March/April 2010

March / April

2010
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Unbleached Cake Flour
Unbleached Cake Flour
Can unbleached cake flour be used interchangeably with bleached cake flour?
Published: March 2010
The Best Time to Shop for Oysters
Is it true that you should only eat oysters in months that have the letter "R" i…
Published: March 2010
Dry-Aging Steak at Home
Dry-aged steak has superior flavor and texture, but it's expensive. Is it possib…
Published: March 2010
Butter Additives
Most of the unsalted butters on grocery shelves contain "natural flavorings." Wh…
Published: March 2010
Cooking Canned and Dried Beans
Here are the proper ways to incorporate both types of beans into your recipes.
Published: March 2010
The Best Cornmeal for Polenta
The Best Cornmeal for Polenta
Here's what to look for when shopping for polenta.
Published: March 2010
Better Browning on Bread
What are the best techniques for creating dark color and shine on bread crusts?
Published: March 2010
Making a Foil Sling
Try this technique for lifting bar cookies out for baking pans.
Published: March 2010
Pan Handle Angles
Pan Handle Angles
A well-positioned handle separates a top pot from a lesser vessel, but what hand…
Published: March 2010
How to Bake Tostadas
Try this technique to cut down on the oil used when making tostadas.
Published: March 2010
Easy Chocolate Chopping
Try this easy method for chopping chocolate.
Published: March 2010
Mincing Anchovies
How do you mince anchovies finely enough to ensure even dispersal throughout a d…
Published: March 2010
Searing Steak
Does searing a raw steak really seal in juices or is it a cooking myth?
Published: March 2010
Shopping for Chorizo
What are the differences between types of chorizo?
Published: March 2010
Using Dried Herbs
While in most cases dried herbs can’t compete with fresh, our tests found some i…
Published: March 2010
Turning White Sugar into Brown
White sugar combined with molasses is an excellent substitute for brown sugar.
Published: March 2010
Making Cake Flour
If you don't have cake flour on hand, here's how to make your own.
Published: March 2010
Cooking with Wine
The best all-purpose cooking wines are medium-bodied, non-oaked varieties that a…
Published: March 2010
Keeping Salad Dressings Together with Mayonnaise
Mayo is good for more than just sandwiches and deli salads.
Published: March 2010
Rules for Cooking Rice
If you have trouble achieving perfectly cooked long-grain or basmati rice, try t…
Published: March 2010
"Light" Olive Oil
Some grocery stores carry "light" olive oil. Does it have fewer calories than re…
Published: March 2010
How to Fix Seized Chocolate
What causes chocolate to seize? Is there any way to undo it?
Published: March 2010
Adjusting the Angle of Western Knives
The 15-degree cutting angle on Eastern knives offers more precision than the 20-…
Published: March 2010
Which Mashing Method is Best?
The equipment you use to mash your potatoes will have a big effect on their text…
Published: May 2011
Working with Wood Chips
Adding wood chips to your grill imparts a deep, smoky flavor to your food as it …
Published: March 2010
Preserving Lemons
Lemons often become hard and dry before they get used. What are some tricks to p…
Published: March 2010

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