Over time, wooden cutting boards may start to look dull and dry. How can they be kept lustrous and free of cracks?
Chinois strainers are commonplace in restaurant kitchens. Do they have a place in the home kitchen as well?
Don't have the space for a pizza peel? Try this technique for transferring pizzas to hot baking stones.
Shopping for a kitchen thermometer can be an overwhelming experience given the many different types on the market. What do we recommend?
What are "clad" pans, and do you recommend them?
What's the best way to clean a stoneware pizza stone?
If your wooden pizza peel gets a lot of use, here’s how to remove flour, cornmeal, and dough residue.
Can you make a proper pan sauce in a nonstick skillet?
Cast iron cookware is much beloved by many cooks, and will lasts nearly forever with the right routine maintenance.
They say that dough doesn’t stick to silicone rolling pins like it does to wooden ones. We headed into the kitchen to test this claim.
We wondered if we could use tube pans and Bundt pans interchangeably. Here’s what we discovered.
Hand-held meat tenderizers are used to physically break down tough protein strands in the meat, presumably resulting in more tender cutlets. But do they work?
Here are the three keys to a perfect homemade panini.
If a recipe calls for a 13- by 9-inch baking pan, should you use Pyrex or a metal pan?
What types of pans and bowls are nonreactive, and what does this mean?
Beyond mashing potatoes, there’s plenty of other uses for these kitchen tools.
The two types of whisks to keep in your equipment drawer.
Even the best instant-read thermometers eventually need to be recalibrated. Here's how you can do it at home.
How does flexible silicon bakeware compare to standard metal pans?
Here’s the test kitchen’s method for cleaning and sanitizing your cutting board.
What it means when a recipe calls for small, medium, and large cookware.
You don't need much more than this can of cleanser to scrub the stains away.