Ask the Test Kitchen

Pickling Onions

I recently came across a recipe for pickling onions. I have never heard of them and could not find them in the grocery store. What is the difference between pickling onions and regular onions?…

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Popover Do-Over

I recently made popovers that tasted great but didn't rise very high. What am I doing wrong? —S.S., Maynard, Massachusetts

You could get a higher return on those popovers by following…

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Popover Problem

When I make popovers, they rise so nice in the oven. When I take them out of the oven they soon shrink to nothing. Can you help me? —E.H., Beloit, Wisconsin

Popovers can fall after…

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Popping Popovers

I have found that it is hard to remove popovers from the pan without having them stick. Should I remove them when they are hot or cool? —H.B., Boston, Massachusetts

For best results,…

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Potato Skins

Is it safe to eat baked potatoes when they have a hint of green in the skins? —L.P., Cleveland, Ohio

It's best not to. The green tint comes from high levels of solanine, which can be…

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Pre-Melted Unsweetened Chocolate

I have a brownie recipe that calls for three envelopes of pre-melted unsweetened chocolate. I can't find it in the grocery stores and would like to substitute baking cocoa. How much should I use?…

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Prepared Meals

I have noticed that busy cooks often freeze meals ahead of time. I'm wondering how to do this. Any help you can give me would be greatly appreciated. —T.H., Oakdale,…

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Preventing Soggy Pie Crusts

Could you please tell me what to do to keep my pie crusts from getting soggy? Thanks for your help. —M.Y., Midland, Texas

There are several tricks you can try to prevent soggy…

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Processed Cheese

When a recipe calls for process American cheese, what exactly is it referring to? Does it mean Velveeta? —D.K., Sterling, Virginia

Process cheese is a blend of different cheeses that…

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Proper Egg Size

What is the proper egg size to use in recipes? - C.B., Bloomington, Minnesota. Test Kitchen: We use large eggs as the standard size in all our recipes.

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