September/October 2016

September / October

2016
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How to Handle Monster Squash
Breaking down a massive, rock-hard squash with a knife can seem downright danger…
Published: September 2016
The Best Way to Reheat Fried Chicken
Reheated fried chicken is often a disappointment, featuring dried-out or unevenl…
Published: September 2016
Make Your Immersion Blender More Effective
An immersion blender is less fussy than a countertop blender since you don’t hav…
Published: September 2016
Does Freezing Take the Crispness out of Toasted Nuts?
Does freezing and thawing harm the toasted nuts’ crisp texture?
Published: September 2016
Parm's Most Flavorful Part
When buying wedges of Parmigiano-Reggiano at the supermarket, we typically aim f…
Published: July 2016
Better Brown Butter
We've got a new method for browning butter which ensures that every last bit of …
Published: July 2016
Fermentation Explained
When we realized how many ingredients we call for in recipes are fermented, we d…
Published: July 2016
Wipe out Garlic Odor on Cutting Boards
We've got a new trick up our sleeves to remove the potent smell of garlic from c…
Published: July 2016
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 t…
Published: July 2016
Using Sprouted Wheat Flour
Sprouting grain is said to make vitamins, minerals, and protein easier to absorb…
Published: July 2016
How Slicing Impacts Onions
How Slicing Impacts Onions
Because the layers of plant cells in an onion run from the root to the stem end …
Published: July 2016
24-Hour Preserved Lemons
Preserving lemons in salt softens their rinds and imbues the fruit with a floral…
Published: July 2016
Introducing Teff
Teff has a mildly nutty, earthy flavor and can range in color from dark brown to…
Published: July 2016

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