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How Tos

  • Round or Oval Dutch Oven?

    Does an oval cast-iron Dutch oven cook as well as a round one?

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  • Baking Pies in Disposable Pie Plates

    If one must bake a pie in a disposable pan, are there any tips to ensure success? 

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  • Cooking with Coconut Oil

    How well does coconut oil perform in recipes?

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  • Making Panade with Dry Panko Bread Crumbs

    Can dry panko bread crumbs be substituted for fresh when making a panade?

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  • Mushrooms: Porcini versus Shiitake

    Dried shiitake mushrooms have 15 times more flavor-building nucleotides than dried porcini. Should you switch to dried shiitakes from now on when you want to boost meaty flavor?

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  • Alcohol in Baking

    Does any of the vodka in the Foolproof Pie Dough recipe remain in the baked crust, or does it completely burn off in the oven?

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  • Explaining Expensive Tonic Water

    The prices of some tonic water brands can be shockingly high. Isn't all tonic water the same?

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  • Seasoning a Mortar and Pestle

    How do you prevent a brand-new mortar and pestle from leaving small, gritty particles in the food?

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  • A New Spin on Sorbet

    Is there a way to rescue freezer-burnt ice cream or sorbet?

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  • Easiest-Ever Way to Shuck Corn

    The microwave makes shucking corn a cinch.

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  • Each Clam in its Own Time

    Ensure perfectly cooked clams, every time.

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  • Staving Off Staling in Bread

    The science behind why potato bread lasts so long.

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  • Bulgur Primer

    Here's a handy guide for cooking this nutty-flavored grain.

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  • How to Create a Perfectly Round Loaf of Bread

    Mimic a professional baker's shaping technique with our easier method.

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  • Cleaning a Sticky Salad Bowl

    Here's how to clean a wooden salad bowl to good-as-new condition.

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  • Deodorizing Cast Iron

    We discovered a better way to remove stinky fish oils from a cast-iron skillet.

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  • Great Fake Mayo

    Here's our formula for great eggless mayonnaise.

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  • Best Bang for Your Bay Leaf

    How best to extract this herb's flavor?

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  • British vs. American Cheddar: It's a Tie

    How do our favorite domestic cheddars stack up against the best of the old country?

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2012

July/August

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