September / October
2010
How to Remove Burnt-On Oil From Pans
We tested four methods for getting burnt-on oil off of pans to see if it could b…
Published: September 2010
Freezing Flour
I have a pantry moth problem in my kitchen cupboards and now store all of my flo…
Published: September 2010
Keys to Foolproof Pie Dough
It’s easy to make pie dough—just mix flour, water, and fat. But it’s even easier…
Published: September 2010
The Right Way to Roll Out Pie Dough
The right strategy is the secret to rolling out pie dough that’s an even thickne…
Published: September 2010
Fitting Pie Dough
An imperfect pie dough can be saved with a little last-minute tweaking.
Published: September 2010
Jazz Apples
They might be the first fruit to "go viral," but do jazz apples live up to the h…
Published: September 2010
Shopping for Carrots
Do you prefer to buy carrots bagged or with their green tops attached?
Published: September 2010
Making a Decorative Pie Crust Edge
Decorating the edges of a pie does more than make it look nice.
Published: September 2010
Managing Thin Pieces of Steak for Kebabs
Published: September 2010
Don’t Freeze Fresh Chiles
In the test kitchen, we know that fresh chile peppers will last about a week whe…
Published: September 2010
The Dissipating Aroma of Banana Bread
Why does my banana bread smell so fragrant and banana-y right out of the oven bu…
Published: September 2010
Cutting Onions in Advance
In the test kitchen, we’ve established that in applications featuring raw onions…
Published: September 2010
Improv Steamer
A devoted steamer basket is ideal, but not everyone wants to shell out the money…
Published: September 2010
Baking with Farm-Fresh Eggs
Is it true that freshly laid eggs have different baking properties than older su…
Published: September 2010
The Key to Blind Baking: Use the Right Lining
The top of lining you choose can be just as important as the type of dough.
Published: September 2010
Wrapper Roundup
Published: September 2010
Cookie Sheet Bake-Off
When baking cookies, which type of baking sheet reigns supreme: rimmed or flat?
Published: September 2010
Smooth Ricotta
I’ve recently seen Sorrento brand Velvety Smooth Ricotta Cheese in the supermark…
Published: September 2010
Preserving Beer Freshness
I’ve heard that the quality of a beer starts with the color of the bottle, but I…
Published: September 2010
Sizing Up Shrimp
The first step to ensuring perfectly cooked shrimp is buying the right size of s…
Published: September 2010
Alternative to Watercress
I’ve recently seen a green called upland cress for sale at my supermarket. Is it…
Published: September 2010
The Importance of Temperature and Taste
My roast chicken tastes great straight out of the oven, but the refrigerated lef…
Published: September 2010
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