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  • Grinding Cardamom

    We often recommend grinding whole spices for greater flavor complexity. Does this also apply to spices like cardamom, which is already quite potent when it's available preground?

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  • Heat Settings Vary on Stovetop Burners

    In recipes, what do the terms medium, medium-high, and high heat for stovetop burners really mean?

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  • How Long Should a Martini Be Stirred?

    How long should you stir a martini with ice to achieve optimal flavor?

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  • Converting Cake Batter to Cupcakes or Muffins

    Can you make cupcakes/muffins with your favorite cake batter?

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  • Raw vs. Regular Honey

    How does raw honey differ from regular honey?

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  • What Kind of Mustard Should Be Used in a Vinaigrette?

    What types of mustard, aside from Dijon, can be used when making vinaigrette?

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  • Salt-Cured vs. Brined Capers

    Can salt-cured capers be used interchangeably with brined capers?

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  • Three Keys to Better Vacuum Sealing

    After vacuum sealing for years in the test kitchen, we've learned a lot of tricks along the way.

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  • Why You Should Wait for Your Brewed Coffee

    When it comes to brewing coffee with an automatic drip machine, let the pot fill completely before pouring that first cup. Here's why.

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  • Keeping Basil Green in Pesto

    We found two proven methods on how to keep the basil from discoloring over time.

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  • How to Make Crème Fraîche and Mexican Crema

    Why buy these cultured creams when you can easily make them at home?

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  • The Importance of Preheating Your Pizza Stone

    A proper pizza-stone preheating period is essential to produce perfectly browned pizza crusts.

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  • For Creamier Hummus, Skin Your Chickpeas

    With our simple method, removing skins from chickpeas is far less arduous than you might imagine.

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  • Why You Should Brine Fish

    Send your fish back to water one last time before cooking for moister, more flavorful flesh.

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  • A Truly Nonstick Bundt Pan

    A clean Bundt pan release can be a tricky thing to manage, but we've found a foolproof method that ensures an intact cake.

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  • Freeze Tofu First for Texture That Soaks Up More Sauce

    This classic Asian restaurant technique works equally well in the home kitchen.

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2013

May/June

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