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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

*	Refrigerating Peaches
*	Olive Types
*	How to Buy Packaged Shrimp

BAKING AND DESSERTS

Bread, Freezing
Bread, Sourdough Starter
Bread, Storing
Bread, Substituting Flours
Buttercream
Cake Pans, Preparing
Cake, Cutting
Cake, Storing
Cakes, Salt Purpose
Cakes, Layer to Sheet
Candy, Sea Foam
Cheesecake, Cracking
Cheesecake, Freezing
Chocolate, White
Cocoa, Alkalized
Cocoa, Natural vs. Dutch
Cookie Sheets, Reusing
Cookies, Freezing
Cookies, Refreshing
Cookies, Texture
Cookies, Topping
Cookies, Rebaking
Cookies, Storing
Cupcakes, Freezing
Custards, Differences
Fats, for Pastry
Flour, Weight
Flour, All-Purpose
Flour, Graham
Flour, Measuring
Flour, Measuring (2)
Flour, Pastry
Flour, Protein Content (2)
Flour, Self-Rising
Flour, Sifting
Flour, Swapping Brands
Flour, Unbleached
Folding, With Mixer
Frosting vs. Icing
Jellies, Jams, & Preserves
Kneading Times
Ladyfingers
Make-Ahead Instructions
Meringues
Pastry Bags, Homemade
Pecan Pies
Phyllo (Filo)
Pie Crust, Butter vs. Shortening
Pies, Pumpkin
Pies, Tapioca as Thickener
Pies, Storing
Rolls, Substitute
Short Pastry
Sugar, Bulk
Sugar, Castor
Sugar, Confectioners'
Sugar, Indian
Sugar, White
Tarts
Turnovers
Yeast, Active Dry vs. Rapid Rise
Yeast, Cake
Yeast, Instant

COOKING BASICS
Altitude and Boiling Point
Boiling vs. Simmering
Broiling, Low vs. High Settings
Broth, Clarifying
Flipping Hot Food
Foams
Foil, Size
Keeping Track in a Pan
Oil, Rancidity
Recipe Timing
Sauces, Emulsions
Sauces, Overreduced
Sauces, Tempering
Simmering
Soup, Cooling and Storing
Soups, Pureeing

DAIRY AND EGGS
Butter vs. Ghee
Butter, Browned
Butter, Clarifying
Butter, Compound
Butter, Foaming
Butter, Premium
Butter, Salt Content
Butter, Salted vs. Unsalted
Butter, Softening
Butter, Stick Size
Butter, Unsalted
Buttermilk
Buttermilk Substitutions
Buttermilk, Freezing
Buttermilk, Substitution
Cheese, Advance Grating
Cheese, Choosing Parmesan
Cheese, Dry Jack vs. Parmesan
Cheese, Goat
Cheese, Moldy
Cheese, Mozzarella
Cheese, Neufchatel
Cheese, Parmesan vs. Romano
Cheese, Romano
Cheese, Raw Milk
Cheeses, Grating
Cream, Freezing
Cream, Heavy vs. Whipping
Cream, Lasting Whipped
Cream, Light
Cream, Whipping
Creme Fraiche, Homemade
Egg Whites, Freezing
Egg Whites, Whipping (1)
Egg Whites, Whipping (2)
Egg Whites, Whipping (3), Cream of Tartar
Egg Whites, Whipping (4)
Egg Whites, Whipping
Egg Yolks, Color
Egg Yolks, Storing
Eggs, Brown vs. White
Eggs, Chalazae
Eggs, Coddled vs. Poached
Eggs, Freshness
Eggs, Grade and Size
Eggs, Mollet
Eggs, Peeling
Eggs, Refrigerating
Eggs, Storing
Eggs, Temperature
Eggs, Separating
Half-and-Half, As a Substitute
Half-and-Half, Fat-Free
Mascarpone
Milk, Sweet
Milk, Clabbered
Milk, Frothing
Milk, Substituting for Whole
Milk, Sweetened Condensed
Milk, Scalding
Sour Cream, Marscapone, Creme Fraiche
Whipped Cream, Sweetening
Yogurt

FRUITS AND VEGETABLES
Artichokes, Selecting
Asparagus, Best Size

Asparagus, Refreshening

Asparagus, Trimming

Beans, Draining Canned

Beets, Staining

Bell Peppers, Roasted

Bell Peppers, Storing Roasted

Cauliflower, Types

Celeriac vs. Celery Root

Celery, Freshness

Corn, Freezing, Storing

Fennel vs. Anise

Green Beans, Chinese

Greens, Measuring

Juice, Bitter Orange

Lemons, Juicing (3)

