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  • Unbleached Cake Flour

    Can unbleached cake flour be used interchangeably with bleached cake flour?

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  • The Best Time to Shop for Oysters

    Is it true that you should only eat oysters in months that have the letter "R" in them, or is that just an old wives' tale?

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  • Butter Additives

    Most of the unsalted butters on grocery shelves contain "natural flavorings." What are these flavorings, and why are they added to the butter?

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  • Cooking Canned and Dried Beans

    Here are the proper ways to incorporate both types of beans into your recipes.

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  • The Best Cornmeal for Polenta

    Here's what to look for when shopping for polenta.

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  • Better Browning on Bread

    What are the best techniques for creating dark color and shine on bread crusts?

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  • Making a Foil Sling

    Try this technique for lifting bar cookies out for baking pans.

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  • Pan Handle Angles

    A well-positioned handle separates a top pot from a lesser vessel, but what handle angle is best?

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  • How to Bake Tostadas

    Try this technique to cut down on the oil used when making tostadas.

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  • Easy Chocolate Chopping

    Try this easy method for chopping chocolate.

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  • Mincing Anchovies

    How do you mince anchovies finely enough to ensure even dispersal throughout a dish?

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  • Searing Steak

    Does searing a raw steak really seal in juices or is it a cooking myth?

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  • Shopping for Chorizo

    What are the differences between types of chorizo?

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  • ONLINE EXTRA

    The Essential Pantry

    Besides proper techniques, the best recipes depend on the best ingredients. Here's a list of our favorite mail-order brands of several important staples to keep in your pantry.

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  • Pasta Dos and Don'ts

    There's more to cooking pasta than just boiling water and tossing it in.

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  • Using Dried Herbs

    While in most cases dried herbs can’t compete with fresh, our tests found some important exceptions.

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  • Turning White Sugar into Brown

    White sugar combined with molasses is an excellent substitute for brown sugar.

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  • Making Cake Flour

    If you don't have cake flour on hand, here's how to make your own.

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  • Cooking with Wine

    The best all-purpose cooking wines are medium-bodied, non-oaked varieties that aren't too sweet.

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  • Keeping Salad Dressings Together with Mayonnaise

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

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  • Rules for Cooking Rice

    If you have trouble achieving perfectly cooked long-grain or basmati rice, try these tips.

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  • "Light" Olive Oil

    Some grocery stores carry "light" olive oil. Does it have fewer calories than regular olive oil?

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  • How to Fix Seized Chocolate

    What causes chocolate to seize? Is there any way to undo it?

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  • Adjusting the Angle of Western Knives

    The 15-degree cutting angle on Eastern knives offers more precision than the 20-degree angle on Western knives. Will sharpening Western knives to a 15-degree angle improve their performance?

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  • Preserving Lemons

    Lemons often become hard and dry before they get used. What are some tricks to preserve their juiciness?

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  • Which Mashing Method is Best?

    The equipment you use to mash your potatoes will have a big effect on their texture.

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  • Working with Wood Chips

    Adding wood chips to your grill imparts a deep, smoky flavor to your food as it cooks. In the test kitchen, we use wood in two different forms: chips and chunks.

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2010

March/April

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