March/April 2012

March / April

2012
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Mango Varieties
There are often two different kinds of mangos in the produce aisle: one that’s b…
Published: March 2012
Soy Milk Substitute, Revisited
Is soy milk an acceptable substitute for whole milk in cooking and baking?
Published: March 2012
Gluten-Free Flour
There’s a new gluten-free flour available called C4C that supposedly can be subb…
Published: March 2012
Frosting Failure
I’ve attempted your Lemon Layer Cake (see related recipe) a few times. The fluff…
Published: March 2012
The Fruit and Vegetable Blues
The Fruit and Vegetable Blues
I recently used red onions in a frittata and was surprised to see that they turn…
Published: March 2012
The Truth About Quick-Cooking Pasta
Three-minute pastas have started popping up in supermarkets. Are they any good?
Published: March 2012
Why Food Cooks Slower in Oil than in Water
Why Food Cooks Slower in Oil than in Water
There's more to cooking speed than just temperature.
Published: March 2012
Salt Your Egg Wash
Adding salt to improve the shine of your egg wash may be a myth, but there's ano…
Published: March 2012
How to Spiral Cut a Pineapple
This method for cutting a pineapple is both attractive and efficient.
Published: March 2012
A Better Brine?
Does less salt really make for a more efficient brine?
Published: March 2012
When Fresh-Squeezed Isn’t Best
Resting your lemon juice for a few hours may actually improve its flavor.
Published: March 2012
Microwave-Fried Herbs
If you could fry up a handful of fresh herbs without dirtying a pan, why wouldn'…
Published: March 2012
Ice Cubes That Last Twice as Long
Learn how to make restaurant-quality ice at home.
Published: March 2012
Removing Drumstick Tendons
Will this clever trick, you'll never bite into another chewy tendon again.
Published: March 2012
Fizzier Pop
When it comes to carbonation, temperature makes all the difference.
Published: March 2012
Faster Brown Rice
If you have time to soak your rice before cooking it, you can drastically reduce…
Published: March 2012
Shrimp-Buying Basics
Ensuring tender, briny-tasting shrimp starts at the seafood counter, where many …
Published: March 2012

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