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  • Whole-Wheat Flour Swap

    To achieve healthier muffins and cookies, how much whole wheat flour can be substituted before the texture is affected?

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  • Testing Bread for Doneness

    Is it true that you can test yeast bread for doneness by tapping the loaf and seeing if it sounds hollow? How do I know when my bread is done?

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  • Which Mashing Method is Best?

    The equipment you use to mash your potatoes will have a big effect on their texture.

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  • Shrimp vs. Prawn

    Is there really any difference between shrimp and prawns?

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  • Making Bananas Last

    Is there any way to slow the ripening of bananas?

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  • The Importance of Peeling Carrots

    Is it really necessary to peel carrots?

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  • Substituting Red Vermouth for Red Wine

    White vermouth can be substituted for white wine in recipes. So does that mean red vermouth is an acceptable substitute for red wine?

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  • Seeding vs. Not Seeding Tomatoes

    Do tomato seeds turn fresh tomato sauce bitter?

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  • Vital Wheat Gluten

    What is vital wheat gluten? Is it necessary when baking homemade bread?

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  • Spinach and Chalky Residue

    Why does spinach leave a chalky residue on teeth?

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  • Kumatoes 101

    What are Kumatoes?

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  • BPA and Beer Can Chicken

    Beer can interiors are coated with an epoxy that contains Bisphenol A (BPA). Is the popular method of cooking a chicken perched on an open beer can really a good idea?

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  • Color Taste-Off: White vs. Brown Mushrooms

    Despite their differing appearance, white button and cremini mushrooms (and portobellos) actually belong to the same mushroom species. But how do their flavors compare?

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  • Keeping the Freshness in Fresh Chiles

    Fresh chiles have a relatively brief shelf life in the refrigerator. Is there any way to make them keep their crisp texture and fresh flavor longer?

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  • Trimming Asparagus: It's a Snap

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  • Alternative to Chuck-Eye Beef Roast

    Some readers have had trouble finding chuck-eye beef roast. So what's a more common but equally good alternative?

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  • Dimpling Hamburgers

    To prevent hamburgers from puffing up during cooking, many sources recommend making a slight depression in the center of the raw patty before placing it on the heat. But we find the need for a dimple depends entirely on how the burger is cooked.

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  • Cooking Greens

    We’ve blanched, steamed, stir-fried, and sautéed enough greens over the years to know that some taste best cooked quickly over a high flame, while others benefit from slow, gentle heat.

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  • Five Ways to Cook Greens

    Here we outline our preferred methods for cooking various types of greens.

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  • Prepping Greens

    Every green is different, and so is the prep work for each kind.

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  • Crabmeat 101

    Here are the most common grades of crabmeat available in U.S. supermarkets.

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2011

May/June

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