Apartment Therapy Tagged: how to

Quince Ratafia: How To Make Fruit Liqueur

Have you ever made a fruit liqueur or cordial? I never have, but I recently came into possession of two very nice quince fruits, and I wanted to hold on to their flavor as long as possible. We have ha...

How to Make Pie Leaves, Pickled Greens and Spice Bags
Delicious links for 12.02.08

A roundup of holiday How-Tos today, including an easy method for pickled greens, and good step-by-step photos for those cute pie crust leaves. Also, a great way to reuse wine corks. ...

Baker's Techniques: How to do the Windowpane Test when Kneading Bread

The windowpane test is one of the best ways to tell if you've sufficiently kneaded your bread dough, though it can sound like a pretty bizarre instruction when you come across it in a recipe! Here's w...

Good Tip: What to Do if You Don't Have a Roasting Rack

This actually happened to a friend of ours last year: she had cleaned out the turkey, had rubbed it with marinade, and was ready to put it in the oven when she realized that she had a roasting pan but...

How To Make a Pie Crust from Scratch

We've talked a lot about pies these last three weeks. We saw 29 smashing pies in our Best Pie Bakeoff, and we're excited to try some of these new recipes this week. Thank you and congratulations to ev...

Good Question: How To Cut Up a Turkey Before Roasting?

Here's a good question from Anne (in Reno) on that Thanksgiving turkey. Hi, I'm doing a pre-Thanksgiving turkey this weekend since there are never enough leftovers. I have been recipe surfing and fo...

Playing with Your Food: How To Make Carrot Flowers!

Carrot coins? Yawn. Matchsticks? Too much work! Next time you're making a stew or miso soup or gingered carrots, take a few minutes and make carrot flowers. It's simple, not too much extra work...

Pies with Less Stress: How To Make a Cookie Crumb Crust

If you are someone for whom the combination of flour, butter, water (maybe vodka) and a rolling pin is enough to make you hyperventilate, we have an easier crust option for you......

How Do You Slice an Apple?

We're not going to claim there's a right way and a wrong way. But we're all slicing a lot of apples these days (and will be for months), so we're wondering how our method compares to yours. See step-b...

How To Make Easy Fruit Filling for Pie

We focus a lot on the dough and crust when we talk about pies, since this is often the most intimidating part for new pie-bakers. And yet if your filling isn't delicious as well, then what's the point...

Cooking Basics: Knowing When To Deglaze a Pan

Before we really got into cooking, deglazing was definitely not a part of our vocabulary. We also assumed that the brown gunk adhered to the bottom of the pan indicated another burned dinner - not the...

Technique: Making A Sauce Reduction

You've seen them on restaurant menus at fancy places. Braised Beef Medallions with Cognac Reduction. Roast Muscovy Duck With Cherry-Port Reduction. Venison with Rosemary-Basalmic Reduction. They m...

How To: Make DIY Breadcrumbs

It's hard to finish a big loaf of bread before it gets stale. And too often, we forget about it until it's hard enough to be a doorstop. But if you have five minutes and a food processor, you can give...

Weekend Cooking: How to Make a Good Sandwich

One of our favorite memories from childhood is watching our dad make himself a sandwich on Saturday afternoons. He was a true master and this was serious business. Here's what he taught us:...

Technique: How to Cut a Butternut Squash

When faced with an oddly-shaped and rock-solid butternut squash, it can be hard to know just where to begin. Happily, no mallets, cleavers, or jigsaws are necessary. All you need is a sharp chef's kni...

Good Fish, Bad Fish: How to Inspect Fish for Freshness

Kristin's post earlier this week about how to store fish reminded us of some advice we received in culinary school about how to distinguish the good fresh fish from those that are past their prime....

Cooking Basics: How to Boil Potatoes

Boiling potatoes is definitely about as basic as you can get! But here are a few little tricks you might not know about......

Weekend Cooking: How to Make a Good Risotto

Risotto is a dish that's become associated with fancy high end restaurants, but really, it's the epitome of Italian home cooking and comfort food. Knowing how to make a good risotto is something we th...

Cooking Basics: How to Sauté Mushrooms

Sautéing mushrooms can get kind of tricky - since you can eat them raw, they can be technically be "done" any time! But here's the secret to getting a succulent, earthy flavor from your mushroo...

How To Frost a Layer Cake

We've offered good tips before on how to frost a cake without too much mess, but we wanted to show you start to finish how we frost a cake. We're not experts at this, but we do love layer cake! Here's...

Cooking Basics: How to Toast Nuts (and Why!)

Toasting nuts before throwing them in your muffin batter or salad is a simple way to boost flavor and add some extra crunch. Here's how!...

Quick Tip: The Best Way to Cook Pasta

Cooking pasta doesn't exactly take a degree in rocket science. Yet so many small variations, individual techniques, and old wives tales abound that cooking a simple pot of pasta can end up feeling rat...

Learning to Love Eggplant: How to Pick 'Em, Cook 'Em, and Eat 'Em

Eggplant is a love it or hate it kind of a vegetable. Mention it in conversation and you'll either get an ode to the purple globe or stony silence. If you're in the "stony silence" camp, we'd like to...

Quick Tip: What To Do with Unripe Fruit

Though the fruits are starting to roll in at nation-wide farmer's markets, it's still early enough in many places that an unripe peach or too-tart apple might make its way into the mix. If you find y...

Kitchen Nightmares: Cleaning Scorched and Burnt Food Off Pots and Pans

This ever happen to you? We'd just finished enjoying a home-cooked meal and went back to the kitchen for clean-up to find this. Scorched food burnt to the bottom of the pan. Sigh....

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Posts tagged “how to”