Pasta, Grains, & Beans
18 Helpful Cooking Tips
Published: February 2014
Will Sushi Rice Work in Risotto?Risotto recipes always call for a short-grained rice like Arborio. Since sushi rice is also short-grained, will it also work?
Published: December 2012
How to Make Really Creamy Hummus Without Peeling the ChickpeasIs there a trick to achieving really creamy hummus without having to peel the chickpeas?
Published: December 2012
Adjusting the Cooking Time of Dried Beans when Making ChiliSometimes when making chili, the dried beans will cook but not soften. Why is this?
Published: December 2011
How to Flavor Soaking Dried BeansIs there any way to add flavors to dried beans that are soaking in water?
Published: October 2011
What is Converted Rice?It's rumored that "converted rice” always comes out perfect and is healthier than white rice. Is this true?
Published: June 2011
All About OatsWhat are the differences between old-fashioned, quick-cooking, and instant oatmeal?
Published: June 2008
Fresh Beans and PeasFresh 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)…
Published: April 2007
Freezing and Reheating Corn TortillasHere’s the best way to freeze and reheat corn tortillas.
Published: June 2006
Oat PrimerWhat the difference between rolled oats, quick oats, and instant oats?
Published: February 2006
Bean BasicsCanned 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 cooke…
Published: October 2005
The Best Way to Cook RiceEver wondered how to cook rice so that the grains stay separate even when they cool? Here’s the test kitchen’s method.
Published: October 2005
How to Cook PastaFor perfect pasta, follow these test kitchen cooking guidelines.
Published: October 2005
Substituting Canned Beans For DriedIs it wise to substitute canned beans for dried?
Published: April 2005
Heating Up a Frozen LasagnaHere’s the test kitchen’s method for heating up make-ahead lasagna.