Cooking FAQs

Place in a 200°F oven on a wire rack set over a baking sheet.

In an airtight container at room temperature. Some items, like certain pies or cream-filled pastries, should be refrigerated.

Resting allows gluten to relax, making the dough easier to shape and resulting in a better texture.

Both terms refer to pre-baking a pie crust before adding the filling. ‘Blind baking’ is fully baking the crust, while…

Soak dried beans overnight, drain, and then simmer until tender. Soaking reduces cooking time and can improve digestibility.

Brine or marinate before cooking, avoid overcooking, and let rest before slicing.

Use cold butter, handle the dough gently, and avoid overworking. Adding a touch of cream can also help.

Use low heat, add cheese gradually while stirring, and avoid using cheeses that don’t melt well.

Salting draws out bitter juices and can also help reduce the amount of oil the eggplant absorbs when cooking.

Reduce over low heat, use a slurry of cornstarch and water, or add ingredients like tomato paste.

Brining, roasting breast-side down for part of the time, and not overcooking can help retain moisture.

Store in a paper bag in the fridge. Avoid washing mushrooms until just before use. Clean with a brush or…