MagazineDecember / January 2013

How to Make Really Creamy Hummus Without Peeling the Chickpeas

Published: December 2012

Adjusting the Cooking Time of Dried Beans when Making Chili

Published: December 2012

Twelve Steps to Chili con Carne

Published: December 2012

Chocolate

Published: December 2012

Dry vs. Liquid Measuring Cups for Thick Wet Ingredients

Published: December 2012

Circle versus Square: How the Shape of Saltine Crackers Affects Recipes

Published: December 2012

Are Turbinado, Demerara, and Sugar in the Raw Interchangable?

Published: December 2012

Why are Rare Steak Tips Sometimes Chewier Than Those Cooked to Medium?

Published: December 2012

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