March/April 2015

March / April

2015
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Exploring Root Vegetables: Rutabagas and Turnips
Rutabagas are often mistaken for purple-top turnips. The two are related, but th…
Published: March 2015
Understanding Semolina Flour
Understanding Semolina Flour
Its yellow color and coarse texture might have led you to think that it was corn…
Published: March 2015
Low-Sodium Salt in Baking
We wondered how well LoSalt salt substitute, which replaces some of table salt’s…
Published: March 2015
How to Fake Couverture (Dipping) Chocolate
Couverture chocolate produces a thinner, shinier, and snappier layer than regula…
Published: March 2015
Cold Fermentation and Flavor in Yeasted Breads
Cold Fermentation and Flavor in Yeasted Breads
In yeasted dough recipes, fermentation is a key step in building flavor. Here's …
Published: March 2015
Converting Muffins Into Loaves of Quick Bread
We wanted to figure out if a simple formula could convert a variety of muffin re…
Published: March 2015
Tips for Better Stain Fighting
Maximize the effectiveness of stain-removal products with these five tips.
Published: March 2015
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, y…
Published: March 2015
Science: When Should You Add Salt During Cooking?
Science: When Should You Add Salt During Cooking?
Most recipes (and culinary schools) advise seasoning food with salt early in the…
Published: March 2015
Topping Tips for Sicilian Pizza
Try these toppings on our Thick-Crust Sicilian-Style Pizza.
Published: March 2015
The Easy Way to Slice Cabbage
Take the guesswork out of preparing this leafy head.
Published: March 2015

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