Risotto recipes always call for a short-grained rice like Arborio. Since sushi rice is also short-grained, will it also work?
Is there a trick to achieving really creamy hummus without having to peel the chickpeas?
Sometimes when making chili, the dried beans will cook but not soften. Why is this?
Fifty years ago, a plate of spaghetti constituted ethnic cuisine. Nowadays, Americans are getting to know noodles from all over the planet. How lucky are we?
Is there any way to add flavors to dried beans that are soaking in water?
It's rumored that "converted rice” always comes out perfect and is healthier than white rice. Is this true?
What are the differences between old-fashioned, quick-cooking, and instant oatmeal?
Here’s the best way to prepare this versatile legume.
Why do some recipes add baking soda when cooking beans?
Fresh beans and peas, also known as legumes, can be divided into two categories: those with edible pods and those from which only the seeds (the beans and peas) are eaten. Here are our tasting notes and serving suggestions for 12 varieties.
Are cornmeal, polenta, and grits all the same thing?
Here’s the best way to freeze and reheat corn tortillas.
What the difference between rolled oats, quick oats, and instant oats?
Canned beans are convenient, but in many recipes (particularly those with long cooking times) we prefer to use dried beans. Here's how we ensure perfectly cooked beans every time.
There are many different types of this simple ingredient.
Ever wondered how to cook rice so that the grains stay separate even when they cool? Here’s the test kitchen’s method.
Is it wise to substitute canned beans for dried?
For perfect pasta, follow these test kitchen cooking guidelines.
Here’s the test kitchen’s method for heating up make-ahead lasagna.