How Slicing Impacts Onions
Published September 1, 2016.
Because the layers of plant cells in an onion run from the root to the stem end of the bulb, the direction in which you slice onions can make a big difference in their cooked appearance and texture.
How to Handle Monster Squash
Published September 1, 2016.
Breaking down a massive, rock-hard squash with a knife can seem downright dangerous. We prefer using two alternative tools: gravity and asphalt.
Oil-Cured Olives: A Kalamata Substitute?
Published May 1, 2016.
Can oil-cured olives stand in for kalamatas as a substitute?
Squeaky Clean Leeks
Published March 1, 2016.
The best way to prep leeks for cooking.
Jerusalem Artichokes: Another Tasty Tuber
Published March 1, 2016.
Jerusalem artichokes are neither from Jerusalem nor are they artichokes. So, what are they?
Peeling Asparagus—Is It Worth the Fuss?
Published March 1, 2016.
What's the best way to prepare asparagus spears for cooking?
Season Your Salad, Not Just the Dressing
Published March 1, 2016.
Even though most salad dressing and vinaigrette recipes contain a measured amount of salt, most professional cooks like to season the salad itself as well. Here's why.
The Best Way to Rehydrate Sun-Dried Tomatoes
Published January 1, 2016.
When buying sun-dried tomatoes, we typically purchase the oil-packed kind, since the dry-packed variety have tougher skins and a chewier texture. But dry-packed sun-dried tomatoes do have their advantages.
Comparing Kale
Published November 1, 2015.
Three types of kale are commonly available in supermarkets. So, how do you know which to choose for your application?
Speedier Brussels Sprouts Prep
Published November 1, 2015.
We prefer to thinly slice 1½ pounds of sprouts for Brussels Sprout Salads (see related content) by hand rather than use a food processor, since its blades tend to cut the leaves unevenly. We’ve found it most efficient to complete one task at a time on all the sprouts and use an assembly line setup on the cutting board. In fact, employing this approach made some cooks more than 30 percent faster at the task.
Getting the Most out of Leeks
Published September 1, 2015.
Here's a few test kitchen tips for getting the most out of your leeks.
Skip the Salt When Cooking Corn
Published July 1, 2015.
When cooking fresh corn in boiling water, skip the salt.
How to Cook with Kohlrabi
Published July 1, 2015.
Kohlrabi, which can be either purple or green, is a member of the brassica family. Here's the best way to cook with it.
A Better Way to Seed Jalapeños
Published July 1, 2015.
Recently, we found a better way to seed jalapeños and other straight-sided chiles.
What are Garlic Scapes?
Published May 1, 2015.
What are garlic scapes, and what is the best way to use them in cooking?
Storing Half an Onion
Published May 1, 2015.
What's the best way to store half an onion?
Exploring Root Vegetables: Rutabagas and Turnips
Published March 1, 2015.
Rutabagas are often mistaken for purple-top turnips. The two are related, but they need to be handled differently in recipes.
The Easy Way to Slice Cabbage
Published March 1, 2015.
Take the guesswork out of preparing this leafy head.
Storing Cucumbers and Squash in Plastic Wrap
Published January 1, 2015.
We wanted to know if wrapping American cucumbers in plastic—as seedless English cucumbers are packaged—would preserve freshness.
Don't Buy Garlic that Smells like Garlic
Published January 1, 2015.
The sniff test is a common approach for testing produce prior to purchase, but when it comes to buying garlic, a strong aroma is a bad sign.
Salt-Roasting Vegetables at Home
Published November 1, 2014.
Salt-roasted root vegetables are appearing on more and more menus lately. Is salt-roasting worth doing at home?
Making Stock with Skin-On Onions
Published September 1, 2014.
Is there any advantage to leaving the skins on onions when making stock?
Artichokes and Wine
Published September 1, 2014.
Sometimes wine can taste oddly sweet and one-dimensional when paired with dishes containing artichokes. Is there anything one can do to combat this problem?
Baking with Fresh Pumpkin Puree
Published September 1, 2014.
Baking recipes usually call for canned pumpkin, but if you have fresh pumpkins can you make your own puree and use that instead?
How to Quickly Cook a Potato
Published July 1, 2014.
Do potato nails (rods that are inserted into baking potatoes to decrease the cooking time) really work?
