Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Expert

  • Article

    All About Potatoes

    Tips for Potato Perfection Drain cooked potatoes in their skins on a rack rather than in a colander, where they continue to steam and get overcooked as they cool; in…

  • Article

    Storing Potatoes

    Q: I don’t have a cellar, so what’s the best place to store potatoes? I’ve heard they should be kept separate from onions—is this true? Jessica Sanders, Amherst, MA A: Potatoes…

  • How-To

    Ask the Expert: Cooking with Convection

    Faster and more efficient, convection ovens deliver impressive results—once you make a few adjustments

  • Article

    Holding Bread Dough in the Refrigerator

    Q: Once bread dough rises, is there a way to hold the dough if you are unable to bake it right away? Christine Barron, via email, None A: Bread dough can…

  • Article

    How to Avoid Overfermentation

    Q: Sometimes when I make bread (especially brioche) I notice a very strong, unpleasant alcohol taste in the finished loaf. What causes this and how can I avoid it? Jennifer Davis,…

  • Article

    Differences in Yeast

    Q: I see so many different packets of dry yeast at the store. What’s the difference between active dry, instant, and quick-rise yeast? Are any as good as fresh yeast? Tom…

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.