Cooking Basics

Whipping egg whites is a core technique for the seasoned baker, as well as one of the miracles of baking. Our recipe for Angel Food Cake illustrates some of the test kitchen's guiding egg white principles. 

When I bake frozen casseroles, they often bubble over. I tried putting a casserole on a baking sheet to catch the drips, but it took longer to bake. Why?

Sometimes when I make slow-cooker recipes, the food in the back of the insert scorches. How can I prevent this?

What’s the best way to clean up an oil slick in the kitchen if you, say, drop a bottle of vegetable oil?

Does water boil faster in a covered pot than in an open one?