March / April
2009
White Anchovies
Is there any difference between white anchovies and the regular canned variety?
Published: March 2009
Pitted versus Unpitted Olives
Are there any differences in flavor or texture among pitted and unpitted olives?
Published: March 2009
Shiitake Substitute
How will my cooking time be affected if I substitute cremini mushrooms for shiit…
Published: March 2009
Swanson Cooking Stock
What is the difference between Swanson's cooking stock and broth?
Published: March 2009
Roux Replacements
Roux is often made with butter. Is oil an acceptable substitute?
Published: March 2009
Sorting Out Sea Salt
Guidelines on how to use the variety of international sea salts available at the…
Published: March 2009
Cloudy Olive Oil
When refrigerated, why do certain oils (like olive) become solid and others (lik…
Published: March 2009
Rye Bread Choices
What are the differences among light, dark, and pumpernickel rye bread?
Published: March 2009
Testing Olive Oil's Bitter End
We explain olive oil's bitterness when mixed in a food processor.
Published: March 2009
How Strong is your Vanilla?
Published: March 2009
Keeping Spices and Dried Herbs Fresher Longer
Here's how to prolong the life of spices and dried herbs.
Published: March 2009
Temperature of Broth for Gravy
When making gravy, should the broth added to the roux be hot?
Published: March 2009
The Best Easy Chocolate Cake
This easy wartime cake made with mayonnaise had a lot of good things going for i…
Published: March 2009
Sautéed Chicken Cutlets with Porcini Sauce
Chicken braised in white wine with porcini mushroom is a northern Italian classi…
Published: March 2009
Keeping Vanilla Fresher Longer
Vanilla can last for years. Here's how to store it to make sure that yours will.
Published: March 2009
Baked Ziti
Transforming this tired Italian-American classic into a dish worth making took m…
Published: March 2009
Keeping Olive Oil and Other Oils Fresher Longer
Moving them off the kitchen counter is only the first step. Here's how to prolon…
Published: March 2009
Ciabatta
This Italian loaf boasts a crisp, flavorful crust and a chewy, open crumb. Is th…
Published: March 2009
Pan-Seared Thick-Cut Pork Chops
When cooking thick-cut chops, you often have to choose between a nice sear on th…
Published: March 2009
Brown Rice with Peas, Feta, and Mint
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Shallot and Parsley Butter
Published: March 2009
Vinegar Sediment
Is vinegar with a cloudy, slimy sediment at the bottom still usable?
Published: March 2009
Checking the Temperature of a Bone-In Chop
Use this method to maximize the amount of perfectly-cooked meat.
Published: March 2009
Scoring the Fat
Fat tends to shrink much more than meat during cooking and can squeeze the meat,…
Published: March 2009
Ciabatta
This Italian loaf boasts a crisp, flavorful crust and a chewy, open crumb—in the…
Published: March 2009
Brown Rice Varieties
Notes about the texture and flavor differences among the four most common types …
Published: March 2009
Handling Wet Dough
Although it’s essential for our bread’s final texture, wet dough can quickly bec…
Published: March 2009
Blue Cheese and Chive Butter
We developed a rich, creamy butter to give our beef tenderloin a flavor boost.
Published: March 2009
Brown Rice with Andouille, Corn, and Red Peppers
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Cod Baked in Foil with Zucchini and Tomatoes
Unless you’re a whiz at origami, parchment-baked fish can be long on labor and s…
Published: March 2009
Glazed Roast Chicken
Applying a glaze to a whole chicken can land you in a sweet mess. To resolve thi…
Published: March 2009
High-Heat Cooking Spray
How does Pam Professional Heat match up to the original Pam cooking spray?
Published: March 2008
Pre- vs. Fresh-Grated Parmesan
Do you sacrifice flavor when you pregrate or grind your own Parmesan cheese?
Published: March 2009
Cooking with Dried Porcini Mushrooms
We use dried porcini mushrooms to add an intense, earthy aroma to sauces and ste…
Published: March 2009
Brown Rice with Onions and Peppers
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Making a Parchment Pouch
Cooking food in parchment paper makes for a nice presentation, but it can be dif…
Published: March 2009
French Mashed Potatoes with Cheese and Garlic (Aligot)
French cookery’s intensely rich, cheesy take on mashed potatoes flouts the rules…
Published: March 2009
Cod Baked in Foil with Fennel and Shallots
Unless you’re a whiz at origami, parchment-baked fish can be long on labor and s…
Published: March 2009
Cod Baked in Foil with Leeks and Carrots
Unless you’re a whiz at origami, parchment-baked fish can be long on labor and s…
Published: March 2009
Keeping Chocolate Fresher Longer
Here's how to prolong the life of an essential kitchen ingredient.
Published: March 2009
Cooking with Cottage Cheese
Does the type of cottage cheese make a difference in cooked applications?
Published: March 2009
Vertical Roasters
Vertical roasters cook poultry evenly and crisp the skin all over—and you don’t …
Published: March 2009
Buy the Winner
Easy Chocolate Cake
This moist, velvety cake can be made in a pinch with just a few pantry staples.
Published: March 2009
French Mashed Potatoes (Aligot)
A classic French potato dish with a satiny, elastic texture and garlicky flavor.…
Published: March 2009
Glazed Roast Chicken
Applying a glaze to a whole chicken can land you in a sweet mess. To resolve thi…
Published: March 2009
Cod Baked In Foil
Unless you’re a whiz at origami, parchment-baked fish can be long on labor. Here…
Published: March 2009
Cottage Cheese
Cottage cheese has shed its diet-staple persona and emerged as a delicious food …
Published: August 2018
Brown Rice with Black Beans and Cilantro
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Brown Rice with Onions and Roasted Red Peppers
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Classic Roast Beef Tenderloin
The classic approach to roasting this prime cut sacrifices juiciness for crust. …
Published: March 2009
Baked Ziti
This pasta dish boasts robust tomato flavor and layers of cheese in every bite.
Published: March 2009
Garlic and Thyme Pan Sauce
Published: March 2009
Pan-Seared Thick-Cut Pork Chops
Thick pork chops may boast a juicy interior or a nicely caramelized exterior—but…
Published: March 2009
Keeping Flour Fresher Longer
Here's how to prolong the life of an essential kitchen ingredient.
Published: March 2009
Keeping Sweeteners Fresher Longer
Here's how to prolong the lives of these essential kitchen ingredients.
Published: March 2009
Keeping Vinegars Fresher Longer
Vinegars have very long shelf lives. Here are some things to consider before rep…
Published: March 2009
Best Vanilla Practices
Does it matter when you add vanilla extract as you make baked goods and other sw…
Published: March 2009
Sautéed Chicken Cutlets with Porcini Sauce
These chicken cutlets take on the flavors of an hours-long braise in far less ti…
Published: March 2009
Cilantro and Coconut Pan Sauce
Published: March 2009
Chipotle and Garlic Butter with Lime and Cilantro
Published: March 2009
Keeping Leaveners Fresher Longer
Moving them off the kitchen counter is only the first step. Here's how to prolon…
Published: March 2009
Keeping Soy Sauce Fresher Longer
Methods of prolonging the life of this kitchen staple depends on whether it's pa…
Published: March 2009
Keeping Butter and Eggs Fresher Longer
There are many misconceptions about the shelf lives of butter and eggs. Here are…
Published: March 2009
Sleuthing Scallions
Other than color, is there really a difference between the green and white parts…
Published: March 2009
Innovative Teapots
We tested small teapots with unusual strainers and dispensing mechanisms that pr…
Published: March 2009
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