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  • Why Some Pasta Absorbs More (or Less) Sauce

    Some brands of pasta seem to absorb more sauce, while others absorb less, impacting the final consistency of the dish. We wondered why.

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  • Putting the Orange Family to Work

    We often keep clementines and tangerines around for snacking, and we wondered if they would work as a substitute for oranges in recipes.

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  • A Green Bell Pepper Alternative

    Long, slender Cubanelle peppers are commonly used in Spanish, Caribbean, and Italian cooking.

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  • ONLINE EXTRA

    How to Strip a Cast-Iron Skillet

    If your cast-iron cookware's seasoning becomes very dull or damaged or if the pan badly rusts, strip and reseason the surface using these tips.

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  • Table Salt versus Kosher Salt?

    Since table salt and kosher salt are practically identical in terms of chemistry, why do recipes specify one or the other?

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  • Alcohol-Free Rum

    Dark rum adds depth and complexity to cakes, sauces, and—of course—eggnog. However, if you don’t want to use rum or don’t want to make a trip to the store, here’s how you can fashion a rum substitute from pantry ingredients.

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  • Oven-Ripened Avocados?

    We recently saw a piece online claiming that you can ripen rock-hard avocados by baking them in a low oven, which in theory puts the ripening process into hyperdrive. We had to try it out.

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  • Why You Should Fully Preheat Before Baking

    We know it’s important to wait for the oven to fully preheat before we start baking, but sometimes we're guilty of jumping the gun and sliding food in early. We wondered: How much of a difference does it really make?

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  • The Ultimate Pizza Setup: Baking Stone Plus Baking Steel

    We’re big fans of baking stones for cooking not just pizza and bread but also our Easier Roast Turkey and Gravy.

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  • Cook Until the Juices Run Clear—Fact or Fiction?

    One persistent cooking adage is that if you pierce a chicken and the juices are clear, the meat is done. But is this oft-cited “rule” actually true?

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  • Tongs with Extra Grip

    With their curved shape and rubber grips, jar lifters are ideal for removing cans of Boston Brown Bread or ramekins of custard from their water bath. But if you don’t have one, here’s an alternative.

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  • How to Dispose of Extra Sourdough Starter

    What's the best way to dispose of sourdough starter?

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  • How to Clean a Wire Cooling Rack

    Cleaning all the wires of our favorite cooling rack can be a challenge. To get it squeaky-clean, here’s our strategy.

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  • Science: Can You Refreeze Meat?

    Sometimes we thaw a piece of meat or poultry only to find that we don’t want to cook it that day after all. But then what? Can you refreeze the meat, or is it best to forge ahead and cook it?

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2017

January/February

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