Published: September 2018
Can You Heat Parchment Paper Higher Than Manufacturers Recommend?Is it okay to heat parchment paper higher than the temperature range listed on t…
Published: March 2011
What Is Low-Temp Pasta?
Published: March 2011
Toning Down Raw Onion’s Bite
Published: March 2011
Minimizing Moisture Loss in MeatWe recently conducted an experiment that proves that even cooking isn’t the onl…
Published: March 2011
Yes, You Can Freeze GarlicPublished: March 2011
Getting the Best ZestShould you use a vegetable peeler, channel grater, or rasp-style grater when zes…
Published: March 2011
Whole-Wheat FlourIf you thought all whole-wheat flours are created equal, you were wrong.
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Published: March 2011
Online Extra
Dried Black BeansCanned beans may be convenient, but their flavor and texture never measure up to…
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Published: March 2011
Sauce BaseCould we bring the ultra-rich flavor and glossy consistency of a classic French …
Published: March 2011
Foolproof Hollandaise SauceDrizzle this sauce over prepared asparagus or eggs Benedict.
Published: March 2011
Garlic Compound ButterUse this simple butter recipe as a topping on steak, pork chops, or fish.
Published: March 2011
Brown Butter SauceDrizzle this simple butter sauce over gnocchi, mushrooms, steak, or fish.
Published: March 2011
Whole-Wheat Sandwich BreadMost whole-wheat breads are either squat bricks or white bread in drag. We wante…
Published: March 2011
Sautéed Snow Peas with Shallot, Lemon Grass, and BasilTypically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: March 2011
Sautéed Snow Peas with Garlic, Cumin, and CilantroTypically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: March 2011
Sautéed Snow Peas with Ginger, Garlic, and ScallionTypically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: March 2011
Sautéed Snow Peas with Lemon and ParsleyTypically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: March 2011
Baked Sole Fillets with Herbs and Bread CrumbsDelicate sole demands precise timing and a gentle touch. Was there a way to roll…
Published: March 2011
Cuban-Style Black Beans and Rice (Moros y Cristianos)Cooking beans and rice in a single vessel sounds like a straightforward one-pot …
Published: March 2011
Wicked Good Boston Cream PieThis triple-component dessert would deserve a revival—if only we could make the …
Published: March 2011
Spaghetti with Mushroom and Tomato Sauce (Quick Mushroom Ragu)Making a true, long-simmered Italian meat sauce means tending the pot for hours.…
Published: March 2011
Broccoli-Cheese SoupWhen simply adding more broccoli didn’t generate enough vegetable flavor in our …
Published: March 2011
Spicy MayonnaiseOur Spicy Mayonnaise adds a mild kick to Peruvian Roast Chicken.
Published: March 2011
Peruvian Roast Chicken with Garlic and LimeAuthentic versions of this spit-roasted bird boast an evenly bronzed exterior, m…
Published: March 2011
Pan-Seared Steaks with Port Wine SauceCould we bring the ultra-rich flavor and glossy consistency of a classic French …
Published: March 2011
Pan-Seared Steaks with Brandy and Green Peppercorn SauceCould we bring the ultra-rich flavor and glossy consistency of a classic French …
Published: March 2011
Pan-Seared Steaks with Herb SauceCould we bring the ultra-rich flavor and glossy consistency of a classic French …
Published: March 2011
Potato GaletteThis crisp, earthy-tasting potato cake would be the perfect side dish—if it were…
Published: March 2008
Fluffy Yellow Layer CakeBox mixes are famous for engineering cake with ultralight texture. We set out to…
Published: March 2011
Cooking with Butter Tips and TechniquesGet the most out of cooking with butter by using these tips.
Published: March 2011
Substituting with Evaporated MilkIs evaporated milk a suitable substitute for regular whole milk in baked goods a…
Published: March 2011
Selecting Thick vs. Thin of AsparagusSometimes the asparagus stalks at local markets are as thin as pencils; other ti…
Published: March 2011
Brighter, Greener PestoCan pesto really be prevented from darkening by blanching the basil before addin…
Published: March 2011
Shades of RhubarbIs it important to seek out rhubarb that’s red versus green? Is the red color an…
Published: March 2011
Demystifying RampsRamps are a staple at farmers’ markets. What are they, and how should they be us…
Published: March 2011
Butter Spread vs. Real ButterThere's a new Land O’Lakes product in the supermarket called Fresh Buttery Taste…
Published: March 2011
Slip Butter Under the Skin of Chicken BreastsPublished: March 2011
Butter Buying and Storing BasicsSalted or unsalted? Plain or premium? Whipped or stick? Use these guidelines to …
Published: March 2011
Two Routes to Super-Rich SauceTraditional French demi-glace relies on veal bones for its flavor and takes a fu…
Published: March 2011
Hold the Salt, Season with VinegarPublished: March 2011
Taking the Pulse of Your Food ProcessorPublished: March 2011
Fear-Free Way to Invert a GalettePublished: March 2011
For Evenly Shaped Pizza, Drape Your DoughPublished: March 2011
A Better Way to Coat Your LoavesPublished: March 2011
Caramel in the Microwave
Published: March 2011
The Truth About Cake EnhancerKing Arthur recently came out with a new product called Cake Enhancer. What is i…
Published: March 2011
Kitchen CalculatorIf you are terrible at math, this might be a worthy investment.
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Published: March 2011
Silicone Microwave LidThe Japanese-made Piggy Steamer, a 7-inch circle of thin silicone with a thicker…
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Published: March 2011
Pullman Loaf PansAnother unnecessary gadget, or a new kitchen staple?
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Published: March 2011
Kitchen RulersDo you really need a special kitchen ruler, or will any old ruler do just fine?
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Published: March 2011
Toaster OvensDo you really need to spend $250 to get a good piece of toast?
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Published: March 2011
Whole-Wheat Sandwich BreadMost whole-wheat breads are either squat bricks or white bread in drag. We wante…
Published: March 2011
Sautéed Snow Peas with Lemon and ParsleyTypically used as filler in stir-fries, snow peas can stand on their own—as long…
Published: March 2011
Better Baked Sole FilletsDelicate sole demands precise timing and a gentle touch. Was there a way to roll…
Published: March 2011
Cuban Black Beans and RiceCooking beans and rice in a single vessel sounds like a straightforward one-pot …
Published: March 2011
Wicked Good Boston Cream PieThis triple-component dessert would deserve a revival, if only we could make the…
Published: March 2011
Quick Mushroom RaguMaking a true, long-simmered Italian meat sauce means tending the pot for hours.…
Published: March 2011
Broccoli-Cheese SoupWhen simply adding more broccoli did not generate enough vegetable flavor in our…
Published: March 2011
Peruvian Roast Chicken with Garlic and LimeAuthentic versions of this spit-roasted bird boast an evenly bronzed exterior, m…
Published: March 2011
Potato GaletteThis crisp, earthy-tasting potato cake would be the perfect side dish—if it were…
Published: March 2011
Pan-Seared Steaks with Herb SauceCould we bring the ultra-rich flavor and glossy consistency of a classic French …
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