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  • Flavoring Dried Beans with Seaweed

    What purpose does putting a strip of seaweed in the pot when cooking dried beans serve?

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  • Demystifying Cardamom

    Some spice shops carry three different kinds of cardamom pods: white, green, and black. How do they differ?

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  • Ready-to-Use Quinoa

    Quinoa is a pain to rinse before cooking. Is there an easier way?

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  • Quick Fix for Corked Wine

    Can anything be done with a corked bottle of wine—besides pour it down the drain?

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  • Pickling Salt

    Many pickle recipes call for pickling salt. What is this ingredient? And is there a substitute?

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  • Is Aluminum Cookware Safe?

    There are conflicting reports that cooking in aluminum pots and pans is risky because aluminum can leach into the food. Should aluminum cookware be avoided?

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  • Muffin Pan Myth

    If you’re making a half batch of muffins or cupcakes and thus don’t fill all the cups in the pan with batter, many sources suggest filling the empty cups with water. Is this really necessary?

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  • The Truth About Black Rice

    What is black rice?

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  • How to Safely Thaw Meat in Hot Water

    Use this trick to prevent the growth of harmful bacteria when thawing frozen meat.

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  • Aerating Wine in a Flash

    What if you want to pour a glass of wine and you haven't planned ahead? Use this trick to quickly aerate your bottle.

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  • Shopping for Loin Pork Chops

    Here's what you need to know to buy the right chop for the job.

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  • Achieving Silky Smooth Hummus

    The key to smoother, creamier hummus is all in the temperature of the beans.

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  • Coconut-Milk Whipped Cream

    Is it possible to create dairy-free whipped "cream" using the thick layer of coconut fat from the top of a can of regular coconut milk?

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  • Turning Your Oven into a Proof Box

    Professional bakers often have a proof box on hand. Home cooks don't. Or do they?

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  • Professional-Quality Soft Pretzels at Home

    Professional bakers dip raw soft pretzels in a lye (sodium hydroxide) solution just before baking. What can the home cook use instead?

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  • Ceviche "Cooking" Times

    How long until ceviche is "cooked" through?

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  • Does Poking Meat During Cooking Cause Moisture Loss?

    A widespread belief holds that piercing meat with a fork during cooking should be avoided since it allegedly allows precious juices to escape. We put this theory to the test.

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  • Exponentially Upping the Flakes in Pastry

    Puff pastry, croissants, and flaky pastry all rely on a mathematical phenomenon to achieve their many-layered structure. We cracked the code.

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  • A Guide to Everyday Sweeteners

    Not just for desserts, these kitchen essentials play a crucial role in browning, tenderizing, adding structure to baked goods, and even enhancing savory dishes.

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  • Sugar: A Multitasker In Baking and Cooking

    The sucrose, glucose, and fructose in real sugars contribute much more to baking and cooking than just sweetness.

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  • Uncommon Uses For Sugar

    There's more to sugar than adding sweetness to baked goods.

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  • Storing and Handling Sweeteners

    Just like all kitchen ingredients, there's a right way and a wrong way to handle sweeteners like sugar and honey.

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  • Low-Calorie Sweeteners

    There are plenty of sugar substitutes on the market, but could any of them actually work as well as ordinary sugar?

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  • Do You Need an Antibacterial Cleaner?

    Can cleaners without antibacterial agents still get the job done?

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2012

January/February

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