Tips, Tricks & Shortcuts

Wine Pairings: What Should I Drink with Shrimp Scampi?

Picture this: a warm spring day, robins chirping, jonquils, snapdragons, bacopas, zinnias, verbenas, and petunias in full bloom under a breathtakingly-blue, cloudless, impossibly-sunny sky. What could complete this imagery? If you were thinking a healthy, delicious Shrimp and Broccoli Scampi dish, we’re on the same page. And to complement that succulent entrée, you’ll need a refreshing bottle of white wine. For […]

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What Should I Drink with Roast Pork with Apples?

In life, there are many tough questions– why are we here; what are we here for; how has Hollywood not made a sequel to Willow; why haven’t I won the lottery yet? Yet, out of all the confounding consternations, perhaps one of the more confusing conundrums is this: What should I drink with my meal? If you’re dining on succulent Roast Pork […]

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How do I make the creamiest risotto?

A quick rinse of the rice makes all the difference. Part of risotto’s wonderful flavor comes from toasting the dry rice in fat before adding the liquid, giving it a distinct nutty aroma. But toasting destroys some of the rice’s starch, resulting in a less creamy finished product. Here’s a trick: If you rinse the rice in stock and drain […]

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Global Ingredient: White Miso

The mildest, most versatile miso, this fermented soybean paste is salty, lightly sweet, and packed with meaty umami flavor. A teaspoon or two makes for a brilliant accent in dressings, sauces, and mayo. You can also combine a smidge with butter or sesame oil to top steamed or grilled vegetables or roasted fish. It keeps for ages in the fridge.

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Cooking Class: Pan-Charred Green Veggies

It turns out that many of the foods we eat are mostly water, and cooks take advantage of that one way or another through the physics of cooking. In the case of green vegetables, such as beans and asparagus, we often lightly boil or steam them to prevent drying out or over-cooking. But there’s another approach: manipulate the water content […]

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What I Learned by Cooking in Someone Else’s Kitchen

My childhood best friend is expecting her first child any day now. She lives more than two hours away, so I’ve been unable to help her put together the nursery or go to appointments the way I would if we lived in the same zip code. This past weekend, however, I loaded up my car and headed south to cook for her. […]

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Kitchen Tip: How to Seed Tomatoes

When a recipe specifies that you should seed tomatoes, there’s a good reason—those seeds and tomato “innards” may negatively affect the outcome of the dish. This week, Test Kitchen Manager Tiffany Vickers Davis shows you how to quickly and easily seed three types of tomatoes and explains why you want to do so in the first place. Put those seed-free […]

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How to Make Grilled Asparagus

When looking for a quick side for any meal, look no further than a a bunch of asparagus. Typically always sold in 1-pound bundles and ranging in size from skinnier than a pencil to as fat as your thumb, it is a great side you can savor any time of the year. As the year begins to spring into spring […]

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Cool Trick: How to Peel a Hard-Boiled Egg Without Actually Peeling

Ran across this fun trick from Tim Ferriss for peeling an egg and had to try it. Peel a small hole in the top and bottom of a hard-boiled egg and blow the egg right out the shell, party balloon style. And be sure to check out our secret to perfect hard-boiled eggs.

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A Cookie Success: Learning how to make the best cookie possible

I have never, ever, been able to make an edible cookie. Burnt on the bottom and mushy in the center, way too dry, or simply gross—these are the cookies I make. I can make a delectable pie, and good cake, but when it comes to cookies, no dice. So, you can imagine my surprise when I banked on cookies for […]

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