Pasta, Grains, & Beans

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Bread Crumbs 101

There are many different types of this simple ingredient.

February/March 2006

Bean Basics

Canned beans are convenient, but in many recipes (particularly those with long cooking times) we prefer to use dried beans. Here's how we ensure perfectly cooked beans every time.

February/March 2006

The Best Way to Cook Rice

Ever wondered how to cook rice so that the grains stay separate even when they cool? Here’s the test kitchen’s method.

October/November 2005

How to Cook Pasta

For perfect pasta, follow these test kitchen cooking guidelines.

October/November 2005

Substituting Canned Beans For Dried

Is it wise to substitute canned beans for dried?

October/November 2005

Heating Up a Frozen Lasagna

Here’s the test kitchen’s method for heating up make-ahead lasagna.

April​/May 2005
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