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Content Type: Kitchen Wisdom Can You Refreeze Meat?
What happens to chops and roasts when frozen for a second time?
Content Type: How To Shorten Proof Time with Osmotolerant Yeast
Use the yeast the pros use.
Content Type: Experiment: Why Brisket is the Toughest Cut
We ran a test kitchen experiment to determine why brisket takes twice as long to turn tender as do other braising cuts.
Content Type: How To Testing Bread for Doneness
Is it true that you can test yeast bread for doneness by tapping the loaf and seeing if it sounds hollow?
Content Type: The Truth About Braising
It’s a common misconception that braising—cooking food half-submerged in liquid in a covered pot at low heat—results in moister meat than dry cooking methods do. Here's the re
Content Type: How To How to Clean a Smelly Silicone Ice Tray
Silicone ice trays make extracting ice easy, but over time they can pick up odors from the freezer, which can give ice an off-flavor. Here's a way to remove those odors from the tray.
Content Type: How To How to Prevent Mushrooms from Absorbing Too Much Oil
Mushrooms are veritable sponges, absorbing as much oil as you put in the pan. But while developing a new method for sautéing mushrooms, we noticed that, once cooked, the mushrooms barely absorbed any oil at all. Here's why (and how).
Content Type: How To How to Make Your Metal Pans Naturally Nonstick
Behold the power of lecithin.
Content Type: How To Should You Wash Mushrooms?
Does washing mushrooms really affect their flavor and cooking time? We address this long-held debate.
Content Type: How To Should You Add Fruit to a Marinade?
Many fruits contain enzymes that supposedly tenderize meat. We tested their tenderizing effects for ourselves.
Content Type: Recipe Skillet-Roasted Chicken Breasts with Harissa-Mint Carrots
The savory elixir left behind after roasting chicken is pure gold. We put it to good use.