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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 Shorten Proof Time with Osmotolerant Yeast
Use the yeast the pros use.
Content Type: Article What’s the Difference Between Creaming and Reverse Creaming?
Ever wonder why different cake recipes call for different approaches to mixing the batter?
Content Type: Recipe Chocolate Chip Cookie Ice Cream Sandwiches
Browned butter, brown sugar, and vanilla give chocolate chip cookies toffee-like depth. But it's a purely pedestrian addition that keeps them tender enough when frozen.
Content Type: Article Microwave Cooking: When to Use the Power Levels
We know that turning down the dial in a conventional oven simply lowers the temperature inside. But microwave ovens work quite differently.
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.