Edible abundance is all around us, but you have to know what to look for and when and where to look. Here are some of our favorite foods that grow wild in urban, suburban, and rural environments.
Can disposable baking pans be reused?
What exactly is kosher salt, and why is it called for in some of your recipes?
Is it safe to cook acidic ingredients like as tomato sauce in a cast-iron pan?
The kernels in commercial caramel popcorn are often much rounder and prettier than what you can make at home. Are there tricks to getting them to pop so nicely?
Is there a good way to revive Parmesan cheese that has dried out in the fridge?
Can “ground turkey breast” be used in recipes that call for “ground turkey”?
Warm dips are party favorites, but most cool down and congeal after just 15 minutes on the table. Could we find a hands-off method for keeping a dip warm?
How does ultrafiltered milk compare with the regular stuff?
Why do recipes call for water to be at a rolling boil before dropping in the pasta? Can you just start it in cold water?
Does hot salsa lose some of its spiciness when refrigerated?
The roots of Louisiana cuisine reach deep into the soil of a dazzling array of cultures. There’s Cajun cooking, a rustic, hearty, game-heavy cuisine that has its origins in rural France via Acadia. Creole cuisine is an urban fusion of West African, Native American, French, Spanish, German, and Italian traditions. Today, Cajun and Creole traditions overlap and together comprise most of what we call Louisiana cuisine. Its multicultural influences—rooted in, but not limited by, tradition—make this cuisine uniquely American. Here are the ingredients you need to know to celebrate the brassy boldness of Louisiana cooking.
Can you freeze whole lemons?
Measuring semisoft ingredients such as mayonnaise and peanut butter can be a challenge. Should you use a dry measuring cup or a liquid measure?
While all blue cheeses get their flavor from harmless blue mold, different types vary wildly. Here’s a guide to 12 funky blues.
What is the weight or volume equivalency of a single carrot in recipes?
What's the difference between dark brown sugar, and organic dark brown sugar in recipes?
Why do purple baby potatoes take longer to cook than yellow or red ones all sold together in the same mixed bag?
If you don't use both frozen pie crusts sold together in a pack, is it okay to refreeze the one that’s already been thawed?
What’s the difference between broccoli rabe, broccolini, and broccoli?
Can you brine a frozen turkey while it thaws to kill two birds with one stone?
Acorn and butternut squash can vary greatly in size. How do you know how much you should buy for a recipe?
Will Carolina Gold and Charleston heirloom rice work in recipes that call for regular long-grain rice?
How does nonstick aluminum foil differ from regular foil?
Are there benefits to cooking chicken in a bundt pan, or is it just a gimmick?