Measuring semisoft ingredients such as mayonnaise and peanut butter can be a challenge. Should you use a dry measuring cup or a liquid measure?
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?
What's the difference between dark brown sugar, and organic dark brown sugar in recipes?
How does nonstick aluminum foil differ from regular foil?
Dried herbs can be more complex and flavorful than fresh. We use them in many dishes—and not just in a pinch.
The best way to eliminate food waste in your kitchen is to take a second look at what you might be discarding. Reconsider some of these gems and their untapped potential.
Can sheets of parchment paper be reused for multiple batches of cookies?
We often call for shallots in our recipes. What size shallots should you be using?
It can be difficult to get long grain white rice to come out properly in a slow-cooker, here's our best method for getting good results.
What is the difference between green onions, spring onions, and scallions? Can they be used interchangeably?
Are there any nonalcoholic substitutes for sherry?
Why do certain recipes call for letting flavors meld in a soup or dressing? What does this do?
Can white and yellow cornmeal be used interchangeably in recipes? Do they taste the same?
You might be surprised to learn that familiar items like bread, coffee, beer, and chocolate wouldn’t exist without fermentation. This ancient, natural process—which relies on the transformative powers of friendly bacteria—not only helps preserve food but also alters its textures, flavors, and aromas.
What does it mean to cook an onion to soft or golden? How do you know when it’s there?
When measuring fresh basil for pesto, should the leaves be packed?
When recipes call for one garlic clove, what size should you be using?
These tips will help with any buttermilk pancake recipe the best it can be.
Is it possible to bring leftover French fries home and reheat them?
What is the best way to toast whole almonds, and how does one know when they’re fully toasted?
Achieving the right consistency in a sauce, custard, pie, or jam takes a little knowledge . . . and some help from these common thickeners.
What’s the difference between “chopped” and “chopped fine” in recipe instructions?
How are marcona almonds different from regular almonds?
Why does my honey bottle have a warning that it’s unsafe for infants? Is pasteurized honey ok?
You may have heard that you shouldn’t add vanilla extract to pastry cream and pudding until after cooking. Is that really true?