Tips & Techniques
All About Whipping Egg Whites
There is a science to whipping egg whites into the perfect airy foam. Use these tips to get the most volume out of your egg whites for perfect meringues and angel food cakes!
Cookies - Soft vs Crispy
Some people like soft cookies, others like crispy. You can determine the texture, color, and shape of your cookies by using the right ingredients! Review this handy guide to tweak your favorite cookie recipe and get the results you like.
Cookie Troubleshooting Guide
If your cookies are burned, pale, misshapen, or otherwise not good, use this cookie troubleshooting guide to determine what the problem might be.
High Altitude Cooking Tips
The science behind high altitude cooking and tips to help achieve great results when cooking and baking at high altitudes.
How to Get More Juice From Lemons & Limes
A simple kitchen trick to get the most juice out of lemons and limes.
How to Keep Avocados From Turning Brown
No one likes to let leftover avocado go to waste. Use these tips to keep a cut avocado fresh and green.
How to Tell an Egg is Fresh
Learn a variety of methods to test eggs for freshness. Plus, what you can do with eggs that are less than fresh.
How to Tell Meat is Done
Although an internal meat thermometer is the most accurate way to determine the doneness of a piece of meat, there are many other clues including, color, texture, and moisture content. Use all of these cues to tell whether your meat is rare, medium, or well-done.
Dry Heat Cooking Methods
Dry heat cooking methods use air, metal, fat, or radiation to transfer heat to food. Dry heat cooking use high temperatures and include techniques such as baking, broiling, grilling, frying, and roasting.
Marinating Do's and Don'ts
Marinating tenderizes meat and infuses flavor. These helpful hints will make your marinade effective and flavorful!
Moist Heat Cooking Methods
Moist heat cooking methods use water, steam, or another liquid to transfer heat to food for cooking. There are many methods of moist heat cooking, each of which will produce different results.
Pastry Troubleshooting Guide
Making a perfect pastry is as much a science as it is an art. Learn the common pitfalls in pastry making and how to prevent them.
The Science of Kneading Dough
Kneading bread dough allows loafs to be light and fluffy, but how does it work? Learn the science behind kneading dough.
Why Does Popcorn Pop?
Popping corn requires a unique mix of chemistry and physics. Find out how the magic happens when you make your favorite movie time snack!
Anatomy of a Marinade
Marinades are used to add flavor to meat. There are three basic components to every marinade that can be customized to provide any flavor you wish.