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Ingredients & Condiments
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Balsamic Vinegar is Italy's Famed Elixir
More like wine than vinegar, genuine balsamico gets complex flavor from lengthy aging in lots of wood
— by Paul Bertolli
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Beyond Arborio: Discovering the "Other" Risotto Rices
Italy's famed rice dish cooks up in only twenty minutes and -- surprise -- doesn't need constant stirring
— by Jennifer Armentrout
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Choosing Flour for Baking
What you're baking may determine which type of flour you should use
— by Molly Stevens
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Pantry Favorites: The Spice Lover's Ketchup
A squirt of Sriracha adds sweet, tangy heat
— by Tony Rosenfeld
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Sorting Out Chocolate
How chocolate is made, and the differences among the many kinds available
— by Molly Stevens
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Sorting Out White Sugar
From fine powders to coarse crystals
— by Molly Stevens
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What's the Best Way to Store Ginger?
We found out when our test kitchen put several reader tips to the test
— by Rob Gavel
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How-to
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Choosing Fruit That's Truly Ripe
Food scientist Shirley O. Corriher explains how you can tell if a fruit
is really ripe, and which ones ripen after being picked
— by Shirley O. Corriher
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Cooking Pasta Properly
Avoid dense, stuck-together dishes by knowing the hows and whys of cooking pasta
— by Shirley Corriher
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For Great Cakes, Get the Ratios Right
CookWise author Shirley O. Corriher explains the science behind tender, moist cakes
— by Shirley O. Corriher
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Freezing Food
How to keep it safe and flavorful
— by Molly Stevens
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Marinades Add Flavor but Don't Always Tenderize
When you marinate meat or fish, the result depends on the composition of the marinade
— by Shirley O. Corriher
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Shaping Layers for the Prettiest Cakes
Measuring ingredients by weight can help you avoid uneven layers
— by Carole Walter
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Why Brining Keeps Meat So Moist
A food scientist explains how a soak in a salt solution makes lean meat juicier and more flavorful
— by Shirley O. Corriher
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Yeast's Crucial Roles in Breadbaking
It acts as a leavener, dough developer, and flavor builder
— by Shirley O. Corriher
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