November/December 2009

November / December

2009
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Published: November 2009
Averaging Egg Weights
It's a shame to throw away half the egg when a recipe calls for the yolks or whi…
Orange Juice Color Differences
Published: November 2009
Orange Juice Color Differences
Why does freshly squeezed orange juice appear lighter in color at different time…
White Chocolate
Published: November 2009
White Chocolate
We tasted real white chocolate alongside "fake" supermarket brands to determine …
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Horseradish
Published: November 2009
Horseradish
Steer clear of shelf-stable brands and head straight to the refrigerator aisle.
Saffron
Published: November 2009
Saffron
Does brand make a difference when it comes to the world's most expensive spice?
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Published: November 2009
Online Extra
Ginger Shortbread
Achieving rich, buttery taste in this simple cookie is easy. But for the optimal…
Published: November 2009
Sausage and Fennel Stuffing
For a moist, flavorful stuffing that could hold its own next to a perfect roast …
Published: November 2009
Online Extra
Dried Fruit and Nut Stuffing for Old-Fashioned Stuffed Turkey
For a moist, flavorful stuffing that could hold its own next to a perfect roast …
Published: November 2009
Online Extra
French Pork and White Bean Casserole (Cassoulet) with Duck Confit
Making homemade duck confit takes some extra time. But the effort is worth it fo…
Published: November 2009
Caper-Mustard Sauce
The perfect addition to pan-seared scallops.
Published: November 2009
Ginger Butter Sauce
The perfect addition to pan-seared scallops.
Published: November 2009
Orange-Lime Vinaigrette
The perfect addition to pan-seared scallops.
Published: November 2009
Online Extra
Toasted Oat Shortbread
Achieving rich, buttery taste in this simple cookie is easy. But for the optimal…
Published: November 2009
Sautéed Peas with Coconut Milk and Cilantro
To play up this legume’s sweet, delicate flavors, we began by skipping the heavy…
Published: November 2009
Sautéed Peas with Mushrooms and Thyme
To play up this legume’s sweet, delicate flavors, we began by skipping the heavy…
Published: November 2009
Sautéed Peas with Fennel
To play up this legume’s sweet, delicate flavors, we began by skipping the heavy…
Published: November 2009
Sautéed Peas with Ham and Chives
To play up this legume’s sweet, delicate flavors, we began by skipping the heavy…
Published: November 2009
Sautéed Peas with Leeks and Tarragon
To play up this legume’s sweet, delicate flavors, we began by skipping the heavy…
Sautéed Peas with Shallot and Mint
Published: November 2009
Sautéed Peas with Shallot and Mint
To play up this legume’s sweet, delicate flavors, we began by skipping the heavy…
Published: November 2009
Chocolate-Dipped Pistachio Shortbread
Achieving rich, buttery taste in this simple cookie is easy. But for the optimal…
Best Shortbread
Published: November 2009
Best Shortbread
Achieving rich, buttery taste in this simple cookie is easy. But for the optimal…
French Pork and White Bean Casserole (Cassoulet)
Published: November 2009
French Pork and White Bean Casserole (Cassoulet)
In France, this 700-year-old pork-and-bean casserole is a three-day production. …
Triple-Chocolate Mousse Cake
Published: November 2009
Triple-Chocolate Mousse Cake
To rate a perfect 10, this triple-decker confection would need to lighten up and…
Tomato-Ginger Sauce
Published: November 2009
Tomato-Ginger Sauce
Serve this sauce as an accompaniment to our Pan-Seared Scallops.
Lemon Brown Butter
Published: November 2009
Lemon Brown Butter
Serve this sauce as an accompaniment to our Pan-Seared Scallops.
Pan-Seared Scallops
Published: November 2009
Pan-Seared Scallops
Juicy, crisp-crusted perfection means overcoming two obstacles: chemically treat…
Crisp Roasted Potatoes
Published: November 2009
Crisp Roasted Potatoes
After weeks of testing, we discovered the secrets to the crispiest, creamiest ro…
Horseradish Cream Sauce
Published: November 2009
Horseradish Cream Sauce
Chicken Bouillabaisse
Published: November 2009
Chicken Bouillabaisse
Could we take the garlicky fennel and saffron flavors of France’s most famous fi…
Horseradish-Crusted Beef Tenderloin
Published: November 2009
Horseradish-Crusted Beef Tenderloin
We wanted to jazz up bland tenderloin with a crisp, pungently flavored horseradi…
Old-Fashioned Stuffed Turkey
Published: November 2009
Old-Fashioned Stuffed Turkey
We read up on American cookery to rescue a rare bird from the brink of extinctio…
Best Turkey Gravy
Published: November 2009
Best Turkey Gravy
The classic is still the best.
Anise-Flavored Liqueurs
Published: November 2009
Anise-Flavored Liqueurs
