Claire Saffitz

Because deep-frying requires a high volume of oil, it's okay to reuse the oil a couple of times for economy's sake. When the color or smell of the oil starts to change, it's time to discard. ”

The first time I ever deep-fried something, I was terrified. I was making yeasted jelly donuts, and I was so nervous that I fried them, unblinking, with a pounding heart and sweaty palms. ”

Even though they have long shelf lives, chemical leaveners will lose potency over time. If the only box of baking soda you have around is the one that's been absorbing odors in your fridge for the last few years, it's probably a good idea to get a new box just for baking. ”

Only bake one type of thing at a time. Even when it seems like you're killing two birds with one stone, baking multiple recipes at the same time in one oven presents a tricky balancing act. ”

If you bake all the time, just leave your butter on the counter so it's always ready. ”

Serve as a sweet brunch treat or with tea in the afternoon. No one would turn it down as dessert after a big holiday meal, either. You'll find there's no bad time for babkallah. ”

Generally I don't find that basting does a lot of anything! I think what makes the most difference is treating the turkey ahead of time with a dry brine. It really does provide a very moist result. ”

Depending on when vegetables are picked, they might take different lengths of time to cook. ”

Holiday eating is a study in paradox. You're surrounded by food, but you're so busy shopping and cooking that you don't have time to eat. Then, when your blood sugar dips to the point of derangement, you make a desperate lunge for the closest foodstuff - and the next thing you know, you've eaten an entire box of regifted peppermint bark. ”

You must pre-bake the bottom crust of a custard pie, but this is a tricky step in the pie-making process. Without the presence of filling the crust can slump down into the plate as it bakes, necessitating pie weights to help keep its shape. Then, once you remove the weights to blind bake the crust, the bottom puffs. ”