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  • Regular vs. Center-Cut Bacon

    “Center-cut” bacon is becoming available at supermarkets. How does it differ from regular bacon?

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  • Reheating Soft-Cooked Eggs

    Can soft-cooked eggs be reheated while maintaining their runny yolks?

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  • Dried vs. Fresh Lemon Grass

    Can dried lemon grass be substituted for fresh?

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  • Preventing Purple Walnut Bread

    Why do walnut breads sometimes turn purple? Can anything be done to prevent this?

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  • Using Sprouted Onions

    Is it OK to cook with sprouted onions?

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  • Vegetarian Gelatin Substitutes

    Can you swap unflavored vegetarian gelatin for traditional gelatin in recipes?

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  • Punching Up Potato Flavor

    We wondered if roasting the potatoes could concentrate and enhance potato flavor in dishes that usually call for boiled potatoes.

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  • A Better Way to Store (and Use) Vanilla Beans

    Vanilla beans supply flavor that’s superior to vanilla extract, but they also require a little more maintenance.

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  • Leave Out Lower-Fiber Vegetables When Freezing Stew

    Freezing stew offers make-ahead convenience, but not all vegetables handle freezing and reheating well. Which vegetables work well for this purpose, and which ones don't?

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  • Maximize Your Brine

    Could we pack more meat into the same volume of brine to save space in the fridge?

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  • Why Young Cheese Melts Better than Aged Cheese

    Anyone who’s melted cheese for a sandwich knows that some types melt better than others, turning creamy without releasing fat. What factors account for the differences?

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  • Cooking Steak? Try Whole Boneless Short Ribs

    Instead of cutting boneless short ribs into strips, the meat can be left whole and cooked just like a steak.

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  • Does Cast Iron Work for Stir-Frying?

    We tested to see if a well-seasoned cast-iron pan could perform just as well as a nonstick skillet.

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  • Building a “No-Weave” Lattice Top for a Pie

    Looking for an easier way to create a lattice-topped pie? Here's how.

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2013

September/October

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