Carbon Steel vs. 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.
Deodorizing Cast Iron
Published July 1, 2012.
We discovered a better way to remove stinky fish oils from a cast-iron skillet.
Baking Pies in Disposable Pie Plates
Published July 1, 2012.
If one must bake a pie in a disposable pan, are there any tips to ensure success?
Round or Oval Dutch Oven?
Published July 1, 2012.
Does an oval cast-iron Dutch oven cook as well as a round one?
Cleaning a Sticky Salad Bowl
Published July 1, 2012.
Here's how to clean a wooden salad bowl to good-as-new condition.
Muffin Pan Myth
Published January 1, 2012.
It's commonly taught that if you’re making a half batch of muffins or cupcakes and thus don’t fill all the cups in the pan with batter, you should fill the empty cups with water. Is this really necessary?
Cooking with Aluminum Pans Controversy
Published January 1, 2012.
There are conflicting reports that cooking in aluminum pots and pans is risky because aluminum can leach into the food. Should aluminum cookware be avoided?
Plastic Wrap Safety
Published November 1, 2011.
Is it safe to place plastic wrap directly on the surface of still-warm, fatty foods such as puddings or pastry creams?
Keeping the Freshness in Fresh Chiles
Published May 1, 2011.
Fresh chiles have a relatively brief shelf life in the refrigerator. is there any way to make them keep their crisp texture and fresh flavor longer?
Yes, You Can Freeze Garlic
Published March 1, 2011.
Taking the Pulse of Your Food Processor
Published March 1, 2011.
