Menu
Search
Menu
Close

How Tos

  • Troubleshooting Boiled Eggs

    Why are hard-cooked eggs sometimes underdone in the center of the yolk?

    View this how to
  • Old-School Ice Cream

    How do old-fashioned ice and rock salt ice-cream makers measure up to today’s modern machines?

    View this how to
  • Garlic Safety

    If garlic can't be safely stored in oil for more than 24 hours (due to risk of botulism), what about vinaigrette made with garlic?

    View this how to
  • The Difference Between Green and Orange Papaya

    Is the crunchy fruit used to make Thai green papaya salad a different fruit from the soft orange papaya you find at the supermarket?

    View this how to
  • Freezing Gnocchi

    Can homemade gnocchi be frozen for a quick weeknight meal?

    View this how to
  • Temperature Shock on Beer

    Is it true that temperature changes can cause beer to develop the off-flavors and aromas associated with “skunked” beer?

    View this how to
  • Freezing Yogurt

    Can leftover yogurt be successfully frozen?

    View this how to
  • Perfectly Popped Corn

    Popping popcorn on the stovetop doesn't need to end in disaster.

    View this how to
  • Keeping Salad Dressing Together with Garlic

    This common vinaigrette ingredient has untapped emulsifying potential.

    View this how to
  • The Best Way to Revive Leftover Pizza

    Never again will you eat a soggy, microwaved piece of leftover pizza.

    View this how to
  • Frothing Extra-Foamy Milk

    When it comes to frothing milk, temperature makes all the difference.

    View this how to
  • Quick Brine for Prettier Fish

    If you hate the unsightly white film that forms at the top of cooked fish, you aren't alone. Here's how to minimize it.

    View this how to
  • Fix for "Fishy" Seafood

    While seafood that smells or tastes a little "fishy" isn't necessarily bad, there's an easy solution if you find it unpleasant.

    View this how to
  • Amping Up Savoriness in Food

    Cooking is often an art, but when it comes to savory flavors, it's a science.

    View this how to
  • Instant Aged Bourbon

    When we heard that cheap bourbon could be doctored to make it taste more like a fine spirit aged for an extended period in an oak barrel, we had to give it a try.

    View this how to
  • Ensuring Crisp-Tender Bacon

    Here’s a simple technique for making bacon that’s crisp and tender instead of dry and crumbly.

    View this how to
  • Not Your Typical Hot Sauce

    Unconventional Sriracha Hot Chili Sauce really does live up to the hype.

    View this how to
  • Substituting Ruby Port for Tawny

    Can tawny port be substituted for the ruby variety in a recipe?

    View this how to

2012

May/June

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection