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Published: April 2019
Blue Eggs Versus White and Brown Eggs
Some grocery stores and farmers' markets sell eggs with blue shells. Do they taste different from regular white or brown eggs?
Published: April 2019
What Is Fond?
Those marks at the bottom of your pan actually pack a lot of flavor.
Meat
Published: February 2019
What Is Corned Beef?
What exactly is corned beef, and how is it made?
The Difference Between Grating and Shredding Cheese
Dairy & Eggs
Published: February 2019
The Difference Between Grating and Shredding Cheese
Is there a difference between grating and shredding cheese?
Baking & Desserts
Published: February 2019
Swapping Bacon Fat for Butter
Is refrigerated bacon fat a good substitute for butter when baking biscuits?
Kitchen Equipment
Published: February 2019
What Angle to Get Your Knives Sharpened To
Knives can be sharpened at different angles, but which is the correct angle for your knife?
Fruits
Published: December 2018
Florida Avocados vs. Hass Avocados
Florida avocados are big and smooth-skinned, unlike the more traditional Hass avocados. Can you make guacamole with them?
Vegetables
Published: December 2018
Why Does Peeling Butternut Squash Sometimes Cause Skin Irritation?
When I peel butternut squash I get a sticky substance on my hands that makes my skin feel tight and dry. What's going on?
Seasonings
Published: December 2018
How to Store Whole Nutmeg
Fresh nutmeg tastes much livelier than the preground jarred stuff. How should you store it?
Cooking Basics
Published: December 2018
How Hot is "Room Temperature"?
People's kitchens are different temperatures, so what is meant when a recipe calls for something to be “room temperature”?
Kitchen Equipment
Published: October 2018
How to Check Thermometer Accuracy
How can you be certain your digital thermometer reading is accurate?
Baking & Desserts
Published: October 2018
How to Freeze Cake Layers
Try this convenient method for (mostly) make-ahead dessert.
Cooking Basics
Published: October 2018
How to Measure Grated Citrus Zest
When measuring grated citrus zest, should you pack it into a measuring spoon or keep it loose?
Baking & Desserts
Published: October 2018
How to Take a Pie Through Airport Security
Can you fly with a pie? Here are tips for traveling with dessert.
Seasonings
Published: August 2018
Garlic Powder vs. Granulated Garlic
Granulated garlic and garlic powder can be used interchangeably in most recipes; we tend to favor granulated garlic in our recipes because it's easier to work w…
Seasonings
Published: August 2018
Quick Visual Guide to 5 Mustards
Get to know your favorite zippy condiment.
Baking & Desserts
Published: August 2018
What Does “When a Toothpick Comes Out Clean" Mean in Baking Recipes?
Inserting a toothpick into baked goods will help you determine doneness. Here’s a visual guide to help you understand the terminology we use.
Seasonings
Published: June 2018
What is Smoked Salt?
You’ve likely seen this available in your local grocery store. What is it, and how do you use it?
Cooking Basics
Published: June 2018
Using Metal Cooking Utensils in Enameled Cast-Iron Cookware
Will using metal cooking utensils ruin enameled cast-iron cookware.
Published: April 2018
Jarred Minced Garlic versus Minced Fresh Garlic
How does jarred minced garlic compare with minced fresh garlic?
Cooking Basics
Published: April 2018
Cooking with Mint Stems
We often use cilantro stems as we would fresh cilantro leaves. Can you do the same with mint?
Vegetables
Published: April 2018
Different Types of Peas
Here are the three types of fresh pea pods you may see at the market.
Baking & Desserts
Published: April 2018
What Is Clear Vanilla Extract?
And how does it compare with standard vanilla extract?
Baking & Desserts
Published: December 2017
Chocolate
Passionate about chocolate? Here’s what you need to know to get cooking with this miracle ingredient.
Published: December 2017
Reheating Rice
We tried reviving home-cooked and take-out batches of white rice to find the secret to light, fluffy leftovers.
Dairy & Eggs
Published: December 2017
Can You Freeze Ricotta?
Ricotta spoils quickly. We froze leftovers two different ways to see which one was most effective.
Dairy & Eggs
Published: December 2017
Whipping Light Cream vs. Heavy Cream
Can you make whipped cream using light instead of heavy cream?
Vegetables
Published: November 2017
Curly-Leaf vs. Flat-Leaf Parsley
Are curly- and flat-leaf parsleys interchangeable? We ran a series of blind taste tests to answer this question.
Braising
Cooking Basics
Published: October 2017
Braising
Braising is the best way to turn a tough cut of meat tender. So how do you do it?
Fruits
Published: October 2017
The Best Ways to Use Asian Pears
How do Asian pears compare to other common pear varieties?
Cooking Basics
Published: October 2017
Why It's Important to Salt Pasta Water
We cooked pasta in salted and unsalted water to determine if it matters when you add the seasoning.
Cooking Basics
Published: October 2017
Using Chile Powders Interchangeably
Can ancho chile powder, chipotle chile powder, and regular chili powder be substituted for each other in recipes?
Dairy & Eggs
Published: October 2017
How to Substitute for Buttermilk
Is there a non-dairy alternative that will lend the same buttermilk tang to baked and savory applications?
Cooking Basics
Published: August 2017
Heat
Whether you crave the spicy burn of hot chile peppers or want to avoid it, it pays to know the ins and outs of chiles’ incendiary qualities.
Baking & Desserts
Published: August 2017
From Cobblers to Sonkers: A Guide to Rustic Fruit Desserts
Is it a slump? A grunt? A buckle? Depends who you ask.
Poultry
Published: August 2017
How To Brine Chicken in Advance
Can you brine boneless chicken breasts, take them out of the brine, and refrigerate them the day before cooking them?