Mushrooms, Dried

Mushrooms, Storage

Mushrooms, Washing

Onions, Buying the Right Size

Onions, Skinning

Onions, Slicing

Onions, vs. Shallots

Onions, salting

Parsnips, Coring

Peppers, vs. Pimentos

Potato Starch & Flour

Potatoes, Boiling

Potatoes, Boiling

Potatoes, Mashed

Potatoes, Soaking

Potatoes, Storing

Potatoes, Waxy vs. Starchy

Potatoes, When Cooked

Potatoes, Yukon Gold

Shallots, Measuring

Sweet Potatoes vs. Yams

Tomatoes, Canned for Fresh

Tomatoes, Seeding

Tomatoes, Substituting Canned

Tomatoes, Vine-Ripened

Vegetable Stock

Vegetables, Chopping vs. Processor

Vegetables, Keeping Green

Vegetables, Presoaking

HERBS AND SEASONINGS

Asian Chili-Garlic Paste

Basil, Measuring

Basil, Storing Leftover

Bay Leaves, Turkish vs. Califonia

Chiles, Chipotle

Chiles, Habanero vs. Scotch Bonnets

Five-Spice Powder

Garlic, Green Shoots

Garlic, Homemade Minced

Garlic, Lavender Skin

Garlic, Pickled

Garlic, Powdered vs. Dehydrated

Garlic, Buying Enough

Ginger, Storing

Ginger, Grating

Herbes de Provence

Herbs, Fresh vs. Dried

Herbs, Refreshing

MSG

Paprika, Sweet vs. Hot

Parsley, Flat vs. Curly

Pepper, White vs. Black

Salt, For Koshering

Salt, Kosher for Baking

Salting Cold Food

Soy Sauce, Storage

Spice Heat, Taming

Spices, Toasting

Vanilla Beans, Storing

Vanilla, Alcohol vs. Nonalcohol

Vanilla, Pure vs. Artificial

Vanilla, Storing

Vinegar, Mother

Vinegar, Rice vs. Rice Wine

Vinegar, Balsamic

KITCHEN EQUIPMENT

Baking Stones, Cleaning

Baking Stones, Storing

Cast Iron, Acidic Food In

Cast Iron, Caring For

Cast Iron, Reconditioning

Cast Iron, Removing Rust

Cookware, Aluminum

Cookware, Cleaning

Cookware, Discoloration

Cookware, Nonstick

Copper, Cleaning w. Ketchup

Cutting Boards, Removing Odors

Foil, Using as a Cover

Food Processor, Plastic Blade

Grill Grates, Oiling

Knives, Granton Blades

Loaf Pan, Measured

Measuring Cups, Accuracy

Measuring Cups, Wet vs. Dry

MIcrowaves, Using Plastic

Nonstick, Scratching

Oven Tiles, Safety

Ovens, Convection -- Using

Ovens, Convection Heat

Pastry Brushes, How Many?

Pizza Peels, Preventing Sticking

Refrigerator, Cold & Hot Spots

Ricers vs. Food Mills

Springform Pan, Leaking

Thermometers, Calibrating

Thermometers, Oven

Wax vs. Parchment Paper

MEAT, POULTRY AND FISH

Anchovies, Storing

Beef Patties, Grilling Frozen

Beef Stir-Fries

Beef, Blade Steaks

Beef, Portioning

Chicken Broth, Flavor Source

Chicken, Boneless Breasts

Chicken, Flipping

Chicken, Grilling

Chicken, Kosher

Chicken, Salting

Chicken, Sell-By Date

Chicken, washing

Chicken, Cutlets

Chickens, Chilled

Crab, Dungeness vs. Blue

Crab, Dungeness vs. Blue

Defrosting and Brining

Fish, Prevent Sticking to Grill

Fish, Muddy flavor

Game Hens, Defrosting

Meat, Silver Skin

Meat, Marinating

Meat, Refreezing

Meat, Seasoning

Meat, Seasoning

Oysters, Serving Temperature

Pork, Bacon (Microwaving)

Pot Roast, Microwaving

Poultry, Pop-Up Timers

Poultry, Taking Temperature

Roasting, Fat Up or Down

Salmon, Wild vs. Farmed

Shrimp vs. Prawns

Shrimp, Cleaning

Turkey, Basting

Turkey, Defrosting

Turkey, Hen vs. Tom

Turkey, Pink Meat

MISCELLANEOUS

Bar Codes, Produce

Beans, Oversoaking

Beans, in Hard Water

Bread Crumbs, Pretend Panko

Charcoal, Hardwood vs. Briquettes

Charcoal, When Ready

Cheesecloth, Substituting

Espresso Powder, Substituting

Flowers, Edible

Gelatin, Hydrating

Gelatin, Packet Quantities

Gelatin, Sheets for Powder

Grilling, How hot

Grilling, Flareups

Hazelnuts, Skinning, Filberts

Keeping Food Hot, Keeping Food Warm

Nuts, Prechopped vs. Whole

Oil, Olive (Cloudiness)

Oil, Olive (Light)

Oil, Reusing Frying

Organic Labeling

Pancakes, Keeping Warm

Pasta, Adding Salt

Pasta, Farfalle

Pasta, Lid Off or On

Pasta, Matching Sauce

Pasta, Substituting Lasagna Noodles

Pine Nuts (Pignoli)

Polenta vs. Cornmeal

Rice, Converted

Rice, Microwavable

Wheat, Whole, Cracked, & Bulgur