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Kitchen Equipment

26 Helpful Cooking Tips

Food Processors: Pulsing vs. Processing
Why do some recipes call for "pulsing" a food processor a number of times when chopping ingredients, rather than running the processor continuously for a few se…
Knife Disposal
What's the best way to safely dispose of a spent kitchen knife?
Preventing Wooden Cutting Boards from Cracking
Over time, wooden cutting boards may start to look dull and dry. How can they be kept lustrous and free of cracks?
Do You Need a Chinois?
Chinois strainers are commonplace in restaurant kitchens. Do they have a place in the home kitchen as well?
Alternative to a Pizza Peel
Don't have the space for a pizza peel? Try this technique for transferring pizzas to hot baking stones.
Our Favorite Kitchen Thermometers
Shopping for a kitchen thermometer can be an overwhelming experience given the many different types on the market. What do we recommend?
Explaining "Clad" Pans
Explaining "Clad" Pans
What are "clad" pans, and do you recommend them?
How to Clean a Stoneware Pizza Stone
What's the best way to clean a stoneware pizza stone?
Cleaning Wooden Pizza Peels
If your wooden pizza peel gets a lot of use, here’s how to remove flour, cornmeal, and dough residue.
Seasoning Cast Iron
Cast iron cookware is much beloved by many cooks, and will last nearly forever with the right routine maintenance.
Making Pan Sauces in a Nonstick Pan
Can you make a proper pan sauce in a nonstick skillet?
Silicone Rolling Pin
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.
Cake Pan Exchange
We wondered if we could use tube pans and Bundt pans interchangeably. Here’s what we discovered.
Meat Tenderizing
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?
Keys to the Perfect Panini (Without the Press)
Here are the three keys to a perfect homemade panini.
Choosing the Right Pan
If a recipe calls for a 13- by 9-inch baking pan, should you use Pyrex or a metal pan?
Nonreactive Cookware
What types of pans and bowls are nonreactive, and what does this mean?
Should You Own a Food Mill or Ricer?
Beyond mashing potatoes, there’s plenty of other uses for these kitchen tools.  
Whisks 101
The two types of whisks to keep in your equipment drawer.
Calibrating Instant-Read Thermometers
Even the best instant-read thermometers eventually need to be recalibrated. Here's how you can do it at home.
Silicone Bakeware
How does flexible silicon bakeware compare to standard metal pans?
Cutting Board Cleanup
Here’s the test kitchen’s method for cleaning and sanitizing your cutting board.
Measuring Cookware
What it means when a recipe calls for small, medium, and large cookware.
Carbon Steel versus Cast Iron
Carbon steel is composed of roughly 99 percent iron to 1 percent carbon, while cast iron normally contains 2 to 3 percent carbon to 97 to 98 percent iron. Why d…
How to Season a Carbon-Steel Pan
Unless it comes preseasoned, a carbon-steel pan requires seasoning just as a cast-iron pan does.
How to Clean and Remove Stains from Stainless-Steel Cookware
You don't need much more than this can of cleanser to scrub the stains away.