The Kitchn Archive: Aug 2022

Lemons are an ideal way to perk up early spring cuisine; from salads to fish and desserts, they are an easy flavor booster to keep on hand. However, I always end up planning a meal around my last lemon, only to find out it has become hard and yields as much juice as a potato. Then I discovered this simple tip for making sure you get every last drop out of your lemons. Lemons sealed in a plastic bag and stored in the refrigerator tend to keep fresh longer.

No pizza stone? No problem! Use these five alternatives instead.

You'll want to memorize these.

You’ve probably heard dozens of old wives’ tales and pseudo-scientific advice for cutting onions without tears. Two of the most ludicrous are holding burning matches in your mouth while you chop, a fire hazard to say the least, and chewing on a raw onion, which merely adds more onion close to your mucus membranes. Most of these homespun ideas just aren’t very effective, but we’ve got five tips which are.

Ready to add tofu to your meal plan? Start here!

Ready to become a pro at cooking pork?

Basically 10 reasons to keep a bag in your freezer.

Panko and breadcrumbs are the pantry staples we reach for to add a crunchy topping to baked casseroles, and to make a super crisp breaded coating for fried and baked foods. They’re pretty similar, but do you know what sets them apart? It comes down to this: Breadcrumbs is a broad term, and there is more than one variety, one of which is panko. What sets these two pantry staples apart is their texture and how they’re made. Panko is a type of flaky breadcrumb.

Rice vinegar is used in a lot of Asian cooking because of its mild acidity and hint of sweetness. Recipes usually call for the two most common varieties, rice vinegar or seasoned rice vinegar. What are the differences, and which one should you buy? The subtle, but important differences in rice vinegar and seasoned rice vinegar boil down to sweetness and acidity. While there are many types of rice vinegar, including red, brown, and black, the most commonly available one is white rice vinegar.

It not only makes scrambled eggs taste better, but also makes the process simpler.