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  • Searing vs. Sautéing

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  • Do You Need a Nonstick Roasting Pan?

    A great roasting pan should brown food evenly and produce substantial fond. Can a nonstick roasting pan do both?

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  • Keeping Skin from Shrinking

    Achieving moist, crisp skin, usually comes at a price. Is there a way to get both without chicken skin shrinkage?

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  • Invoking the Yolk

    We weren't convinced an egg yolk was necessary in our sablé recipes. But after a little experimentation, our minds are made up.

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  • Dealcoholized Wine

    Can alcohol-free wine be substituted for regular in cooking?

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  • Cannellini Bean Substitute

    Dried cannellini beans can be difficult to find. Are dried great Northern or navy beans comparable replacements?

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  • Whole Grain White Bread

    There's a new whole grain white bread product on the market. How does it differ from white bread, and is it worth the added fiber?

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  • Adding Eggs One at a Time

    Most recipes call for adding eggs one at a time to creamed butter and sugar. Would adding the eggs all at once really make a difference?

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  • Disposable Baking Pans

    Are disposable aluminum pans okay to use to transport baked goods such as casseroles, cakes, and pastries?

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  • Dry versus Liquid Measuring Cups

    Is it absolutely necessary to use a dry measuring cup for dry ingredients and liquid measuring cup for liquid ingredients?

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  • Meat Pounder

    Though now rather dated, this menacing-looking contraption reminds us of the times of the pre-electric kitchen.

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  • It's About Twine

    Hardware store string, unwaxed dental floss, cotton twine, linen twine—just which should you use to tie that roast?

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2008

November/December

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