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  • Article

    Saucy Lumps, and How to Avoid Them

    Lumps in a sauce are the sign of a cook who isn't your grandmother, and is therefore an inferior cook. Learn to avoid the lumps, and be ready for a…

  • Article

    Mashed potato textures

    Potatoes processed with a ricer have a different texture than those processed with a mixer. Why?

  • Article

    Stale Irony

    The refrigerator is supposed to keep our food fresh for longer, but some claim that putting bread in the refrigerator makes it go stale faster. Read on to learn what's…

  • Article

    Oatmeal Boils Over

    When microwaving oatmeal, why does it boil over so easily and are there any tricks that'll keep it in the bowl?

  • Article

    Reheated Spaghetti Tastes So Good

    Often, spaghetti that is reheated tastes even better than it did the first time around. Why is this?

  • Article

    To Cool, or Not to Cool

    There is nothing better than ripping into a loaf of bread fresh from the oven. Or is there?

  • Article

    Soy Milk vs. Instant Pudding: Who will win?

    Soy milk doesn't play well with instant pudding. Try to make soy milk instant pudding, and you'll have a pudding-flavored glass of milk. There is a reason why, and it…

  • Article

    Cooking beans in salt water

    A traditional bit of advice in cookbooks is to avoid putting salt in the cooking water for beans. Will this toughen the beans, or is that advice not entirely correct?

  • How-To

    Fluffiest Mashed Potatoes

    The problem: My mashed potatoes are never as light and fluffy as I’d like. What’s the secret? The solution: Actually, there are three secrets: the right taters, the right technique,…

  • How-To

    Lump-free Gravy

    The problem: How can I keep lumps from forming in my gravy? The solution: When you make gravy, what you’re doing, essentially, is dissolving tasty pan drippings in liquid and…

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