The Nicest Rice
Korean Rice Bowl (Dolsot Bibimbap)
Simple rice bowls—individual portions of rice topped with vegetables, eggs, and spicy sauce—are popular across Asia, but the crisp crust on Korean dolsot bibimbap makes it the ultimate version. Unfortunately, making bibimbap requires special stone bowls, a lot of sautéing, and a lot of knife work. We make a more approachable, family-style bibimbap by substituting one enameled cast-iron Dutch oven for a set of stone bowls, using just three easily prepared sautéed vegetable toppings instead of the usual six or more, and turning the pickles, sauce, and vegetables into make-ahead options. Skipping the traditional step of rinsing the rice before steaming it saves time and makes no discernible difference to the finished dish. A quickly pickled mixture of bean sprouts and cucumbers adds crisp brightness.
The test kitchen team at Cook’s Illustrated has spent nearly 25 years learning how to prepare good food at home. In this all-new follow-up to the New York Times best seller The Science of Good Cooking, the test kitchen focuses on 50 essential ingredients and investigates the science of making them taste their very best.
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"Paging Mrs. Jetson! The future is here—or so some multicooker manufacturers would have us believe. Multicookers are electric pots that promise to do it all. What “it all” means varies from product to product. Some multicookers are simply slow cookers with searing functions; others promise to be a slow cooker, rice cooker, pressure cooker, and skillet all in one. Ambitious. If successful, they’d cut down on the equipment a well-stocked kitchen needs, saving space and money—the total cost of the equipment these appliances promise to replace tops $500.00, while multicookers cost only half that or less. We had to put them to the test."
A Greek Tradition
Marinated Feta Cheese with Orange, Green Olives, and Garlic
In Greece, marinated feta is often kept on hand to serve an unexpected guest. Marinating feta in an herb-infused oil is a great way to boost the briny cheese’s flavor, but store-bought marinated feta is often overpriced and the flavors can be dull. For our marinade we gently heated the garlic, oregano, orange zest, and red pepper flakes in olive oil, which created a nice, round, mellow garlic flavor that complemented the fragrant oregano, the citrusy bouquet of the fresh orange zest, and the spicy heat from the red pepper flakes. Off the heat, we stirred in the feta cheese and allowed the mixture to cool. The residual heat of the oil softened the cheese just enough without melting it, and the cheese soaked up all the flavors from the oil. While the infused oil was spiked with great flavor, we found that after gently cooking for almost 20 minutes, the oil lost a bit of its own character. We found the addition of fresh oil to be a welcome flavor boost, and it really brought the flavors of the marinade together.
All-Time Best Appetizers
All-Time Best Appetizers features a perfectly curated selection of our favorite appetizer recipes for a spread that hits all the high points, from dippable options to snacks to munch by the handful to elegant two-bite treats. Most recipes offer detailed make-ahead instructions, and we also offer advice for choosing drinks, planning your menu, and stocking your pantry.
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Greek Chicken and Rice Soup
"When beaten eggs and fresh lemon juice are whisked together with a little hot chicken broth, the duo is transformed into the classic Greek sauce known as avgolemono (egg-lemon). Increase the amount of broth (homemade if you’ve got it) and throw in a handful of rice, and avgolemono becomes a creamy, comforting first-course soup punctuated with lemony tang. The chicken from which the broth is made, along with an assortment of vegetables, typically follows as the main course. As lovely as the classic version of avgolemono is, it’s a more practical variation that interests me."