July / August
2009Oil Change for Baking
Can you substitute another type of oil for recipes that call for a small amount …
Published: July 2009
Must-Have Measuring Tools
To accurately follow recipes, our seven kitchen-tested favorites are an essentia…
Published: July 2009
Know Your Oats
Whole, hulled oats are also known as groats. After being heated to inhibit ranci…
Published: July 2009
Indispensable Kitchen Utensils
We cleared out the clutter to identify 10 tools and gadgets you can't cook witho…
Published: July 2009
Bakeware Basics
For the best cakes, pies and muffins, our eight top picks offer quality and dura…
Published: July 2009
The Problem with Meat Probes
Meat probes are one of the best ways to temp meat—or are they?
Published: July 2009
Sweetening with Stevia
There's now a natural low-calorie sugar substitute at the supermarket called Tru…
Published: July 2009
Tasting Eggplants
Can the four most common varieties of eggplant be used interchangeably in recipe…
Published: July 2009
Want Evenly Brown, Picture-Perfect Pancakes? Skimp on the Oil.
Too much oil in the pan is the culprit behind pancakes that are splotchy brown r…
Published: July 2009
Essential Cookware
Here are the core pots and pans we rely on in the test kitchen and recommend for…
Published: July 2009
Fortified Substitution
What exactly makes a wine fortified, and can I substitute ordinary red or white …
Published: July 2009
Lobster Tales
When I butcher a live lobster to remove the tail for grilling or sautéing, is it…
Published: July 2009
Experiment: Defrosting Sandwich Bread
Freezing sandwich bread to keep it from going stale is a common practice. What i…
Published: July 2009
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