November/December 2009

November / December

2009
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Using Wasabi in Cooking
Using Wasabi in Cooking
In cooking applications, do you recommend the powder or paste form of wasabi?
Published: November 2009
Grass-Fed vs. Grain-Fed Beef
Does the cow's diet make any difference when it comes to selecting a cut of stea…
Published: November 2009
Averaging Egg Weights
It's a shame to throw away half the egg when a recipe calls for the yolks or whi…
Published: November 2009
When to Toss Old Cinnamon
How old is too old when it comes to cinnamon?
Published: November 2009
Dried White Beans
Recipes don't always specify which variety of white bean to use. We tried a few …
Published: November 2009
Caramelizing vs. Browning
Many meat and vegetable recipes include a step where the ingredients are either …
Published: November 2009
Sweetening with Agave
Is agave nectar a good substitute for sugar?
Published: November 2009
Figuring Out Folding
What are the mechanics of folding?
Published: November 2009
Thanksgiving Make-Ahead Schedule
The guide you need to prepare a stress-free Thanksgiving feast.
Published: November 2009
Making the Most of Saffron
When dealing with the most expensive spice in the world, it's important to get t…
Published: November 2009
Pancetta Substitute
Many people keep bacon on hand, but rarely have pancetta in the refrigerator. Ca…
Published: November 2009
Preheating a Pizza Stone
What are the benefits of preheating a pizza stone in the oven for a full hour?
Published: November 2009
Anise-Flavored Liqueurs
Anise-Flavored Liqueurs
Recipe-specific liqueurs often serve their purpose and sit untouched on the shel…
Published: November 2009
Orange Juice Color Differences
Orange Juice Color Differences
Why does freshly squeezed orange juice appear lighter in color at different time…
Published: November 2009

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