Home Cooking Mysteries, Solved

“For some people, that morning cup of coffee is just about the caffeine. But for others, it’s a peaceful little moment when you get to drink something really delicious before launching into the day’s responsibilities. This guide helps you decode the terms on the bag of coffee beans (like ‘blended,’ ‘single-origin,’ ‘washed,’ or ‘natural’) to figure out which beans are right for you.” -Anna Hezel

AH: “Rice can be famously finicky to cook, and there are plenty of ways this grain can go wrong. Here are a few common mistakes and how to fix them.”

AH: “When your carton of eggs has passed its expiration date, cracking into one can feel like a huge risk. You don’t want the pricey ingredient to go to waste, but you also don’t want to ruin a whole batch of chocolate chip cookie bars. So here’s how to make the best decision in the moment.”

AH: “Broth, stock, bone broth, bouillon—here are some tips on choosing the right option for that pot of soup or batch of stuffing.”

AH: “Pastry chefs love to sing the praises of European brands of butter for making pastry. In this article, we break down the major differences between European and American butter, sharing some advice for what to look for in the grocery store.”

AH: “Lots of recipes for stocks and broths ask you to skim the solids that bubble up to the surface of the pot as it simmers. But does this actually make the end result taste better, or is it just about appearances?”

AH: “If you’ve ever baked your way through a loaf of sourdough or a batch of focaccia, you’re probably familiar with the importance of gluten formation in these processes. But what actually is gluten, and how does it work?”

AH: “You’ll want to read this before reaching for those potatoes that have started to turn green or brown, or grown sprouts on their surface.”

AH: “If you’re not a frequent baker, you might find yourself staring at a sack of flour you bought two years ago, wondering if it’s still okay. Here’s the straight story.”

AH: “Vinaigrettes can be as pared-down or as fancy as you want them to be. Here’s how to riff on the beloved category of salad dressings.”

AH: “Just because your grandma did it doesn’t mean you should too.”