March/April 2010

March / April

2010
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How to Fix Seized Chocolate
Published: March 2010
How to Fix Seized Chocolate
What causes chocolate to seize? Is there any way to undo it?
Searing Steak
Published: March 2010
Searing Steak
Does searing a raw steak really seal in juices or is it a cooking myth?
The Best Cornmeal for Polenta
Published: March 2010
The Best Cornmeal for Polenta
Here's what to look for when shopping for polenta.
Instant Espresso Powder
Published: March 2010
Instant Espresso Powder
Is the right espresso powder the secret to intense chocolate flavor in brownies …
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Corn Tostadas
Published: March 2010
Corn Tostadas
Could a store-bought tostada hold a candle to homemade?
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All-Purpose Vegetable Oils
Published: March 2010
All-Purpose Vegetable Oils
Vegetable oil should stay behind the scenes, whether you’re baking, sautéing, or…
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Bourbon-Brown Sugar Sauce
Published: March 2010
Bourbon-Brown Sugar Sauce
Serve this sauce with our Classic Bread Pudding.
Published: March 2010
Sautéed Cherry Tomato and Fresh Mozzarella Topping
Serve this topping with our Semolina Gnocchi or Creamy Parmesan Polenta recipes.
Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping
Published: March 2010
Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping
Serve this topping with our Semolina Gnocchi or Creamy Parmesan Polenta recipes.
Published: March 2010
Bourbon and Cranberry Pan Sauce
This sauce makes a tasty accompaniment to our Pan-Seared Chicken Breasts.
Published: March 2010
Fennel and Mustard Pan Sauce
Pair this simle pan sauce with our Pan-Seared Chicken Breasts.
Published: March 2010
Sweet-and-Sour Onion Relish Topping for Polenta
Our creamy Polenta is great on its own, but our sweet-and-sour onion relish topp…
Published: March 2010
Garlic Croutons
Croutons aren't just for salads.
Published: March 2010
Garlic Chips
Crispy garlic chips add a welcome flavor boost to soups.
Published: March 2010
Whole-Wheat Spaghetti with Cauliflower and Raisins
Tomato sauce is almost never the right choice for capitalizing on this pasta’s…
Rum Raisin Bread Pudding with Cinnamon
Published: March 2010
Rum Raisin Bread Pudding with Cinnamon
Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Coul…
Pecan Bread Pudding with Bourbon and Orange
Published: March 2010
Pecan Bread Pudding with Bourbon and Orange
Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Coul…
Published: March 2010
Whole-Wheat Spaghetti with Asparagus and Pancetta
Tomato sauce is almost never the right choice for capitalizing on this pasta’s …
Published: March 2010
Whole-Wheat Spaghetti with Zucchini and Sun-Dried Tomatoes
Tomato sauce is almost never the right choice for capitalizing on this pasta’s …
Published: March 2010
Stir-Fried Broccoli with Orange and Ginger
Cranked-up heat and a flood of gloppy sauce render this Chinese-takeout standar…
Published: March 2010
Stir-Fried Broccoli with Hoisin and Five-Spice Powder
Cranked-up heat and a flood of gloppy sauce render this Chinese-takeout standar…
Published: March 2010
Stir-Fried Broccoli with Oyster Sauce
Cranked-up heat and a flood of gloppy sauce render this Chinese-takeout standar…
Spicy Mexican Shredded Pork Tostadas (Tinga) With Homemade Chorizo
Published: March 2010
Spicy Mexican Shredded Pork Tostadas (Tinga) With Homemade Chorizo
This spicy Mexican shredded pork known as tinga boasts all the smoke and fork-…
Classic Bread Pudding
Published: March 2010
Classic Bread Pudding
Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Coul…
Chewy Brownies
Published: March 2010
Chewy Brownies
Ever since box-mix brownies appeared on the scene, these industrially engineered…
Creamy Leek-Potato Soup
Published: March 2010
Creamy Leek-Potato Soup
Unfortunately, the very thing that makes this rustic soup a snap—the blender—als…
Whole-Wheat Spaghetti with Italian Sausage and Fennel
Published: March 2010
Whole-Wheat Spaghetti with Italian Sausage and Fennel
Tomato sauce is almost never the right choice for capitalizing on this pasta’s r…
Stir-Fried Broccoli with Chili-Garlic Sauce
Published: March 2010
Stir-Fried Broccoli with Chili-Garlic Sauce
Cranked-up heat and a flood of gloppy sauce render this Chinese-takeout standar…
Roasted Red Pepper, Hazelnut, and Thyme Relish
Published: March 2010
Roasted Red Pepper, Hazelnut, and Thyme Relish
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To …
Green Olive, Almond, and Orange Relish
Published: March 2010
Green Olive, Almond, and Orange Relish
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To …
Skillet-Roasted Fish Fillets
Published: March 2010
Skillet-Roasted Fish Fillets
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To p…
Beef Stroganoff
Published: March 2010
Beef Stroganoff
The usual choice for stroganoff—tenderloin—makes for a bland (and expensive) dis…
Spicy Mexican Shredded Pork Tostadas (Tinga)
Published: March 2010
Spicy Mexican Shredded Pork Tostadas (Tinga)
This spicy Mexican shredded pork known as tinga boasts all the smoke and fork-t…
Lemon and Chive Pan Sauce
Published: March 2010
Lemon and Chive Pan Sauce
This sauce makes a tasty accompaniment to our Pan-Seared Chicken Breasts.
Pan-Seared Chicken Breasts
Published: March 2010
