Browse How to Cook

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Oil Conservation

Here are the test kitchen recommendations for reusing and disposing of oil.

April​/May 2005

Getting Everything to the Table Hot

Getting everything done at just the right moment is nearly impossible. But if you take us up on the following strategies to keep side dishes warm, precise timing will be unnecessary.

April​/May 2005

Makeshift Buttermilk

A great buttermilk substitute can be made with ingredients you probably have on hand.

April​/May 2005

Knowing When Fish is Done

For perfectly cooked fish, you’ll need to use visual clues.

Softening Ice Cream

Here’s a simple technique for softening rock-hard ice cream.

Doneness Temperatures for Beef and Lamb

What’s the best way to determine when beef or lamb are cooked to desired doneness?  

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