Featured Cooking TipPoultryHow to Trim Boneless, Skinless Chicken BreastsWhat does it mean when a recipe calls for “boneless, skinless chicken breast, tr…
Whenever we cook with chicken parts, we inspect and trim them before seasoning and cooking. The objective is to remove any tough, gristly bits that would be unpleasant to eat.
To trim a boneless, skinless chicken breast, place it on a cutting board with the smooth, rounded side facing up. Then use a sharp chef's knife to cut away any white or yellow fat clinging to its sides, any bloody areas on the outside, or any pieces of tendon that are sticking out. It's OK to leave the thin white strip …
From the Latest Issue
Seasonings
What is Smoked Salt?Baking & Desserts
Using Chocolate in Cookie CrustsGot a cooking question? We have answers.
Browse our best cooking tips
Using Metal Cooking Utensils in Enameled Cast-Iron Cookware
Will using metal cooking utensils ruin enameled cast-iron cookware.
Yellow Watermelon vs. Red Watermelon
Is there a flavor difference between these two types of watermelon?
Jarred Minced Garlic versus Minced Fresh Garlic
How does jarred minced garlic compare with minced fresh garlic?
Cooking with Mint Stems
We often use cilantro stems as we would fresh cilantro leaves. Can you do the same with mint?
How to Roll Out Pie Dough
Use these tips to easily and evenly roll out pie dough.
Different Types of Peas
Here are the three types of fresh pea pods you may see at the market.
What Is Clear Vanilla Extract?
And how does it compare with standard vanilla extract?
How to Mix Cake Recipes
Many cake recipes specifically state not to overmix the batter. But box mixes instruct you to beat them at medium speed for a full 2 minutes. Why the differenc…
Does a Beet’s Color Affect its Flavor?
We tasted three common varieties—golden, red, and Chioggia—to find out.
Chocolate
Passionate about chocolate? Here’s what you need to know to get cooking with this miracle ingredient.
Reheating Rice
We tried reviving home-cooked and take-out batches of white rice to find the secret to light, fluffy leftovers.
Can You Freeze Ricotta?
Ricotta spoils quickly. We froze leftovers two different ways to see which one was most effective.
Whipping Light Cream vs. Heavy Cream
Can you make whipped cream using light instead of heavy cream?
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.
Cooking in an Oven Bag: What You Need to Know
Cooking turkey in an oven bag can result in moist meat and perfectly browned skin. Here's what you need to know to use one successfully.
Braising
Braising is the best way to turn a tough cut of meat tender. So how do you do it?
The Best Ways to Use Asian Pears
How do Asian pears compare to other common pear varieties?
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.
Using Chile Powders Interchangeably
Can ancho chile powder, chipotle chile powder, and regular chili powder be substituted for each other in recipes?
How to Substitute for Buttermilk
Is there a non-dairy alternative that will lend the same buttermilk tang to baked and savory applications?
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.
From Cobblers to Sonkers: A Guide to Rustic Fruit Desserts
Is it a slump? A grunt? A buckle? Depends who you ask.
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?
Can You Bake Cupcakes and Muffins Without a Muffin Tin?
Some packages of aluminum baking cups claim that they’re sturdy enough to fill and use directly on a baking sheet—no muffin tin required. Is this true?
Can You Substitute Imitation Crab for Fresh Crabmeat?
Imitation crab is much cheaper than lump crabmeat. Is it worth buying?
How to Use a Water Pan When Grilling
Our grill-roasting recipes often call for a disposable pan filled with a specific amount of water to be placed inside the grill. Does it really matter how much …
Easy Vegetable Prep
These quick tips will make prepping your summer vegetable dishes a breeze.
Supermarket Tomato Shopping Guide
The best-tasting tomatoes always come from your own garden. But if the supermarket’s your source, here’s a guide to the most commonly available options.
Primary Burners
How do you know which burner is the primary burner on your grill?
Chill Your Chips
Does storing opened bags of potato chips in the refrigerator keep them fresher, longer?
Freezing Corn
Is there a good way to freeze sweet summertime corn?
Foraged Greens
Edible abundance is all around us, but you have to know what to look for and when and where to look. Here are
some of our favorite foods that grow wild in urba…
What to Do with Hard Parmesan Cheese (and How to Prevent It From Drying Out in the First Place)
Is there a good way to revive Parmesan cheese that has dried out in the fridge?
Can You Reuse a Disposable Baking Pan?
Can disposable baking pans be reused?
The Best Popcorn for Caramel Corn
The kernels in commercial caramel popcorn are often much rounder and prettier than what you can make at home. Are there tricks to getting them to pop so nicely?
Can You Cook Acidic Ingredients in Cast Iron?
Is it safe to cook acidic ingredients like as tomato sauce in a cast-iron pan?