Featured Cooking TipJarred Minced Garlic versus Minced Fresh GarlicHow does jarred minced garlic compare with minced fresh garlic?
We pitted jarred minced garlic against fresh garlic in our Classic Caesar Salad, Garlic Mashed Potatoes, and Quick Tomato Sauce recipes. We used a company standard, substituting 1 teaspoon of the minced garlic for each fresh clove.
In every application, the jarred garlic provided minimal garlic flavor. Even in the mashed potatoes, which include 12 cloves (or 4 tablespoons) of garlic, tasters could barely taste garlic in the sample made with the jarred stuff. A few tasters did pick up on a sou…
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Cooking Basics
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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
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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
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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
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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?
What is Kosher Salt?
What exactly is kosher salt, and why is it called for in some of your recipes?
What’s the Best Way to Keep Your Dip Warm?
Warm dips are party favorites, but most cool down and congeal after just 15 minutes on the table. Could we find a hands-off method for keeping a dip warm?
Ground Turkey vs. Ground Turkey Breast
Can “ground turkey breast” be used in recipes that call for “ground turkey”?
Can you Freeze Whole Lemons?
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Milky Matter
How does ultrafiltered milk compare with the regular stuff?