Swetha Sivakumar

Swetha Sivakumar In a Nutshell For the deepest browning and best flavor, roast vegetables on a bare, oiled tray; use foil if you want easier cleanup, and save the parchment for cookies.

Swetha Sivakumar In a Nutshell For creamy, well-cooked rice pudding, when you add sugar matters more than you'd think.

Swetha Sivakumar My daughter eats oatmeal for breakfast—just boiled rolled oats with some sugar and milk. She loves it, but she's a slow eater.

You've probably heard that too much moisture is a problem when it comes to roasting vegetables, but in the case of broccoli, adding a bit of moisture via steaming is the ticket to broccoli that's perfectly browned, tender, and flavorful.

Is boiling rice like pasta better? We tested it against the stovetop steaming method to compare texture, hydration, and the conditions under which each works best.

Two simple tricks can help you turn rubbery store-bought paneer into a softer, more flavorful cheese.

Is boiling rice like pasta better? We tested it against the stovetop steaming method to compare texture, hydration, and the conditions under which each works best.

Swetha Sivakumar We are living in the age of protein. Protein cereal. Protein pasta. Protein chips.

Swetha Sivakumar In a Nutshell Frozen fruit may have a reputation as the ultimate smoothie ingredient, but side-by-side testing revealed a more nuanced answer.

Swetha Sivakumar In a Nutshell We tested plain tofu against tofu coated in potato starch, cornstarch, and rice flour to find out