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April 2006 - Page 2 of 6

  • Article

    A Knuckle-Friendly Box Grater

    This  two-sided box grater gives you all the advantages of Microplane’s famously sharp blades, plus a great safety feature: the removable sliding attachment means there’s no risk of scraping your…

  • Article

    Steamer Insert Options

    Read a short survey of the types of steamer baskets on the market today.

  • How-To

    Frosting a Layer Cake

    Tips for assembling a pretty layer cake—no special skills needed

  • Article

    A Guide to Buying Stemware

    From the basics to the big splurges

  • Article

    Today’s Top Toasters

    Fine Cooking editors test 11 two-slice toasters and reviews the two top picks, plus three runners-up.

  • Article

    A Trick for Making Risotto Ahead

    If you've made risotto, you know that a fresh batch takes at least 30 minutes to prepare. How then, you might wonder, does your favorite Italian restaurant manage to serve…

  • Article

    Fingerling Potatoes Come in Lots of Varieties

    In this short article you'll be introduced to exotic fingerling potatoes, and you'll get some ideas for using them in your cooking.

  • Article

    Ingredient Profile: Paprika

    Ground from dried chiles, paprika plays an honored role in both Hungarian and Spanish cuisines. Each country has a distinctive style of paprika, both of which are generally better than…

  • How-To

    A Piece of Cake

    With one simple cake, two fabulous frostings, and endless flavor variations, impressive layer cakes are easier than you think

  • Article

    Any Way You Slice It, You’ll Love Pork Tenderloin

    Slice it into medallions, cut it into steaks, or butterfly it—then pair each cut with the cooking method that suits it best