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Content Type: Article How Many Times Can You Reuse Frying Oil?
Some people shy away from deep frying since it seems like a waste to throw out oil after one batch. The good news is that it’s fine to reuse frying oil multiple times when it's strained—up to a point.
Content Type: Science Cook’s Illustrated Explains: Sodium Citrate
The secret ingredient to smooth melted cheese.
Content Type: Experiment: A Closer Look at Gluten
See and feel gluten with this simple kitchen experiment.
Content Type: How To The Best Cornmeal for Polenta
Here's what to look for when shopping for polenta.
Content Type: Recipe Sous Vide Oatmeal
We decided to develop a hands-off method for steel-cut oats that would be ready to go right when you wake up.
Content Type: Recipe Peaches, Blackberries, and Strawberries with Basil and Pepper
Could an old bartending trick be the simple answer to a better fruit salad?
Content Type: Recipe Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds
Forget about your grater, your peeler, and any preconceptions of what carrot salad should be. We've got something better.
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.