Cooking Tips from the Cook's Country Test Kitchen

With cooking, knowledge is power. Here, we share tips and information that will help you become a better cook.

How Hot Is Room Temperature?
How to Cut Acorn Squash into Wedges
Anchovy Oil Is a Flavor Powerhouse Hiding in Plain ...
Why You Should Cook Radishes
Skillet Toss Like a Boss
Three Easy Ways to Zhuzh Up Your Rice 
DIY Pumpkin Spice Blend for Coffee, Cakes, or Anyth...
5 Slow Cooker Tips
Turn Water and Chicken Scraps into Kitchen Gold 
8 Simple Tricks for Perfect Grilled Steaks
Do I Really Need to Peel Carrots? Ask Matthew
Clam Juice Is the All-Purpose Seafood Broth You Did...
Is It OK to Cook with Extra-Virgin Olive Oil?
DIY Homemade Herbes de Provence
How to Buy, Wash, Store, and Freeze Fresh Berries
Feta 101: A Deep Dive into the World of Feta
How Brown Should Browned Butter Really Be?
Moroccan Couscous vs. Pearl Couscous: What's the Di...
What Should I Do With Harissa Paste?
What’s the Secret to Fluffy Pancakes? Ask Matthew
Smoke Without Fire: Three Ingredients That Bring Bi...
What Kind of Cheddar Should I Use in Recipes?
What’s the Best Way to Cook Quinoa?
Kitchen Smarts: How to Prep Cauliflower 3 Ways
Better Grilled Vegetables with One Easy Technique
What Should I Do with an Open Can of Chipotle Chiles?
How to Become More Efficient in the Kitchen
Cooking with Ketchup: It’s More Than a Condiment
When Is It OK to Use Frozen Vegetables?
Sour Powders: Like Vinegar in Powdered Form