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  • Honey That Won’t Recrystallize

    Over time, honey crystallizes when moisture evaporates. Here's how to fix it.

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  • Keeping Root Vegetable Greens Fresh

    Even though it doesn’t prolong their life, storing greens separately makes cleaning them easier.

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  • Wings: Dark Meat or White?

    Are chicken wings considered white meat, dark meat, or something in between?

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  • Chop (And Mince) Leafy Herbs Like a Pro

    Here’s how to chop (and mince) large amounts of leafy herbs quickly.

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  • Cloudy Tea Made Clear

    We recently came across a different approach for producing clear tea. Here's how to do it.

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  • No Newspaper? Other Options for Lighting Coals

    We wondered if there was a suitable alternative to newspaper for lighting coals.

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  • Mushrooms: Impossible to Overcook?

    How does a mushroom’s texture change with cooking, compared to a vegetable or a cut of beef?

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  • From Dinner Rolls to Top-loading Buns

    Top-loading buns, which are good for lobster rolls and hot dogs can be hard to find outside New England. Here's how to make them.

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  • Moving en Papillote Recipes Outside

    Could we get the same results on a gas grill as we do in the oven with our Cod Baked in Foil with Leeks and Carrots recipe?

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  • How to Cut Up Chicken Wings

    Our recipe for Korean Fried Chicken Wings calls for cutting the wings into three parts. Here’s how to do it.

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  • Better Fried Tofu

    We brine the tofu to draw moisture out, helping it crisp and brown.

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  • Quick Clarified Butter

    We recently discovered a faster method for making clarified butter.

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  • Baking with Rainier Cherries

    Can Rainier cherries be substituted for Bing cherries in recipes?

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  • Cooking Broccolini

    What's the best way to cook broccolini?

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  • Tomato Leaves in the Sauce?

    Does adding tomato leaves to sauce boost its flavor?

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2016

July/August

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