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September 2007

  • How-To

    Keep pie crust and filling from separating

    Q: Is there a secret to keeping my pumpkin pie filling from separating from the crust? None A: A custard pie filling separates from the crust because of shrinkage, which is…

  • How-To

    Egg wash vs. milk wash

    Q: When baking bread and other pastries, some recipes call for an egg wash, others for brushing the top with milk. Are they interchangeable? April Finnegan, New York, NY A: Nicole…

  • Article

    The difference between cultured and old-fashioned buttermilk

    Q: What is the difference between cultured and old-fashioned buttermilk? Maria Presley, Durham, CT A: Cary Frye replies: What we call old-fashioned, or churned, buttermilk is very different from cultured buttermilk.…

  • Article

    What to look for in lightweight stir-fry pans

    Instead of a heavy-gauge—and expensive—pan, look for a mid-range one that’s light enough to pick up easily, even when full of food.

  • Article

    Make Soy Milk at Home

    I’m a big fan of soy milk for both drinking and baking but have always balked at paying close to $3 for a quart of the commercially available brands. Making…

  • Recipe

    Basic Roasted Green Beans

    You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the green beans with olive oil and salt and pepper before roasting. Or…

  • Article

    Potato Ricer vs. Masher

    What’s the best way to deliver those smooth mashed potatoes everyone loves? To find out, I put the two most commonly used tools, a ricer and a masher, to the test:…

  • Article

    Sweeten the Deal: Embellish your special desserts

    To give your desserts that “wow” factor, look to any one of these easy embellishments

  • Article

    Restaurant-style range and oven

    American Range is now selling ovens and ranges for home kitchens with details that are traditionally only available to the pros.

  • Article

    Keeping it hot

    A smart pan for easier entertaining