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  • Egg Substitutes for Breading

    If you are allergic to eggs, is there anything you can substitute for the beaten egg when breading foods like chicken and eggplant?

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  • Unhulled (Natural) vs. Hulled (Conventional) Sesame Seeds

    What are unhulled sesame seeds? Can they be used like regular sesame seeds?

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  • Salt and Frying Oil

    Is it true that getting salt in frying oil is bad?

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  • Don’t Brine Water-Chilled Chicken

    When chicken are chilled in water rather than cold air during processing, does that affect their ability to soak up a brine?

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  • Chilling Food with Dry Ice vs. Regular Ice

    Is there a benefit to using dry ice instead of regular ice when packing a cooler?

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  • Why Does Kale Sometimes Spark in the Microwave?

    Sometimes, when making kale chips chips in the microwave, the kale will spark during the cooking process. What’s causes this?

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  • Should You Add Water to Your Whisky?

    Is it true that adding water to whisky improves its flavor?

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  • Making the Most of Your Mandoline

    During our testing of mandolines, we came up with a few tips for use.

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  • Why Cold Butter Keeps Sauces from Breaking

    Classic French cookbooks call for slowly whisking in cold pieces of butter, a little at a time. We wanted to confirm if this is really necessary.

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  • For Shatteringly Crispy Skin, Add Oil for an Evenly Distributed Rub

    When creating a rub, a little oil can go a long way toward the even distribution of the ingredients.

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  • How Much Sodium Is in Brined Food?

    We sent cooked samples of food that we brined to an independent lab for sodium analysis.

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  • Add This Innovative Raw Onion Topping to Pizza, Salads, or Sandwiches

    We recently discovered a technique that retains more of the raw onion flavor and crunch while preventing burning.

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  • Quick Microwave Roux

    The "emergency roux" method is easier than using the stovetop for cooking small amounts.

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  • White Rice Flour for Gluten-Free Baking

    The America’s Test Kitchen Gluten-Free Flour Blend requires five ingredients, one of which is white rice flour. Here's why.

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2014

May/June

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