Salt and Frying Oil
Published May 1, 2014.
Is it true that getting salt in frying oil is bad?
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.
Cold vs. Softened Butter for Creaming
Published July 1, 2013.
Most recipes that call for creaming butter and sugar ask for softened butter. Is it OK to start with cold butter and just cream it longer?
The Truth About Truffle Oil
Published January 1, 2013.
Gourmet shops sometimes carry several different types of truffle oil, some of which are labeled “natural.” Should one seek out natural truffle oil?
Creamy Emulsifications with an Immersion Blender
Published January 1, 2013.
Creamy emulsifications are just a spin away when you trade the whisk for an immersion blender.
Blooming in Oil for Flavor
Published January 1, 2013.
Blooming spices or herbs in fat before the liquid goes into the pot can extract far more flavor than by simply simmering these ingredients in water.
Cooking with Coconut Oil
Published July 1, 2012.
How well does coconut oil perform in recipes?
Storing Used Frying Oil
Published September 1, 2011.
Even when stored in an airtight container in a dark cupboard, used frying oil can taste fishy and stale after more than a month. Is there a better way to store it for re-use?
Oil Before You Knead
Published July 1, 2011.
As it turns out, flour might not be the best solution for sticky dough.
The Ultimate Way to Season Cast Iron
Published January 1, 2011.
We'd seasoned our cast iron the same way for years. But when we heard about a new method that creates a slick surface so indestructible that touch-ups are almost never necessary, we were intrigued.
Mellowing Out EVOO
Published January 1, 2011.
How can you mellow out extra-virgin olive oil so it can be used in place of "pure"?
Removing Burnt-On Oil
Published September 1, 2010.
We tested four methods for removing burnt-on oil to see if we could really do it without resorting to harsh chemicals.
"Light" Olive Oil
Published March 1, 2010.
Some grocery stores carry "light" olive oil. Does it have fewer calories than regular olive oil?
Faster, Cheaper—and Fresher Oil
Published September 1, 2009.
What is "super-high-density planting"?
Expeller-Pressed Oil
Published September 1, 2009.
How does expeller-pressed canola oil differ from regular canola oil, and is it worth the added expense?
Fresh Off the Press
Published September 1, 2009.
What is olio nuovo, and is it worth ordering?
Stabilizing the Whisking Bowl
Published September 1, 2009.
Here's a hands-free method to keep your bowl in place.
Oil Change for Baking
Published July 1, 2009.
Can you substitute another type of oil for recipes that call for a small amount of vegetable oil?
Marinade Must-Haves
Published June 1, 2009.
With these ingredients in the mix, marinating can enhance juiciness and add complexity to steak, chicken, and pork.
Used Fryer Oil
Published May 1, 2009.
Roux Replacements
Published March 1, 2009.
Roux is often made with butter. Is oil an acceptable substitute?
Testing Olive Oil's Bitter End
Published March 1, 2009.
We explain olive oil's bitterness when mixed in a food processor.
Keeping Olive Oil and Other Oils Fresher Longer
Published March 1, 2009.
Moving them off the kitchen counter is only the first step. Here's how to prolong the life of the oils in your kitchen.
Cloudy Olive Oil
Published March 1, 2009.
When refrigerated, why do certain oils (like olive) become solid and others (like canola) don't?
High-Heat Cooking Spray
Published March 1, 2008.
How does Pam Professional Heat match up to the original Pam cooking spray?
