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  • How to Revive Stale Bread

    Bread stales due to a process called retrogradation, but it can be reversed—temporarily.

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  • Bursting the Bubble on Champagne Stemware

    Is a tall, narrow flute better for drinking champagne than a wide, shallow goblet, or is it just a matter of aesthetics?

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  • Using Salt to Speed Cooling

    In the test kitchen we rely on salt for many applications beyond seasoning, but one of the niftiest is adding it to an ice bath to lower the freezing point of water and turn the bath into a superfast freezer.

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  • Boning a Split Chicken Breast

    Buying bone-in chicken breasts, and then removing the bones at home, is often the only option when your recipe requires boneless chicken breasts with skin intact. Here's an easy way to bone them.

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  • Why Color Matters for Roux

    From light to dark, how important is it to cook a roux to the right color?

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  • Avoiding Soufflé Meltdowns

    We developed a new approach for keeping soufflé spillovers at bay during cooking, eliminating the need for a parchment collar.

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  • How to Protect Skillet Handles in a Hot Oven

    We discovered a method for protecting skillet handles from oven temperatures in excess of their rated ovensafe temperatures.

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  • The Many Colors of Quinoa

    What are the differences between white, red, and black quinoa?

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  • The Skinny on Skinny Avocados

    What are "skinny" avocados?

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  • Should You Top Fruit Pie Fillings with Butter?

    Why do double-crust fruit pie recipes call for dotting the top of the filling with butter?

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  • The Best Way to Save Leftover Wine

    We've suggested freezing leftover wine in ice cube trays to use later in pan sauces, but is freezing a good way to store it for drinking?

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  • Caffeine Content of Coffee: Dark Roast vs. Light Roast

    Which contains more caffeine: dark roast or light roast coffee?

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  • Explaining Black Walnuts

    How do black walnuts compare with regular walnuts?

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  • Buttermilk Substitutes for Pancakes

    Adding lemon juice or vinegar to regular milk in order to approximate buttermilk is a common trick, but some may not like the resulting flavor when used in pancakes. Are there any other options?

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  • Nut Butter Alternatives

    Which makes a better nut-free substitute for peanut butter in baking and otherwise: sunflower seed butter or soy nut butter?

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  • Substituting Celery Leaves for Stalks

    Can celery leaves be substituted for the stalks in recipes?

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2014

January/February

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