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  • The Importance of Temperature and Taste

    My roast chicken tastes great straight out of the oven, but the refrigerated leftovers are always bland. Why is that?

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  • Freezing Flour

    I have a pantry moth problem in my kitchen cupboards and now store all of my flours in the freezer. Will this alter their baking properties?

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  • Shopping for Carrots

    Do you prefer to buy carrots bagged or with their green tops attached?

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  • Alternative to Watercress

    I’ve recently seen a green called upland cress for sale at my supermarket. Is it the same as watercress?

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  • Keys to Foolproof Pie Dough

    It’s easy to make pie dough—just mix flour, water, and fat. But it’s even easier to get it wrong.

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  • The Key to Blind Baking: Use the Right Lining

    The top of lining you choose can be just as important as the type of dough.

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  • Sizing Up Shrimp

    The first step to ensuring perfectly cooked shrimp is buying the right size of shellfish called for in your recipe.

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  • Baking with Farm-Fresh Eggs

    Is it true that freshly laid eggs have different baking properties than older supermarket eggs?

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  • Improv Steamer

    A devoted steamer basket is ideal, but not everyone wants to shell out the money for something they hardly ever use.

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  • Cutting Onions in Advance

    In the test kitchen, we’ve established that in applications featuring raw onions, it is best to chop them immediately before you need them.

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  • The Dissipating Aroma of Banana Bread

    Why does my banana bread smell so fragrant and banana-y right out of the oven but lose most of its aroma as it cools? Does it mean that the cool bread will have less flavor than the warm, fragrant bread?

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  • Managing Thin Pieces of Steak for Kebabs

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  • Preserving Beer Freshness

    I’ve heard that the quality of a beer starts with the color of the bottle, but I’m not sure what this means. Can you explain?

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  • Removing Burnt-On Oil

    We tested four methods for removing burnt-on oil to see if we could really do it without resorting to harsh chemicals.

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  • Jazz Apples

    They might be the first fruit to "go viral," but do jazz apples live up to the hype?

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  • Smooth Ricotta

    I’ve recently seen Sorrento brand Velvety Smooth Ricotta Cheese in the supermarket. What do you think of this product?

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  • Don’t Freeze Fresh Chiles

    In the test kitchen, we know that fresh chile peppers will last about a week when properly stored in a humid crisper drawer. The next obvious question: Could freezing them prolong their life even further?

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  • Cookie Sheet Bake-Off

    When baking cookies, which type of baking sheet reigns supreme: rimmed or flat?

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  • Wrapper Roundup

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  • The Right Way to Roll Out Pie Dough

    The right strategy is the secret to rolling out pie dough that’s an even thickness throughout and won’t tear when you transfer it to the pie dish.

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  • Fitting Pie Dough

    An imperfect pie dough can be saved with a little last-minute tweaking.

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  • Making a Decorative Pie Crust Edge

    Decorating the edges of a pie does more than make it look nice.

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2010

September/October

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