Still Looking?

Cooking Basics

71 Helpful Cooking Tips

Can You Use Whole-Wheat Flour in a Roux?
It can depend.
Published: June 2021
Slicing on the Bias: What It Is and How to Do It
Slicing on the Bias: What It Is and How to Do It
Some of recipes call for slicing foods such as carrots and scallions on the bias. What does that mean?
Published: May 2020
Using Metal Cooking Utensils in Enameled Cast-Iron Cookware
Will using metal cooking utensils ruin enameled cast-iron cookware.
Published: June 2018
How to Roll Out Pie Dough
Use these tips to easily and evenly roll out pie dough.
Published: April 2018
Braising
Braising
Braising is the best way to turn a tough cut of meat tender. So how do you do it?
Published: October 2017
Using Chile Powders Interchangeably
Can ancho chile powder, chipotle chile powder, and regular chili powder be substituted for each other in recipes?
Published: October 2017
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.
Published: August 2017
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 …
Published: August 2017
Primary Burners
How do you know which burner is the primary burner on your grill?
Published: June 2017
Chill Your Chips
Does storing opened bags of potato chips in the refrigerator keep them fresher, longer?
Published: June 2017
Can You Cook Acidic Ingredients in Cast Iron?
Is it safe to cook acidic ingredients like as tomato sauce in a cast-iron pan?
Published: April 2017
Malleable Measuring
Measuring semisoft ingredients such as mayonnaise and peanut butter can be a challenge. Should you use a dry measuring cup or a liquid measure?
Published: February 2017
Regular vs Organic. Dark Brown Sugar in Recipes
What's the difference between dark brown sugar, and organic dark brown sugar in recipes?
Published: December 2016
Dried Herbs
Dried herbs can be more complex and flavorful than fresh. We use them in many dishes—and not just in a pinch.
Published: September 2016
Sizing Up Shallots
We often call for shallots in our recipes. What size shallots should you be using?
Published: February 2016
Cooking Long Grain White Rice in a Slow Cooker
It can be difficult to get long grain white rice to come out properly in a slow-cooker, here's our best method for getting good results.
Published: February 2016
All About Alliums
What is the difference between green onions, spring onions, and scallions? Can they be used interchangeably?
Published: December 2015
Sherry Substitute
Are there any nonalcoholic substitutes for sherry?
Published: December 2015
Are White and Yellow Cornmeal Interchangeable in Recipes?
Can white and yellow cornmeal be used interchangeably in recipes? Do they taste the same?
Published: August 2015
Cooking Onions
What does it mean to cook an onion to soft or golden? How do you know when it’s there?
Published: August 2015
Fermented Foods
Fermented Foods
You might be surprised to learn that familiar items like bread, coffee, beer, and chocolate wouldn’t exist without fermentation. This ancient, natural process—w…
Published: August 2015
Sizing Garlic Cloves
When recipes call for one garlic clove, what size should you be using?
Published: June 2015
Reheating French Fries
Is it possible to bring leftover French fries home and reheat them?
Published: June 2015
Should You Pack Your Herbs?
When measuring fresh basil for pesto, should the leaves be packed?
Published: June 2015
The Best Way to Toast Almonds
What is the best way to toast whole almonds, and how does one know when they’re fully toasted?
Published: April 2015
Thickeners
Achieving the right consistency in a sauce, custard, pie, or jam takes a little knowledge . . . and some help from these common thickeners.
Published: February 2015
Prepping Vegetables: "Chopped" vs. "Chopped Fine"
What’s the difference between “chopped” and “chopped fine” in recipe instructions?
Published: February 2015
Is Pasteurized Honey Safe for Infants?
Why does my honey bottle have a warning that it’s unsafe for infants? Is pasteurized honey ok?
Published: December 2014
Substituting Gourmet Salt in Cooking and Baking
Can you substitute fancy salt for kosher or table salt in cooking and baking?
Published: June 2014
Turning Down the Heat on Jalapeños
Some jalapeños are hotter than others. When you get a superspicy one, is there a way to temper the heat?
Published: June 2014
Canned Beef Consommé vs. Beef Broth
What’s the difference between canned beef consommé and beef broth? Can they be used ­interchangeably?
Published: April 2014
Oven-Dried vs. Stale Bread for Stuffing
What's the difference between using oven-dried bread and stale bread for stuffing? Why does stuffing made with stale bread turn out slimy?
Published: October 2013
Always Finish Pan Sauces with Butter Off Heat
When a recipe calls for finishing a sauce with butter, why must it be added off the heat?
Published: October 2013
Preventing and Eliminating Grill Flare-Ups
Grilling chicken pieces without flare-ups as fat drips down into the grill can be a real challenge. Here are a few tips to help combat this problem.
Published: June 2013
Substituting Vermouth for White Wine in Cooking
If you don't drink much white wine, but need it for cooking once in a while, it may go bad before you finish the bottle. Is there a substitute that keeps better…
Published: June 2013
Labels: Decoding Low Fat vs. Reduced Fat vs. Fat Free
Foods are often labeled “low fat,” “reduced fat,” “fat free,” etc. What do these terms mean?
Published: June 2013