July/August 2010

July / August

2010
Filter +
Hot Properties of Chiles
Published: July 2010
Hot Properties of Chiles
Chiles get their heat from a group of chemical compounds called capsaicinoids, t…
Published: July 2010
How to Dice Tomatoes
Many recipes call for ripe tomatoes cut into 1/4-inch dice. Here's an easy way t…
Why Slow-Cook Onions in Oil?
Published: July 2010
Why Slow-Cook Onions in Oil?
So many recipes calling for softening onions in oil over low heat, but is this r…
All About Meringue Powder
Published: July 2010
All About Meringue Powder
What is meringue powder, and is it recommended?
The Gray Area of Salmon
Published: July 2010
The Gray Area of Salmon
What is the gray area of flesh just below the skin of salmon, and is it best to …
Canned Diced Tomatoes
Published: July 2010
Canned Diced Tomatoes
When most brands garner comments like “sour, old, sad,” we just had to ask: Wha…
Buy the Winner
Frozen Sweet Cherries
Published: July 2010
Frozen Sweet Cherries
Cherry season is a mere blip on the summer-produce radar, so a good brand of fro…
Gas-Grilled Stuffed Chicken Breasts with Black Forest Ham and Gruyere
Published: July 2010
Gas-Grilled Stuffed Chicken Breasts with Black Forest Ham and Gruyere
Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill …
Published: July 2010
Deep-Dish Quiche with Sausage, Broccoli Rabe, and Mozzarella
Since the whole point of eating quiche is to indulge in the rich, creamy custard…
Published: July 2010
Deep-Dish Quiche with Leeks and Blue Cheese
Since the whole point of eating quiche is to indulge in the rich, creamy custard…
Charcoal-Grilled Stuffed Chicken Breasts with Salami and Mozzarella
Published: July 2010
Charcoal-Grilled Stuffed Chicken Breasts with Salami and Mozzarella
Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill …
Memphis-Style Barbecued Spareribs on a Gas Grill
Published: July 2010
Memphis-Style Barbecued Spareribs on a Gas Grill
Memphis pit masters pride themselves on pork ribs with dark, crusty bark and dis…
Published: July 2010
Spinach Salad with Fennel and Apples
While nothing could be easier to toss in a salad, mild-mannered baby spinach alw…
Published: July 2010
Spinach Salad with Radicchio and Mango
While nothing could be easier to toss in a salad, mild-mannered baby spinach alw…
Stir-Fried Sichuan-Style Shrimp with Zucchini, Red Bell Pepper, and Peanuts
Published: July 2010
Stir-Fried Sichuan-Style Shrimp with Zucchini, Red Bell Pepper, and Peanuts
If meat and shrimp behave vastly differently when cooked, why are most shrimp st…
Stir-Fried Shrimp with Garlicky Eggplant, Scallions, and Cashews
Published: July 2010
Stir-Fried Shrimp with Garlicky Eggplant, Scallions, and Cashews
If meat and shrimp behave vastly differently when cooked, why are most shrimp st…
Published: July 2010
Spinach Salad with Frisée and Strawberries
While nothing could be easier to toss in a salad, mild-mannered baby spinach alw…
Gas-Grilled Argentine Steaks with Chimichurri Sauce
Published: July 2010
Gas-Grilled Argentine Steaks with Chimichurri Sauce
With Argentine beef and a wood fire, cooking churrasco in the backyard would be …
Charcoal-Grilled Stuffed Chicken Breasts with Black Forest Ham and Gruyere
Published: July 2010
Charcoal-Grilled Stuffed Chicken Breasts with Black Forest Ham and Gruyere
Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill …
Gas-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina
Published: July 2010
Gas-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina
Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill …
Ultimate Banana Bread
Published: July 2010
Ultimate Banana Bread
Any 10-year-old can make the typical dry, bland banana bread. But if you want to…
Sweet Cherry Pie
Published: July 2010
Sweet Cherry Pie
Cherry season is a mere blip on the summer-produce radar. For a juicy pie with t…
Memphis-Style Barbecued Spareribs on a Charcoal Grill
Published: July 2010
Memphis-Style Barbecued Spareribs on a Charcoal Grill
Memphis pit masters pride themselves on pork ribs with dark, crusty bark and dis…
Spinach Salad with Carrot, Orange, and Sesame
Published: July 2010
Spinach Salad with Carrot, Orange, and Sesame
While nothing could be easier to toss in a salad, mild-mannered baby spinach alw…
Deep-Dish Quiche Lorraine
Published: July 2010
Deep-Dish Quiche Lorraine
Since the whole point of eating quiche is to indulge in the rich, creamy custard…
Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce
Published: July 2010
Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce
If meat and shrimp behave vastly differently when cooked, why are most shrimp st…
Creamy Gazpacho Andaluz
Published: July 2010
Creamy Gazpacho Andaluz
Most Americans know gazpacho as a chunky liquid salsa. In Spain, the most famous…
Charcoal-Grilled Argentine Steaks with Chimichurri Sauce
Published: July 2010
Charcoal-Grilled Argentine Steaks with Chimichurri Sauce
With Argentine beef and a wood fire, cooking churrasco in the backyard would be …
Charcoal-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina
Published: July 2010
Charcoal-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina
Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill …
Published: July 2010
Roasting Chiles on the Stovetop
Roasting fresh chiles releases their natural flavor compounds.
Published: July 2010
