May/June 2011

May / June

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The Importance of Peeling Carrots
Is it really necessary to peel carrots?
Published: May 2011
Spinach and Chalky Residue
Why does spinach leave a chalky residue on teeth?
Published: May 2011
Cooking Greens
We’ve blanched, steamed, stir-fried, and sautéed enough greens over the years to…
Published: May 2011
Prepping Greens
Every green is different, and so is the prep work for each kind.
Published: May 2011
Alternative to Beef Chuck-Eye Roast
Some readers have had trouble finding chuck-eye beef roast. So what's a more com…
Published: May 2011
Kumatoes 101
What are Kumatoes?
Published: May 2011
Dimpling Hamburgers
To prevent hamburgers from puffing up during cooking, many sources recommend mak…
Published: May 2011
BPA and Beer Can Chicken
Beer can interiors are coated with an epoxy that contains Bisphenol A (BPA). Is …
Published: May 2011
Color Taste-Off: White vs. Brown Mushrooms
Despite their differing appearance, white button and cremini mushrooms (and por…
Published: May 2011
Making Bananas Last
Is there any way to slow the ripening of bananas?
Published: May 2011
Crabmeat 101
Here are the most common grades of crabmeat available in U.S. supermarkets.
Published: May 2011
Seeding vs. Not Seeding Tomatoes
Do tomato seeds turn fresh tomato sauce bitter?
Published: May 2011
Substituting Red Vermouth for Red Wine
White vermouth can be substituted for white wine in recipes. So does that mean r…
Published: May 2011
Five Ways to Cook Greens
Here we outline our preferred methods for cooking various types of greens.
Published: May 2011
Keeping the Freshness in Fresh Chiles
Fresh chiles have a relatively brief shelf life in the refrigerator. Is there an…
Published: May 2011
Vital Wheat Gluten
What is vital wheat gluten? Is it necessary when baking homemade bread?
Published: May 2011
Shrimp vs. Prawn
Is there really any difference between shrimp and prawns?
Published: May 2011

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