The Fine Cooking Test Kitchen
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How to Wash Leeks
Leeks need to be washed thoroughly to remove dirt and grit from their layers. Here's how to do it.
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Three Ways to Crush Whole Seeds
Learn how to crush seeds of all kinds, including coriander, black peppercorns, and cumin.
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Meet the Spaetzle Makers
3 commentsIf you're planning on making spaetzle consider a spaetzle maker as your next culinary purchase.
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Choose the Right Oats for the Best Results
Oats aren’t just for oatmeal. They’re a versatile ingredient found in everything from meatloaf to desserts. Do you know how to pick the right oats for your recipe?
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Test Kitchen Tip: Use Aluminum Foil Shiny Side Up or Down
Most people think it matters whether aluminum foil is used shiny side up or down, but the surprising truth is that it doesn’t make a difference.
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Freeze Citrus Zest for Later
Fresh citrus zest is a cook’s secret weapon--its fragrance and flavor instantly brighten any dish.
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How to Tell the Sex of a Lobster
When buying lobsters its worth knowing their gender; your recipe may depend on it.
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Test Kitchen Tip: Working with Eggs
1 commentWe go through dozens of eggs in the test kitchen every month, and along the way we’ve learned a few tricks for working with them. Here are two of our favorites: Freeze leftover egg...
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Remove Portabello Gills Before Cooking
In the recipe for Portabello Mushrooms with Creamy Spinach-Artichoke Filling, we recommend removing the gills on the undersides of the mushrooms because they’re bitter and release a black...
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Learn all the right moves with our editors and test kitchen experts. Find recipe hints, video tips, favorite gadgets, and great advice.
