What's the difference between using oven-dried bread and stale bread for stuffing? Why does stuffing made with stale bread turn out slimy?
When a recipe calls for finishing a sauce with butter, why must it be added off the heat?
Chefs on TV often sprinkle salt on garlic when they chop it. Why?
Foods are often labeled “low fat,” “reduced fat,” “fat free,” etc. What do these terms mean?
Grilling chicken pieces without flare-ups as fat drips down into the grill can be a real challenge. Here are a few tips to help combat this problem.
If you don't drink much white wine, but need it for cooking once in a while, it may go bad before you finish the bottle. Is there a substitute that keeps better?
When brining chicken breasts, should you change the brine recipe if you add extra chicken to the brine bucket?
Not all starches are created equally.
Also called Sicilian or cafeteria-style pizza, sheet pan pizza is delicious, feeds a crowd, and is much less fussy than thin-crust pizza. Lengthy fermenting times, pizza stones, and super-hot ovens not required.
Does adding a potato to a pot of frying doughnuts result in doughnuts that are less greasy?
Looks can be deceiving. The carrots stored in water looked fresher, but didn't taste as good as their less attractive counterparts.
We explain the science behind aluminum foil and acidic foods.
For sticky and/or semisolid ingredients like mayonnaise, peanut butter, sour cream, and honey, we prefer a third option: the adjustable measuring cup.
Our recipe uses supermarket ingredients to match the depth and complexity of chili that takes twice as much effort.
Gravy will often weep when defrosted after freezing. Can it be rescued?
Are there any benefits to washing greens in salt-water, vinegar-water or a mild bleach solution in order to kill bacteria?
What will happen to your loaf if you forget the salt?
Can soy sauce and tamari be used interchangeably?
What should you do if your cucumbers look fine, but taste bitter?
The microwave makes shucking corn a cinch.
Sometimes when I make slow-cooker recipes, the food in the back of the insert scorches. How can I prevent this?
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?
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.
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?