Getting Nondairy Milks to Froth

Published November 1, 2016.

When buying alternative milks that you want to froth, make sure gellan is on the ingredient list.

Substituting Pecorino Romano for Parmesan

Published November 1, 2016.

Will Pecorino Romano work as a Parmesan substitute?

Parm's Most Flavorful Part

Published September 1, 2016.

When buying wedges of Parmigiano-Reggiano at the supermarket, we typically aim for pieces with more usable interior cheese. Is this the right approach?

Better Brown Butter

Published September 1, 2016.

We've got a new method for browning butter which ensures that every last bit of the flavorful solids leaves the pan.

Quick Clarified Butter

Published July 1, 2016.

We recently discovered a faster method for making clarified butter.

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.

Avoid Old Eggs When Hard-Cooking

Published March 1, 2016.

Conventional wisdom holds that when making hard-cooked eggs, you should choose older eggs rather than fresh ones. Is conventional wisdom right?

Flavoring Whipped Cream

Published November 1, 2015.

A small amount of extract or ground spices can be whisked into whipped cream to dress it up, but we wanted a way to infuse the flavor of ingredients like citrus zest, herbs, or tea leaves so that their texture wouldn’t be distracting.

Parmesan Rind Substitutes

Published September 1, 2015.

We wanted to know if the rinds from other aged cheeses could do the job usually reserved for Parmesan.

The Mayo Advantage for Grilled Cheese

Published September 1, 2015.

Both butter and mayonnaise produce grilled-cheese sandwiches with crisp, well-browned exteriors.

Two Speedy Ways to Soften Butter

Published September 1, 2015.

A stick of butter takes about an hour to soften at room temperature, so we came up with two methods for speeding the process.

With Whipped Cream, Temperature Matters

Published July 1, 2015.

Conventional wisdom says to make sure your cream is cold before whipping it, but we wondered exactly how much temperature matters, so we decided to run a few tests.

Using Whipped Cream Cheese in Recipes

Published January 1, 2015.

Are regular cream cheese and whipped cream cheese interchangeable in recipes?

Halloumi Cheese

Published November 1, 2014.

Some supermarkets are starting to carry halloumi cheese. What’s the best way to use it?

Browning Salted Butter

Published September 1, 2014.

Can salted butter be substituted for unsalted when making brown butter sauces?

Ammonia Odors in Cheese

Published September 1, 2014.

Sometimes, upon unwrapping a newly purchased fine cheese, a pungent ammonia odor will be released. Does this mean the cheese has spoiled?

Why Cold Butter Keeps Sauces from Breaking

Published May 1, 2014.

Classic French cookbooks call for slowly whisking in cold pieces of butter, a little at a time. We wanted to confirm if this is really necessary.

Stabilizing Whipped Cream

Published March 1, 2014.

Is there a way to keep whipped cream from weeping if you want to make it ahead of time?

Storing Cream Cheese Frosting

Published March 1, 2014.

Can a cake with cream cheese frosting be stored at room temperature, or does it have to be refrigerated?

Buttermilk Substitutes for Pancakes

Published January 1, 2014.

Adding lemon juice or vinegar to regular milk in order to approximate buttermilk is a common trick, but some may not like the resulting flavor when used in pancakes. Are there any other options?

Eggnog: Better—and Safer—with Age

Published November 1, 2013.

Uneasy about using raw eggs in your eggnog? This method will put you at ease.

Yes, You Can Freeze Cheese

Published November 1, 2013.

We wanted to know how various cheeses would fare when stashed in the freezer for six weeks. The results surprised us.

Why Young Cheese Melts Better than Aged Cheese

Published September 1, 2013.

Anyone who’s melted cheese for a sandwich knows that some types melt better than others, turning creamy without releasing fat. What factors account for the differences?

Reheating Soft-Cooked Eggs

Published September 1, 2013.

Can soft-cooked eggs be reheated while maintaining their runny yolks?

How to Store Feta Cheese

Published July 1, 2013.

What’s the best way to store feta cheese if it doesn’t come packed in a brine?

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