March/April 2013

March / April

2013
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Roasting Coffee in a Popcorn Popper
We’ve always been intrigued by the idea that roasting coffee beans at home could…
Published: March 2013
Getting the Most out of Saffron
Can saffron’s flavor be intensified by toasting it in a foil packet?
Published: March 2013
Don't be Afraid to Rotate Cakes
Does rotating a delicate, airy cake during baking cause it to collapse?
Published: March 2013
Does Fattier Meat Need More Salt?
Does Fattier Meat Need More Salt?
Throughout years of cooking in the test kitchen, we’ve noticed that we tend to s…
Published: March 2013
Low-Sugar Pectin Substitutes
Some of our recipes call for Sure-Jell low-sugar pectin. Will other brands work?
Published: March 2013
Crumb Pie Crust Done Right
Making a crumb crust is a cinch compared with working with pie pastry, but unles…
Published: March 2013
How to Make a Stovetop Smoker
Just because the weather isn’t cooperating doesn’t mean that you can’t smoke foo…
Published: March 2013
The Easiest Way to Skin Hazelnuts
The most common method for removing hazelnut skins—toasting them and then rubbin…
Published: March 2013
Making a Vegetarian Substitute for Fish Sauce
Is there a homemade vegetarian substitute for fish sauce?
Published: March 2013
Coring Parsnips
Should the cores of large parsnips always be removed and discarded before cookin…
Published: March 2013
Prevent Oatmeal from Boiling Over
Does adding a pat of butter to oatmeal when cooked in the microwave prevent boil…
Published: March 2013
Cookie Swap for Crumb Pie Crusts
Can any cookie type be substituted for graham crackers in crumb crusts for pies?
Published: March 2013
How to Make Tomato Sauce Less Acidic
How to Make Tomato Sauce Less Acidic
We tested the two most common methods for reducing acidity in overly tart sauce—…
Published: March 2013
Are Vanilla Pods Worth Saving?
Are there any uses for spent vanilla pods?
Published: March 2013
Fast Route to Parlor-Worthy Pizza Crust
The best restaurant pizzas are baked in ultrahot ovens (some reaching temperatur…
Published: March 2013
Getting the Most from Your Microwave
Getting the Most from Your Microwave
Microwave cooking is unlike any other cooking method in the kitchen. It can seem…
Published: March 2013
For Meatier Flavor, Season with Sherry
To enhance meaty, umami flavors in food, we typically turn to ingredients like s…
Published: March 2013

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