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How Tos

  • What Is Pearl Sugar?

    This crunchy sugar from Sweden is used in all sorts of baked goods. View this how to
  • Reboiling Water for Tea

    Some tea drinkers claim that it’s imperative to boil fresh water for tea. Is there any reason you can’t just reboil leftover water?

    View this how to
  • Tenderizing Meat with a Baking Soda Solution

    In some of our recipes, meat is treated with baking soda dissolved in water to keep it tender. What happens if you leave the solution on the meat longer than the 15 to 20 minutes we call for?

    View this how to
  • Refreezing Thawed Puff Pastry Dough

    When you can't use an entire box of store-bought puff pastry, is it OK to refreeze dough that’s already been thawed?

    View this how to
  • Cooking Pasta in Alkaline Tap Water

    How does the pH of tap water affect the way pasta cooks in a pot?

    View this how to
  • Washing Dried Mushrooms Before Grinding into a Powder

    When a recipe calls for grinding dried mushrooms, should the mushrooms be washed first?

    View this how to
  • Knife Storage

    Wooden knife blocks are a traditional way to store knives, but will the act of sliding a knife into a slot day after day eventually dull its edge?

    View this how to
  • Food Safety: Preground vs. Home-Ground Meat

    Which is safer in terms of possible contamination: preground meat from the supermarket or meat ground at home?

    View this how to
  • How to Buy Bone-In Pork Rib Roast

    If you plan to make our Slow-Roasted Bone-In Pork Rib Roast, here's what to look for when you visit the butcher.

    View this how to
  • Yes, You Can Freeze Cheese

    We wanted to know how various cheeses would fare when stashed in the freezer for six weeks. The results surprised us.

    View this how to
  • How to Make Better French Press Coffee

    Interested in making rounder, sweeter, more complex coffee from your French Press? Here's how to do it.

    View this how to
  • Carryover Cooking in Fish

    The hotter the oven the more dramatic the effect of carryover cooking.

    View this how to
  • Quick Microwave Kale Chips

    Here's our easy method for making crispy kale chips at home.

    View this how to
  • Perfectly Round Cookies

    Here's how to get an evenly rolled log of dough for slice-and-bake cookies.

    View this how to
  • Eggnog: Better—and Safer—with Age

    Uneasy about using raw eggs in your eggnog? This method will put you at ease.

    View this how to
  • New Pyrex Pie-Baking Protocol

    Here's our updated approach to baking pies in Pyrex pie plates stacked on metal baking sheets.

    View this how to
  • Helping Chocolate Keep Its Temper

    Traditional tempering techniques can be fussy and time-consuming, so we developed a far easier approach.

    View this how to

2013

November/December

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