Brining Beans in Half the Water

Published September 1, 2015.

Is a full gallon of brine really necessary for soaking a pound of dried beans?

Farro: The Fast-Cooking Whole Grain

Published May 1, 2015.

Usually, when a grain is sold as “semi-pearled” or “pearled,” it will cook faster than “whole” grains. But farro is an exception.

For Fewer Blowouts, Bake Your Beans

Published January 1, 2015.

For perfectly cooked beans with fewer blowouts, skip the stovetop and head for the oven.

The Many Colors of Quinoa

Published January 1, 2014.

What are the differences between white, red, and black quinoa?

For Creamier Hummus, Skin Your Chickpeas

Published May 1, 2013.

With our simple method, removing skins from chickpeas is far less arduous than you might imagine.

Prevent Oatmeal from Boiling Over

Published March 1, 2013.

Does adding a pat of butter to oatmeal when cooked in the microwave prevent boilovers?

Freezing Gnocchi

Published May 1, 2012.

Can homemade gnocchi be frozen for a quick weeknight meal?

Ready-to-Use Quinoa

Published January 1, 2012.

Quinoa is a pain to rinse before cooking. Is there an easier way?

Flavoring Dried Beans with Seaweed

Published January 1, 2012.

What purpose does putting a strip of seaweed in the pot when cooking dried beans serve?

Are Red Kidney Beans Poisonous?

Published September 1, 2011.

There are rumors that dried red kidney beans must be boiled—not just simmered—to make them safe to eat. Is this true? And if so, how long should they be boiled?

Vital Wheat Gluten

Published May 1, 2011.

What is vital wheat gluten? Is it necessary when baking homemade bread?

A Better Way to Coat Your Loaves

Published March 1, 2011.

A Better Dust for Your Peel: Semolina

Published January 1, 2011.

One of the keys to success in making any pizza is ensuring that your perfectly formed pie easily slides off the peel and onto the stone, without any rips or tears to the bottom of the crust.

Salty Soak for Beans

Published November 1, 2010.

Brining isn't just for meat. When you soak dried beans in salted water, they cook up with softer skins.

Frozen Vs. Jarred Artichokes

Published May 1, 2010.

Canned and frozen artichokes are readily available and ready to cook (unlike the labor- intensive fresh vegetable). But which type is the better option?

Rules for Cooking Rice

Published March 1, 2010.

If you have trouble achieving perfectly cooked long-grain or basmati rice, try these tips.

Know Your Oats

Published July 1, 2009.

Whole, hulled oats are also known as groats. After being heated to inhibit rancidity, they are further processed, according to the particular style.

Brown Rice Varieties

Published March 1, 2009.

Notes about the texture and flavor differences among the four most common types of brown rice.

Better Bean Soup from a Can

Published March 1, 2009.

Can you substitute canned beans for dry?

Knowing When Common Foods are Done

Published September 1, 2006.

The following items offer some challenges in the kitchen. Here's how to know when they are done cooking.

True vs. Cultivated Wild Rice

Published November 1, 2002.

Is there a difference between true wild rice and cultivated wild rice?


Published March 1, 2000.

With so many available styles, which type of oatmeal should you reach for?

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