test kitchen secrets
food science
The Whys of Pies
When a pie lets you down, it’s very disappointing, especially at Thanksgiving. To spare you that grief, contributing editor Kimberly Y. Masibay explores any pie challenges you might encounter: Cracking custards, plus crusts that shrink, crumble, toughen, and more. Once you know your way around the pitfalls, you’ll be well on your way to pie success.
The Microwave Demystified
Microwaves may be a fixture in most kitchens, but there’s a lot about them we don’t understand. How do they work? Are they safe? We asked scientist and author Robert L. Wolke to answer the hard questions about this mysterious appliance.
