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  • Removing Pomegranate Seeds

    What’s the best way to remove the seeds from a pomegranate?

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  • Are Sweet and Dry Marsala Interchangeable?

    If a recipe that calls for Marsala doesn't specify sweet or dry, which should be used?

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  • Preventing Soggy Pie Crusts with "Crust Dust"

    Sprinkling a layer of flour and sugar in a pie shell before adding the filling is a popular technique that promises to prevent soggy crusts. Does it work?

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  • Natural Cane Sugar vs. Granulated Sugar

    Is natural cane sugar interchangeable with regular granulated sugar in recipes?

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  • A More Effective Fridge Deodorizer

    Is there a better option than baking soda for deodorizing the refrigerator?

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  • Halloumi Cheese

    Some supermarkets are starting to carry halloumi cheese. What’s the best way to use it?

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  • Making Muffins and Quick Breads Without Eggs

    Is there an egg replacement that works in muffins and quick bread recipes?

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  • Salt-Roasting Vegetables at Home

    Salt-roasted root vegetables are appearing on more and more menus lately. Is salt-roasting worth doing at home?

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  • Experiment: Bringing Out the Best in Garlic Powder

    We devised a quick test to find out if we could coax more flavor from garlic powder by treating it as we would a spice.

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  • Tart Unmolding Made Easy

    This tip makes unmolding a tart a piece of cake.

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  • Are Dutched and Natural Cocoa Interchangeable?

    Can you use natural cocoa powder in a recipe that calls for Dutched, and vice versa?

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  • Making a Pain d'Epi from Baguette Dough

    As an alternative to the classic long, skinny shape of traditional baguette recipes, you may want to try an epi, or pain d’epi, a technique to produce a loaf that resembles a stalk of wheat.

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  • Carbon-Steel Knives: Why a Patina Matters

    Your carbon-steel knife's patina not only looks great, but is protective too.

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  • Using a Flouring Station to Shape Bread

    A flouring station offers excellent control when shaping loaves of bread because it reduces your chances of overflouring the dough. Here's how to make one.

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  • Reheating Leftover Turkey

    Reheating leftover turkey sounds easy enough, but doing so with good results is more challenging than it might seem. Here's how to tackle reheating different parts of the bird.

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  • How Much Sodium Does Salted Cooking Water Add to Pasta?

    When boiling pasta in salted cooking water, just how much salt does the pasta absorb? Does it vary by pasta shape?

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  • Science: The Key to Crinkly Cookies

    We explain the science behind getting perfectly crinkly, cracked exteriors on our Chocolate Crinkle Cookies.

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2014

November/December

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