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Content Type: Word of the Week: Glass
There’s more to glass than meets the eye.
Content Type: How To How to Know Your Dough Has Properly Proofed
The proof is in the poking.
Content Type: Article Fish for Meat Lovers
Most types of fish require a gentle temperature and a delicate touch. But for rich, meaty swordfish, it’s best to crank up the heat.
Content Type: Recipe One-Hour Pizza
The ultimate challenge for a pizza master with 30 years of experience? Making a good one in just 60 minutes.
Content Type: Experiment When Should You Add Salt During Cooking?
Most recipes (and culinary schools) advise seasoning food with salt early in the cooking process, not just at the end. We decided to investigate this conventional wisdom to see if the timing of seasoning makes a notable difference.
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.