November / December
2011
Resting Clabbered Milk
Directions for making a buttermilk substitute by adding lemon juice to milk alwa…
Published: November 2011
Plastic Wrap Safety
Is it safe to place plastic wrap directly on the surface of still-warm, fatty fo…
Published: November 2011
Keys to Perfect Holiday Cookies
Basic butter cookies are the perfect template for decorating—provided you start …
Published: November 2011
Choosing the Right Roast
Choosing the right roast is almost as important as deciding how to cook it.
Published: November 2011
The Effect of Flipping on a Crisp Burger and Steak Crust
Conventional wisdom dictates that hamburgers or steaks should be flipped just o…
Published: November 2011
All About Carryover Cooking
When you’re cooking an expensive roast, getting it to the table cooked just the…
Published: November 2011
The Easiest Way to Quick-Chill Wine
We've discovered an easy and effective technique for quick chilling wine.
Published: November 2011
Cookie Decorating Tips
Here are some quick and easy decorating tips for your holiday treats.
Published: November 2011
How to Use Elephant Garlic
Can you use enormous “elephant garlic” just like regular garlic?
Published: November 2011
Swapping Nut Butters
Peanut allergies have become so commonplace. Can you substitute other nut butter…
Published: November 2011
Gussying Up Glazed Cookies
With the right techniques, decorating cookies with colored glazes in different …
Published: November 2011
The Truth About Braising
It’s a common misconception that braising—cooking food half-submerged in liquid…
Published: November 2011
Preserving Salt's Crunch
We were disappointed when the flaky sea salt we sprinkled on fish fillets, stea…
Published: November 2011
How to Make a Faux Pastry Bag
If you want to make a recipe requiring simple piping—but you don’t own a pastry…
Published: November 2011
Keeping Artichokes from Darkening
It's believed that to keep artichokes from darkening, they must be stored in lem…
Published: November 2011
How to Use Goat Butter
Cheese shops have recently started carrying goat butter. Can it be used in the s…
Published: November 2011
Taking the Bite Out of Radicchio
The deep red color of radicchio adds much to a salad, but sometimes it tastes to…
Published: November 2011
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