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  • How to Reheat Steak Without Overcooking It

    The best path to delicious, reheated steak is the same one we used to cook it in the first place.

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  • The Best Way to Sift Powdered Sugar

    A fine-mesh strainer and a light touch are all you need for perfectly coated confections.

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  • Baking with Rye Flour for Longer-Lasting Bread

    Want to extend the shelf-life of your homemade bread? Substituting a little rye flour may be just the ticket.

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  • The Benefits of Resting and Refrigerating Dough for Scones

    Refrigerate your dough overnight for more symmetrical and attractive pastries.

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  • Wood Smoke Taste Test

    How much difference does the choice of wood really make?

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  • Properly Assemble a Weber Charcoal Grill (That Won't Collapse)

    The Weber One-Touch Gold 22.5-Inch Charcoal Grill is our favorite kettle grill, but it has a flaw...

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  • Deep Frying 101: Treating Your Oil Right

    For fried food that’s light, crisp, and not greasy, the proper oil temperature is critical.

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  • Smoke-Free Roasting

    Here's how to get crispy-skinned roast chicken without the rendered fat drippings burning the pan and creating smoke in your kitchen.

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  • Mixing Dough or Batter: Wet into Dry or Dry into Wet?

    Most recipes for bread dough or batter call for combining the dry ingredients separately from the liquid ingredients and then stirring the wet stuff into the dry, rather than the other way around. But does the order really matter? We mixed different types of dough and batter both ways to find out.

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  • A Safer Way to Keep Greens Fresh with Carbon Dioxide

    Is there a way to prolong the shelf life of a bag of greens without resorting to unsanitary methods like exhaling into the bag? What about combining baking soda and vinegar to create a mini generator of carbon dioxide?

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  • Homemade Chocolate Shell Ice Cream Topping

    Chocolate sauce that instantly hardens into a shell when poured over ice cream is a classic treat, but could we engineer a better-tasting, homemade version?

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  • Slamming the Oven Door on Cakes and Baked Goods

    Can slamming the oven door on a cake in mid-bake cause it to fall?

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  • Substituting Corn Syrup with Brown Rice Syrup

    Can brown rice syrup be substituted in recipes that call for corn syrup?

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  • Fixing Broken Custard

    If a custard gets overheated and becomes lumpy, is it a lost cause? Or can it be salvaged?

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  • Avoiding Cloudy Iced Tea

    Why does homemade iced tea sometimes turn cloudy when refrigerated? Is this preventable?

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  • Green versus Wax Beans

    Can green and wax beans be used interchangeably?

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  • The Perils of Pyrex

    Is Pyrex glassware susceptible to shattering?

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2012

September/October

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