Cooking in the Time of a Crisis

A combination of high heat (400-450 over) and quick cooking gives these bite-size pieces of salmon the perfect char.

If you heat the oil first, there's a good chance you'll end up with acrid, burnt garlic in a flash. Start cooking garlic and oil together in a cold pan, though, and you can cook it slow, steady, and just enough. Cold oil is also the way to go when you're making French fries.

That orange box is good for way more than just leavening in your cakes. Baking soda can tame the acidity of tomatoes in soups and sauces.

The best way to avoid cracks in a pumpkin pie (or cheesecake) is to let it cool gently in the oven, propping the door so the heat can escape slowly.