The Fine Cooking Test Kitchen
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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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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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Jelly vs. Jam vs. Preserves
Read to find out what the differences are between jelly, jam and preserves.
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Why We Love Kosher Salt
Read on to learn why the Fine Cooking staff prefers to use Kosher salt over table salt.
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Store Maple Syrup in the Fridge
Don't put your pure maple syrup in the pantry! I'll tell you why.
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How to Shape Knotted Dinner Rolls
1 commentFollow these simple steps to shaping the dough and your buttery dinner rolls will look just as beautiful as the ones the pros make.
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How to Flip a Turkey
2 commentsThe idea of flipping a hot, half-cooked turkey onto its back can cause anxiety in even the most experienced cooks. Fear not—after you’ve done it once, you’ll see it’s really not a big deal.
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Vegetable Broths Worth Buying
Not all vegetable broths are created equal. Here is a list of some of the test kitchen's favorite brands.
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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.
