Cooking guides
Practical answers to the measuring, mixing and baking questions that come up mid-recipe.
Get more flavor from a lemon’s zest
Use the fragrant yellow peel, keep the pith behind and catch the oils where you want them.
A better way to chop fresh herbs
Choose a cut that fits the leaf and the dish, from torn basil to finely sliced chives.
Mix a small vinaigrette by ratio
Use one spoon as a unit, then taste the dressing on a leaf before changing the balance.
Make a smooth cornstarch slurry for sauce
Mix the starch in cool liquid first, then judge the sauce after heating a small addition.
How to distribute vanilla and citrus zest in cake batter
Put vanilla into an ingredient that mixes easily, and rub zest into sugar where its oils can be captured.
How to fold whipped egg whites into cake batter
Lighten a dense base first so the remaining foam can be folded through with less effort.