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  • How to Use Escarole

    This worthy, crisp green is a versatile ingredient in everything from fresh salads to Italian soups. Here are some tips on how to prepare and cook it.

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  • How to Swap Different Types of Yogurts in Recipes

    Supermarkets often carry yogurt made from cow's, goat's, and sheep's milks. If your recipe calls for one, can you sub in one of the others?

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  • What Is Freekeh?

    This Middle Eastern grain has recently become popular in American supermarkets. Here's what it is and how to cook it.

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  • Using Buttermilk Powder in Nonbaking Applications

    We've found powdered buttermilk to be an acceptable substitute for fresh in baking applications. Does it also work in nonbaked goods?

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  • The Importance of Letting Cookie Sheets Cool

    We baked sugar cookies on three cookie sheets of different temperatures to determine if it makes a difference.

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  • An Easy Fix for Torn Turkey Skin

    Use this test kitchen technique for darning turkey skin that emerges from the packaging torn.

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  • Why Do Some Knife Blades Have Hollows?

    Many sources claim that the design prevents food from clinging to the blade. But that's not its only purpose.

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  • Tips for Grating Ginger

    Grating ginger can be challenging and messy. Here are some tips to improve your grating game.

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  • Why Brisket is the Toughest Tough Cut

    We ran a test kitchen experiment to determine why brisket takes twice as long to turn tender as do other braising cuts.

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  • How to Achieve a Glossy Chocolate Coating

    Avoid the thick and clunky chocolate coating with this guide to chocolate dipping.

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  • How to Make Homemade Five-Spice Powder

    The five elements of the cosmos—earth, fire, metal, water, and wood—are represented by five-spice powder. Here's how to make your own.

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  • How to Make Microwave-Fried Shallots, Garlic, and Leeks

    Our foolproof method for making crispy fried shallots, garlic, and leeks.

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2017

November/December

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