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Content Type: How To Hot Water Makes a More Pliable Dough, But is it Any Good?
I’ve seen a number of old pie recipes that use something called a hot-water crust. Can you tell me more about this type of dough, and do you recommend it?
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Content Type: Guide The Science of Brining
We conducted an experiment to learn to what extent brining affects meat.
Content Type: Recipe Crispy Thai Eggplant Salad
The secret to flavorful, not greasy, fried eggplant? The microwave.
Content Type: Experiment Bringing Out the Best in Garlic Powder
We devised a quick test to find out if we could coax more flavor from garlic powder by treating it as we would a spice.
Content Type: How To How Slicing Impacts Onions
The direction you slice can have a big impact on appearance and texture.
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.