All About Nutritional Yeast

Published September 1, 2011.

Some independent movie theaters now offer nutritional yeast as a topping for popcorn. What is it?

Drying Fresh Herbs in a Flash

Published September 1, 2011.

The traditional method of hanging fresh herbs to dry can take days, if not weeks. Since the microwave targets and heats water molecules, we wondered if we could use it to drive off moisture from herbs more quickly.

Cinnamon as a Thickener

Published September 1, 2011.

When you add ground cinnamon to hot cocoa or oatmeal, they get thicker. Why does this happen?

Keeping the Kick in Fresh Horseradish

Published July 1, 2011.

The pungency of fresh horseradish doesn’t seem to last. Grated right away, it tastes stronger than the prepared stuff in a jar, but over time its flavor fades. Is there a way to preserve that complex heat? 

Low-Salt Brining

Published July 1, 2011.

Is it OK to use a salt substitute in a brine?

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?

Hold the Salt, Season with Vinegar

Published March 1, 2011.

Yes, You Can Freeze Garlic

Published March 1, 2011.

Wizened Ginger, Faded Flavor

Published January 1, 2011.

Is a shriveled and dried out root an indication that ginger is no longer suitable for cooking?

Salt Substitutes

Published January 1, 2011.

What are some salt substitutes? Are some brands better than others?

Seasoning Strategies

Published November 1, 2010.

Use these guidelines to avoid contaminating your salt box and oversalting.

Beyond Seasoning: Other Good Uses for Salt

Published November 1, 2010.

Though most of the time we use salt for seasoning, it also comes in handy for a wide range of less obvious applications.

More Bean for the Buck

Published November 1, 2010.

Make Your Own Chipotles in Adobo

Published November 1, 2010.

Instead of wasting most of the can, make your own.

Sprinkling Seasonings from High Up

Published November 1, 2010.

How high you hold your hand makes all the difference when it comes to seasoning.

No More Watery, Bland Vegetables

Published November 1, 2010.

Tossing watery vegetables with salt before cooking not only seasons them and rids them of excess moisture, but also draws out more flavor.

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.

Salt Types and Measurements

Published November 1, 2010.

What are the different types of salt, and how do their characteristics differ?

Brining Meat

Published November 1, 2010.

Brining adds moisture, making it the best choice for lean proteins.

The Importance of Temperature and Taste

Published September 1, 2010.

My roast chicken tastes great straight out of the oven, but the refrigerated leftovers are always bland. Why is that?

All About Common Dried Chiles

Published July 1, 2010.

We gathered seven common dried chiles. Here are our notes on their appearance, flavor, and heat.

Pantry Chile Products

Published July 1, 2010.

Here's a list of the chile products you should always keep on hand.

Demystifing Black Garlic

Published July 1, 2010.

Packages of black garlic are popping up in the produce sections of grocery stores, but what exactly is it?

Miso Primer

Published May 1, 2010.

The different types of miso available in the grocery store can be confusing. Here is a rundown on what to buy.

Keeping Salad Dressings Together with Mayonnaise

Published March 1, 2010.

Mayo is good for more than just sandwiches and deli salads.

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