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food + cooking

The Test Kitchen: How to Make Fresh Ricotta

Food editor Gina Marie Miraglia Eriquez demonstrates how to make your own fresh ricotta.
12.16.08
food + cooking

The Test Kitchen: How to Make a Parchment Cone for Cake Decorating

Food editor Lillian Chou shows you how to make a simple parchment cone for decorating cookies and cakes.
12.11.08
food + cooking

What’s New is Old Again

Faced with a brand-new ingredient, I find my way back to a favorite technique.
12.10.08
food + cooking

The Test Kitchen: How to Roll Out Thin Cookie Dough

Food editor Lillian Chou shares a tip for rolling out extra-thin cookie dough—with no mess and no extra flour.
12.09.08
food + cooking

Confront Your Fears: Emulsion Edition

I understand. This can be a delicate matter.
12.09.08
food + cooking

Behind The Recipe: Almond Sherry Christmas Trifle

One of our cooks draws inspiration from Charles Dickens to create this quintessential holiday dessert.
12.08.08
food + cooking

The Test Kitchen: How To De-Seed a Pomegranate

Pomegranates are a delicious treat, but picking out the seeds can be time consuming. Food editor Melissa Roberts shares her quick method for de-seeding the bejeweled fruit.
12.01.08
food + cooking

Food for the Day After Tomorrow

How a seemingly odd use of leftover turkey has joined two families.
11.26.08
food + cooking

The Test Kitchen: How to Get a Moist Turkey with a Butter-Rub

Food editor Lillian Chou shows you how to use a butter-rub to get moist and succulent turkey meat.
11.25.08
food + cooking

The Test Kitchen: How to De-Fat a Turkey Stock

Food editor Andrea Albin demonstrates two ways to de-fat a turkey stock. Use this tip when making any turkey gravy.
11.25.08
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