A ripe, flavorful tomato passes four checks: deep color all the way to the shoulders, a heavy feel for its size, a slight give under gentle thumb pressure, and a sweet, earthy smell at the stem. If it fails two or more of those, especially the smell, pick another one or buy cherry tomatoes instead.
Cooking Times
Substitutes
Kitchen Tools
No. Even one dishwasher cycle can strip cast iron seasoning and leave rust. The pan isn't ruined, though: scrub, dry, oil, and bake it at 450°F to fix it.
No. Pyrex and Anchor Hocking both say glass bakeware must never go under a broiler or on a stovetop burner. Sudden heat makes it shatter, so use metal instead.
If you can buy only one kitchen knife, get an 8-inch chef's knife in stainless steel. It slices, dices, minces and smashes almost everything you cook.
Techniques
Measurements & ConversionsThere are 3 teaspoons in a US tablespoon, about 15 mL. Small errors matter most with baking soda, baking powder and salt, and much less with vanilla or spices.
Picking Produce
Choose a good steak by grade, marbling and thickness: pick USDA Prime or Choice, look for fine white flecks of fat, firm red meat and a cut at least 1 inch thick.
Pick asparagus with tight tips and firm stalks, broccoli with tight dark green buds and no yellow, and green beans that snap cleanly. Most keep 3 to 5 days chilled.
Quick Bites
Food Storage
