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How Tos

  • How to Handle Monster Squash

    Breaking down a massive, rock-hard squash with a knife can seem downright dangerous. We prefer using two alternative tools: gravity and asphalt.

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  • Introducing Teff

    Teff has a mildly nutty, earthy flavor and can range in color from dark brown to red to white, with the lighter grains correspondingly lighter in flavor.

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  • 24-Hour Preserved Lemons

    Preserving lemons in salt softens their rinds and imbues the fruit with a floral, pungent flavor through fermentation.

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  • How Slicing Impacts Onions

    Because the layers of plant cells in an onion run from the root to the stem end of the bulb, the direction in which you slice onions can make a big difference in their cooked appearance and texture.

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  • Using Sprouted Wheat Flour

    Sprouting grain is said to make vitamins, minerals, and protein easier to absorb. But how does it behave in recipes?

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  • Does Freezing Take the Crispness out of Toasted Nuts?

    Does freezing and thawing harm the toasted nuts’ crisp texture?

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  • How to Cut an Apple Without Coring

    If you’re cutting just a few apples for a salad or a garnish, it can be easier to skip coring and simply cut the flesh off the core. There’s a little more waste, but the time savings can be worth it.

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  • Wipe out Garlic Odor on Cutting Boards

    We've got a new trick up our sleeves to remove the potent smell of garlic from cutting boards.

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  • Best Way to Reheat Fried Chicken

    Reheated fried chicken is often a disappointment, featuring dried-out or unevenly heated meat and/or a coating that never adequately recrisps. Here's the best way to reheat it.

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  • Fermentation Explained

    When we realized how many ingredients we call for in recipes are fermented, we decided that a closer look at fermentation was in order.

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  • Make Your Immersion Blender More Effective

    An immersion blender is less fussy than a countertop blender since you don’t have to blend in batches or clean a blender jar or lid. Immersion blenders can’t produce the same silkiness as countertop models, but here’s how to get the best results.

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  • Better Brown Butter

    We've got a new method for browning butter which ensures that every last bit of the flavorful solids leaves the pan.

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  • Parm's Most Flavorful Part

    When buying wedges of Parmigiano-Reggiano at the supermarket, we typically aim for pieces with more usable interior cheese. Is this the right approach?

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2016

September/October

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