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December 2002 - Page 2 of 6

  • Article

    A Baker’s Pantry

    It's easy to take pantry standards such as butter, vanilla, and brown sugar for granted, to overlook the ins and outs of when to use them, how to use them,…

  • How-To

    Wrapping It Up

    Do you like to offer food gifts to friends and family? Here are some attractive ways to present your cookies, pies, and candy at holiday time.

  • Article

    Gift Bottles in Every Price Range

    Wine makes a great gift, and in this short article (from 2003), Amy Albert offers some suggestions on to bring to your host or hostess.

  • How-To

    Velvety Truffles

    Amy Albert visits chocolatier Paul Lemieux in Portland, Oregon, and watches as he prepares his luscious confections.

  • How-To

    Using panko bread crumbs

    Panko flakes are Japanese breadcrumbs. In this short article, you'll find out where to buy them and how to use them in your cooking.

  • Article

    Kitchen Shears Are a Sharp Purchase

    In this article, Maryellen Driscoll discusses shears. You'll learn why they are so useful in the kitchen, and what to look for when shopping for a pair. And you'll find out what…

  • Article

    Super-Sharp Knives

    Read Tony Rosenfeld's short review of high-carbon MAC knives.

  • Article

    The Citrus Press

    Jennifer Armentrout reviews a kitchen gadget that comes in handy for squeezing small amounts of lemon and lime juice.

  • Article

    Using Your Instant-Read Thermometer

    In this short article, Jennifer Armentrout offers tips that will help you get the most accurate readings from your analog or digital instant-read thermometer.

  • Article

    Making Sense of Beef Grades

    In 1926, the USDA implemented standards for grading the quality of beef, and grading remains an effective tool for assessing beef in terms of tenderness, flavor, and juiciness. The USDA…