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Kimberly Y. Masibay

  • Recipe

    Plum Tart with Lemon Shortbread Crust

    This tart crust is every pastry-phobe’s dream: you pat it into the pan—no rolling involved.

  • How-To

    Taking Control of Gluten

    Learn how to increase or limit this sticky protein for breads and pastries with the best texture

  • Article

    Salt makes everything taste better

    Salt is just about the closest thing we have to a magic ingredient. This article takes a look at the science behind how salt works—why it makes food taste better,…

  • Article

    A screen no cook should be without

    Splatter screens may not be sexy, but as far as we’re concerned, they’re indispensable. We were painfully reminded of that fact when we first tested  some braised chicken recipes recently. The…

  • Article

    A four-door convertible for the kitchen

    Samsung’s racy new refrigerator is truly convertible, letting you turn fridge space into freezer space, should the need arise. The 36-inch-wide refrigerator has four separate zones, each with independent, adjustable…

  • Article

    Instant Classic: Mango Splitter

    No more mangled mangos

  • Article

    Couscous

    A Middle Eastern staple, couscous is a quick and delicious alternative to rice or pasta

  • Recipe

    Orange Crème Brûlée

  • Article

    Edge-lovers, rejoice

    When this unusual baking pan, designed for edge-lovers by 31-year-old inventor Matt Griffin, arrived in the mail, I couldn’t help wondering, Does anyone really need this? Shortly thereafter, at a…

  • Article

    A new and improved blender

    KitchenAid’s new five-speed blender may have an ultra-light polycarbonate pitcher, but there’s nothing else lightweight about this machine. Sure, it can blend tomato sauces and purée vegetable soups with ease,…