July/August 2016

July / August

2016
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How to Cut Up Chicken Wings
Our recipe for Korean Fried Chicken Wings calls for cutting the wings into three…
Published: July 2016
Chop (And Mince) Leafy Herbs Like a Pro
Here’s how to chop (and mince) large amounts of leafy herbs quickly.
Published: July 2016
Baking with Rainier Cherries
Can Rainier cherries be substituted for Bing cherries in recipes?
Published: July 2016
Honey That Won’t Recrystallize
Over time, honey crystallizes when moisture evaporates. Here's how to fix it.
Published: July 2016
Mushrooms: Impossible to Overcook?
How does a mushroom’s texture change with cooking, compared to a vegetable or a …
Published: July 2016
Tomato Leaves in the Sauce?
Tomato Leaves in the Sauce?
Does adding tomato leaves to sauce boost its flavor?
Published: July 2016
Are Chicken Wings White or Dark Meat?
Are Chicken Wings White or Dark Meat?
The answer may surprise you.
Published: July 2016
Quick Clarified Butter
We recently discovered a faster method for making clarified butter.
Published: July 2016
Moving en Papillote Recipes Outside
Could we get the same results on a gas grill as we do in the oven with our Cod B…
Published: July 2016
From Dinner Rolls to Top-loading Buns
Top-loading buns, which are good for lobster rolls and hot dogs can be hard to f…
Published: July 2016
No Newspaper? Other Options for Lighting Coals
We wondered if there was a suitable alternative to newspaper for lighting coals.
Published: July 2016
Cloudy Tea Made Clear
We recently came across a different approach for producing clear tea. Here's how…
Published: July 2016
Cooking Broccolini
What's the best way to cook broccolini?
Published: July 2016
Better Fried Tofu
We brine the tofu to draw moisture out, helping it crisp and brown.
Published: July 2016
Keeping Root Vegetable Greens Fresh
Even though it doesn’t prolong their life, storing greens separately makes cle…
Published: July 2016

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