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  • Advantages to Deep-Frying in a Wok

    In some applications, using a wok for deep-frying has advantages over other more common approaches.

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  • Ammonia Odors in Cheese

    Sometimes, upon unwrapping a newly purchased fine cheese, a pungent ammonia odor will be released. Does this mean the cheese has spoiled?

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  • Artichokes and Wine

    Sometimes wine can taste oddly sweet and one-dimensional when paired with dishes containing artichokes. Is there anything one can do to combat this problem?

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  • Baking with Fresh Pumpkin Puree

    Baking recipes usually call for canned pumpkin, but if you have fresh pumpkins can you make your own puree and use that instead?

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  • Blue Ginger

    Why does fresh ginger sometimes have a blue-gray color?

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  • Browning Salted Butter

    Can salted butter be substituted for unsalted when making brown butter sauces?

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  • Converting Layer Cakes to Bundt

    Do adjustments need to be made if you want to bake a layer cake recipe in a Bundt cake pan?

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  • For Better Coconut Milk, Make Your Own

    For certain applications, like Thai chicken soup, homemade coconut milk is worth the extra effort.

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  • Giving Steaks a Garlic Boost

    To impart great garlic flavor to a steak, sometimes the meat needs to be treated like bruschetta.

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  • Slashing Rustic Loaves

    The slashes on rustic loaves of bread aren't just about looks.

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  • ONLINE EXTRA

    The Parchment Test: Finding the Broiler Sweet Spot

    Finding your broiler's sweet spot for both cooking and browning the exterior of your recipe can be tricky. This test will help eliminate the guesswork.

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  • The Science of Cooking Frozen Steaks

    Conventional wisdom holds that frozen steaks should be thawed before cooking, but we wondered if steaks could be cooked straight from the freezer.

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  • Making Stock with Skin-On Onions

    Is there any advantage to leaving the skins on onions when making stock?

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  • Why Some Bread Doughs are Folded

    Sometimes bread recipes call for folding the dough while others don't. Why is that?

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  • ONLINE EXTRA

    Why is Prosciutto Made in Parma?

    What is it about this particular region of Italy that lends itself to making the most famous variety of prosciutto?

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2014

September/October

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