Different types of doughs require different techniques, and sometime familiarity with one dough's method takes you down the wrong path with another type of dough.
What is Culinary Cream, and is there a good substitute for adding to hot or acidic liquids?
Adding an egg to a cake mixture will tend to cause the cake to rise more. What is it about eggs that provide lift, even without making a foam?
We salt our pasta water because our pasta is unsalted, but why is our pasta unsalted?
The techniques of blanching and parboiling seem awfully similar. Are they the same?
Lumps in a sauce are the sign of a cook who isn't your grandmother, and is therefore an inferior cook. Learn to avoid the lumps, and be ready for a…
Recipes sometimes specify using a wooden spoon. What's wrong with plastic?
Too often the results of a night of slow cooking are a grey, gooey mess. If you're making oatmeal, that's not so bad, but for most things, it's icky. Here…
A reader runs across a new method for making panna cotta, but it seems vaguely familiar in a different context.
What's the difference between ginger ale and ginger beer, and is there really such a thing as a "ginger beer plant"?
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