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December 2005

  • Recipe

    Asian Beef in Crisp Wonton Cups

    Ever-versatile wontons make crispy “wraps” for these inspired appetizers.

  • Article

    A Bench Knife Keeps Rolled Doughs from Sticking

    Jennifer Armentrout explains the invaluable role of a bench knife if your pie or cookie dough is too sticky to handle easily.

  • Article

    Break Eggs on the Counter, Not on the Bowl

    If you are tired of removing shell shards from egg mixtures, try this little tip.

  • Article

    Cream: The Thick and The Thin of It

    What exactly are heavy cream, light whipping cream, light cream, half-and-half, and whole milk? And what does "ultrapasteurized" mean? Find out here.

  • Article

    Dealing with the Sticky Stuff

    Get tips for measuring honey and molasses and a sure-fire way for cleaning a pot you've used for making candy.

  • Article

    Peel Ginger with a Spoon

    A paring knife can trim some of the good stuff, so you're better off using a spoon to trim ginger, says Jennifer Armentrout.

  • Article

    What We Mean By: Cookie Sheet

    Read a description of the type of cookie sheet called for in Fine Cooking's baking recipes.

  • Article

    How to Fill a Pastry Bag

    Filling a pastry bag isn't hard, once you get the hang of it. Jennifer Armentrout explains the fine points in this short article.

  • Article

    For Baking, Use Cream Cheese Bricks

    When we test recipes for baked goods that call for cream cheese, we always use regular Philadelphia brand cream cheese—the kind that comes in a brick, not a tub. The…

  • How-To

    Impressive Eclairs Step by Step

    You don't have to be a professional baker to brighten someone's day with these creamy, chocolaty treats. With detailed instructions from Carolyn Weil, you can easily make éclairs at home…