Cooking Methods

Have you ever reached for the eggs while baking only to realize that the recipe calls for large eggs, and you only have extra-large? Or have you ever eyed the medium eggs at the grocery store and wondered how different they really are from jumbo? Eggs come in different sizes and they differ quite a bit in both weight and volume. When a recipe calls for an egg, substituting them with one size smaller or bigger is not a major problem.

No special tools required!

Are you baking with coconut oil yet?

Knowing when you can stop kneading the dough is among the more mysterious aspects of baking bread. Sure, it’s no longer a wobbly mess of bubble-gummy dough, but is it really done? To find out, there are ways to tell whether the dough is ready after kneading it for 10-12 minutes by hand or 8-10 minutes in a mixer. Here are a few clues to look for. The point of kneading dough is to strengthen the gluten, which are the stringy bands of proteins that give bread its structure and texture.

This tiny step will make your wings so much better.

Prettier loaves ahead!

A member of the kelp family, kombu is a seaweed that makes for a versatile pantry ingredient, providing dishes with umami flavor, nutrients, and minerals. While most kombu comes from Hokkaidō, Japan, it is also cultivated in Korea, where it is known as dashima, and China, where it is known as haidai. (Maine kelp is similar and can be substituted for kombu.) Dried kombu can be used to make Japanese dashi (a savory broth), added to beans to make them more digestible, and eaten in salads.

A reader recently asked about substituting gelatin leaf (called for in one of the recipes) with powdered gelatin, and the thing is, none of us really knew for sure! Hear our thoughts below – care to weigh in?First off, all three of these products are derived from the same source – animal collagen. When heated slowly, collagen in the skin, bones, and connective tissue of an animal breaks down into gelatin, which can then be used to set liquids into jellies.

Oils, applesauce, and yogurt will all work in a pinch.

When it’s time for fall and winter baking, dark, sticky molasses gets pulled out from the back of my cabinet. There’s no replacement for the sweet, almost smoky flavors it adds to cookies and cakes, like chewy molasses cookies and dark molasses gingerbread cake, plus it plays oh-so-nicely with winter spices like cinnamon, ginger, and nutmeg. Molasses comes in different forms and each has its taste, use, and way of making it.

Avoid these missteps and you'll be on the path to puff pastry perfection.

I don’t bake with yeast all that often, but I always reach for the packets of dry yeast when I do. But what about those little cakes of fresh yeast, the ones professional bakers are always talking about? It was time to find out more about fresh (or cake) yeast, and see what the fuss was all about. How is it different from dried yeast, is it easy to use, and would breads made from fresh yeast taste better?

More and more of us are discovering what a fantastic ingredient concentrated miso paste can be in our daily cooking – and not just for soup! Happily, many major stores have caught on and are starting to carry a variety of traditional misos to choose from. There are different types of misos and each is made from soybeans that have been fermented with either rice, barley or other grains. The real question is: how to choose?

It's super-easy and the fish doesn't stick to the grill.

Take your baked goods to the next level.

And why it matters.

Star anise just may be the most unique and fun-looking spice in the pantry. But it's more than just good looks.

Until recently I was constantly confusing evaporated and condensed milk — especially at the grocery store when trying to remember which one a recipe called for. It didn’t help that the cans look nearly identical. The differences are small, but they can have a big impact on your finished dish. The main differences between evaporated milk and condensed milk are sweetness and consistency.

Baking soda and baking powder are both essential pantry staples for bakers. They have long shelf lives, but can they go bad? The answer is yes. Both baking soda and baking powder will eventually expire. You’ll know when they won’t give your baked goods the lift that they deserve. You might ask yourself, “How can I tell if it’s still active before I ruin my next batch of muffins?” To find out if your baking soda or powder is still effective, follow the steps below.

And you probably already have everything you need.

Here's everything you've ever wanted to know, including how they get their names.

Pickles last a long time — but not forever.

How convenient!

Pretzel pie crust? Yes, please!

Not everyone's a pro at grilling, but this tip will make you look like one.

How did I not know this?!

This fancy sounding technique isn't as hard as you might think and once you master it, you can build lots of flavor.

Add one simple ingredient for guaranteed success.

Keep your cooking oils and fats from burning with this handy guide, including a chart of the different smoke points of various cooking oils and fats.

So THAT’S why we’re supposed to use room-temperature butter in our cakes!

