Cook's Illustrated

QUICK TIPS

Whipping Pudding into Shape

If a pudding or pastry cream has become lumpy during cooking, Patricia Williams of Houston, Texas, turns to a restaurant trick to smooth things out: She uses an immersion blender to quickly blend the pudding until it’s smooth and then passes the pudding through a fine-mesh strainer to remove any remaining solid bits.

Clump-Free Sugar

After going to measure granulated sugar and finding that it had caked and turned into a solid white brick, Gregory Sarafin of Center Moriches, N.Y., turned to his potato masher. With a few

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