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How Tos

  • Making the Dough

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  • Speedy Way to Soften Butter

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  • Portioning the Dough

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  • Baking Perfect Cookies

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  • Preparing the Pan

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  • Troubleshooting: Cookies

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  • Freeze 'n' Bake Cookies

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  • Sharpening Serrated Knives

    Our favorite manual and electric knife sharpeners restore hair-splitting sharpness to dull blades with just a few strokes, but until recently we’d never tested either manufacturer’s claim that the tools work equally well with serrated blades.

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  • Tips for Taming Phyllo

    The tendency of these paper-thin sheets to tear, dry out quickly, or stick together can be maddening. Here are some tips for mastering this delicate dough.

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  • Precise Water Temperature for the Perfect Loaf

    A full-flavored, properly risen loaf of bread depends on more than just the right mix of ingredients.

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  • Storing Fresh Loose Carrots

    In tests, we’ve found carrots with green tops still attached have better flavor than those sold already trimmed. But what’s the best way to store them?

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  • The Ultimate Way to Season Cast Iron

    We'd seasoned our cast iron the same way for years. But when we heard about a new method that creates a slick surface so indestructible that touch-ups are almost never necessary, we were intrigued.

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  • Mellowing Out EVOO

    How can you mellow out extra-virgin olive oil so it can be used in place of "pure"?

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  • Wizened Ginger, Faded Flavor

    Is a shriveled and dried out root an indication that ginger is no longer suitable for cooking?

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  • A Better Dust for Your Peel: Semolina

    One of the keys to success in making any pizza is ensuring that your perfectly formed pie easily slides off the peel and onto the stone, without any rips or tears to the bottom of the crust.

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  • What is Pine Mouth?

    Why can pine nuts sometimes leave a bitter metallic taste in your mouth, several days after the fact?

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  • Microwaving with Plastic

    Does plastic wrap release harmful chemicals into food during microwaving?

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  • Salt Substitutes

    What are some salt substitutes? Are some brands better than others?

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  • All About Bakewell Cream

    What is Bakewell Cream?

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  • Thickening Pies with Types of Tapioca

    Can pearl tapioca, Minute tapioca, and tapioca flour be used interchangeably?

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  • How to Read a Steakhouse Menu

    What do the terms "Kobe beef," "Wagyu beef," and "American Wagyu" mean exactly?

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  • Sweetening Out-of-Season Corn

    Does cooking out-of-season corn on the cob in water along with whole milk and sugar improve its taste?

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  • Emulsifying with Egg Beaters

    Are pasteurized egg products a good substitute for raw egg yolks in foods like mayonnaise?

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  • Grating Cheese Weight and Volume

    Follow these directions for grate size: It can dramatically impact the outcome of your recipe.

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  • Coconut-Milk Whipped Cream

    Is it possible to create dairy-free whipped "cream" using the thick layer of coconut fat from the top of a can of regular coconut milk?

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2011

January/February

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