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April 2001 - Page 2 of 5

  • Article

    Flipping for Spatulas

    Choose the best spatula for the job–thin and slotted for delicate cookies, strong and sharp for lasagna and brownies

  • How-To

    Lasagna: Make 3, Freeze 2

    Instead of one huge lasagna for a crowd, make three smaller, freezeable lasagne to enjoy when you want it

  • Article

    Big Flavors in Tiny Grains of Fennel Pollen

    Wild Italian fennel pollen is something of a novelty in the United States, says Jennifer Armentrout, who suggests some ways to use it in your cooking.

  • Article

    Canola or Corn? Choosing a Vegetable Oil

    “Vegetable oil” is a broad term for a category of oils pressed from the seeds, nuts, grains, or fruits of plants. In this short article, Molly Stevens gives you the…

  • How-To

    Fabulous French Fries at Home

    For crisp-on-the-outside, creamy-on-the-inside fries, soak the potatoes overnight and fry them twice

  • How-To

    Getting Fried Potatoes To Be Crisp and Light

    There’s a lot of unseen action driving this seemingly straightforward process of making good fries, and knowing what’s happening can help you get potatoes that are crisp and light, not…

  • Article

    Cook Leeks Thoroughly

    If you don't cook leeks thoroughly, you'll have a tough, stringy result. Amy Albert explains how to wash, cook, and serve this tasty onion relative.

  • Article

    Delicate, Mild White Asparagus

    In this short article, Amy Albert explains how to select, prep, and serve this mild-flavored vegetable.

  • How-To

    Cooking Fish à la Meunière

    There’s a good reason this method is a classic: it’s quick, easy, and perfectly suited to the mild flavor of sole or halibut

  • How-To

    One Golden Broth, Three Chicken Soups

    Get the deep flavor you want by reducing the broth and then add noodles, rice, or matzo balls for comfort and nourishment