Get Way More Precise With Your Oven Cooking

[Bill]

Did you know that baked goods do better on the "lower middle" oven rack, while meats should be roasted on the "upper middle"? Or that pies turn out best on bottom racks? Neither did we, until watching Christopher Kimball's video.

The Cook's Illustrated editor explains the three kinds of heat in your oven, and how those kinds of heat dynamically affect what you're cooking or baking. Getting cookies with one edge slightly burnt and the other soft? Rotate them 180 degrees halfway through cooking. Broiler food coming out charred or undercooked? Bust out the measuring stick and measure out exactly four inches. Unsure when to use the convection fans on your fancy-dancy model? Watch the clip, as Christopher explains it all:

[Kelly]

Cool stuff!!! Now, just hafta figure out how to turn the thing on...