September / October
2011
All About Nutritional Yeast
Some independent movie theaters now offer nutritional yeast as a topping for pop…
Published: September 2011
Storing Used Frying Oil
Even when stored in an airtight container in a dark cupboard, used frying oil ca…
Published: September 2011
Blowing on Salad Greens for Storage
Blowing into a bag of salad greens is rumored to help them last longer. Why woul…
Published: September 2011
When Good Buttermilk Goes Bad
Since buttermilk always smells sour, how does one know when it has gone bad?
Published: September 2011
What is Baker's Ammonia?
Some old cookie recipes call for this traditional baking ingredient. What's it u…
Published: September 2011
Prepping Tips for Improving Flavor
Reliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
Cooking Tips for Improving Flavor
Reliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
Baking Tips for Improving Flavor
Reliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
Seasoning Tips for Improving Flavor
Reliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
Drying Fresh Herbs in a Flash
The traditional method of hanging fresh herbs to dry can take days, if not week…
Published: September 2011
Save Energy: Soak Your Noodles
If you’re planning to parboil pasta for a baked dish like ziti or lasagna, but …
Published: September 2011
Turn Your Oven Into a Sauna
Our usual approach to creating steam in a home oven doesn't produce steam for ve…
Published: September 2011
Taking the Temperature of Scallops
Here's a useful, precise way of assessing doneness in scallops.
Published: September 2011
Why Charcoal Browns Best
We love the convenience of gas grills, but only the most powerful models can pr…
Published: September 2011
Are Red Kidney Beans Poisonous?
There are rumors that dried red kidney beans must be boiled—not just simmered—to…
Published: September 2011
All About Lentils
Lentils come in numerous varieties, each of which has a distinct appearance, fla…
Published: September 2011
Cinnamon as a Thickener
When you add ground cinnamon to hot cocoa or oatmeal, they get thicker. Why does…
Published: September 2011
Cutting Out Curdling in Cultured Dairy
The cultured dairy products in some of our favorite recipes are sensitive to hea…
Published: September 2011
Keeping Zested Lemons Juicy
Zested lemons often become dry, shriveled, and hard before anyone gets a chance …
Published: September 2011
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