January / February
2014
Have a Hard, Stale Baguette? Bring It Back to Life with a Bath
No need to use old baguettes and other stale bread just for croutons. Bread stal…
Published: January 2014
Using Salt to Speed Cooling
In the test kitchen we rely on salt for many applications beyond seasoning, but …
Published: January 2014
How to Protect Skillet Handles in a Hot Oven
We discovered a method for protecting skillet handles from oven temperatures in …
Published: January 2014
The Many Colors of Quinoa
What are the differences between white, red, and black quinoa?
Published: January 2014
The Best Way to Save Leftover Wine
We've suggested freezing leftover wine in ice cube
trays to use later in pan sa…
Published: January 2014
Caffeine Content of Coffee: Dark Roast vs. Light Roast
Which contains more caffeine: dark roast or light roast coffee?
Published: January 2014
Buttermilk Substitutes for Pancakes
Adding lemon juice or vinegar to regular
milk in order to approximate buttermil…
Published: January 2014
Nut Butter Alternatives
Which makes a better nut-free substitute for peanut
butter in baking and otherw…
Published: January 2014
Substituting Celery Leaves for Stalks
Can celery leaves be substituted for the stalks in
recipes?
Published: January 2014
Boning a Split Chicken Breast
Buying bone-in chicken breasts, and then removing the bones at home, is often t…
Published: January 2014
Should You Top Fruit Pie Fillings with Butter?
Why do double-crust fruit pie recipes call for dotting
the top of the filling w…
Published: January 2014
Avoiding Soufflé Meltdowns
We developed a new approach for keeping soufflé spillovers at bay during cooking…
Published: January 2014
Why Color Matters for Roux
From light to dark, how important is it to cook a roux to the right color?
Published: January 2014
Bursting the Bubble on Champagne Stemware
Is a tall, narrow flute better for drinking champagne than a wide, shallow goble…
Published: January 2014
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