Tools & Techniques

How to Soften Butter

Butter is the ultimate ingredient for baked goods. But soft butter is even better. Here's how to get it.

By Jeremy Glass Tools & Techniques / Baking How-to

How to Tell If Eggs Are Bad

Eggs might just be nature's perfect food. If they're fresh that is. We'll tell you how to know.

By Jeremy Glass Tools & Techniques / Food Safety & Storage

How to Poach an Egg

Poaching eggs is easy if you know a few tricks.

By Jeremy Glass Tools & Techniques / Cooking How-to

How to Bake Bacon in the Oven

Frying isn't the only (or necessarily the best) way to cook bacon. We'll show you another way that's even better.

By Jeremy Glass Tools & Techniques / Cooking How-to

Why Air Fryers Are the Hottest Must-have Small Appliance

You don't have to fry your food when you can get the same crispy results with hot air.

By Stephanie Vermillion Tools & Techniques / Appliances & Cooking Tools

Is French Press Coffee the Best Coffee?

Coffee is one of the world's most popular drinks. But what's the best way to brew the stuff? That depends on who you ask.

By Jeremy Glass Tools & Techniques / Appliances & Cooking Tools

Dutch Ovens Can Cook Everything From Bread to Brisket, Deliciously

Is this workhorse of kitchen equipment missing from your arsenal? We'll tell you why you need one.

By Jeremy Glass Tools & Techniques / Appliances & Cooking Tools

Yeast Is the Magic Microbe That Makes Bread Rise

Some of the best breads are leavened using yeast. But how does this tiny microbe make bread rise? And why is it so intimidating when it comes to baking?

By Stephanie Vermillion Tools & Techniques / Baking How-to

Why Professional Bakers Never Measure With Cups, Only Scales

While many home bakers, including most Americans, measure out flour and other ingredients with a cup, experts say you should ditch that cup for a scale. Here's why.

By Alia Hoyt Tools & Techniques / Baking How-to

What's the Difference Between Butter and Shortening?

Both are essential fats for baking, but they bring different flavors, textures and even appearances to the end product. So is one better than the other?

By Stephanie Vermillion Tools & Techniques / Baking How-to

Don't Toss Those Cheese Rinds! 4 Ways You Can Totally Use Them

Those leftover cheese rinds can be valuable ingredients that you can harness into new recipes. We'll show you simple ways to use them as flavor enhancers.

By Stephanie Vermillion Tools & Techniques / Cooking How-to

What's the Difference Between Cake Flour and All-purpose Flour?

Don't know your cake flour from all-purpose? The difference is subtle but the end result is huge.

By Jeremy Glass Tools & Techniques / Baking How-to

What's the Difference Between All-purpose and Self-rising Flours?

If you've taken up baking, and don't know AP flour from self-rising we'll explain the difference. Because the final product is only as good as the flour you put into it.

By Jeremy Glass Tools & Techniques / Baking How-to

In Search of the Perfect Proustian Madeleine

In an effort that would have made Marcel Proust proud, our writer goes into the kitchen in search of the perfect hump on the perfect little confection, the madeleine.

By Michelle Konstantinovsky Tools & Techniques / Baking How-to

How to Make a Sourdough Starter From Scratch

No yeast to bake bread? No problem. You can start baking sourdough bread in about a week once you've made your own sourdough starter. We'll tell you how.

By Stephanie Vermillion Tools & Techniques / Baking How-to

Use the 'Sterile Technique' to Safely Unpack Your Groceries

A Michigan physician's video about using a sterile surgical technique to unpack groceries at home during the coronavirus pandemic went viral. We talked to him and have more of his advice.

By Carrie Whitney, Ph.D. Tools & Techniques / Food Safety & Storage

How to Freeze Fresh Vegetables

Worried about running out of fresh vegetables? Stock up now and freeze them for later. It's easy and they'll retain all their taste and nutrition.

By Jeremy Glass Tools & Techniques / Cooking How-to

Mushrooms: Wash 'em or Brush 'em Off?

Aaah, mushrooms – all those beautiful shapes and colors, textures and flavors. But what about the dirt and debris that always seem to come along? We find out whether it's best to wash them, brush them or just go au naturel with them.

By Tara Yarlagadda Tools & Techniques / Food Safety & Storage

The Cornish Game Hen Is Neither Cornish Nor a Hen

They look very festive at the holiday table but what are these pint-sized pieces of poultry, really?

By Melanie Radzicki McManus Tools & Techniques / Poultry Guide

What Is Sous Vide?

Sous vide has been gaining in popularity with home cooks. So how does this immersion cooking work, and is it right for you?

By Jeremy Glass Tools & Techniques / Cooking How-to

HowStuffWorks Illustrated: Forgot to Defrost Your Turkey?

HowStuffWorks breaks down the fastest and safest method to defrost your turkey so you can get it in the oven and on the table.

Tools & Techniques / Food Safety & Storage

Non-wheat Flours Don't Have to Be Daunting

Baking and cooking with non-wheat flours like cassava flour, almond flour and even rice flour doesn't have to be intimidating. We talked to experts about which flour is the right one to use when.

By Muriel Vega Tools & Techniques / Cooking How-to

Great British Baking Terms: Know Your Scones From Your Biscuits

American viewers of the hit "The Great British Baking Show" might be confused by the challenge for "Biscuit Week." We break down how the American biscuit is vastly different from the British version.

By Dave Roos Tools & Techniques / Baking How-to