Menu
Search
Menu
Close

How Tos

  • What is Brownulated Sugar?

    How does Domino's Brownulated sugar compare with regular brown sugar?

    View this how to
  • Covered vs. Uncovered Pots for Boiling Water

    Does covering the pot really make water boil faster?

    View this how to
  • Cold vs. Softened Butter for Creaming

    Most recipes that call for creaming butter and sugar ask for softened butter. Is it OK to start with cold butter and just cream it longer?

    View this how to
  • Unwilting Lettuce

    Will soaking wilted lettuce in ice water and vinegar crisp it up more quickly than just soaking it in water?

    View this how to
  • To Eat or Not to Eat: Lobster Tomalley

    What is the green stuff in cooked lobster? Is it safe to eat?

    View this how to
  • The Importance of Tube Pans

    Why do recipes for angel food cake and chiffon cake always call for a tube pan?

    View this how to
  • Lessening a Chile Pepper's Burn on Skin or in Mouth

    Are there good ways for getting rid of the irritating burn that can happen when you accidentally touch a fresh hot chile?

    View this how to
  • How to Store Feta Cheese

    What’s the best way to store feta cheese if it doesn’t come packed in a brine?

    View this how to
  • Prepping Tofu for Stir-Frying

    The cure for the common, soggy, stir-fried tofu has arrived.

    View this how to
  • How to Prep Vegetables for Stir-Fry

    Cut bok choy, carrots, snow peas, scallions, cabbage, and cauliflower down to size.

    View this how to
  • A Closer Look at Gluten

    See and feel gluten with this simple kitchen experiment.

    View this how to
  • Why Use a Water Pan in Your Grill?

    When you need to cook more slowly and gently on the grill, a water pan may just be the ticket.

    View this how to
  • Enhancing Flavor with Kombu

    A little kelp can help out the flavor of your soups and sauces in a big way.

    View this how to
  • Making Mayonnaise Without Raw Egg Yolks with the Microwave

    If whipping up homemade mayonnaise using raw egg yolks isn't for you, here's an alternative, food-safe method.

    View this how to
  • Substituting Dry Sherry for Cream Sherry

    If you've got a bottle of dry sherry handy, here's a tip for transforming it into a cream sherry substitute.

    View this how to
  • Technique: The Best Way to Extract Lobster Meat

    There’s a lot more meat in a lobster than just the tail and claws—if you know how to get it.

    View this how to
  • Dramatic Weight Variation in Packaged Chicken Parts

    Grabbing a package of chicken parts is usually a lot faster than standing in line at the meat counter to buy them individually. But that convenience may come at a cost.

    View this how to

2013

July/August

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