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  • Mango Varieties

    There are often two different kinds of mangos in the produce aisle: one that’s big, round, and reddish green and another that’s small, golden, and kidney-shaped. Do they taste the same?

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  • Soy Milk Substitute, Revisited

    Is soy milk an acceptable substitute for whole milk in cooking and baking?

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  • Gluten-Free Flour

    There’s a new gluten-free flour available called C4C that supposedly can be subbed “cup for cup” for wheat flour in recipes. Does it really work?

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  • Frosting Failure

    I’ve attempted your Lemon Layer Cake (see related recipe) a few times. The fluffy white icing always looks thick and stable going onto the cake, but after a short while it turns soft and runs down the sides. What am I doing wrong?

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  • The Fruit and Vegetable Blues

    I recently used red onions in a frittata and was surprised to see that they turned bluish green during cooking. What happened?

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  • The Truth About Quick-Cooking Pasta

    Three-minute pastas have started popping up in supermarkets. Are they any good?

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  • Why Food Cooks Slower in Oil than in Water

    There's more to cooking speed than just temperature.

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  • Salt Your Egg Wash

    Adding salt to improve the shine of your egg wash may be a myth, but there's another practical reason to do it.

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  • How to Spiral Cut a Pineapple

    This method for cutting a pineapple is both attractive and efficient.

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  • A Better Brine?

    Does less salt really make for a more efficient brine?

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  • When Fresh-Squeezed Isn’t Best

    Resting your lemon juice for a few hours may actually improve its flavor.

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  • Microwave-Fried Herbs

    If you could fry up a handful of fresh herbs without dirtying a pan, why wouldn't you?

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  • Ice Cubes That Last Twice as Long

    Learn how to make restaurant-quality ice at home.

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  • Removing Drumstick Tendons

    Will this clever trick, you'll never bite into another chewy tendon again.

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  • Fizzier Pop

    When it comes to carbonation, temperature makes all the difference.

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  • Faster Brown Rice

    If you have time to soak your rice before cooking it, you can drastically reduce the amount of time it takes to cook.

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  • Shrimp Buying Basics

    Ensuring tender, briny-tasting shrimp starts at the seafood counter, where many of the rules that apply to buying fish don’t hold true for shrimp.

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2012

March/April

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