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Test Kitchen

Test Kitchen
  • Flambéing safely
    Flambéing safely

    A fire in the kitchen is usually bad news, but in this issue we’re starting a couple of fires on purpose. The Bananas Foster and the Fireman’s Sausage are both ignited. If you’re new to flambéing, here are tips for pulling it off safely.

  • How to Prep Squash Blossoms
    How to Prep Squash Blossoms

    To make the Fried Squash Blossoms, the delicate flowers need a little prep.

  • Quick Tip for Perfectly Cooked Potatoes
    Quick Tip for Perfectly Cooked Potatoes

    Here's a quick tip for checking potatoes for doneness that ensures a perfect batch of potato salad for every cookout.

  • Tips for Using Up Leftover Tasso

    Get the Test Kitchen's tips for using up this highly-spiced Cajun specialty.

  • How to Measure Strawberries for Recipes

    Some recipes call for strawberries by the pint or quart. Trouble is, strawberries aren’t always sold that way. Say you need a pint of strawberries, but your market sells them by the...

  • How to Prepare an Indirect Grill Fire

    Most grilling takes place over a direct fire, but large meats like whole chickens and rib racks call for indirect heat. Here's a foolproof method for setting up the grill so there's a hot zone and a cool zone.

  • How to Remove Silverskin from Ribs

    Whether you’re cooking pork baby backs or spareribs, you’ll want to be sure that the membrane, or silverskin, covering the bone side of each rack gets removed. I'll show you how.

  • Tip for Lining a Pan with Foil

    If you've ever tried to line a baking pan with foil only to have the foil tear as you try to press it into the pan’s corners, you'll love this tip.

  • How to Butterfly a Pork Tenderloin

    Learn how to butterfly a pork tenderloin in three easy steps.

  • How to Pit a Cherry

    There are lots of ways to pit a cherry, and if you cook with cherries often, it’s worth buying a dedicated cherry pitting tool. But you can also improvise with objects that may already be in your home.

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