The Test Kitchen: How to Sharpen a Knife – Gourmet Magazine

Food editor Ian Knauer demonstrates a simple method for using a whetstone and a steel to keep your blades sharp.

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The Test Kitchen: How To De-Seed a Pomegranate – Gourmet Magazine

Pomegranates are a delicious treat, but picking out the seeds can be time consuming. Food editor Melissa Roberts shares her quick method for de-seeding the bejeweled fruit. Use this tip when making a salad with pomegranate or guacamole with pear and pomegranate seeds. Get the recipes: www.gourmet.com www.gourmet.com

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    The Test Kitchen: How to Make Breadcrumbs – Gourmet Magazine

    Executive food editor Kemp M. Minifie shares her favorite technique for making breadcrumbs. The fresh olive oil taste of these crumbs makes them an excellent partner for pasta.

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    How To Cut A Pineapple, Personal Chef Tips, Island Thyme Gourmet, Hawaii Cooking Tips

    Today, Chef Dan Bobo shares his expertise for the proper way to cut a pineapple. Safety and cleanliness first. For information about Island Thyme Gourmet, visit www.IslandThymeGourmet.com or call 808-640-6210.

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    The Test Kitchen: The Best Grater for the Job – Gourmet Magazine

    Lots of recipes call for grated Parmesan cheese, but different graters produce wildly different results. Test kitchen director Ruth Cousineau shows you why, and reveals her favorite grating technique. Although Ruth has her own personal favorite, for Gourmet recipes we still recommend using the small holes on a box grater. But no matter which grater you choose, an ounce of cheese is still an ounce of cheese.

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    The Test Kitchen: How to Clean and Use Dried Chiles – Gourmet Magazine

    Food editor Ian Knauer shows you what to look for in four different kinds of dried chile and shares tips on how to clean and prepare them. Try chipotle chiles in Cilantro-Chipotle Tilapia, ancho chiles in Braised Chile-Spiced Short Ribs, chile de árbol and pasilla chiles in Tortilla Soup with Chiles and Tomatoes, or a medley of chiles in Oaxacan Black Mole. Get the recipes: www.gourmet.com www.gourmet.com www.gourmet.com www.gourmet.com

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    The Test Kitchen: How to Cook Collard Greens Quickly – Gourmet Magazine

    These greens are normally associated with long, slow cooking, but executive food editor Kemp M. Minifie demonstrates a great trick for preparing them in just 3 minutes. Try it with this recipe for Brazilian Collard Greens: www.gourmet.com

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    The Test Kitchen: Gourmet’s Favorite Cookies, Deconstructed – Gourmet Magazine

    In our online feature Gourmet’s Favorite Cookies 1941-2008 www.gourmet.com we bring you the best cookie from each year of Gourmet’s history. Here, test kitchen director Ruth Cousineau introduces a selection of her favorites from the early years, plus one comparatively recent pick. Check out the delicious options, and then make a batch (or nine) of your own: Scotch Oat Crunches (1943), Old-Fashioned Christmas Butter Cookies (1947), Jelly Centers (1948), Sugar Shuttles (1951), Palets de Dames (1952), Gingerbread Men (1959), Cottage Cheese Cookies (1962), Curled Wafers (1963), and Basler Brunsli (1994).

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    The Test Kitchen: How to Trim, Cut, and Wash Leeks – Gourmet Magazine

    Test kitchen director Ruth Cousineau demonstrates a foolproof method for trimming, chopping, and washing leeks; try it when you make creamy leek soup or leeks vinaigrette. Get the recipes: www.gourmet.com www.gourmet.com

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    The Test Kitchen: How to Crack a Coconut – Gourmet Magazine

    Food editor Ian Knauer demonstrates how to extract fresh coconut meat—all you need is a little heat and a hammer. Eat it plain or use the coconut meat in Indian Shrimp Curry- www.gourmet.com

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