published September 1, 2017.

The best way to eliminate ambiguity is to use the names as a general guideline and then inspect the protein content per serving listed on the package.

What Is Shiso and How Do I Use It?

Published September 1, 2017.

This aromatic, heart-shaped leaf can be so much more than a decorative garnish for sushi.

Chocolate in the Microwave: Less Fussy and Faster

Published September 1, 2017.

Our preferred method for melting chocolate is to use the microwave, whether it’s to simply liquefy it (for a frosting or a cake) or to temper it (so it hardens into a shiny, snappy glaze).

Quickest Way to Cool Hot Liquids

Published September 1, 2017.

It’s important that liquids are cool before you put them in the refrigerator; if the liquid is too hot, it will increase the temperature inside the refrigerator and potentially cause food to rise to unsafe temperatures.

Butchering with a Paring Knife

Published September 1, 2017.

The small size of a paring knife makes it much more maneuverable than a larger chef’s knife for certain butchering tasks.

Cooking Pasta for a Crowd

Published September 1, 2017.

Need to cook two pounds of pasta in a 6-quart dutch oven? Here's how to do it.

A Simpler Julienne

Published September 1, 2017.

This simpler, more casual technique will yield sticks that vary a bit in length, but we think it’s fine for most applications.

Why Bread Dough Needs Oil

Published July 1, 2017.

The differences between some bread dough recipes, with and without oil are subtle but important.

Red or White Wine Vinegar: Does it Matter in Dressing?

Published July 1, 2017.

Though most of us like to keep a well-stocked pantry at home, there are definitely occasions when we have red wine vinegar or white wine vinegar but not both.

How to Cook with Chayote

Published May 1, 2017.

Chayote can be eaten both raw and cooked. Here's the best way(s) to prepare it.

5 Steps to Perfect Pizza Dough

Published May 1, 2017.

The key to great pizza crust is to handle the dough as gently—and as little—as possible.

Lazy Cook’s Frosting

Published May 1, 2017.

This simple frosting takes just about a minute to make.

Cooking Class: Boil versus Simmer

Published May 1, 2017.

Whether we call for boiling or simmering in a recipe depends on the situation.

Recrisping Stale Crackers and Cookies

Published May 1, 2017.

Bring your stale cookies, crackers, and chips back to life.

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 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.

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 Strip a Cast-Iron Skillet

Published January 1, 2017.

If your cast-iron cookware's seasoning becomes very dull or damaged or if the pan badly rusts, strip and reseason the surface using these tips.

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.

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.

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.

Does Freezing Take the Crispness out of Toasted Nuts?

Published September 1, 2016.

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

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