How Tos

  • Does Butter Make Omelets Better?

    Most omelets tend to be slightly rubbery. Could we prevent the problem by adding cold butter to the eggs before cooking, as one novel recipe we found suggested?

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  • Preheat Your Omelet Pan Slowly

    The way you preheat your pan is critical to achieving a perfectly creamy omelet.

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  • Tender Time Limit for Chicken

    Can storing chicken breasts in the freezer for longer than two months negatively affect tenderness?

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  • Maple Grade School: Where All Syrup Is Above Average

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  • Whipping Egg Whites

    When whipping egg whites into a foamy meringue, the usual approach is to start slow and build up speed for better volume. But does volume always matter?

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  • Boosting Soup Flavor

    The usual method for making chicken soup is to cover chicken parts with water and bring it to a boil. In our Hearty Chicken Noodle Soup recipe, we found that using ground chicken rather than parts gave our soup significantly more flavor. Could we back up these subjective results with empirical evidence?

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  • Avoid Advance Prep for Garlic

    We’re always looking for ways to make our kitchen work more efficient and will often prep recipes a day in advance if we know we’re going to be busy. But noticing that garlic can develop a particularly strong odor if minced too far in advance, we decided to run a quick test.

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  • A Good Egg

    The latest from the henhouse are eggs with a high level of omega-3 fatty acids. This unsaturated fat is said to reduce blood pressure and the risk of coronary disease as well as relieve stress and depression. That’s all well and good, but how do the eggs taste?

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  • Getting Whacked

    A great skillet should last a lifetime, withstanding decades of normal wear and tear in the kitchen.

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  • Regular versus Petite Peas

    We’ve always been big fans of frozen peas and have seen two varieties in the freezer aisle: regular frozen peas, and bags labeled "petite peas." To see if there is a difference, we tasted each type with butter.

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