Pan-Seared Chicken Breasts
Exposing boneless, skinless chicken breasts to a hot pan often yields dry, leath…
Published: March 2010
Working with Wood Chips
Adding wood chips to your grill imparts a deep, smoky flavor to your food as it …
Published: May 2011
Which Mashing Method is Best?
The equipment you use to mash your potatoes will have a big effect on their text…
Published: March 2010
Preserving Lemons
Lemons often become hard and dry before they get used. What are some tricks to p…
Published: March 2010
Adjusting the Angle of Western Knives
The 15-degree cutting angle on Eastern knives offers more precision than the 20-…
Published: March 2010
"Light" Olive Oil
Some grocery stores carry "light" olive oil. Does it have fewer calories than re…
Published: March 2010
Rules for Cooking Rice
If you have trouble achieving perfectly cooked long-grain or basmati rice, try t…
Published: March 2010
Keeping Salad Dressings Together with Mayonnaise
Mayo is good for more than just sandwiches and deli salads.
Published: March 2010
Cooking with Wine
The best all-purpose cooking wines are medium-bodied, non-oaked varieties that a…
Published: March 2010
Making Cake Flour
If you don't have cake flour on hand, here's how to make your own.
Published: March 2010
Turning White Sugar into Brown
White sugar combined with molasses is an excellent substitute for brown sugar.
Published: March 2010
Using Dried Herbs
While in most cases dried herbs can’t compete with fresh, our tests found some i…
Published: March 2010
Shopping for Chorizo
What are the differences between types of chorizo?
Published: March 2010
Mincing Anchovies
How do you mince anchovies finely enough to ensure even dispersal throughout a d…
Published: March 2010
Easy Chocolate Chopping
Try this easy method for chopping chocolate.
Published: March 2010
How to Bake Tostadas
Try this technique to cut down on the oil used when making tostadas.
Pan Handle Angles
Published: March 2010
Pan Handle Angles
A well-positioned handle separates a top pot from a lesser vessel, but what hand…
Published: March 2010
Making a Foil Sling
Try this technique for lifting bar cookies out for baking pans.
Published: March 2010
Better Browning on Bread
What are the best techniques for creating dark color and shine on bread crusts?
Published: March 2010
Cooking Canned and Dried Beans
Here are the proper ways to incorporate both types of beans into your recipes.
Published: March 2010
Butter Additives
Most of the unsalted butters on grocery shelves contain "natural flavorings." Wh…
Published: March 2010
The Best Time to Shop for Oysters
Is it true that you should only eat oysters in months that have the letter "R" i…
Unbleached Cake Flour
Published: March 2010
Unbleached Cake Flour
Can unbleached cake flour be used interchangeably with bleached cake flour?
Bagel Slicers
Published: March 2010
Bagel Slicers
If your confidence around serrated knives is questionable, a bagel slicing machi…
Adjustable Electric Kettles
Published: March 2010
Adjustable Electric Kettles
You could boil water, let it cool, and check with an instant-read thermometer fo…
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AccuSharp Replacement Blades
Published: March 2010
AccuSharp Replacement Blades
Is it worth spending almost as much for replacement blades as you would for a br…
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Whole-Wheat Spaghetti with Italian Sausage and Fennel
Published: March 2010
Whole-Wheat Spaghetti with Italian Sausage and Fennel
Tomato sauce is almost never the right choice for capitalizing on this pasta’s r…
Spicy Mexican Shredded Pork Tostadas (Tinga)
Published: March 2010
Spicy Mexican Shredded Pork Tostadas (Tinga)
This spicy Mexican shredded pork known as tinga boasts all the smoke and fork-te…
Creamy Leek-Potato Soup
Published: March 2010
Creamy Leek-Potato Soup
Unfortunately, the very thing that makes this rustic soup a snap also contribute…
Creamy Parmesan Polenta
Published: March 2010
Creamy Parmesan Polenta
For the ultimate creamy texture and deep corn flavor, traditional polenta requir…
Skillet-Roasted Fish Fillets
Published: March 2010
Skillet-Roasted Fish Fillets
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To p…
Pan-Seared Chicken Breasts
Published: March 2010
Pan-Seared Chicken Breasts
Exposing boneless, skinless chicken breasts to a hot pan often yields dry, leath…
Classic Bread Pudding
Published: March 2010
Classic Bread Pudding
Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Coul…
Stir-Fried Broccoli with Chili-Garlic Sauce
Published: March 2010
Stir-Fried Broccoli with Chili-Garlic Sauce
Cranked-up heat and a flood of gloppy sauce render this Chinese-takeout standard…
Beef Stroganoff
Published: March 2010
Beef Stroganoff
The usual choice for stroganoff (tenderloin) makes for a bland (and expensive) d…
Removing Stains from Plastic Cutting Boards
Published: March 2010
Removing Stains from Plastic Cutting Boards
If no amount of scrubbing will remove a stain from your plastic cutting board, h…
Supermarket Potato Primer
Published: March 2010
Supermarket Potato Primer
The type of potato you choose can make all the difference in your finished dish.…
Storing Baking Chocolate
Published: March 2010
Storing Baking Chocolate
Here’s how to prevent your chocolate from developing pale gray streaks caused by…

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