How Tos

  • Bloomed Chocolate: Is It Ruined?

    Can bloomed chocolate still be used in cooking applications?

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  • Whole-Grain Panade

    Though most panades are made with white sandwich bread since it imparts little flavor, we wondered if a whole-grain bread would make an acceptable substitute.

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  • Using Aquafaba for Egg-Free Meringues

    When we heard that the liquid from a can of chickpeas could be substituted for egg whites to make meringue—a win for people with egg allergies—we had to try it.

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  • A Tip for Cooking Grass-Fed Beef

    We’ve often heard that grass-fed beef cooks faster than grain-fed beef because it’s leaner. To put this claim to the test, we cooked seven grain-fed prime strip steaks alongside seven grass-fed strip steaks.

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  • The Best Way to Rehydrate Sun-Dried Tomatoes

    When buying sun-dried tomatoes, we typically purchase the oil-packed kind, since the dry-packed variety have tougher skins and a chewier texture. But dry-packed sun-dried tomatoes do have their advantages.

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  • A Lighter Whipped Topping

    For sweet desserts like our Pear-Walnut Upside-Down Cake, a tangy whipped topping made with heavy cream and sour cream can make an even better accompaniment than plain whipped cream.

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  • Body Builder for Pan Sauces

    We often add gelatin to stews and braises to give them a silky, rich texture that you’d otherwise get only if you started with a homemade broth.

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  • Foolproof Rice Without a Rice Cooker

    Rice cookers make the task convenient and foolproof, but what if you don’t own this single-task appliance?

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  • For Identical Loaves and Layers, Use a Scale

    It’s easy and efficient to mix up a double or triple batch of quick bread in a big bowl, but it’s important to distribute the batter evenly among the pans, or a smaller loaf may overbake while the others are still cooking through.

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  • Tips for Making Better Waffles

    Preheating a waffle iron is key to producing crispy, evenly browned waffles.

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  • Freezing Thin-Crust Pizza Dough

    Our Thin-Crust Pizza dough relies on refrigeration to slow down the fermentation for better flavor and texture, but this technique has the added benefit of convenience—you can make the dough on one day, place it in the fridge, and then it’s ready to bake anywhere from one to three days later. We recently confirmed that it also works well if you want to freeze the dough for later use, something typical room-temperature doughs aren’t well suited to.

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  • Science: Shimmer and Smoke

    When sautéing or pan-frying, we often call for heating oil until just smoking. What happens if you add your food to the pan too soon, before it’s actually smoking? We ran an experiment to demonstrate.

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