The impact that the fat makes on baked goods ranges from the flavor it imparts to the texture it contributes

I recently heard that boiling the potatoes in water with apple cider vinegar and salt first makes for crispier fries, and I wanted to see if it makes a substantial difference

Preserving that just-cooked freshness and taste is paramount when reheating frozen goods, so I set out to learn if thawing food before heating would be beneficial

Using fresh coarsely ground coffee in a dark roast, I experimented with four methods to see which one yielded the best flavor with relative ease.

So, to prevent oxidation, you need to create a barrier between the avocado and open air. I explored four ways to do this

I experimented on a batch of simple (and delicious) chocolate chips muffins, and the results were definitive

I wanted to test the baking soda hack and see if it really does cut cooking time in half and if it will solve the mystery of why some beans seemingly refuse to soften no matter ho ...

Transforming that onion from raw to melty takes time and attention, and there are many avenues to get there

I wanted to find out if searing it first makes a difference to the texture and flavor

Which method yields the crispiest crust, baking in a glass dish or in disposable aluminum