How Tos

  • Exploring Root Vegetables: Rutabagas and Turnips

    Rutabagas are often mistaken for purple-top turnips. The two are related, but they need to be handled differently in recipes.

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  • Understanding Semolina Flour

    Its yellow color and coarse texture might have led you to think that it was cornmeal, but this flour is made from wheat.

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  • Low-Sodium Salt in Baking

    We wondered how well LoSalt salt substitute, which replaces some of table salt’s sodium chloride with potassium chloride, would fare in baking applications.

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  • How to Fake Couverture (Dipping) Chocolate

    Couverture chocolate produces a thinner, shinier, and snappier layer than regular chocolate when set—but this specialty ingredient is expensive. Could we find a cheaper way to get the same professional-looking results?

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  • Topping Tips for Sicilian Pizza

    Try these toppings on our Thick-Crust Sicilian-Style Pizza.

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  • Cold Fermentation and Flavor in Yeasted Breads

    In yeasted dough recipes, fermentation is a key step in building flavor. Here's how it works.

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  • Converting Muffins Into Loaves of Quick Bread

    We wanted to figure out if a simple formula could convert a variety of muffin recipes to loaf recipes.

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  • The Easy Way to Slice Cabbage

    Take the guesswork out of preparing this leafy head.

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  • Tips for Better Stain-Fighting

    Maximize the effectiveness of stain-removal products with these five tips.

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  • Regular Dried Pasta vs. Egg Dried Pasta: Adjusting the Amount of Pasta Cooking Water

    If you substitute dried egg pasta in a recipe calling for regular dried pasta, you'll need to make some adjustments when it comes to the sauce.

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  • Science: When Should You Add Salt During Cooking?

    Most recipes (and culinary schools) advise seasoning food with salt early in the cooking process, not just at the end. We decided to investigate this conventional wisdom to see if the timing of seasoning makes a notable difference.

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