'Test Kitchen' Blog - FineCooking.com

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Why Flour a Cake Pan?

Many cake recipes instruct you to butter a cake pan and then flour it. We all know the butter stops the cake from sticking, but what does the flour do?
Use Your Rolling Pin to Transfer Pie Dough

Once you’ve rolled out the dough for a pie or quiche crust, your next task is to transfer it to the pie plate. The best way to do this is to roll it around the rolling pin and then unroll it over the plate.
How to Test Fish for Doneness

Restaurant chefs have an ingenious way of checking whether a piece of fish is properly cooked without having to cut it open, and it’s something home cooks can easily do, too.

Choosing Kitchen Towels

Cloth kitchen towels aren't just for drying dishes; they're often used for handling food, too.
How to Cut a Chicken into Pieces

To cut a whole chicken into pieces all you need is a sharp chef’s knife and kitchen shears.
Why You Need a Bench Knife

A bench knife, also known as a pastry scraper, is a straight-edged metal rectangle with a handle along one side.
How to Truss a Chicken

Learn how to truss a chicken to make it easier to handle during roasting or braising.
Win Melissa Clark's Must-Have Kitchenware

At Melissa Clark's house, these kitchen tools make cooking a family affair. Leave a comment for your chance to win Melissa's favorite kitchenware.
For a Good Sear, Dry Early, Season Late, and Don't Crowd

Whether you’re browning meat to make a stew or a pot roast, or simply cooking cutlets for a quick dinner, there are some tricks to getting a nice, rich-looking sear.
Separating Eggs Successfully

Here are a few tips for separating egg whites from yolks.