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  • Cooking with Instant Milk

    Can instant milk be substituted for regular milk in recipes?

    View this how to
  • Ridding Grapes of Residue

    What is the white residue that is often on grapes and why doesn't washing the fruit get rid of it?

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  • Effects of Age on White Mushrooms' Flavor

    Do white mushrooms taste better if they are past their prime?

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  • When Cookware Turns Food Tinny

    Recipes with acidic ingredients often call for nonreactive cookware; how much will the metals really affect the flavor of the finished products?

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  • Perfecting Pastry Cream

    Pastry cream is ruined if you overcook the eggs. How do you determine its doneness?

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  • Gauging Chile Heat

    Are the thin white lines on the skin of a jalapeño an indicator of chili heat?

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  • Why Acid Turns Garlic Blue

    Why does garlic sometimes take on a startling blue color when cooked with an acid?

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  • Baking with Greek Yogurt

    Can Greek-style yogurt be used in place of regular yogurt in baking?

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  • Cleaning 101

    Some of the most effective ways to cut down on harmful bacteria in the kitchen aren't what you'd think.

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  • Rinsing Raw Meat

    Should you rinse raw meat in the sink before you cook it?

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  • Preventing Cross-Contamination

    One of the most important rules of food safety is to keep raw and cooked foods separate.

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  • Avoiding the Temperature Danger Zone

    Thawing frozen ingredients on the counter and putting hot food into the fridge are common time-savers, but they aren't safe.

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  • Cutting-Board Cleanup

    If you can't use a dishwasher (which won't work for wood, bamboo, and some composite boards), is bleaching the next best method for eliminating bacteria from your board?

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  • How to Wash Produce

    Are dedicated fruit and vegetable washes necessary? In a word, no. You can make an equally effective solution with water and white vinegar. Here’s how. View this how to
  • Saving Overproofed Dough

    Despite the best planning, sometimes we let our dough rise for longer than intended. Should we then bake it and hope for the best or start the proofing process over?

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  • Using Alcohol in Pie Dough

    Our Foolproof Pie Crust recipe uses equal parts water and 80 proof vodka, yielding dough that is easy to roll out and bakes up flaky and tender. The key is the alcohol.

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  • Using a Pressure Cooker to Cook Grains

    Whole grains like brown rice, barley, and wheat berries can take anywhere from 35 minutes to a whopping 1 1/2 hours to cook. Could adding a little pressure help speed things along?

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  • The Importance of Cream of Tartar

    Recipes that require stiffly beaten egg whites often call for potassium acid tartrate, better known as cream of tartar. Is this an ingredient you can skip, if you don’t happen to have it on hand?

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  • When to Measure Boiling Water

    In recipes that call for a specific amount of boiling water, how much does it matter when you measure the water?

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  • Flavoring Soup with Parmesan

    In the test kitchen, we save Parmesan rinds in a zipper-lock bag in the freezer to add depth to recipes like Hearty Minestrone. If you’ve discarded your last Parmesan rind, is there another way to infuse your soup with cheese flavor?

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2010

January/February

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