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ASK COOK'S
Knowledge improves your odds of success in the kitchen. Our editors have conducted countless tests in our kitchen to determine the answers to common cooking questions.
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RECENT QUESTIONS
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BAKING AND DESSERTS
Bread, Freezing
Bread, Sourdough Starter
Bread, Storing
Bread, Substituting Flours
Candy, Sea Foam
Cheesecake, Cracking
Chocolate, White
Cocoa, Alkalized
Cocoa, Natural vs. Dutch
Cookie Sheets, Reusing
Cookies, Freezing
Cookies, Rebaking
Cookies, Refreshing
Cookies, Storing
Custards, Differences
Flour, All-Purpose
Flour, Graham
Flour, Measuring
Flour, Measuring (2)
Flour, Pastry
Flour, Protein Content (2)
Flour, Self-Rising
Flour, Sifting
Flour, Unbleached
Flour, Weight
Kneading Times
Make-Ahead Instructions
Pecan Pies
Pie Crust, Butter vs. Shortening
Pies, Storing
Rolls, Substitute
Short Pastry
Sugar, Bulk
Sugar, Castor
Sugar, Confectioners'
Sugar, Indian
Sugar, White
Turnovers
Yeast, Active Dry vs. Rapid Rise
Yeast, Cake
Yeast, Instant
COOKING BASICS
Boiling vs. Simmering
Broiling, Low vs. High Settings
Broth, Clarifying
Foams
Foil, Size
Recipe Timing
Sauces, Emulsions
Sauces, Overreduced
Sauces, Tempering
Simmering
Soup, Cooling and Storing
DAIRY AND EGGS
Butter vs. Ghee
Butter, Clarifying
Butter, Compound
Butter, Salt Content
Butter, Unsalted
Buttermilk
Buttermilk Substitutions
Cheese, Dry Jack vs. Parmesan
Cheese, Romano
Cheeses, Grating
Cream, Lasting Whipped
Cream, Light
Cream, Whipping
Creme Fraiche, Homemade
Egg Whites, Whipping
Egg Whites, Whipping (1)
Egg Whites, Whipping (2)
Egg Whites, Whipping (3), Cream of Tartar
Egg Whites, Whipping (4)
Egg Yolks, Storing
Eggs, Brown vs. White
Eggs, Grade and Size
Eggs, Refrigerating
Eggs, Storing
Mascarpone
Milk, Clabbered
Milk, Scalding
Milk, Sweetened Condensed
Whipped Cream, Sweetening
FRUITS AND VEGETABLES
Beans, Dried
Beets, Staining
Corn, Freezing, Storing
Garlic, Yield
Lemons, Juicing (3)
Measuring
Potato Starch & Flour
Potatoes, Boiling
Potatoes, Boiling
Potatoes, Storing
Potatoes, Yukon Gold
Tomatoes, Canned for Fresh
Vegetable Stock
Vegetables, Chopping vs. Processor
Wax, Removing
HERBS AND SEASONINGS
Achiote
Capers, Frying
Chiles, Heat
Garlic, Buying Enough
Garlic, Pickled
Ginger, Grating
Herbs, Refreshing
Salt, For Koshering
Salt, Kosher
Salt, Kosher for Baking
Salt, Types
Vanilla, Alcohol vs. Nonalcohol
Vanilla, Fold
KITCHEN EQUIPMENT
Baking Stones, Cleaning
Baking Stones, Storing
Cast Iron, Caring For
Cast Iron, Reconditioning
Cast Iron, Removing Rust
Cookware, Nonstick
Cutting Boards, Removing Odors
Foil, Using as a Cover
Knives, Granton Blades
Loaf Pan, Measured
MIcrowaves, Using Plastic
Nonstick, Scratching
Oven Tiles, Safety
Ovens, Convection Heat
MEAT, POULTRY AND FISH
Beef Patties, Grilling Frozen
Beef Stir-Fries
Beef, Blade Steaks
Beef, Portioning
Brining
Chicken, Grilling
Crab, Dungeness vs. Blue
Defrosting and Brining
Lamb
Meat, Freezing
Meat, Marinating
Meat, Refreezing
Meat, Seasoning
Pork, Freezing
Pork, Pancetta
Pot Roast, Microwaving
Salting
Shrimp vs. Prawns
MISCELLANEOUS
Beans, Oversoaking
Charcoal, Hardwood vs. Briquettes
Coffee Beans
Fast Food
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Flambeing
Gelatin, Hydrating
Gelatin, Packet Quantities
Gelatin, Sheets for Powder
Masa Harina
Oil, Olive (Light)
Oil, Reusing Frying
Pancake Batter
Pancakes
Pancakes, Keeping Warm
Pasta, Adding Salt
Pasta, Farfalle
Pasta, Lid Off or On
Polenta vs. Cornmeal
Rice, Microwavable
Umami
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