Science: Substituting Dried Herbs for Fresh

Published May 1, 2015.

When fresh herbs aren't readily available, it can be tempting to swap in dried herbs when a recipe calls for fresh. How well does this work?

Science: Secrets of Salting

Published March 1, 2015.

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.

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.

Softening Butter

Published January 1, 2010.

Taking too long for your butter to come to room temperature on its own? Try this quick alternative.

Maximizing Flavor of Saffron

Published November 1, 2009.

Blooming saffron in water allows a little bit of spice to go a long way. At upward of $150 an ounce, extracting the most possible flavor is essential.


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.

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.

Peeling Ginger

Published September 1, 2008.

Using a paring knife or peeler to peel the thin skin of ginger is overkill. Here's how to maximize the amount of usable ginger.

Brining Chicken

Published September 1, 2008.

Brining not only keeps poultry meat juicy, but it also seasons the birds right down to the bone.

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.

Toasting Pine Nuts

Published July 1, 2008.

Toasting pine nuts maximizes their nutty flavor, but be careful as they burn easily. Shake the pan often to avoid scorching.

Salting Vegetables

Published July 1, 2008.

Not only will it add seasoning and remove some of the moisture, salting can also improve the texture of your vegetables.

Kosher Salt vs. Table Salt

Published March 1, 2008.

What's the difference between kosher and table salt? It's all about the grain size. And both have their advantages in the kitchen.

Chopping and Mincing Parsley

Published January 1, 2008.

We demonstrate how to chop parsley as well as the difference between chopping and mincing. We prefer flat-leaf parsley.

How Do I Know When My Pan is Hot Enough?

Published November 1, 2007.

It’s important to add food to a properly heated pan to prevent sticking or scorching. Here are some of the clues to look for to know when your pan is ready.

How to Make Homemade Bread Crumbs

Published September 1, 2007.

Some shortcuts are worth taking; others can ruin a recipe. Here's why homemade bread crumbs are worth a little extra time.

Mincing Oregano

Published July 1, 2007.

There are a few general guidelines you should follow when mincing herbs like oregano, mint, and thyme. Washing them is critical, as is your cutting technique.

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