You'd think something as simple as ground corn would be simple. But you'd be wrong. There's finely ground cornmeal, coarse polenta, quick-cooking polenta, and grits. Danielle Centoni helps make sense of all these products.  Full story »

Yes, you can buy packages of fresh corned beef at the market. But for best results (and a fun holiday project) you can brine the brisket yourself at home with very little work.  Full story »

If you think all tofu is the same, think again. Firm and extra-firm are just the beginning. Learn how to tell the different types apart, and what cooking preparations to use them in.  Full story »

If you're used to keeping your cooking oils near the stove or a window, it's time to mend your ways. Danielle Centoni explains how to properly store your oils and cooking fats so they stay fresh and don't go rancid.  Full story »

Anyone watching their diet -- or their budget -- should be familiar with dried beans and how to prepare them. Although soaking overnight helps minimize gassy effects and shortens their cooking time, there are some tricks for simplifying the process.  Full story »

Test Kitchen: Just the word "truffle" conjures images of well-heeled gourmands supping on $200 dinners. But Oregon truffles are a local delicacy that we Oregonians can and should be enjoying. As intoxicating as they are, they're not nearly as expensive as European varieties. Plus, they're versatile and easy to use. If you occasionally splurge on a $15 bottle of wine, why not a truffle?  Full story »

Making stock isn't just for chefs. It's as simple as saving your vegetable and poultry scraps and simmering them in a pot of water.  Full story »

Test kitchen: Give plain maple syrup a rest this holiday and try serving your waffles, pancakes and french toast with a homemade topping instead. Flavored syrups, butters and compotes are easy to make and can turn old standbys into something special.  Full story »

If you're going to freeze dough or baked goods this season, or ship them across or out of the country, the last thing you want someone to receive is a box of stale crumbs.Danielle Centoni and Linda Faus tell you how to ensure your treats arrive fresh and intact.  Full story »

Brining is great for ensuring a moist turkey, but it can also make the drippings too salty for making gravy. The solution? Roast turkey parts separately for delicious brown drippings without the excess sodium.  Full story »

Test Kitchen: Although modern garbage disposals can handle all sorts of things, the not-so-modern plumbing in your house might not. We asked two local plumbers for advice on how to keep your garbage disposal -- and pipes -- in tip-top shape.  Full story »

You wouldn't consider eating the chicken drumstick that has been sitting on your counter for four hours (work with us here), so why would you send your child to school with a sandwich that's going to sit unrefrigerated until lunch time? Danielle Centoni explains how to keep your children safe from food-borne illness.  Full story »

TEST KITCHEN: Frozen beef can last a year, but protect it against freezer burn, which saps quality A freezer full of meat is a gold mine. But if you didn't wrap that meat to protect against freezer burn, all you'll have is a big waste of money. Freezer burn is caused by exposure to air. When food is frozen, the... Full story »

TEST KITCHEN With stone fruits in full swing, berries still in abundance and apples right around the corner, it's safe to say we're definitely in the middle of pie season. We're the first to admit that making pies can be tricky, so here's a list of tips to help you along.  Full story »

TEST KITCHEN: Get yourself to a farmers market for this delectable icon of summer; here's why Those clusters of "tomatoes on the vine" at the grocery store are certainly a step up from the usual tasteless orbs at the supermarket, but even they can't compare to locally grown tomatoes. If you don't regularly shop at farmers markets, you should go... Full story »