March / April
2011Caramel in the Microwave
Published: March 2011
A Better Way to Coat Your Loaves
Published: March 2011
Yes, You Can Freeze Garlic
Published: March 2011
For Evenly Shaped Pizza, Drape Your Dough
Published: March 2011
Taking the Pulse of Your Food Processor
Published: March 2011
Hold the Salt, Season with Vinegar
Published: March 2011
Toning Down Raw Onion’s Bite
Published: March 2011
Butter Spread vs. Real Butter
There's a new Land O’Lakes product in the supermarket called Fresh Buttery Taste…
Published: March 2011
Demystifying Ramps
Ramps are a staple at farmers’ markets. What are they, and how should they be us…
Published: March 2011
Substituting with Evaporated Milk
Is evaporated milk a suitable substitute for regular whole milk in baked goods a…
Published: March 2011
The Truth About Cake Enhancer
King Arthur recently came out with a new product called Cake Enhancer. What is i…
Published: March 2011
Two Routes to Super-Rich Sauce
Traditional French demi-glace relies on veal bones for its flavor and takes a fu…
Published: March 2011
Fear-Free Way to Invert a Galette
Published: March 2011
It’s Fine To Heat Parchment Paper to High Temperatures In the Oven
The paper won’t release noxious chemicals, and will not burn.
Published: September 2018
Getting the Best Zest
Should you use a vegetable peeler, channel grater, or rasp-style grater when zes…
Published: March 2011
Cooking with Butter Tips and Techniques
Get the most out of cooking with butter by using these tips.
Published: March 2011
Brighter, Greener Pesto
Can pesto really be prevented from darkening by blanching the basil before addin…
Published: March 2011
Butter Buying and Storing Basics
Salted or unsalted? Plain or premium? Whipped or stick? Use these guidelines to …
Published: March 2011
Selecting Thick vs. Thin of Asparagus
Sometimes the asparagus stalks at local markets are as thin as pencils; other ti…
Published: March 2011
Shades of Rhubarb
Is it important to seek out rhubarb that’s red versus green? Is the red color an…
Published: March 2011
Slip Butter Under the Skin of Chicken Breasts
Published: March 2011
What Is Low-Temp Pasta?
Published: March 2011
Minimizing Moisture Loss in Meat
We recently conducted an experiment that proves that even cooking isn’t the onl…
Published: March 2011
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