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.

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.

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.

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.

Dicing Potatoes

Published November 1, 2008.

Cutting potatoes into the perfect dice for purposes of aesthetics and even cooking can be tricky. After all, potatoes don’t grow in perfect cubes.

Mincing Carrots

Published November 1, 2008.

Here’s how we turn the odd shape of a carrot into evenly minced pieces.

Dicing Onions

Published November 1, 2008.

The best method for dicing onions provides enough knife control and eliminates the possibility of an accident.

Sweet Potato Primer

Published October 1, 2008.

Endless varieties allow for confusion, but sweet potatoes come in two distinct types: dry and moist. We have a few guidelines on how to tell them apart.

Safely Pureeing Hot Liquids

Published September 1, 2008.

Whether using an immersion blender, a regular blender, or a food processor, there are certain precautions needed to safely puree a soup.

Stir-Fry Success

Published September 1, 2008.

Follow these tips to always ensure a successful stir-fry.

Mincing Thyme

Published July 1, 2008.

The trickiest part of mincing thyme is removing the miniscule leaves from the stem. You'll want to make sure you wash the herbs and dry them first.

Slicing Fennel

Published July 1, 2008.

Once you've taken out the core, slicing fennel is easy. And if you want to grill the fennel, then simply leave the core intact.

Pitting Olives

Published July 1, 2008.

We use a few different techniques for pitting olives depending on olive type. Some olives can be pitted with your fingers. Others need a more firm treatment.

Serving Pie

Published July 1, 2008.

Without a sharp and steady pie server, and the right slicing technique, dessert can go from flawless to fractured in moments.

Making Pasta

Published May 1, 2008.

There are a few tips to ensure your pasta comes out perfectly cooked every time. Be sure you use enough water and never rinse the pasta.

Choosing a Pastry Bag

Published March 1, 2008.

Canvas is traditional, but we found other materials make a better bag. In a pinch, zipper-top bags make for a good substitute.

Stand vs. Hand-Held Mixers

Published March 1, 2008.

In head-to-head competitions, stand mixers always best hand-held mixers. So does it make sense to even buy a hand-held mixer?

Using a Hand Mixer

Published March 1, 2008.

It's easy to make a mess when using a hand mixer. To avoid prolonged cleanup sessions, use a deep sided bowl and stabilize it on your countertop.

Washing Mushrooms

Published March 1, 2008.

Common culinary wisdom says to never wash mushrooms. We had our doubts. Here's what we found when we put them under the tap.

Chopping Greens

Published March 1, 2008.

There are a number of ways to stem and chop greens. Here are some of our favorites. Spinach, kale, chard, and other greens each require different techniques.

Peeling and Slicing Garlic

Published January 1, 2008.

Peeling and slicing garlic isn't hard. Just follow these few simple tips and make quick work out of this daunting kitchen task.

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