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  • Substituting Meyer Lemons

    Can Meyer lemons be used in place of standard lemons? We entered the test kitchen to find out.

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  • Common Types of Salami

    Here are some of the distinguishing features of genoa, hard salami, and soppressata.

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  • Why You Should Store Spices in Glass

    After a week of being stored in it, our freshly ground five-spice powder melted a plastic container. Here's why.

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  • Two Ways to Store Ginger

    We tested a few popular ginger-storing methods to determine which ones really worked.

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  • What To Do with Leftover Lemon Grass

    Don't toss those extra leaves! Here's how to use them to make homegrown shoots.

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  • What Are St. Louis-Style Spareribs?

    We explain where they come from and why we prefer them.

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  • How to Prevent Pastry Bag Leaks

    Here's the best way to prevent the filling from leaking out of the tip as you fill the bag.

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  • How to Prevent Cracks in Pie Crust

    Use these two tips to ensure your pie dough edges are entirely fray-free.

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  • The Fastest Way to Dice Avocados for a Crowd

    Making a big batch of guacamole? Use this shortcut.

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  • How Seasoning Changes with Serving Temperature

    Have you ever noticed that foods served either hot or chilled need to be seasoned with salt more than room-temperature foods? We delved into the topic.

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2018

January/February

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