Tips, Tricks & Shortcuts

Move Over, Thomas! Here’s How You Can Make Homemade English Muffins.

If you love to bake bread but haven’t tried English muffins yet, you’re going to be amazed at how easy and delicious homemade muffins really are. And if it’s your desire to be a bread baker, English muffins are a great way to get your hands in the dough. Start your muffins the day before by making a simple mixture […]

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How to Reheat Hard-Boiled Eggs

Reheating a hard-boiled egg in a microwave seems harmless. It’s just a few seconds. What could really go wrong? A lot, actually. A reheated hard-boiled egg will explode when you cut or bite into it. That’s something I learned the hard way. Instead of that experiment, here’s a trick for reheating or warming a hard-boiled egg, if you’re like me and […]

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Help Me, Kenji — How to Make Crudités Less Boring

— Q: How Do You Make Crudités Less Boring? A: I get really bummed every time I go to a party and see a sad vegetable platter consisting of precut baby carrots and tired celery sticks. It doesn’t have to be that way. With a little effort, the veggie platter can be the star of your spread. The first rule: […]

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How Do I Know When My Pork Chops Are Done?

We’ve all experienced the dreaded dry pork chop, but it’s easier than you might think to reach pork chop perfection: juicy, moist, meaty, porky enjoyment. Check out the video for my best pork chop tips. For a delicious, fast weeknight entrée, try Pork Chops with Fennel, Orange, and Olive Salad. Or use my go-to spice rub: 1/2 teaspoon kosher salt […]

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Towel Trick for Perfectly Fluffy Grains

For light and fluffy grains, cover a pot with a kitchen towel before placing the lid on the pot while cooking (make sure to fold the towel edges onto the top of the pot to keep them away from the burner). Doing so will create a better seal between the pan and lid, and the towel will catch the steam. […]

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Quick Guide to Woks

CHOOSING the best wok for stir-frying is simple: Go for one made from carbon steel with a flat bottom that can sit on the stove. You’ll get great seared flavor and aroma, referred to as wok hei, using high heat and little oil. SEASONING a new wok is important for removing any metallic taste and creating a seal: Stir chives […]

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Why Natural Matters When It Comes to Vanilla

Natural flavorings are, well, natural. Think of herbs (fresh and dried), spices, nuts (ground and whole), flower buds (like lavender), zests, dried fruits, roots, and seeds (vanilla is the seed pod of an orchid). Their flavors and aromas can be infused into most anything you cook, from savory dishes to elegant pastries. Natural flavorings can also be processed for easier […]

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Mad Delicious Lesson: Brown Rice Noodle Bowls

  Visit a good supermarket, and you’ll see that whole grains have hit the Asian noodle aisle. Well, actually, they’ve been there all along with Japanese buckwheat soba noodles, but now grocery stores are starting to stock ones made from brown rice. Thin noodles (often labeled mai fun) are fast and easy, simply requiring a quick bath in hot water […]

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Help Me, Kenji — How to Cook Fish Without Stinking Up the House

Q: How can I cook fish without stinking up my house? A: Stick with methods that cook the fish gently while simultaneously creating barriers that prevent fishy aromatic compounds from making it into the air. My techniques of choice? Cooking en papillote and baking with a crisp coating. Cooking en papillote—a fancy-pants French term for “in parchment”—works for any fish […]

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5 Tips for Better Freezing, Thawing, and Reheating

1) FREEZE THE RIGHT STUFF Saucy dishes, soups, and stews freeze well since liquids are fairly forgiving upon reheating. Individual items like dumplings, small pizzas, or potpies reheat quickly and evenly. Cooked grains and pastas lose valuable starch upon storing—it’s best to enjoy those the week they’re made. 2) SIZE IT SMARTLY Most casserole dishes are too big for the […]

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