Tomato Paste 101

Published September 1, 2010.

Here we demystify this kitchen staple and illustrate the best methods for storing unused portions.

Spinach Primer

Published July 1, 2010.

There are three main types of spinach most commonly found in the produce section of most supermarkets.

How to Seed a Cucumber

Published July 1, 2010.

Removing the seeds from cucumbers is a vital step toward avoiding soggy, watery salads or relishes.

Mincing Rosemary

Published May 1, 2010.

Perfectly minced rosemary doesn’t need to be a painstaking, meticulous process if you use the proper method.

Garlic Tips and Techniques

Published May 1, 2010.

There are a number of methods for removing stubborn garlic skins, but some work better than others. Here are a few we prefer here in the test kitchen.

Juicing Lemons

Published May 1, 2010.

When it comes to juice, not all lemons are created equal. Follow these tips to select the juiciest lemons and ensure you get the maximum yield from each one.

Broiler Tips

Published May 1, 2010.

To ensure a crisp topping without overcooking the rest of your food, it’s essential to know the ins and outs of your broiler.

Freezer 101

Published May 1, 2010.

The freezer is great for extending the life of meat and soups, but it can also be used to store a host of common pantry items like nuts, grains, and even butter.

Removing Stains from Plastic Cutting Boards

Published March 1, 2010.

If no amount of scrubbing will remove a stain from your plastic cutting board, here is a trick that will both clean and sanitize your board.

A Cleaner Kitchen

Published January 1, 2010.

When your sink can harbor more bacteria than your garbage can, it is important to know how to keep it clean.

Fat Separators

Published January 1, 2010.

When used properly, this tool is the best way to remove fat from pan drippings.

How to Use a Mortar and Pestle

Published September 1, 2009.

When using a mortar and pestle, fight against your inclination to use an up and down motion. Here's the correct way to ground dry spices.


Published September 1, 2009.

Oil and vinegar don't naturally mix. So to make a good vinaigrette, we have to add an emulsifier, an ingredient with a special molecule that helps them stay combined.

Green Skillets

Published September 1, 2009.

Eco-friendly nonstick skillets promise to help the planet while they cook your dinner. But do any actually measure up?

Using Portion Scoops

Published September 1, 2009.

In the test kitchen, we use portion scoops for everyday tasks. Here's why they make such a good measuring tool for more than just ice cream.

Using Twine to Tie a Roast

Published July 1, 2009.

To ensure that a roast maintains its shape and heats evenly while cooking, we tie it securely with butcher’s twine. Here are our two favorite knots to use.

Storing and Chopping Nuts

Published July 1, 2009.

Nut oils can quickly go rancid if exposed to light or heat. Here's the best way to store and chop nuts.

Perfectly Browned Pancakes

Published July 1, 2009.

The first pancake in a batch of pancakes often comes out unevenly browned, with a spotty surface. To keep your pancakes spot free from the get go, here is what to do.

Muffin Tins 101

Published May 1, 2009.

A poorly designed muffin tin can turn baking into a messy chore. And are muffin tin liners really necessary?

Scoring the Fat

Published March 1, 2009.

Fat tends to shrink much more than meat during cooking and can squeeze the meat, causing it to buckle and bend. A simple solution can prevent shrinking.

Making a Parchment Pouch

Published March 1, 2009.

Cooking food in parchment paper makes for a nice presentation, but it can be difficult to master. Here’s how we do it.

Checking the Temperature of a Bone-In Chop

Published March 1, 2009.

Use this method to maximize the amount of perfectly-cooked meat.

Preparing and Dicing Squash

Published January 1, 2009.

Here is the best way to prep butternut squash and turn this odd-shaped gourd into an even dice.

Disposing of Used Oil

Published January 1, 2009.

Deep-fried foods are a real treat, but cleaning up after frying is not. Here’s a way to dispose of spent oil neatly and safely.

Getting to Know Your Broiler

Published January 1, 2009.

When it comes to indoor cooking, nothing adds a good, smoky char to food like a broiler. We find, however, that no two broiler elements heat the same.

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