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  • How to Make Flavored Salts

    Flavored salts can be expensive, but it’s easy to make them on your own.

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  • How to Determine How Fresh (or Old) Your Eggs Are

    The age of eggs doesn’t really matter when you’re frying or scrambling, but we prefer the freshest specimens possible for our Perfect Poached Eggs.

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  • Can You Substitute Fish Sauce for Anchovies?

    Anchovies typically play one of two roles, and in one of them, you can substitute an alternative.

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  • How to Prepare Endive

    The crisp, bitter-tasting leaves of endive can provide a bold accent in salads or serve as a counterpoint to dips or fillings.

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  • Regular vs. Shanghai Baby Bok Choy

    There are two types of baby bok choy. Here's what you need to know when you go shopping.

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  • What Are the Differences Among Rye Flours?

    Rye flour typically comes in light, medium, and dark varieties—these refer to the relative amount of bran and germ each contains—as well as 100 percent whole-grain rye flour, also called “pumpernickel” flour.

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  • How to Clean a Rasp-Style Grater

    Rasp-style graters are easy to use, but they’re not always easy to clean, especially when long, tough ginger fibers get caught in the teeth.

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  • How to Slice Bread

    Slicing bread may seem straightforward, but we’ve seen many a beautiful homemade loaf ravaged by an ill-chosen or carelessly employed knife, even in the test kitchen.

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  • How to Freeze Leftover Fresh Pasta

    While testing manual pasta machines, we were inundated with fresh noodles, and we wondered if they would hold up better in the fridge or in the freezer.

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  • The Best Way to Prevent Overcooking Food Toasted in the Oven

    To protect delicate foods from accidentally getting too brown, give them a quick cool-down.

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  • How to Carve a Butterflied Chicken

    Be sure to let your chicken rest before carving. Once you’ve found the joints or other points of connection between parts, carving is easy.

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  • How to Use the Toothpick Test to See If Baked Goods Are Done

    To determine if cakes, muffins, and quick breads are done, we often use the toothpick test.

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  • Do You Need to Temper Eggs?

    We wanted to know if tempering really is all about temperature.

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  • How to Use a Tapered Rolling Pin

    Many home cooks own straight rolling pins, which offer good heft for rolling out dough efficiently. But tapered, or French-style, rolling pins also have their advantages.

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  • 5 Tips for Grilling on a Smaller (18-Inch) Charcoal Kettle Grill

    Our winning charcoal grill is a 22.5-inch kettle grill from Weber, and our recipes are designed for its spacious grilling surface. But since home cooks with small outdoor spaces may have smaller grills, we decided to see how our recipes would translate.

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  • Swapping Dried Beans for Canned

    Substituting cooked, dried beans for canned is easy. But what if the recipe also calls for the canned bean liquid?

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2017

March/April

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