Substituting Celery Leaves for Stalks
Published January 1, 2014.
Can celery leaves be substituted for the stalks in recipes?
Quick Microwave Kale Chips
Published November 1, 2013.
Here's our easy method for making crispy kale chips at home.
Washing Dried Mushrooms Before Grinding into a Powder
Published November 1, 2013.
When a recipe calls for grinding dried mushrooms, should the mushrooms be washed first?
Using Sprouted Onions
Published September 1, 2013.
Is it OK to cook with sprouted onions?
Leave Out Lower-Fiber Vegetables When Freezing Stew
Published September 1, 2013.
Freezing stew offers make-ahead convenience, but not all vegetables handle freezing and reheating well. Which vegetables work well for this purpose, and which ones don't?
Punching Up Potato Flavor
Published September 1, 2013.
We wondered if roasting the potatoes could concentrate and enhance potato flavor in dishes that usually call for boiled potatoes.
Vegetarian Gelatin Substitutes
Published September 1, 2013.
Can you swap unflavored vegetarian gelatin for traditional gelatin in recipes?
How to Prep Vegetables for Stir-Fry
Published July 1, 2013.
Cut bok choy, carrots, snow peas, scallions, cabbage, and cauliflower down to size.
Unwilting Lettuce
Published July 1, 2013.
Will soaking wilted lettuce in ice water and vinegar crisp it up more quickly than just soaking it in water?
Enhancing Flavor with Kombu
Published July 1, 2013.
A little kelp can help out the flavor of your soups and sauces in a big way.
Keeping Basil Green in Pesto
Published May 1, 2013.
We found two proven methods on how to keep the basil from discoloring over time.
Salt-Cured vs. Brined Capers
Published May 1, 2013.
Can salt-cured capers be used interchangeably with brined capers?
Making a Vegetarian Substitute for Fish Sauce
Published March 1, 2013.
Is there a homemade vegetarian substitute for fish sauce?
Coring Parsnips
Published March 1, 2013.
Should the cores of large parsnips always be removed and discarded before cooking?
Roasting Coffee in a Popcorn Popper
Published March 1, 2013.
We’ve always been intrigued by the idea that roasting coffee beans at home could be as simple as calling for an air popcorn popper, a method embraced by DIY diehards.
Toning Down Tomato Sauce
Published March 1, 2013.
We've encountered recipes which finish tomato sauce with a pinch of baking soda. Will this mellow out a sauce that is too acidic?
Preventing Soggy Salad
Published November 1, 2012.
Is there a science to keeping a dressed salad crisp and fresh?
Giving Kale a Rubdown
Published November 1, 2012.
Here’s a way to tenderize these greens without ever subjecting them to heat.
Scallions That Keep Growing
Published November 1, 2012.
If you store cut scallions in a glass of water, will they grow back?
Mushrooms: Porcini versus Shiitake
Published July 1, 2012.
Dried shiitake mushrooms have 15 times more flavor-building nucleotides than dried porcini. Should you switch to dried shiitakes from now on when you want to boost meaty flavor?
Perfectly Popped Corn
Published May 1, 2012.
Popping popcorn on the stovetop doesn't need to end in disaster.
The Fruit and Vegetable Blues
Published March 1, 2012.
I recently used red onions in a frittata and was surprised to see that they turned bluish green during cooking. What happened?
Achieving Silky Smooth Hummus
Published January 1, 2012.
The key to smoother, creamier hummus is all in the temperature of the beans.
Taking the Bite Out of Radicchio
Published November 1, 2011.
The deep red color of radicchio adds much to a salad, but sometimes it tastes too bitter. Is there any way to tame it?
Keeping Artichokes from Darkening
Published November 1, 2011.
It's believed that to keep artichokes from darkening, they must be stored in lemon water as soon as they are cut and then also cooked in lemon water. Are both steps really essential? And will vinegar work just as well?
