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Bakeware Basics

Published July 1, 2009.

For the best cakes, pies and muffins, our eight top picks offer quality and durability at an affordable price.

Cloudy Olive Oil

Published March 1, 2009.

When refrigerated, why do certain oils (like olive) become solid and others (like canola) don't?

Getting Whacked

Published January 1, 2009.

A great skillet should last a lifetime, withstanding decades of normal wear and tear in the kitchen.

Disposable Baking Pans

Published November 1, 2008.

Are disposable aluminum pans okay to use to transport baked goods such as casseroles, cakes, and pastries?

Do You Need a Nonstick Roasting Pan?

Published November 1, 2008.

A great roasting pan should brown food evenly and produce substantial fond. Can a nonstick roasting pan do both?

Meat Pounder

Published November 1, 2008.

Though now rather dated, this menacing-looking contraption reminds us of the times of the pre-electric kitchen.

It's About Twine

Published November 1, 2008.

Hardware store string, unwaxed dental floss, cotton twine, linen twine—just which should you use to tie that roast?

Dry versus Liquid Measuring Cups

Published November 1, 2008.

Is it absolutely necessary to use a dry measuring cup for dry ingredients and liquid measuring cup for liquid ingredients?

High-Heat Cooking Spray

Published March 1, 2008.

How does Pam Professional Heat match up to the original Pam cooking spray?

Beating Beet Stains

Published March 1, 2008.

We discovered a trick to keep beets from staining your cutting board.

Is a Clay Cooker Better?

Published January 1, 2008.

Can a clay cooker outperform a Dutch oven?

How to Remove Stains from Enameled Cast-Iron Dutch Ovens

Published March 1, 2005.

The downside to using an enameled cast-iron Dutch oven so much is staining its light-colored enamel interior. Here's how to bleach it back to its original color.

Cookware Cleaning: Copper Cookware

Published November 1, 2003.

No one likes to wash pots and pans. Here's how to handle cleaning copper cookware efficiently and quickly.

How to Clean and Season Neglected Cast-Iron Cookware

Published November 1, 2003.

Got a dirty or rusty cast-iron pan on your hands? Here's how to make it good as new.

Baking Basics: Oven Placement

Published October 1, 2003.

Our many years of experience in the test kitchen baking pies, tarts, cakes, cookies, muffins, and quick breads have shown us where recipes are likely to go wrong. Here are the most important tips and techniques we use to ensure successful results when baking.

Baking Basics: Pan Preparation

Published October 1, 2003.

Our many years of experience in the test kitchen baking pies, tarts, cakes, cookies, muffins, and quick breads have shown us the most effective way to prepare a pan for baking.

Baking Basics: Rolling Dough

Published October 1, 2003.

Our many years of experience in the test kitchen baking pies, tarts, cakes, cookies, muffins, and quick breads have shown us the best way to roll out dough.

Larding Needles 101

Published May 1, 2000.

A larding needle is a very effective, special-purpose tool.

Storing Parmesan

Published January 1, 2000.

What is the best way to store Parmesan cheese?

Vacuum Wine Stoppers

Published January 1, 1999.

How to Clean and Remove Stains from Stainless-Steel Cookware

Published July 1, 1998.

You don't need much more than this can of cleanser to scrub the stains away.

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