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  • White Anchovies

    Is there any difference between white anchovies and the regular canned variety?

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  • Pitted versus Unpitted Olives

    Are there any differences in flavor or texture among pitted and unpitted olives?

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  • Vinegar Sediment

    Is vinegar with a cloudy, slimy sediment at the bottom still usable?

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  • Shiitake Substitute

    How will my cooking time be affected if I substitute cremini mushrooms for shiitake mushrooms?

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  • Swanson Cooking Stock

    What is the difference between Swanson's cooking stock and broth?

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  • Roux Replacements

    Roux is often made with butter. Is oil an acceptable substitute?

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  • Sorting Out Sea Salt

    Guidelines on how to use the variety of international sea salts available at the supermarket.

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  • Cloudy Olive Oil

    When refrigerated, why do certain oils (like olive) become solid and others (like canola) don't?

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  • Sleuthing Scallions

    Other than color, is there really a difference between the green and white parts of a scallion?

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  • Rye Bread Choices

    What are the differences among light, dark, and pumpernickel rye bread?

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  • Testing Olive Oil's Bitter End

    We explain olive oil's bitterness when mixed in a food processor.

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  • Better Bean Soup from a Can

    Can you substitute canned beans for dry?

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  • Two Ways to Melt Chocolate

    Two melting techniques we've found to be foolproof.

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  • Extra-Old Extract

    Does vanilla extract ever go bad or lose potency?

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  • Best Vanilla Practices

    Does it matter when you add vanilla extract as you make baked goods and other sweets?

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  • Pre- vs. Fresh-Grated Parmesan

    Do you sacrifice flavor when you pregrate or grind your own Parmesan cheese?

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  • Brown Rice Varieties

    Notes about the texture and flavor differences among the four most common types of brown rice.

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  • Cooking with Cottage Cheese

    Does the type of cottage cheese make a difference in cooked applications?

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  • High-Heat Cooking Spray

    How does Pam Professional Heat match up to the original Pam cooking spray?

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  • How Strong is your Vanilla?

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  • Keeping Spices and Dried Herbs Fresher Longer

    Here's how to prolong the life of spices and dried herbs.

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  • Keeping Vinegars Fresher Longer

    Vinegars have very long shelf lives. Here are some things to consider before replacing old bottles.

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  • Keeping Olive Oil and Other Oils Fresher Longer

    Moving them off the kitchen counter is only the first step. Here's how to prolong the life of the oils in your kitchen.

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  • Keeping Butter and Eggs Fresher Longer

    There are many misconceptions about the shelf lives of butter and eggs. Here are tips to make them last longer.

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  • Keeping Soy Sauce Fresher Longer

    Methods of prolonging the life of this kitchen staple depends on whether it's pasteurized or unpasteurized.

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  • Keeping Sweeteners Fresher Longer

    Here's how to prolong the lives of these essential kitchen ingredients.

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  • Keeping Leaveners Fresher Longer

    Moving them off the kitchen counter is only the first step. Here's how to prolong the life of leaveners.

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  • Keeping Flour Fresher Longer

    Here's how to prolong the life of an essential kitchen ingredient.

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  • Keeping Chocolate Fresher Longer

    Here's how to prolong the life of an essential kitchen ingredient.

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  • Keeping Vanilla Fresher Longer

    Vanilla can last for years. Here's how to store it to make sure that yours will.

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  • Temperature of Broth for Gravy

    When making gravy, should the broth added to the roux be hot?

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2009

March/April

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