Recipe-specific liqueurs often serve their purpose and sit untouched on the shel…
Published: November 2009
Dried White Beans
Recipes don't always specify which variety of white bean to use. We tried a few …
Published: November 2009
When to Toss Old Cinnamon
How old is too old when it comes to cinnamon?
Published: November 2009
Making the Most of Saffron
When dealing with the most expensive spice in the world, it's important to get t…
Published: November 2009
Grass-Fed vs. Grain-Fed Beef
Does the cow's diet make any difference when it comes to selecting a cut of stea…
Published: November 2009
Sweetening with Agave
Is agave nectar a good substitute for sugar?
Published: November 2009
Pancetta Substitute
Many people keep bacon on hand, but rarely have pancetta in the refrigerator. Ca…
Published: November 2009
Figuring Out Folding
What are the mechanics of folding?
Published: November 2009
Preheating a Pizza Stone
What are the benefits of preheating a pizza stone in the oven for a full hour?
Published: November 2009
Caramelizing vs. Browning
Many meat and vegetable recipes include a step where the ingredients are either …
Using Wasabi in Cooking
Published: November 2009
Using Wasabi in Cooking
In cooking applications, do you recommend the powder or paste form of wasabi?
Published: November 2009
Thanksgiving Make-Ahead Schedule
The guide you need to prepare a stress-free Thanksgiving feast.
Cheese Wire
Published: November 2009
Cheese Wire
We recently discovered another use for this invaluable tool.
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Baker's Cooling Rack
Published: November 2009
Baker's Cooling Rack
When you need to cool multiple sheets of cookies, finding enough counter space c…
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Stovetop Waffle Irons
Published: November 2009
Stovetop Waffle Irons
Do manual, stovetop waffle makers work as well as electric waffle makers? We mad…
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Chef's Knives, Hybrid-Style
Published: November 2009
Chef's Knives, Hybrid-Style
In Europe, the chef's knife is a sturdy tool that can chop and slice anything. I…
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How to Make Duck Confit
Published: November 2009
How to Make Duck Confit
Making homemade duck confit takes some extra time. But the effort is worth it fo…
Old-Fashioned Stuffed Turkey
Published: November 2009
Old-Fashioned Stuffed Turkey
Here is how to prepare the ultimate traditional turkey with moist breast meat, c…
Best Shortbread
Published: November 2009
Best Shortbread
Follow these steps for perfect shortbread with a crumbly texture that isn’t over…
Pan-Seared Scallops
Published: November 2009
Pan-Seared Scallops
Searing the scallops in batches ensures they will all cook through completely an…
Horseradish-Crusted Beef Tenderloin
Published: November 2009
Horseradish-Crusted Beef Tenderloin
A nice flavorful crust brightens up an otherwise dull cut of meat, but getting i…
Sauteed Peas with Shallot and Mint
Published: November 2009
Sauteed Peas with Shallot and Mint
The addition of shallot and mint offers a subtle but welcome boost to the crisp,…
Crisp Roasted Potatoes
Published: November 2009
Crisp Roasted Potatoes
Roasted potatoes don’t need to be chewy and tough. Our technique is simple, and …
Chicken Bouillabaisse
Published: November 2009
Chicken Bouillabaisse
Traditionally a fish stew, we discovered the potent flavors of the Bouillabaisse…
French Pork and White Bean Casserole
Published: November 2009
French Pork and White Bean Casserole
Sausage, beans and a homemade breadcrumb topping come together for a traditional…
Wet Vs. Dry Scallops
Published: November 2009
Wet Vs. Dry Scallops
Wet scallops have been treated with chemicals to extend their shelf-life. If you…
Slicing Soft Cakes
Published: November 2009
Slicing Soft Cakes
We found that knives tend to crush soft cakes. A cheese wire is far better for s…
Prepping Scallops
Published: November 2009
Prepping Scallops
Sea scallops are often sold with an extra piece of muscle attached to the side. …
Making Chocolate Curls
Published: November 2009
Making Chocolate Curls
They may look like a fancy garnish, but the technique for scraping delicate curl…
Maximizing Flavor of Saffron
Published: November 2009
Maximizing Flavor of Saffron
Blooming saffron in water allows a little bit of spice to go a long way. At upwa…
Triple-Chocolate Mousse Cake
Published: November 2009
Triple-Chocolate Mousse Cake
Each distinct layer highlights a different chocolate flavor and requires unique …
Testing Hybrid Chef's Knives
Published: November 2009
Testing Hybrid Chef's Knives
Gyuto knives combine the best elements of Japanese and European knives. We wonde…

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