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Cooked

  • Recipe

    Red-Cooked Tofu

    Red-cooking is a traditional Chinese braising technique that uses soy sauce, sugar, and rice wine to flavor the food and give it a dark red color. If you're not a…

  • Article

    The Microwave Demystified

    Microwaves may be a fixture in most kitchens, but there’s a lot about them we don’t understand. How do they work? Are they safe? We asked scientist and author Robert L. Wolke to answer the hard questions about this mysterious appliance.

  • Article

    Fennel: The Raw and the Cooked

    Try four delicious ways to get the most out of fennel’s sweet anise flavor

  • How-To

    How to tell when fish is truly cooked

    The often-quoted theory of cooking fish for 10 minutes per inch of thickness may be a good guideline, but in reality 8 minutes is a better timeframe in which to…

  • How-To

    Stem spinach for the most delicate results

    Spinach stems, even of some young leaves, are fibrous, stringy, and difficult to eat, especially after cooking. Remove the stems before washing; discard them or save them to add to…

  • Recipe

    Basic Beans

     Use this basic method to cook any type of dried bean, including cannellini, kidney beans, chickpeas, and more. Try cooked cannellini in smooth White Bean Soup with Shrimp, kidney beans in Roasted…

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