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  • The Best Way to Reheat a Roast

    We’ve found the best way to reheat leftover steaks and chicken, but what about a leftover portion of a roast?

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  • Leave the Bands on Lobster Claws

    We cooked lobsters with and without rubber bands in separate pots of boiling water and then tasted both the lobster meat and the cooking water.

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  • A Tidy Way to Portion Sticky Buns

    When making our Cook's Illustrated Sticky Buns, cutting the rolled dough cylinder into buns can be tricky. Here’s how we make a tidier, easier job of it.

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  • For Better-Tasting Beer, Use a Glass

    Does pouring a beer into a glass make a noticeable difference in the drinking experience?

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  • Lighting a Chimney Starter: More Tinder Isn't Better

    A chimney starter makes lighting briquettes quick and easy without the need for lighter fluid.

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  • Fruit Pie for a Crowd

    When baking for a large group, try a slab pie—it’s baked in a rimmed baking sheet and serves up to 20 people.

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  • Whipping Whites and Sugar: Timing Matters

    Meringue cookies depend on whipped egg whites for both leavening and structure. The sugar that’s added to the whites contributes not only sweetness but also stability. But does it matter when you add the sugar?

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  • Cake That Holds Up—and Cake That Doesn't

    The structure of a genoise cake comes from abundant egg proteins that unwind and link with each other when the eggs are whipped and form a strong mesh once baked. When this mesh encounters liquid, it isn’t affected—the water just fills in any gaps in the network. The upshot? The cake holds its shape.

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  • Swapping Anchovy Paste for Fillets

    If you don't have minced anchovy fillets on hand, can you save time and avoid fuss by simply substituting anchovy paste from a tube?

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  • Using Active Yeast Instantly

    We wondered if there might be enough moisture in a bread dough to allow us to swap active for instant yeast.

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  • Put Leftover Panko to Use

    If you happen to have a half-box of panko in your pantry, you can make seasoned bread crumbs that are much better than any store-bought product.

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  • Oil-Cured Olives: A Kalamata Substitute?

    Can oil-cured olives stand in for kalamatas as a substitute?

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  • Ideal Doneness Temperature for Wild Salmon

    Why does cooking wild salmon to 125 degrees result in dry flesh?

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  • Cooking with Shelf-Stable Milk

    While popular in Europe, shelf-stable ultra-high-­temperature (UHT) milk is rarely used in the United States. We tried it in chocolate pudding and macaroni and cheese.

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  • The Best Way to Revive Wilted Produce

    These are our test kitchen tips for reviving wilted produce.

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2016

May/June

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