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Stockpots

  • Article

    Stockpots

    A stockpot is probably the largest pot in your kitchen, so you want to buy a good one. Check out our favorites and get tips on what to look for in a quality pot.

  • Article

    Acidic foods need nonreactive pans

    If you’ve ever made tomato sauce in an aluminum pan, you’ve probably discovered why nonreactive materials are important when cooking acidic ingredients. Aluminum and copper are favored in the kitchen…

  • Article

    Choosing Pots and Pans to Improve Your Cooking

    A few well-chosen pieces—starting with a good stockpot and a heavy sauté pan—can make a big difference

  • How-To

    Taking Stock of Vegetables

    Don't trash your vegetable scraps; turn them into delicious vegetable stock instead. In this article, Allison Ehri Kreitler explains what to do, including a basic recipe and ways to customize…

  • Article

    What is 18/10 stainless steel?

    Q: I adore my 18/10 stainless-steel cookware because it's sturdy and conducts heat well. What does the "18/10" designation refer to? Marla Shepard, via email, None A: Byron Bitar, founder of A…

  • How-To

    One Stock Makes Three Flavorful Fish Stews

    Mastering the fish-stock base lets you easily make a creamy chowder, a tangy salmon soup, or a hot and spicy court bouillon

  • How-To

    A Guide to Sweet, Tender Zucchini

    Transform summer’s most abundant vegetable into soup, side dishes, fritters— even noodles

  • How-To

    Consommé, Clear and Simple

    Pure, intense flavor, with hardly a hint of fat

  • How-To

    Homemade Cream Cheese

    Tastes so much better than store-bought, and it’s easy to make

  • How-To

    One Soup, Four Wines

    A delicious experiment illustrates the logic behind matching wine and food

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