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Content Type: How To Tomato Leaves in the Sauce?
Does adding tomato leaves to sauce boost its flavor?
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Content Type: Article How Many Times Can You Reuse Frying Oil?
Some people shy away from deep frying since it seems like a waste to throw out oil after one batch. The good news is that it’s fine to reuse frying oil multiple times when it's strained—up to a point.
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Content Type: Article Is It Better to Brine Meat Longer?
Brining longer doesn’t necessarily mean juicier meat.
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Content Type: Kitchen Tip How Slicing Impacts Onions
Because the layers of plant cells in an onion run from the root to the stem end of the bulb, the direction in which you slice onions can make a big difference in their cooked appearance and texture.
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Content Type: Kitchen Tip Should You Wash Mushrooms?
Does washing mushrooms really affect their flavor and cooking time? We address this long-held debate.
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Content Type: How To How to Prevent Mushrooms from Absorbing Too Much Oil
Mushrooms are veritable sponges, absorbing as much oil as you put in the pan. But while developing a new method for sautéing mushrooms, we noticed that, once cooked, the mushrooms barely absorbed any oil at all. Here's why (and how).
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Content Type: How To How to Make Your Metal Pans Naturally Nonstick
Behold the power of lecithin.
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Content Type: How To Should You Add Fruit to a Marinade?
Many fruits contain enzymes that supposedly tenderize meat. We tested their tenderizing effects for ourselves.
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Content Type: How To Can a Raisin Revive Flat Champagne?
We conducted a test to confirm (or disprove) this theory.
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Content Type: Video Orange, Cranberry, and Mint Pavlova with Whipped Cream
Pavlova is a drop-dead gorgeous dessert of marshmallowy, crisp-shelled meringue piled with lightly whipped cream and fresh fruit. Ours is as foolproof as it is beautiful.
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Content Type: Video Turkey and Gravy for a Crowd
Moist, tender meat; crisp, bronzed skin; and rich, full-flavored gravy for 20 people? No problem—if you think like a chef.
