January/February 2010

January / February

2010
Filter +
Cooking with Instant Milk
Can instant milk be substituted for regular milk in recipes?
Published: January 2010
Ridding Grapes of Residue
What is the white residue that is often on grapes and why doesn't washing the fr…
Published: January 2010
Effects of Age on White Mushrooms' Flavor
Do white mushrooms taste better if they are past their prime?
Published: January 2010
When Cookware Turns Food Tinny
Recipes with acidic ingredients often call for nonreactive cookware; how much wi…
Published: January 2010
Perfecting Pastry Cream
Pastry cream is ruined if you overcook the eggs. How do you determine its donene…
Published: January 2010
Gauging Chile Heat
Are the thin white lines on the skin of a jalapeño an indicator of chili heat?
Published: January 2010
Why Acid Turns Garlic Blue
Why does garlic sometimes take on a startling blue color when cooked with an aci…
Published: January 2010
Baking with Greek Yogurt
Can Greek-style yogurt be used in place of regular yogurt in baking?
Published: January 2010
Cleaning 101
Some of the most effective ways to cut down on harmful bacteria in the kitchen a…
Published: January 2010
Rinsing Raw Meat
Should you rinse raw meat in the sink before you cook it?
Published: January 2010
Preventing Cross-Contamination
One of the most important rules of food safety is to keep raw and cooked foods s…
Published: January 2010
Avoiding the Temperature Danger Zone
Thawing frozen ingredients on the counter and putting hot food into the fridge a…
Published: January 2010
Cutting-Board Cleanup
If you can't use a dishwasher (which won't work for wood, bamboo, and some compo…
Published: January 2010
How to Wash Produce
How to Wash Produce
Are dedicated fruit and vegetable washes necessary? In a word, no. You can make …
Published: January 2010
Saving Overproofed Dough
Despite the best planning, sometimes we let our dough rise for longer than inten…
Published: January 2010
Using Alcohol in Pie Dough
Our Foolproof Pie Crust recipe uses equal parts water and 80 proof vodka, yieldi…
Published: January 2010
Using a Pressure Cooker to Cook Grains
Whole grains like brown rice, barley, and wheat berries can take anywhere from 3…
Published: January 2010
The Importance of Cream of Tartar
Recipes that require stiffly beaten egg whites often call for potassium acid tar…
Published: January 2010
When to Measure Boiling Water
In recipes that call for a specific amount of boiling water, how much does it ma…
Published: January 2010
Flavoring Soup with Parmesan
In the test kitchen, we save Parmesan rinds in a zipper-lock bag in the freezer …
Published: January 2010

Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine

copy-book-cover

Yes! Please send my FREE TRIAL ISSUE of Cook’s Illustrated Magazine.If I like it, I will pay just $19.95 for one full year (six issues, including my FREE TRIAL issue) and save 40% off the newstand price of $41.70. Otherwise, I’ll write cancel on the invoice, return it, and owe nothing at all.

Or pay now and get a Free Gift!

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
City
State
Zip Code

OR

Your paid subscription will include all the benefits of Cooks's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions >

Free Gift

Thank you!

Your free trial issue will arrive in 4-6 weeks.