May / June
2015
Don’t Miss Out on Fresh Garlic Scapes
Everything you need to know about buying, storing, and cooking this springtime a…
Published: May 2015
The Best Way to Rinse Rice
To ensure light, fluffy white rice, we always rinse the raw grains before cookin…
Published: May 2015
Farro: The Fast-Cooking Whole Grain
Usually, when a grain is sold as “semi-pearled” or “pearled,” it will cook faste…
Published: May 2015
Substituting Black Pepper for White Pepper
Can black pepper be substituted for white pepper in recipes?
Published: May 2015
Dough Whisks: Not Just for Dough
We’ve come to realize that the dough whisk is more versatile than its name revea…
Published: May 2015
Toasting Nuts in the Microwave
There’s another option for toasting nuts: the microwave.
Published: May 2015
Science: Substituting Dried Herbs for Fresh
When fresh herbs aren't readily available, it can be tempting to swap in dried h…
Published: May 2015
DIY Decaf Tea? Don't Bother
Most decaf teas are generic blends that lack complexity, so many tea lovers try …
Published: May 2015
Pie Crust Crimping with Style
If your decorative pie edges are prone to drooping, try swapping the usual flute…
Published: May 2015
Macerating vs. Salting
What are the scientific differences between salting vegetables and macerating fr…
Published: May 2015
Why Animal Fats Taste So Good
Why does animal fat taste so much better than plant-based fats in certain cookin…
Published: May 2015
For a Clearer Stock, Simmer; Don't Boil
Yes, it takes longer, but sometimes there's a good reason for cooking low and sl…
Published: May 2015
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