May/June 2009

May / June

2009
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Salted versus Unsalted Butter
Is it OK to replace unsalted (sweet cream) butter with salted butter if you redu…
Published: May 2009
Apple Cider versus Apple Juice
Apple Cider versus Apple Juice
What is the difference between apple cider and apple juice? Can you use them int…
Published: May 2009
Xanthan Gum
Xanthan Gum
What is xanthan gum, and why is it used in recipes?
Published: May 2009
Why and How to Blanch and Shock Vegetables
This classic pair of techniques turns raw vegetables perfectly crisp-tender for …
Published: May 2009
Cooking with Savory
What is savory and what does it taste like? If it's not available at the superma…
Published: May 2009
Better-Tasting Leftovers
In the past, we've addressed the fact that soups and stews often taste better af…
Published: May 2009
Cold Brew Iced Tea
Cold Brew Iced Tea
We've seen Lipton Cold Brew tea in the supermarket and wondered if it could save…
Published: May 2009
Baking Soda as Odor Absorber
Baking Soda as Odor Absorber
Can baking soda really remove unpleasant odors from the refrigerator or freezer?
Published: May 2009
Bleached versus Unbleached Flour
What is the difference between bleached and unbleached flour, and should you buy…
Published: May 2009
The Science of Staling
When baked goods go stale, why does bread turn hard, while crackers soften?
Published: May 2009
Used Fryer Oil
Published: May 2009
The Right Time to Sift
Published: May 2009
Sharper Shallot Shopping
What should you look for when buying shallots?
Published: May 2009
Ripening Avocados
Published: May 2009
Prepeeled Garlic
Published: May 2009
Make-Ahead Cookies
Published: May 2009
How the Cheese Crumbles
How the Cheese Crumbles
How do the precrumbled cheeses found in the deli section of the supermarket sta…
Published: May 2009
Meat, Meet Marmite
Meat, Meet Marmite
Published: May 2009
How to Make Vegetable Tempura
There are a wealth of vegetable tempura options, but it's important to prepare t…
Published: May 2009

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