November/December 2017

November / December

2017
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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…
Published: November 2017
Tips for Grating Ginger
Grating ginger can be challenging and messy. Here are some tips to improve your …
Published: November 2017
Why Do Some Knife Blades Have Hollows?
Many sources claim that the design prevents food from clinging to the blade. But…
Published: November 2017
How to Achieve a Glossy Chocolate Coating
Avoid the thick and clunky chocolate coating with this guide to chocolate dippin…
Published: November 2017
An Easy Fix for Torn Turkey Skin
Use this test kitchen technique for darning turkey skin that emerges from the pa…
Published: November 2017
The Importance of Letting Cookie Sheets Cool
We baked sugar cookies on three cookie sheets of different temperatures to deter…
Published: November 2017
Using Buttermilk Powder in Nonbaking Applications
We've found powdered buttermilk to be an acceptable substitute for fresh in baki…
Published: November 2017
How to Make Microwave-Fried Shallots, Garlic, and Leeks
Our foolproof method for making crispy fried shallots, garlic, and leeks.
Published: November 2017
How to Make Homemade Five-Spice Powder
The five elements of the cosmos—earth, fire, metal, water, and wood—are represen…
Published: November 2017
What Is Freekeh?
This Middle Eastern grain has recently become popular in American supermarkets. …
Published: November 2017
How to Swap Different Types of Yogurts in Recipes
Supermarkets often carry yogurt made from cow's, goat's, and sheep's milks. If y…
Published: November 2017
How to Use Escarole
This worthy, crisp green is a versatile ingredient in everything from fresh sala…
Published: November 2017

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