Menu
Search
Menu
Close

How Tos

  • Low-Salt Brining

    Is it OK to use a salt substitute in a brine?

    View this how to
  • Demystifying Corn Syrup

    Is Karo corn syrup the same thing as the high-fructose corn syrup ubitquitous in soft drinks and other processed foods?

    View this how to
  • Drinking "Expired" Beer

    Is it safe to drink beer six months past its “drink by” date?

    View this how to
  • Keeping the Kick in Fresh Horseradish

    The pungency of fresh horseradish doesn’t seem to last. Grated right away, it tastes stronger than the prepared stuff in a jar, but over time its flavor fades. Is there a way to preserve that complex heat? 

    View this how to
  • King Oyster Mushrooms

    King oyster mushrooms have started popping up in supermarkets. What are they and how do they taste?

    View this how to
  • Taking Multiple Measures

    Since most people only one set of measuring cups, they often use a small cup multiple times to measure a larger amount (for instance, using a 1/3-cup measure three times to get 1 cup of flour). Is this method inaccurate?

    View this how to
  • Storing Grapes

    Does rinsing grapes before storing them cause them to spoil more quickly?

    View this how to
  • Watering Down Evaporated Milk

    Carnation evaporated milk is not a good substitute for fresh milk in the 1:1 ratio recommended on the can. But how about watering it down first?

    View this how to
  • Almost Pop 'n' Serve Dough

    Would freezing bread dough allow us to make bread in two steps?

    View this how to
  • Making Metal Behave Like Glass

    View this how to
  • Leak-Proofing Springform Pans

    View this how to
  • Oil Before You Knead

    As it turns out, flour might not be the best solution for sticky dough.

    View this how to
  • Fast Track to Soft Cheese

    Turning on the microwave might not be such a good idea when it comes to warming up soft cheeses.

    View this how to
  • Freezing Brined Beans

    Tired of waiting hours on end for our beans to brine, we wondered if we could take care of this time-consuming step beforehand and save them in the freezer.

    View this how to
  • Essential Guide to Grilling Vegetables

    Why heat up your kitchen to cook vegetables when you can get crisp-tender texture and deep, smoky char from your grill? Here are our proven methods for getting the best results.

    View this how to
  • Top Five Vegetable Grilling Principles

    Why heat up your kitchen to cook vegetables when you can get crisp-tender texture and deep, smoky char from your grill? Here are our proven methods for getting the best results. 

    View this how to

2011

July/August

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection