Potatoes on the Side
Make-Ahead Potato Salad for a Crowd
While developing other potato salad recipes, test kitchen cooks found that seasoning the potatoes while they're hot maximizes flavor. So as we developed our all-American potato salad recipe, we splashed hot russet potatoes with white vinegar and found them to be more flavorful than other types of potatoes treated the same way. Russets do crumble a bit when mixed, but tasters found this quality charming, not alarming. Just ½ cup of mayonnaise dressed 2 pounds of potatoes perfectly. Covered tightly with plastic wrap and refrigerated, this salad will last for up to 2 days.
Weston Professional Advantage Vacuum Sealer
Vacuum sealers are great for storing food. We use them at the test kitchen to help store hundreds of pounds of food weekly. They’re popular at home, too, among hunters and fishermen freezing their hauls, as well as among bulk shoppers, gardeners, and farmers’ market frequenters. Our winner kept food fresh for three months and counting. Its intuitive interface has a responsive pulse mode and bright blue lights that indicate its progress. It works with a wide variety of bags, canisters, and rolls that were the cheapest of any sealer in our lineup. While supplies last. Offer ends at 11:59 p.m. PT on August 21, 2017.
100 Percent Whole-Wheat Pancakes
Most recipes for whole-wheat pancakes call for a mix of white and whole-wheat flours, and they also call for extra flavorings like spices, vanilla, fruit juice, or fruit. Why not just whole-wheat flour? We discovered that using all whole-wheat flour actually delivers light, fluffy, and tender pancakes—not the dense cakes you’d imagine—because whole-wheat flour contains slightly less gluten-forming protein than white flour and because the bran in whole-wheat flour cuts through any gluten strands that do form. Recipes for pancakes made with white flour advise undermixing to limit gluten development and thus avoid dense, tough pancakes, but with whole-wheat flour, gluten isn’t an issue, which all but guarantees light and tender cakes. And we didn’t see the need to cover up whole wheat’s natural flavor, the perfect complement to maple syrup, with other add-ins. As long as we used a bag of fresh or properly stored (in the freezer) whole-wheat flour, it had just the buttery, nutty flavor we wanted.
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Make Perfect Pancakes with These 5 Tips
Pancakes are one of the simplest dishes you can make, whether they’re for breakfast, dinner, or a snack. Mix together a handful of pantry ingredients like flour, sugar, baking powder, eggs, butter, and buttermilk; cook them for a few minutes in a skillet; and violà—you’ve got a fluffy full stack! Well, not so fast. To really make the best pancakes, there are a few things you need to know besides how to dump and mix. Here are 5 things we’ve learned from developing dozens of foolproof pancake recipes in the test kitchen.