Have you ever read “1 cup sifted flour” in an ingredient list and just ignored that whole sifted part? I have. It was powdered sugar, actually, and in the damp, thick heat of summer in ...

I’ve often noticed while travelling that kitchens in other countries very frequently feature scales. While American cookery sometimes speaks in ounces, more often we work in cup-and-spoon ...

With citrus season upon us, making good use of those oft-discarded rinds by adding the fresh zest of limes, lemons, and oranges to dinners and desserts is a great way to enliven your winter menu. ...

After tackling a how-to on rolling out pie dough, I thought it only right that we take a look at the tool that makes it all possible: the lovable rolling pin. I used to love playing with my ...

Not too long ago, as we were searching for the perfect pancakes here at the Chef’s Table, we brought you more info and obscure facts about spatulas than we’d ever imagined were out there. One ...

Tart pan or pie pan? Tart ring or flan ring? You’d be surprised how many options you’ve got when it’s time to get your Meyer lemon curd tart into the oven. (Not big on sweets? Maybe that ...

I’d never heard of a dehydrator until I started getting into raw cuisine. I’m surprised they’re not more widely used, although I suspect that they might be making a resurgence. While ...

One of my favorite childhood kitchen memories: plucking out oddly-pitched tunes on our egg slicer, which I pretended was a magical harp I had disguised as a kitchen gadget. That it happened to ...

You’re taking in the rich, intoxicating smell and sputtering sizzle of a morning pan of bacon and suddenly, in the midst of your mouthwatering delight, you notice something tragic: those pesky ...

Tomorrow we’re going to tackle another deceptively-simple DIY staple: homemade plain yogurt. The technique itself is pretty darn easy, if not a bit precise (heat milk to the right temperature, ...