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How Tos

  • 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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  • The Truth About Cake Enhancer

    King Arthur recently came out with a new product called Cake Enhancer. What is it and is it worth buying?

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  • Getting the Best Zest

    Should you use a vegetable peeler, channel grater, or rasp-style grater when zesting citrus fruits? View this how to
  • Caramel in the Microwave

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  • A Better Way to Coat Your Loaves

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  • Yes, You Can Freeze Garlic

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  • For Evenly Shaped Pizza, Drape Your Dough

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  • Fear-Free Way to Invert a Galette

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  • Taking the Pulse of Your Food Processor

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  • Minimizing Moisture Loss in Meat

    We recently conducted an experiment that proves that even cooking isn’t the only benefit of slow-roasting, our preferred cooking method for large cuts of meat. It also helps minimize the loss of flavorful juices (and fat).

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  • Hold the Salt, Season with Vinegar

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  • Toning Down Raw Onion’s Bite

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  • What Is Low-Temp Pasta?

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  • Two Routes to Super-Rich Sauce

    Traditional French demi-glace relies on veal bones for its flavor and takes a full day to prepare. Our modern approach substitutes ground beef and gelatin and dramatically shortcuts the process.

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  • Butter Buying and Storing Basics

    Salted or unsalted? Plain or premium? Whipped or stick? Use these guidelines to find the best butter for your purpose.

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  • Slip Butter Under the Skin of Chicken Breasts

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  • Butter Spread vs. Real Butter

    There's a new Land O’Lakes product in the supermarket called Fresh Buttery Taste Spread. How does it stack up to real butter?

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  • Demystifying Ramps

    Ramps are a staple at farmers’ markets. What are they, and how should they be used?

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  • Shades of Rhubarb

    Is it important to seek out rhubarb that’s red versus green? Is the red color an indication of greater ripeness and better flavor?

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  • Brighter, Greener Pesto

    Can pesto really be prevented from darkening by blanching the basil before adding it to the food processor?

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  • Parchment That Won't Get Parched

    Is it okay to heat parchment paper higher than the temperature range listed on the packaging? Recipes sometimes call for this.

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  • Selecting Thick vs. Thin of Asparagus

    Sometimes the asparagus stalks at local markets are as thin as pencils; other times they’re fat and meaty. Is thickness an indication of maturity? And does size affect taste?

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  • Substituting with Evaporated Milk

    Is evaporated milk a suitable substitute for regular whole milk in baked goods and desserts?

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  • Cooking with Butter Tips and Techniques

    Get the most out of cooking with butter by using these tips.

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2011

March/April

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