Copyright (c) 2014 en-us - "Test Kitchen" blog entries - "Test Kitchen" blog entries Sun, 20 Apr 2014 11:11:49 -0500 - "Test Kitchen" blog entries - "Test Kitchen" blog entries <![CDATA[Salmon Cooked as You Like It]]> Wed, 16 Apr 2014 09:07:12 -0500 Salmon Cooked as You Like It Posted by FC_Editors
A visual guide to what salmon should look like from rare to well done. ]]>
<![CDATA[How to Carve a Whole Salmon]]> Tue, 15 Apr 2014 15:49:23 -0500 How to Carve a Whole Salmon Posted by FC_Editors
Grilled whole salmon makes an impressive main course, but there’s a catch; you need to know how to carve it properly. ]]>
<![CDATA[A Tip for Cooking with Scallions]]> Tue, 15 Apr 2014 13:00:55 -0500 A Tip for Cooking with Scallions Posted by FC_Editors
Learn when to use the light and dark parts of scallions. ]]>
<![CDATA[Ice cream machines ready when you are]]> Tue, 15 Apr 2014 12:58:06 -0500 Ice cream machines ready when you are Posted by JuliRoberts
There are (finally!) smaller, less expensive ice cream makers on the market now. Here are two worth considering. ]]>
<![CDATA[How to Peel Jicama]]> Tue, 15 Apr 2014 12:51:16 -0500 How to Peel Jicama Posted by ShelleyWiseman
While the dark outer skin is easy to see and remove, there's also a fibrous layer just under the skin that should be peeled away. ]]>
<![CDATA[How to Clean and Trim Artichokes for Recipes]]> Tue, 15 Apr 2014 02:25:00 -0500 How to Clean and Trim Artichokes for Recipes Posted by FC_Editors
Learn four simple ways to clean and trim artichokes. ]]>
<![CDATA[Good in a pinch: Sicilia Lemon Juice]]> Tue, 18 Feb 2014 11:42:06 -0500 Good in a pinch: Sicilia Lemon Juice Posted by RonneDay
It’s good to have this backup handy when you don’t have any fresh lemons. ]]>
<![CDATA[Product Review: Chef's Vegetable Knife]]> Tue, 18 Feb 2014 11:38:21 -0500 Product Review: Chef's Vegetable Knife Posted by RonneDay
This knife is ideal for for sticky vegetables and fruits like potatoes, butternut squash, and mangos. ]]>
<![CDATA[Give Lamb Steaks a Try]]> Tue, 18 Feb 2014 11:15:37 -0500 Give Lamb Steaks a Try Posted by RonneDay
Cutting a leg of lamb across the bone produces lamb steaks, which offer the flavor and tenderness of leg of lamb in smaller portions. ]]>
<![CDATA[Test Kitchen Taste Test: Chicken Broth Concentrates]]> Mon, 17 Feb 2014 19:32:01 -0500 Test Kitchen Taste Test: Chicken Broth Concentrates Posted by JuliRoberts
We blind-tasted three popular brands of chicken concentrate, or base, and compared them for taste and price. ]]>
<![CDATA[How to Caramelize Onions]]> Mon, 17 Feb 2014 19:10:09 -0500 How to Caramelize Onions Posted by ShelleyWiseman
Caramelized onions are a great "secret" ingredient to have on hand. ]]>
<![CDATA[Separate eggs cold; beat whites at room temperature]]> Fri, 14 Feb 2014 18:42:17 -0500 Separate eggs cold; beat whites at room temperature Posted by RonneDay
After separating, let the egg whites sit at room temperature. ]]>
<![CDATA[Two Ways to Seed a Pomegranate]]> Mon, 16 Dec 2013 00:19:20 -0500 Two Ways to Seed a Pomegranate Posted by JuliRoberts
The gorgeous jewel tones of juicy tart-sweet pomegranate seeds (or arils) dress up any dish. Here's how to get to those seeds without a mess. ]]>
<![CDATA[Cake Pan Change-Up]]> Mon, 16 Dec 2013 00:07:53 -0500 Cake Pan Change-Up Posted by JuliRoberts
Wrong pan size? Save yourself time and money using a pan you already have. ]]>
<![CDATA[More Ways with Upside-Down Cakes]]> Sun, 15 Dec 2013 23:33:30 -0500 More Ways with Upside-Down Cakes Posted by RonneDay
Get creative with your own designs for upside-down cakes and share them with us on Facebook or Pinterest. ]]>
<![CDATA[Favorite Tool: The Cake Lifter]]> Sun, 15 Dec 2013 23:09:36 -0500 Favorite Tool: The Cake Lifter Posted by ShelleyWiseman
A cake lifter, which is really just a jumbo spatula, has become an indispensable tool in our test kitchen. ]]>
<![CDATA[All About Rye Flours]]> Fri, 13 Dec 2013 18:40:07 -0500 All About Rye Flours Posted by FC_Editors
Bread-making expert Peter Reinhart shares a guide to help you choose rye flour. ]]>
<![CDATA[Smoked salmon: Hot vs. cold]]> Fri, 13 Dec 2013 16:02:35 -0500 Smoked salmon: Hot vs. cold Posted by FC_Editors
There are two ways to smoke salmon: cold-smoking and hot-smoking. Each method imparts a unique flavor and texture to the salmon. ]]>
<![CDATA[How to Prep a Skin-On Pork Roast]]> Tue, 29 Oct 2013 20:45:59 -0500 How to Prep a Skin-On Pork Roast Posted by DMickelsen
Here's how to give your skin-on pork roast a deliciously crisp, bubbly crust. ]]>
<![CDATA[Cookware Designed for Compact Storage and Versatility]]> Tue, 29 Oct 2013 16:53:55 -0500 Cookware Designed for Compact Storage and Versatility Posted by ShelleyWiseman
We put The Strate Collection 2- to 4-quart saucepans and an 11-inch skillet to the test. ]]>