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  • Stabilizing Whipped Cream

    Is there a way to keep whipped cream from weeping if you want to make it ahead of time?

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  • The Role of Beer in Beer Batter

    What does the beer in a beer batter coating do? Can something else be substituted?

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  • Storing Cream Cheese Frosting

    Can a cake with cream cheese frosting be stored at room temperature, or does it have to be refrigerated?

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  • Mechanically Tenderized Meat

    When beef is labeled "blade tenderized," what does that mean?

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  • Using Basil Stems in Recipes

    Cilantro stems can be used in recipes. Is this also the case with basil stems?

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  • Does Apricot Origin Matter?

    Can California and Mediterranean dried apricots be used interchangeably?

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  • Minimizing Static in Burr Grinders

    When emptying the grind chamber of burr-style coffee grinders, ground coffee will often stick to the chamber and fly all over the counter. Are there solutions to this problem?

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  • How to “Crack” Coconut Cream

    Here's the easiest way to "crack" coconut cream for making curries.

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  • A Surprising Tahini Thickener

    We uncover a surprising method for thickening tahini—adding liquid.

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  • Why Starch Gets Crispy When Fried

    We explain why we often dip food in a starchy coating before frying.

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  • Should You Use Hot or Cold Water for Water Baths?

    When making custard recipes, does it matter if the water bath is hot or cold when it goes into the oven?

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  • For Even Cooking, Give Salmon a Tummy Tuck

    This tip prevents salmon fillets from overcooking, and it only requires a toothpick.

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  • The Impact of Too-Hot Water on Yeast

    There's a real risk of using water that’s above 120 degrees in yeasted doughs—no matter what manufacturer instructions say.

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  • Low-Sugar Lemonade That’s Just as Sweet

    A little zest goes a long way.

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  • How to Reheat Fish

    Fish is easy to overcook, which makes the prospect of reheating leftovers even more daunting. Here's how to do it.

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2014

March/April

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