Featured Cooking TipFruitsFlorida Avocados vs. Hass AvocadosFlorida avocados are big and smooth-skinned, unlike the more traditional Hass av…
The common, pebbly-skinned Hass avocado dominates the national market year-round, but the larger, smoother, lighter-colored Florida avocado can make an appearance in some grocery stores in the summer and fall.Nearly three times the size of the Hass avocado (most of which are grown in California or Mexico), the Florida avocado has golden flesh and a smooth green skin that doesn't change throughout ripening. It contains up to 50 percent less fat than a Hass avocado, so it is less buttery in textur…
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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”?
Published: October 2018
How to Check Thermometer AccuracyHow can you be certain your digital thermometer reading is accurate?
Published: October 2018
How to Freeze Cake LayersTry this convenient method for (mostly) make-ahead dessert.
Published: October 2018
How to Measure Grated Citrus ZestWhen measuring grated citrus zest, should you pack it into a measuring spoon or keep it loose?
Published: October 2018
How to Take a Pie Through Airport SecurityCan you fly with a pie? Here are tips for traveling with dessert.
Published: August 2018
What's the Best Way to Freeze Fresh Peaches for Baking?You can freeze peach wedges either peeled or unpeeled. They'll never taste as good as fresh ripe peaches, but they work well in baked goods and desserts.
Published: August 2018
Garlic Powder vs. Granulated GarlicGranulated 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…
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.
Published: June 2018
How to Trim Boneless, Skinless Chicken BreastsWhat does it mean when a recipe calls for “boneless, skinless chicken breast, trimmed”? Aren’t boneless breasts already pretty clean?
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?
Published: June 2018
Using Chocolate in Cookie CrustsCan you substitute chocolate wafer cookies for graham crackers in graham cracker crusts and other cookie crusts?
Published: June 2018
Using Metal Cooking Utensils in Enameled Cast-Iron CookwareWill using metal cooking utensils ruin enameled cast-iron cookware.
Published: June 2018
Yellow Watermelon vs. Red WatermelonIs there a flavor difference between these two types of watermelon?
Published: April 2018
Jarred Minced Garlic versus Minced Fresh GarlicHow does jarred minced garlic compare with minced fresh garlic?
Published: April 2018
Cooking with Mint StemsWe often use cilantro stems as we would fresh cilantro leaves. Can you do the same with mint?
Published: April 2018
How to Roll Out Pie DoughUse these tips to easily and evenly roll out pie dough.
Published: April 2018
Different Types of PeasHere are the three types of fresh pea pods you may see at the market.
Published: April 2018
What Is Clear Vanilla Extract?And how does it compare with standard vanilla extract?
Published: February 2018
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…
Published: February 2018
Does a Beet’s Color Affect its Flavor?We tasted three common varieties—golden, red, and Chioggia—to find out.
Published: December 2017
ChocolatePassionate about chocolate? Here’s what you need to know to get cooking with this miracle ingredient.
Published: December 2017
Reheating RiceWe tried reviving home-cooked and take-out batches of white rice to find the secret to light, fluffy leftovers.
Published: December 2017
Can You Freeze Ricotta?Ricotta spoils quickly. We froze leftovers two different ways to see which one was most effective.
Published: December 2017
Whipping Light Cream vs. Heavy CreamCan you make whipped cream using light instead of heavy cream?
Published: November 2017
Curly-Leaf vs. Flat-Leaf ParsleyAre curly- and flat-leaf parsleys interchangeable? We ran a series of blind taste tests to answer this question.
Published: September 2017
Cooking in an Oven Bag: What You Need to KnowCooking 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.
Published: October 2017
BraisingBraising is the best way to turn a tough cut of meat tender. So how do you do it?
Published: October 2017
The Best Ways to Use Asian PearsHow do Asian pears compare to other common pear varieties?
Published: October 2017
Why It's Important to Salt Pasta WaterWe cooked pasta in salted and unsalted water to determine if it matters when you add the seasoning.
Published: October 2017
Using Chile Powders InterchangeablyCan ancho chile powder, chipotle chile powder, and regular chili powder be substituted for each other in recipes?
Published: October 2017
How to Substitute for ButtermilkIs there a non-dairy alternative that will lend the same buttermilk tang to baked and savory applications?
Published: August 2017
HeatWhether 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.
Published: August 2017
From Cobblers to Sonkers: A Guide to Rustic Fruit DessertsIs it a slump? A grunt? A buckle? Depends who you ask.
Published: August 2017
How To Brine Chicken in AdvanceCan you brine boneless chicken breasts, take them out of the brine, and refrigerate them the day before cooking them?
Published: August 2017
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?