March/April 2011

March / April

2011
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The Truth About Cake Enhancer
King Arthur recently came out with a new product called Cake Enhancer. What is i…
Published: March 2011
Getting the Best Zest
Should you use a vegetable peeler, channel grater, or rasp-style grater when zes…
Published: March 2011
Caramel in the Microwave
Published: March 2011
Yes, You Can Freeze Garlic
Published: March 2011
Minimizing Moisture Loss in Meat
Minimizing Moisture Loss in Meat
We recently conducted an experiment that proves that even cooking isn’t the onl…
Published: March 2011
Toning Down Raw Onion’s Bite
Published: March 2011
What Is Low-Temp Pasta?
What Is Low-Temp Pasta?
Published: March 2011
Two Routes to Super-Rich Sauce
Traditional French demi-glace relies on veal bones for its flavor and takes a fu…
Published: March 2011
Butter Buying and Storing Basics
Salted or unsalted? Plain or premium? Whipped or stick? Use these guidelines to …
Published: March 2011
Butter Spread vs. Real Butter
There's a new Land O’Lakes product in the supermarket called Fresh Buttery Taste…
Published: March 2011
Demystifying Ramps
Ramps are a staple at farmers’ markets. What are they, and how should they be us…
Published: March 2011
Shades of Rhubarb
Is it important to seek out rhubarb that’s red versus green? Is the red color an…
Published: March 2011
Brighter, Greener Pesto
Can pesto really be prevented from darkening by blanching the basil before addin…
Published: March 2011
Can You Heat Parchment Paper Higher Than Manufacturers Recommend?
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: September 2018
Selecting Thick vs. Thin of Asparagus
Sometimes the asparagus stalks at local markets are as thin as pencils; other ti…
Published: March 2011
Substituting with Evaporated Milk
Is evaporated milk a suitable substitute for regular whole milk in baked goods a…
Published: March 2011
Cooking with Butter Tips and Techniques
Get the most out of cooking with butter by using these tips.
Published: March 2011

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