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  • All About Nutritional Yeast

    Some independent movie theaters now offer nutritional yeast as a topping for popcorn. What is it?

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  • Storing Used Frying Oil

    Even when stored in an airtight container in a dark cupboard, used frying oil can taste fishy and stale after more than a month. Is there a better way to store it for re-use?

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  • Blowing on Salad Greens for Storage

    Blowing into a bag of salad greens is rumored to help them last longer. Why would this work?

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  • Keeping Zested Lemons Juicy

    Zested lemons often become dry, shriveled, and hard before anyone gets a chance to juice them. What’s the best way to store lemons once their zest has been removed?

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  • When Good Buttermilk Goes Bad

    Since buttermilk always smells sour, how does one know when it has gone bad?

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  • What is Baker's Ammonia?

    Some old cookie recipes call for something called baker's ammonia. What is it?

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  • Prepping Tips for Improving Flavor

    Reliable recipes and top-quality equipment will get you far, but knowing how to prep ingredients even before you start cooking can make a big difference.

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  • Cooking Tips for Improving Flavor

    Reliable recipes and top-quality equipment will get you far, but knowing how to get the most from your cooking can make a big difference.

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  • Baking Tips for Improving Flavor

    Reliable recipes and top-quality equipment will get you far, but knowing how to get the most from your baking can make a big difference.

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  • Seasoning Tips for Improving Flavor

    Reliable recipes and top-quality equipment will get you far, but knowing how to get the most from your seasoning can make a big difference.

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  • Drying Fresh Herbs in a Flash

    The traditional method of hanging fresh herbs to dry can take days, if not weeks. Since the microwave targets and heats water molecules, we wondered if we could use it to drive off moisture from herbs more quickly.

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  • Save Energy: Soak Your Noodles

    If you’re planning to parboil pasta for a baked dish like ziti or lasagna, but the burners on your stove are in high demand, here’s an energy-saving way to get the noodles to the proper texture.

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  • Turn Your Oven Into a Sauna

    Our usual approach to creating steam in a home oven doesn't produce steam for very long. We’ve come up with a more effective approach.

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  • Cutting Out Curdling in Cultured Dairy

    The cultured dairy products in some of our favorite recipes are sensitive to heat and can easily curdle if the stew is too hot or reheated. We wondered if another dairy product would provide a more stable tang.

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  • Taking the Temperature of Scallops

    Here's a useful, precise way of assessing doneness in scallops.

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  • Why Charcoal Browns Best

    We love the convenience of gas grills, but only the most powerful models can produce the same dark, crusty exterior on food as charcoal. Here’s why.

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  • Are Red Kidney Beans Poisonous?

    There are rumors that dried red kidney beans must be boiled—not just simmered—to make them safe to eat. Is this true? And if so, how long should they be boiled?

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  • Cinnamon as a Thickener

    When you add ground cinnamon to hot cocoa or oatmeal, they get thicker. Why does this happen?

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  • All About Lentils

    Lentils come in numerous varieties, each of which has a distinct appearance, flavor, and texture.

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2011

September/October

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