May / June
2010
Low and Slow Braising
We’ve always heard that braising should be done “low and slow,” but how much of …
Published: May 2010
Butter Temperature 101
Butter temperature can dramatically affect the texture of baked goods, but terms…
Published: March 2011
How To Tell If Bread Is Done
Do you need a thermometer to know when a loaf of bread is ready to come out of t…
Published: May 2011
Cooking Whole Grains
Grains can be used as an alternative to rice or pasta in a number of application…
Published: May 2010
Italian-Style Flour
What is Italian-style flour and what recipes can it be used for?
Published: May 2010
Frozen Vs. Jarred Artichokes
Canned and frozen artichokes are readily available and ready to cook (unlike the…
Published: May 2010
Cleaning Wooden Utensils
Wooden utensils shouldn't go in the dishwasher. Fortunately, they don't need to.
Published: May 2010
Preventing Dairy from Boiling Over
Why does milk have a tendency to boil over more often than any other liquid?
Published: May 2010
Best Method for Kneading Bread Dough
These days almost all recipes for bread seem to call for a stand mixer. Does old…
Published: May 2010
White Asparagus vs. Green
What is white asparagus, and how does its taste compare to green asparagus?
Published: May 2010
Decoratively Sealing Empanadas, Calzones, and Pies
A simple fork crimp will do the job, but this technique produces a more aestheti…
Published: May 2010
Shelf Life of Organic Milk
Does organic milk have a longer shelf life than regular milk?
Published: May 2010
Mapping Your Broiler
Every broiler is different, and it's important to know how the position of your …
Published: May 2010
The Rainbow Effect in Meat and Fish
What causes the shiny, rainbowlike appearance on raw tuna and beef?
Published: May 2010
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