Knives can be sharpened at different angles, but which is the correct angle for your knife?

How can you be certain your digital thermometer reading is accurate?

Why do some recipes call for "pulsing" a food processor a number of times when chopping ingredients, rather than running the processor continuously for a few se…

What's the best way to safely dispose of a spent kitchen knife?

Over time, wooden cutting boards may start to look dull and dry. How can they be kept lustrous and free of cracks?

Don't have the space for a pizza peel? Try this technique for transferring pizzas to hot baking stones.

Chinois strainers are commonplace in restaurant kitchens. Do they have a place in the home kitchen as well?

Shopping for a kitchen thermometer can be an overwhelming experience given the many different types on the market. What do we recommend?

What's the best way to clean a stoneware pizza stone?

If your wooden pizza peel gets a lot of use, here’s how to remove flour, cornmeal, and dough residue.

Can you make a proper pan sauce in a nonstick skillet?

Cast iron cookware is much beloved by many cooks, and will last nearly forever with the right routine maintenance.

They say that dough doesn’t stick to silicone rolling pins like it does to wooden ones. We headed into the kitchen to test this claim.

We wondered if we could use tube pans and Bundt pans interchangeably. Here’s what we discovered.

Hand-held meat tenderizers are used to physically break down tough protein strands in the meat, presumably resulting in more tender cutlets. But do they work?

If a recipe calls for a 13- by 9-inch baking pan, should you use Pyrex or a metal pan?

What types of pans and bowls are nonreactive, and what does this mean?

Beyond mashing potatoes, there’s plenty of other uses for these kitchen tools.  

The two types of whisks to keep in your equipment drawer.

Even the best instant-read thermometers eventually need to be recalibrated. Here's how you can do it at home.

How does flexible silicon bakeware compare to standard metal pans?

What it means when a recipe calls for small, medium, and large cookware.

Here’s the test kitchen’s method for cleaning and sanitizing your cutting board.

Carbon steel is composed of roughly 99 percent iron to 1 percent carbon, while cast iron normally contains 2 to 3 percent carbon to 97 to 98 percent iron. Why d…

You don't need much more than this can of cleanser to scrub the stains away.

Some chef's knives have a plastic handle. but the care instructions caution against putting the knife in the dishwasher. Why?