May/June 2010

May / June

2010
Filter +
Storing Lemon Zest
What is the best way to store lemon zest for future use?
Published: May 2010
Miso Primer
The different types of miso available in the grocery store can be confusing. Her…
Published: May 2010
Testing Bread for Doneness
Testing Bread for Doneness
Is it true that you can test yeast bread for doneness by tapping the loaf and se…
Published: May 2011
The Rainbow Effect in Meat and Fish
What causes the shiny, rainbowlike appearance on raw tuna and beef?
Published: May 2010
Shelf Life of Organic Milk
Does organic milk have a longer shelf life than regular milk?
Published: May 2010
White Asparagus vs. Green
What is white asparagus, and how does its taste compare to green asparagus?
Published: May 2010
Italian-Style Flour
Italian-Style Flour
What is Italian-style flour and what recipes can it be used for?
Published: May 2010
Best Method for Kneading Bread Dough
These days almost all recipes for bread seem to call for a stand mixer. Does old…
Published: May 2010
Butter Temperature 101
Butter temperature can dramatically affect the texture of baked goods, but terms…
Published: March 2011
Preventing Dairy from Boiling Over
Why does milk have a tendency to boil over more often than any other liquid?
Published: May 2010
Cleaning Wooden Utensils
Wooden utensils shouldn't go in the dishwasher. Fortunately, they don't need to.
Published: May 2010
Mapping Your Broiler
Every broiler is different, and it's important to know how the position of your …
Published: May 2010
Cooking Whole Grains
Grains can be used as an alternative to rice or pasta in a number of application…
Published: May 2010
Decoratively Sealing Empanadas, Calzones, and Pies
A simple fork crimp will do the job, but this technique produces a more aestheti…
Published: May 2010
Low and Slow Braising
Low and Slow Braising
We’ve always heard that braising should be done “low and slow,” but how much of …
Published: May 2010
Frozen Vs. Jarred Artichokes
Canned and frozen artichokes are readily available and ready to cook (unlike the…
Published: May 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.