Rehydrating Toasted Dried Chiles
Rehydrating dried chiles will mellow their taste.
Published: July 2010
How to "Dry-Clean" Your Spice Grinder
The oils in dried chiles can cling to a spice grinder, even after you’ve wiped i…
Published: July 2010
How to Make Your Own Chile Powder
Grinding your own powder from freshly toasted dried chiles is easy and can make …
Published: July 2010
Toasting Dried Chiles
Just as roasting fresh chiles deepens their flavor, toasting dried ones improves…
Published: July 2010
All About Common Dried Chiles
We gathered seven common dried chiles. Here are our notes on their appearance, f…
Published: July 2010
Pantry Chile Products
Here's a list of the chile products you should always keep on hand.
Published: July 2010
Roasting Chiles in the Oven
Roasting fresh chiles releases their natural flavor compounds.
Published: July 2010
Fresh Chile Prep
In some chiles, the level of capsaicin is so high, it can actually irritate the …
Published: July 2010
All About Common Fresh Chiles
For many cooks, fresh chiles are a bit of a mystery. And it’s no wonder.
Published: July 2010
Quick-Chilling Wine
When you don't have time to wait for a bottle of wine to chill in the refrigerat…
Published: July 2010
Freezing Egg Yolks
A lot of recipes call only for egg whites, but that doesn't mean you need to thr…
Published: July 2010
Preventing Leaks in Pie Crust
Cracks in pies with custard or other wet fillings may seem like par for the cour…
Published: July 2010
The Best Way to Ripen Bananas
Strategies for speeding ripening in bananas abound, but as we worked our way thr…
Published: July 2010
Keeping Scallions Fresh
Too often we find that scallions go limp after just a few days in the fridge.
Published: July 2010
No More Soggy Pie Crust
Pie crusts with fruit fillings often become saturated with juice when baking. He…
Published: July 2010
How Browning Bread Enhances Flavor
When it comes to bread, a nicely browned crust does more than just create a flav…
Published: July 2010
Demystifing Black Garlic
Packages of black garlic are popping up in the produce sections of grocery store…
Published: July 2010
Baker's Percentages Explained
Baking recipes are often presented in terms of "baker's percentages." Here we ex…
Published: July 2010
Explaining Chicken Nomenclature
When shopping for whole chickens, how do chickens labeled "broilers," "roasters,…
Published: July 2010
The Importance of Freshly Ground Beef
Is there any benefit to seeking out a grocer who offers freshly ground beef?
Published: July 2010
Nitrate-Free Bacon
We often see “no nitrates or nitrites added” bacon in the grocery store. How doe…
Plastic Spatulas
Published: July 2010
Plastic Spatulas
Just a spatula? Sure, but it’s a tool you use every day. So having one that real…
Buy the Winner
Grill Lighters
Published: July 2010
Grill Lighters
Grill lighters have long necks to keep your fingers at a safe distance from the …
Buy the Winner
Rib Racks
Published: July 2010
Rib Racks
A standard kettle grill can’t hold more than two racks of ribs laid flat. Enter …
Buy the Winner
Smokers
Published: July 2010
Smokers
Though plenty of rib and brisket enthusiasts convert their grills into makeshift…
Buy the Winner
Produce Keepers
Published: July 2010
Produce Keepers
A new wave of “produce keepers” is cramming supermarket shelves, promising to ex…
Stir-Fried Shrimp
Published: July 2010
Stir-Fried Shrimp
If meat and shrimp behave vastly differently when cooked, why are most shrimp st…
Deep-Dish Quiche Lorraine
Published: July 2010
Deep-Dish Quiche Lorraine
Since the whole point of eating quiche is to indulge in the rich, creamy custard…
Spinach Salad with Carrot, Orange, and Sesame
Published: July 2010
Spinach Salad with Carrot, Orange, and Sesame
While nothing could be easier to toss in a salad, mild-mannered baby spinach alw…
Memphis-Style Barbecued Spareribs
Published: July 2010
Memphis-Style Barbecued Spareribs
Memphis pit masters pride themselves on pork ribs with dark, crusty bark and dis…
Stuffed Chicken Breasts
Published: July 2010
Stuffed Chicken Breasts
Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill …
Creamy Gazpacho Andaluz
Published: May 2013
Creamy Gazpacho Andaluz
Most Americans know gazpacho as a chunky liquid salsa. In Spain, the most famous…
Sweet Cherry Pie
Published: July 2010
Sweet Cherry Pie
Cherry season is a mere blip on the summer-produce radar. For a juicy pie with t…
Ultimate Banana Bread
Published: July 2010
Ultimate Banana Bread
If you want to make a moist, tender loaf with over-the-top banana flavor, you ne…
Argentine Steaks with Chimichurri Sauce
Published: July 2010
Argentine Steaks with Chimichurri Sauce
With Argentine beef and a wood fire, cooking churrasco in the backyard would be …
Spinach Primer
Published: July 2010
Spinach Primer
There are three main types of spinach most commonly found in the produce section…
How to Seed a Cucumber
Published: July 2010
How to Seed a Cucumber
Removing the seeds from cucumbers is a vital step toward avoiding soggy, watery …
How Cheese Melts
Published: July 2010
How Cheese Melts
Cheese doesn't actually melt in the true sense—not like an ice cube. Its melting…
Supermarket Chile Primer
Published: July 2010
Supermarket Chile Primer
Endless varieties allow for confusion. We have a few guidelines on how to tell t…

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.