We’ve talked about melamine plates and other alternatives for paper plates, but what about no plates at all? Especially at a barbecue, when it’s okay to drop things on the ground, finger food is very welcome. But we’re not talking tea sandwiches. These finger foods are hot off the grill.Speaking of… let’s not go grabbing things right off the grates. Let these things cool a few minutes before you offer them to your guests.

If you’re like me, you’re always looking for a quick but filling and nutritious meal on a busy day. One thing I’ve learned to do is to tuck a few sweet potatoes into the oven whenever I’m baking something. That way, I have a head start on a delicious, nutritious meal, ready to go whenever I’m hungry but pressed for time. Read on for several suggestions for how to use a baked sweet potato.

One question we hear again and again is: Can you help me learn to cook meat properly? Our readers have tackled this question several times and they always have plenty of helpful advice for learning how to safely handle meat and mastering a few beginner-friendly cooking techniques. Whether you are an ex-vegetarian, a current vegetarian cooking for an omnivorous loved one, or a brand-new cook, these five tips will help you get over any fears and start cooking meat with confidence.

Pickling involves little more than marinating vegetables over time. How much time depends on the method. And for new picklers, the best way to try it out is through refrigerator pickling. You don’t need a garden’s worth of vegetables or canning equipment – just pick a vegetable (or several), add spices and brine, and into the fridge it goes. Best eaten within a week or two, this method is your answer for quick and fresh pickled fare. 1.

Q: I’m an exchange student living in Shanghai for the semester. My kitchen is pretty limited. I have two burners and a fridge/freezer, a frying pan and a cheap pot. And since I only have two months left, I’m not exactly interested in buying any more kitchen appliances or pans.The pasta, stir-frys and egg dishes I’ve been making have kept me pretty content with savory food, but I’m at a loss for dessert.

The flavors will really pop!

What’s not to love about apples? They’re colorful and sturdy enough to carry around all day. They’re a healthy snack, and delicious raw, baked, or even cooked into sauce. We’ve gathered together our best tips on shopping, storing, and cooking the popular fruit that always graces our fruit basket! With so many varieties of apples out there, knowing what you want to do with the apples will help you pick the right variety.

It's a simple trick, but it's a "game-changer."

The tutorial even gives you a little motivation, too.

You likely already everything you need.

You'll be blown away by this one.

Hint: It's all in the pan.

There's a lot to know about paprika and all of its varieties.

And it uses an unexpected item you most likely have on hand!

And it uses one ingredient you probably already have!

But it's so simple.

You'll wish you knew this one sooner.

This might become your new favorite way of making garlic bread.

Never spend hours baking a pie again.

In the world of grains, barley is one of those that I am slowly but surely trying to cook with more. I grew up eating a lot (and I mean, a lot) of rice of all different kinds. Barley, on the other hand, is a grain that I most commonly had in soups and stews, like the classic beef and barley soup. My college food court actually served one every once in a while that I looked forward to on a daily basis!

Our local grocery stores carry a wide variety of flours that are great for all sorts of baking projects. Among the many types of flours available are white all-purpose, white whole-wheat, and regular whole-wheat flour. Regular whole-wheat flour is made from whole wheat grains, also known as kernels, and has a recognizable tan or beige color. White all-purpose flour (aka the kind you’re probably most used to baking with) is made from only part of the wheat grain known as the endosperm.

It's all about how they're produced.

No Bundt pan? No problem!

This might be the one time that butter isn't better.

We tried them so you don't have to.

There’s never been a better time to fall in love with this high-tech countertop appliance.

Grilled cheese, baked Brie, and more surprising things you can cook in an air fryer.

No more melted mess in the microwave.

Expert baker Jerrelle Guy shares her secrets.

Plus, five other brilliant latke tips from the author of Sababa, Adeena Sussman.

Every cookie you'll need to celebrate the season and to send across the country.

Shannon Sharna explains how to braid challah bread in four different styles.

Definitely trying this for Thanksgiving!

And it's super simple.

Definitely trying this for brunch this weekend!

This DIY solution gives you a beautiful Bundt every time!

It works with chocolate chips, too.

This trick might surprise you!

Yes, a baking tool!

They're the ultimate nostalgic treat.

The winner gives you tender, juicy perfection every time.

Get that professional-looking split top.