Featured Cooking TipTips for Getting the Best Sear on ScallopsIs there a preferred method for cooking sea scallops?
Sea scallops are one of our favorite types of seafood to cook (and eat!). But these mollusks are delicate and easily overcooked—and overcooked scallops are rubbery. They are best quickly seared to build a flavorful crust on the outside while the inside remains silky. Cooking scallops successfully starts at the fish counter. Avoid “wet” scallops, which are treated with chemicals to preserve them; they are typically bright white and are often sitting in a pool of cloudy liquid in the case. We much…
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Published: October 2019
How to Mail Cookies with Minimal DamageWant to mail cookies as gifts this year? These packing tips will ensure their safe arrival.
Published: July 2019
How to Whip and Fold Egg Whites For the Perfect CakeWhip correctly, fold gently.
Published: July 2019
How to Remove Meat from a Cooked LobsterRemoving lobster meat from the shell is messy work—but it's worth the effort.
Published: July 2019
Does Vent Placement on Charcoal Grills Really Matter?The configuration of the top and bottom vents matters more than you think.
Published: April 2019
Why Your Baby Carrots Spoil Faster Than Regular CarrotsThey're cute, but why do they spoil so quickly?
Published: April 2019
Slicing Against the Grain: What It Means and How to Do ItTenderize tough meat correctly on the first try.
Published: January 2019
Blue Eggs Versus White and Brown EggsSome grocery stores and farmers' markets sell eggs with blue shells. Do they taste different from regular white or brown eggs?
Published: January 2019
What Is Fond?Those marks at the bottom of your pan actually pack a lot of flavor.
Published: December 2018
The Difference Between Grating and Shredding CheeseIs there a difference between grating and shredding cheese?
Published: December 2018
Swapping Bacon Fat for ButterIs refrigerated bacon fat a good substitute for butter when baking biscuits?
Published: December 2018
What Angle to Get Your Knives Sharpened ToKnives can be sharpened at different angles, but which is the correct angle for your knife?
Published: September 2018
Florida Avocados vs. Hass AvocadosFlorida avocados are big and smooth-skinned, unlike the more traditional Hass avocados. Can you make guacamole with them?
Published: September 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?
Published: September 2018
How to Store Whole NutmegFresh nutmeg tastes much livelier than the preground jarred stuff. How should you store it?
Published: September 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: June 2018
How to Check Thermometer AccuracyHow can you be certain your digital thermometer reading is accurate?
Published: June 2018
How to Freeze Cake LayersTry this convenient method for (mostly) make-ahead dessert.
Published: June 2018
How to Measure Grated Citrus ZestWhen measuring grated citrus zest, should you pack it into a measuring spoon or keep it loose?
Published: June 2018
How to Take a Pie Through Airport SecurityCan you fly with a pie? Here are tips for traveling with dessert.
Published: June 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: June 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: June 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: April 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: April 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: April 2018
Using Chocolate in Cookie CrustsCan you substitute chocolate wafer cookies for graham crackers in graham cracker crusts and other cookie crusts?
Published: April 2018
Using Metal Cooking Utensils in Enameled Cast-Iron CookwareWill using metal cooking utensils ruin enameled cast-iron cookware.
Published: April 2018
Yellow Watermelon vs. Red WatermelonIs there a flavor difference between these two types of watermelon?
Published: February 2018
Jarred Minced Garlic versus Minced Fresh GarlicHow does jarred minced garlic compare with minced fresh garlic?
Published: February 2018
Cooking with Mint StemsWe often use cilantro stems as we would fresh cilantro leaves. Can you do the same with mint?
Published: February 2018
How to Roll Out Pie DoughUse these tips to easily and evenly roll out pie dough.
Published: February 2018
Different Types of PeasHere are the three types of fresh pea pods you may see at the market.