Washing Soda: The Best Cleaner You've Never Heard Of
Published January 30, 2019.
Removing greasy, sticky buildup from your kitchen walls, appliances, or grill is a snap with a powerful degreaser. Here's how to make one of the most powerful—washing soda—at home.
For Smaller Cookware, Which Burner is Best?
Published January 30, 2019.
When you are using smaller cookware, does cooking on a bigger burner mean less cooking time?
How to Make Your Metal Pans Naturally Nonstick
Published January 1, 2019.
Behold the power of lecithin.
How to Clean a Smelly Silicone Ice Tray
Published January 1, 2019.
Silicone ice trays make extracting ice easy, but over time they can pick up odors from the freezer, which can give ice an off-flavor. Here's a way to remove those odors from the tray.
Can You Heat Parchment Paper Higher Than Manufacturers Recommend?
Published September 6, 2018.
Is it okay to heat parchment paper higher than the temperature range listed on the packaging? Recipes sometimes call for this.
Parchment Paper versus Waxed Paper
Published March 1, 2018.
Parchment paper is the only option when it comes to baking, but it’s expensive. Can you use waxed paper for everything else?
Knife Tune-Up: How to Use a Honing Rod
Published July 1, 2017.
Instead of sharpening a knife, a honing rod "trues" the edge of a slightly dulled blade. So how do you use it effectively?
How to Clean a Rasp-Style Grater
Published March 1, 2017.
Rasp-style graters are easy to use, but they’re not always easy to clean, especially when long, tough ginger fibers get caught in the teeth.
How to Clean a Wire Cooling Rack
Published January 1, 2017.
Cleaning all the wires of our favorite cooling rack can be a challenge. To get it squeaky-clean, here’s our strategy.
How to Sharpen Kitchen Knives
Published March 9, 2016.
A sharp knife is a fast knife, and a dull knife is an accident waiting to happen.
Carbon Steel versus Cast Iron
Published September 1, 2015.
Carbon steel is composed of roughly 99 percent iron to 1 percent carbon, while cast iron normally contains 2 to 3 percent carbon to 97 to 98 percent iron. Why does such a seemingly small difference matter?
How to Season a Carbon-Steel Pan
Published September 1, 2015.
Unless it comes preseasoned, a carbon-steel pan requires seasoning just as a cast-iron pan does.
Testing Knife Sharpness
Published July 1, 2015.
What's the best way to determine when your knife needs sharpening?
Turning Stainless Steel Nonstick
Published July 1, 2015.
We wanted to know if we could make a regular stainless-steel skillet more nonstick with the help of a vegetable oil spray like PAM.
Tips for Better Stain-Fighting
Published March 1, 2015.
Maximize the effectiveness of stain-removal products with these five tips.
Explaining Canelé Molds
Published January 1, 2015.
These copper molds are used to prepare a French confection known as canelé de Bordeaux.
Carbon-Steel Knives: Why a Patina Matters
Published November 1, 2014.
Your carbon-steel knife's patina not only looks great, but is protective too.
Making the Most of Your Mandoline
Published May 1, 2014.
During our testing of mandolines, we came up with a few tips for use.
Minimizing Static in Burr Grinders
Published March 1, 2014.
When emptying the grind chamber of burr-style coffee grinders, ground coffee will often stick to the chamber and fly all over the counter. Are there solutions to this problem?
Knife Storage
Published November 1, 2013.
Wooden knife blocks are a traditional way to store knives, but will the act of sliding a knife into a slot day after day eventually dull its edge?
Does Cast Iron Work for Stir-Frying?
Published September 1, 2013.
We tested to see if a well-seasoned cast-iron pan could perform just as well as a nonstick skillet.
The Importance of Tube Pans
Published July 1, 2013.
Why do recipes for angel food cake and chiffon cake always call for a tube pan?
A Truly Nonstick Bundt Pan
Published May 1, 2013.
A clean Bundt pan release can be a tricky thing to manage, but we've found a foolproof method that ensures an intact cake.
The Importance of Preheating Your Pizza Stone
Published May 1, 2013.
A proper pizza-stone preheating period is essential to produce perfectly browned pizza crusts.
Cracking Down on Peppercorns
Published November 1, 2012.
Here are two other ways to achieve coarsely cracked peppercorns, each about the size of a halved whole one.
