May / June
2017Pancetta versus Prosciutto
Pancetta and prosciutto are often confused, since both are traditional Italian c…
Published: May 2017
5 Steps to Perfect Pizza Dough
The key to great pizza crust is to handle the dough as gently—and as little—as p…
Published: May 2017
Recrisping Stale Crackers and Cookies
Bring your stale cookies, crackers, and chips back to life.
Published: May 2017
Is Tofu Worth Marinating?
We know that, contrary to popular belief, marinades do most of their work on the…
Published: May 2017
Spotty Cabbage Leaves
When shopping for napa cabbage, we’ve noticed that some heads have tiny black sp…
Published: May 2017
How to Cook with Chayote
Chayote can be eaten both raw and cooked. Here's the best way(s) to prepare it.
Published: May 2017
Pricing Chicken Parts
Chicken breasts have the highest yield of meat per pound of all chicken parts, b…
Published: May 2017
The Best Way to Store Rhubarb
It turns out that the best method we’ve found for storing celery also works for …
Published: May 2017
Cooking Class: Boil versus Simmer
Whether we call for boiling or simmering in a recipe depends on the situation.
Published: May 2017
Seasonings Beyond Salt and Pepper
While salt and pepper are always a consideration for final tweaks, our test cook…
Published: May 2017
Troubleshooting a Weak Flame on a Gas Grill
If you are experiencing a weak flame from your gas grill, try these troubleshoot…
Published: May 2017
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