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  • Comparing Kale

    Three types of kale are commonly available in supermarkets. So, how do you know which to choose for your application?

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  • Cracking the Cocoa Nib

    Everything you ever wanted to know about cocoa nibs, and how to use them.

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  • Chestnuts: Buying and Shelling

    We recommend using fresh chestnuts when they are available in the fall or early winter. Here's our best method for shelling them.

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  • The Nicest Rice for Pudding

    Rice pudding is usually made with long-grain rice, but we wondered if it could be improved by swapping in Arborio or sushi rice.

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  • Flavoring Whipped Cream

    A small amount of extract or ground spices can be whisked into whipped cream to dress it up, but we wanted a way to infuse the flavor of ingredients like citrus zest, herbs, or tea leaves so that their texture wouldn’t be distracting.

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  • Ensuring Weight and Temperature Accuracy

    Small inaccuracies in measuring temperature and weight can lead to problems like overcooked roasts and cookies that spread too much, so it’s important to routinely test scales and thermometers to make sure that they are accurate. Here’s how to do it.

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  • The Solution to Searing Meat

    When cooking meat, including recipes like our Roasted Rack of Lamb with Roasted Red Pepper Relish (see related content), we’ve found that the best way to achieve a rosy pink interior and nicely browned exterior is to roast the meat in a low oven until nearly done and then sear it on a very hot stove.

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  • Homemade Pie Shield

    Here's our test kitchen tips for protecting the edges of your pie crust during baking.

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  • Removing Pin Bones from Salmon

    The best way to remove pinbones from salmon fillets.

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  • Use a Bowl for Simpler Seasoning

    Here's our test kitchen tip for seasoning smaller cuts of of meat, like cutlets or meat for stir-fries.

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  • Speedier Brussels Sprouts Prep

    We prefer to thinly slice 1½ pounds of sprouts for Brussels Sprout Salads (see related content) by hand rather than use a food processor, since its blades tend to cut the leaves unevenly. We’ve found it most efficient to complete one task at a time on all the sprouts and use an assembly line setup on the cutting board. In fact, employing this approach made some cooks more than 30 percent faster at the task.

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  • When to Treat Chicken: Before or After Freezing?

    Brining or salting chicken before cooking not only seasons the meat but also subtly changes its protein structure, which enables it to retain more moisture as it cooks. We know that many of our readers buy poultry in bulk and freeze it for later use, so we wondered: Is there any advantage to treating chicken prior to freezing and, if so, which method is preferable?

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  • ONLINE EXTRA

    Shopping for Lamb

    Lamb has been staging somewhat of a comeback—and for good reason. Here's our test kitchen shopping tips for lamb.

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2015

November/December

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