January / February
2012Flavoring Dried Beans with Seaweed
What purpose does putting a strip of seaweed in the pot when cooking dried beans…
Published: January 2012
Ready-to-Use Quinoa
Quinoa is a pain to rinse before cooking. Is there an easier way?
Published: January 2012
Pickling Salt
Many pickle recipes call for pickling salt. What is this ingredient? And is ther…
Published: January 2012
Is Aluminum Cookware Safe?
There are conflicting reports that cooking in aluminum pots and pans is risky be…
Published: January 2012
How to Safely Thaw Meat in Hot Water
Use this trick to prevent the growth of harmful bacteria when thawing frozen mea…
Published: January 2012
Aerating Wine in a Flash
What if you want to pour a glass of wine and you haven't planned ahead? Use this…
Published: January 2012
Professional-Quality Soft Pretzels at Home
Professional bakers dip raw soft pretzels in a lye (sodium hydroxide) solution j…
Published: January 2012
Does Poking Meat During Cooking Cause Moisture Loss?
A widespread belief holds that piercing meat with a fork during cooking should …
Published: January 2012
Sugar: A Multitasker In Baking and Cooking
The sucrose, glucose, and fructose in real sugars contribute much more to baking…
Published: January 2012
Uncommon Uses For Sugar
There's more to sugar than adding sweetness to baked goods.
Published: January 2012
Storing and Handling Sweeteners
Just like all kitchen ingredients, there's a right way and a wrong way to handle…
Published: January 2012
Low-Calorie Sweeteners
There are plenty of sugar substitutes on the market, but could any of them actua…
Published: January 2012
Do You Need an Antibacterial Cleaner?
Can cleaners without antibacterial agents still get the job done?
Published: January 2012
Coconut-Milk Whipped Cream
Is it possible to create dairy-free whipped "cream" using the thick layer of coc…
Published: January 2012
A Guide to Everyday Sweeteners
Not just for desserts, these kitchen essentials play a crucial role in browning,…
Published: January 2012
Achieving Silky Smooth Hummus
The key to smoother, creamier hummus is all in the temperature of the beans.
Published: January 2012
Exponentially Upping the Flakes in Pastry
Puff pastry, croissants, and flaky pastry all rely on a mathematical phenomenon…
Published: January 2012
Quick Fix for Corked Wine
Can anything be done with a corked bottle of wine—besides pour it down the drain…
Published: January 2012
How to Proof Dough in Your Oven
Professional bakers often have a proof box on hand. Can your oven be the next-be…
Published: January 2012
Shopping for Loin Pork Chops
Here's what you need to know to buy the right chop for the job.
Published: January 2012
Muffin Pan Myth
If you’re making a half batch of muffins or cupcakes and thus don’t fill all the…
Published: January 2012
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