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  • Salting Meat

    Over the years, we have found that salting improves the texture and flavor of nearly every type of meat.

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  • Warming Up Steak Before Searing

    Does it make any difference if steaks are cooked straight from the refrigerator or, as some cookbooks recommend, if they sit at room temperature for an hour or so before cooking?

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  • Understanding BPA

    Can you give me some information about BPA, a compound in the lining of cans for tomatoes?

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  • Peppadew Peppers

    I’ve seen small pickled red peppers in the grocery store called Peppadews. Can you tell me about them?

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  • Organic Zero Sugar Substitute

    How does the calorie-free sugar alternative Organic Zero stack up against real granulated sugar and other sugar substitutes?

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  • Pizza Crust Yeast

    I’ve seen Fleischmann’s Pizza Crust Yeast at my supermarket. What do you think of this product?

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  • All About the Different Kinds of Maize

    I’ve seen recipes calling for masa, masa harina, and masarepa. What are the differences among the three products?

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  • Hot-Water Crust

    I’ve seen a number of old pie recipes that use something called a hot-water crust. Can you tell me more about this type of dough, and do you recommend it?

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  • Sprinkling Seasonings from High Up

    How high you hold your hand makes all the difference when it comes to seasoning.

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  • A Good Way to Store Cheese

    What's the best way to store cheese to keep it moist but prevent it from getting moldy?

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  • Lots of Pasta, Less Water

    If you don't have a pot large enough to handle the amount of water a pasta recipe calls for, don't panic.

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  • Cutting Carrots for Roasting

    Sometimes how you prep a vegetable is as important as how you cook it.

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  • Make Your Own Chipotles in Adobo

    Instead of wasting most of the can, make your own.

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  • Cake Decorating Made Easy

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  • More Bean for the Buck

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  • How to Knead Bread in a Food Processor

    Why break out the stand mixer when a food processor works just as well?

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  • Salt Types and Measurements

    What are the different types of salt, and how do their characteristics differ?

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  • Beyond Seasoning: Other Good Uses for Salt

    Though most of the time we use salt for seasoning, it also comes in handy for a wide range of less obvious applications.

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  • No More Watery, Bland Vegetables

    Tossing watery vegetables with salt before cooking not only seasons them and rids them of excess moisture, but also draws out more flavor.

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  • Seasoning Strategies

    Use these guidelines to avoid contaminating your salt box and oversalting.

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  • Salty Soak for Beans

    Brining isn't just for meat. When you soak dried beans in salted water, they cook up with softer skins.

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  • Brining Meat

    Brining adds moisture, making it the best choice for lean proteins.

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  • Three Ways to Separate and Skim Fat

    We prefer to use a gravy separator to remove fat from liquid, but here are three alternative methods if you don't have one on hand.

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  • Bread Crumb Equivalencies

    What do I do if I have frozen breadcrumbs and a recipe calls for bread slices processed into crumbs?

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  • Supreme Processor

    Restaurant alums in the test kitchen have always raved about the Robot Coupe, so we decided to give the 12-cup version of this commercial-grade processor a whirl.

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2010

November/December

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