January / February
2012Ready-to-Use Quinoa
Quinoa is a pain to rinse before cooking. Is there an easier way?
Published: January 2012
Pickling Salt
Many pickle recipes call for pickling salt. What is this ingredient? And is ther…
Published: January 2012
Is Aluminum Cookware Safe?
Cooking in uncoated aluminum can cause the metal to leach into the food. Should …
Published: January 2012
How to Safely Thaw Meat in Hot Water
Use this trick to prevent the growth of harmful bacteria when thawing frozen mea…
Published: January 2012
Professional-Quality Soft Pretzels at Home
Professional bakers dip raw soft pretzels in a lye (sodium hydroxide) solution j…
Published: January 2012
Does Poking Meat During Cooking Cause Moisture Loss?
A widespread belief holds that piercing meat with a fork during cooking should …
Published: January 2012
Sugar: A Multitasker In Baking and Cooking
The sucrose, glucose, and fructose in real sugars contribute much more to baking…
Published: January 2012
Uncommon Uses For Sugar
There's more to sugar than adding sweetness to baked goods.
Published: January 2012
Storing and Handling Sweeteners
Just like all kitchen ingredients, there's a right way and a wrong way to handle…
Published: January 2012
Low-Calorie Sweeteners
There are plenty of sugar substitutes on the market, but could any of them actua…
Published: January 2012
Catalan-Style Beef Stew with Mushrooms
When we took a closer look at the way Spanish cooks make beef stew, we found a …
Published: January 2012
Mushroom and Leek Galette with Gorzonzola
We knew we wanted the ease of a free-form tart, but the typical delicate butter…
Published: January 2012
Do You Need an Antibacterial Cleaner?
Can cleaners without antibacterial agents still get the job done?by Lisa McManus
Published: January 2012
Croissants
Croissants can be a culinary triumph—or a waste of time. Our recipe guarantees s…
Published: January 2012
Hazelnut-Mocha Truffles
Turning out dense, creamy, professional-quality chocolate truffles at home was e…
Published: January 2012
Spaghetti
Our tests proved that once pasta is topped with sauce, flavor differences from b…
Published: January 2012
Buy the WinnerRed Wine—Braised Pork Chops
To get juicy, tender meat and a rich, silky sauce, we first had to pick the rig…
Published: January 2012
Sage, Walnut, and Browned Butter Pesto for Cheese Ravioli
Packaged ravioli are super convenient. But choose the wrong sauce and dinner wil…
Published: January 2012
Chocolate Truffles
Turning out dense, creamy, professional-quality chocolate truffles at home was e…
Published: January 2012
Green Olive, Almond, and Orange Pesto for Cheese Ravioli
Packaged ravioli are super convenient. But choose the wrong sauce and dinner wil…
Published: January 2012
Roasted Red Pepper and Pistachio Pesto for Cheese Ravioli
Packaged ravioli are super convenient. But choose the wrong sauce and dinner wil…
Published: January 2012
Catalan-Style Beef Stew with Mushrooms
When we took a closer look at the way Spanish cooks make beef stew, we found a w…
Published: January 2012
Wash Basin
For your most delicate glassware, even handwashing in the sink may be too risky.
Published: January 2012
Peanut Butter Mixer
If you hate stirring natural peanut butter by hand, this may be the gadget for y…
Published: January 2012
Buy the WinnerKale and Sunflower Seed Pesto for Cheese Ravioli
Packaged ravioli are super convenient. But choose the wrong sauce and dinner wil…
Published: January 2012
Home Fries
Could the key to really good, genuinely crisp home fries be really bad boiled po…
Published: January 2012
Chocolate Chai Truffles
Turning out dense, creamy, professional-quality chocolate truffles at home was e…
Published: January 2012
Chocolate Truffles
Turning out dense, creamy, professional-quality chocolate truffles at home was e…
Published: January 2012
Red Wine-Braised Pork Chops
To get juicy, tender meat and a rich, silky sauce, we first had to pick the righ…
Published: January 2012
A Guide to Everyday Sweeteners
Not just for desserts, these kitchen essentials play a crucial role in browning,…
Published: January 2012
How to Proof Dough in Your Oven
Professional bakers often have a proof box on hand. Can your oven be the next-be…
Published: January 2012
Achieving Silky Smooth Hummus
The key to smoother, creamier hummus is all in the temperature of the beans.
Published: January 2012
Fennel and Tarragon Pesto for Cheese Ravioli
Packaged ravioli are super convenient. But choose the wrong sauce and dinner wil…
Published: January 2012
Mushroom and Leek Galette with Gorgonzola
We knew we wanted the ease of a free-form tart, but the typical delicate butter …
Published: January 2012
Exponentially Upping the Flakes in Pastry
Puff pastry, croissants, and flaky pastry all rely on a mathematical phenomenon…
Published: January 2012
Coconut-Milk Whipped Cream
Is it possible to create dairy-free whipped "cream" using the thick layer of coc…
Published: January 2012
Aerating Wine in a Flash
What if you want to pour a glass of wine and you haven't planned ahead? Use this…
Published: January 2012
All-Purpose Spray Cleaners
For cutting through grease, grime, and food splatters on counters, stoves, and…
Published: January 2012
New England Fish Chowder
Searching for a route to fresher, cleaner flavors, we got a bonus: shorter cooki…
Published: January 2012
Home Fries
Could the key to really good, genuinely crisp home fries be really bad boiled po…
Published: January 2012
Chicken Marbella
More than 25 years ago, this dinner-party mainstay put The Silver Palate Cookbo…
Published: January 2012
Supermarket Cheese Ravioli
Store-bought cheese ravioli offer convenience, but would any pass muster?
Published: January 2012
Buy the Winner
Butternut Squash Galette with Gruyère
We knew we wanted the ease of a free-form tart, but the typical delicate butter …
Published: January 2012
Quick Fix for Corked Wine
Can anything be done with a corked bottle of wine—besides pour it down the drain…
Published: January 2012
Flavoring Dried Beans with Seaweed
What purpose does putting a strip of seaweed in the pot when cooking dried beans…
Published: January 2012
Roasted Red Pepper and Pistachio Pesto for Cheese Ravioli
Packaged ravioli are super convenient. But choose the wrong sauce and dinner wil…
Published: January 2012
Oyster Crackers
Many people enjoy oyster crackers simply for snacking, but they were originally …
Published: January 2012
Potato and Shallot Galette with Goat Cheese
We knew we wanted the ease of a free-form tart, but the typical delicate butter …
Published: January 2012
New England Fish Chowder
Searching for a route to fresher, cleaner flavors, we got a bonus: shorter cooki…
Published: January 2012
Croissants
Croissants can be a culinary triumph—or a waste of time. Our recipe guarantees s…
Published: January 2012
Chicken Marbella
More than 25 years ago, this dinner-party mainstay put The Silver Palate Cookboo…
Published: January 2012
Your Pork Chop Cheat Sheet
A handy guide to shopping for and cooking blade, rib, and center-cut chops.
Published: January 2012
Muffin Pan Myth
If you’re making a half batch of muffins or cupcakes and thus don’t fill all the…
Published: January 2012
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