The Fine Cooking Test Kitchen
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The Chocolate Show Report
At this year's Chocolate Show in NYC, it was all chocolate all the time. . .and that was fine with us. We're reporting back on some interesting finds.
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Cooking on the Cheap
5 commentsWanted: Recipes including lots and lots of carrots. Can you tell I hit the big box store this weekend?
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How to Cook with Duck and Goose Fat
A nice little bonus came out of testing the recipes for roasted duck and goose: lots of rendered duck and goose fat.
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How to Toast Dry Chiles and Spices
Fine Cooking contributor Daniel Hoyer recommends this method of toasting dry chiles and spices when making tamales.
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The Test Kitchen's Tips for How to Bake a Great Cake Every Time
Whether you’re making one of the cakes from our Cake Fancy article or another favorite recipe, there are several steps you can take to guarantee the best results.
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Kitchen Torch
If you don’t have a mini blowtorch, put it on your Christmas wish list—at $25 to $35, it’s an inexpensive addition to your kitchen arsenal, and once you own one, you’ll find all sorts of excuses to fire it up.
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How to Core a Parsnip
Running down the center of a parsnip is a tough woody core that should be removed before cooking. I'll show you how.
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How to Make a Lemon Twist
A lemon twist is more than just a pretty cocktail garnish; the aromatic oils in the lemon peel add flavor to the drink, too.
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How to Make a Salt Crust for a Roast
Learn an unusual but simple technique for keeping a beef rib roast juicy during roasting.
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For the Love of Absolutely Chocolate
1 commentIf you could only make one thing from Absolutely Chocolate (the lastest cookbook from the editors of Fine Cooking) what would it be?
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About This Blog
Learn all the right moves with our editors and test kitchen experts. Find recipe hints, video tips, favorite gadgets, and great advice.
