Season 2

  • Gelatin 101

    From Chilled Summer Puddings


    What is gelatin, how does it work, and how should it be prepared?

  • Egg Whites 101

    From Chocolate Desserts


    What’s the best way to whip egg whites?

  • Making Whipped Cream

    From Diner Pies


    What are the Test Kitchen's tips for making whipped cream?

  • Maximizing Chocolate Flavor

    From Bar Cookies


    How can I get the most chocolate flavor in my baked goods?

  • Garlic Flavor

    From Shrimp Classics


    How do different preparation methods affect the flavor of garlic?

  • Storing Potatoes

    From Steak Frites


    What's the best way to store potatoes?

  • Domed Hamburgers

    From All-American Cookout


    Why do my hamburgers puff up in the middle when I cook them?

  • Thickening Key Lime Pie

    From Diner Pies


    How does key lime pie filling thicken without cooking?

  • Mayonnaise Emulsification

    From Simple Sandwiches


    What is the science of emulsification, and how do you sustain one?

  • Potato Varieties

    From Winter Dinner


    How do I choose the right potato for my recipe?

  • Discolored Potatoes

    From Christmas Dinner


    Why do potatoes turn brown when cut? Is there any way to prevent the discoloration?

  • Frying Oil 101

    From Fried Chicken and 'Fixens


    How do I reuse deep-frying oil? Why is peanut oil the best deep-frying oil?

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection