Cook's Illustrated

July/August 2010

All About Common Dried Chiles

We gathered seven common dried chiles. Here are our notes on their appearance, flavor, and heat.

All About Meringue Powder

What is meringue powder, and is it recommended?

Baker's Percentages Explained

Baking recipes are often presented in terms of "baker's percentages." Here we explain this system.

Demystifing Black Garlic

Packages of black garlic are popping up in the produce sections of grocery stores, but what exactly is it?

Explaining Chicken Nomenclature

When shopping for whole chickens, how do chickens labeled "broilers," "roasters," and "stewing" birds differ?

Freezing Egg Yolks

A lot of recipes call only for egg whites, but that doesn't mean you need to throw away all of the yolks.

Fresh Chile Prep

In some chiles, the level of capsaicin is so high, it can actually irritate the skin.

Hot Properties of Chiles

Chiles get their heat from a group of chemical compounds called capsaicinoids, the best known being capsaicin.

How Browning Bread Enhances Flavor

When it comes to bread, a nicely browned crust does more than just create a flavorful exterior.

How to "Dry-Clean" Your Spice Grinder

The oils in dried chiles can cling to a spice grinder, even after you’ve wiped it with a brush or cloth. Since most grinders can’t be immersed in water, we developed a method to “dry-clean” ours.

How to Dice Tomatoes

Many recipes call for ripe tomatoes cut into 1/4-inch dice. Here's an easy way to produce uniform pieces.

How to Make Your Own Chile Powder

Grinding your own powder from freshly toasted dried chiles is easy and can make a compelling difference in recipes.

Keeping Scallions Fresh

Too often we find that scallions go limp after just a few days in the fridge.

Nitrate-Free Bacon

We often see “no nitrates or nitrites added” bacon in the grocery store. How does it differ from regular bacon?

No More Soggy Pie Crust

Pie crusts with fruit fillings often become saturated with juice when baking. Here's how to keep them from becoming sodden.

Related Content

Preventing Leaks in Pie Crust

Cracks in pies with custard or other wet fillings may seem like par for the course, but they don't have to be.

Quick-Chilling Wine

When you don't have time to wait for a bottle of wine to chill in the refrigerator, here is a method to cool it down in a hurry.

Roasting Chiles on the Stovetop

Roasting fresh chiles releases their natural flavor compounds.

The Best Way to Ripen Bananas

Strategies for speeding ripening in bananas abound, but as we worked our way through over eight cases of fruit while developing our Ultimate Banana Bread, we found most of them ineffective.

The Gray Area of Salmon

What is the gray area of flesh just below the skin of salmon, and is it best to remove it before serving?

The Importance of Freshly Ground Beef

Is there any benefit to seeking out a grocer who offers freshly ground beef?

Toasting Dried Chiles

Just as roasting fresh chiles deepens their flavor, toasting dried ones improves their taste. Here's our recommended method.

Why Slow-Cook Onions in Oil?

So many recipes calling for softening onions in oil over low heat, but is this really the best method?

 
America's Test Kitchen