How Tos

  • 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.

    View this how to
  • 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?

    View this how to
  • What Is Freekeh?

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

    View this how to
  • 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?

    View this how to
  • 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.

    View this how to
  • An Easy Fix for Torn Turkey Skin

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

    View this how to
  • 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.

    View this how to
  • Tips for Grating Ginger

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

    View this how to
  • 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.

    View this how to
  • How to Achieve a Glossy Chocolate Coating

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

    View this how to
  • 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.

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

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

    View this how to



In My Favorites
Please Wait…
Remove Favorite
Add to custom collection