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How Tos

  • Storing Lemon Zest

    What is the best way to store lemon zest for future use?

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  • Miso Primer

    The different types of miso available in the grocery store can be confusing. Here is a rundown on what to buy.

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  • Testing Bread for Doneness

    Is it true that you can test yeast bread for doneness by tapping the loaf and seeing if it sounds hollow? How do I know when my bread is done?

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  • The Rainbow Effect in Meat and Fish

    What causes the shiny, rainbowlike appearance on raw tuna and beef?

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  • Shelf Life of Organic Milk

    Does organic milk have a longer shelf life than regular milk?

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  • White Asparagus vs. Green

    What is white asparagus, and how does its taste compare to green asparagus?

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  • Italian-Style Flour

    What is Italian-style flour and what recipes can it be used for?

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  • Best Method for Kneading Bread Dough

    These days almost all recipes for bread seem to call for a stand mixer. Does old-fashioned kneading hold any advantages?

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  • The Perfect Boiled Egg

    Producing a hard-cooked egg with a uniformly moist yolk and tender white can be a challenge even for an experienced cook.

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  • Butter Temperature 101

    Butter temperature can dramatically affect the texture of baked goods, but terms like “chilled,” “softened,” or “melted and cooled” are imprecise.

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  • Preventing Dairy from Boiling Over

    Why does milk have a tendency to boil over more often than any other liquid?

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  • Cleaning Wooden Utensils

    Wooden utensils shouldn't go in the dishwasher. Fortunately, they don't need to.

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  • Mapping Your Broiler

    Every broiler is different, and it's important to know how the position of your food in the oven will affect the finished dish.

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  • Cooking Whole Grains

    Grains can be used as an alternative to rice or pasta in a number of applications. Here's everything you need to know about cooking them.

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  • Decoratively Sealing Empanadas, Calzones, and Pies

    A simple fork crimp will do the job, but this technique produces a more aesthetically pleasing result.

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  • Low and Slow Braising

    We’ve always heard that braising should be done “low and slow,” but how much of an effect do temperature and time actually have on the finished product?

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  • Frozen Vs. Jarred Artichokes

    Canned and frozen artichokes are readily available and ready to cook (unlike the labor- intensive fresh vegetable). But which type is the better option?

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2010

May/June

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