September/October 2010

September / October

2010
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Published: September 2010
Fitting Pie Dough
An imperfect pie dough can be saved with a little last-minute tweaking.
Cookie Sheet Bake-Off
Published: September 2010
Cookie Sheet Bake-Off
When baking cookies, which type of baking sheet reigns supreme: rimmed or flat?
Don’t Freeze Fresh Chiles
Published: September 2010
Don’t Freeze Fresh Chiles
In the test kitchen, we know that fresh chile peppers will last about a week whe…
Published: September 2010
Removing Burnt-On Oil
We tested four methods for removing burnt-on oil to see if we could really do it…
Grilled Beef Kebabs with Lemon and Rosemary Marinade
Published: September 2010
Grilled Beef Kebabs with Lemon and Rosemary Marinade
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Published: September 2010
Toasted Bread for Bruschetta
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wante…
Skillet Apple Crisp with Vanilla, Cardamom, and Pistachios
Published: September 2010
Skillet Apple Crisp with Vanilla, Cardamom, and Pistachios
Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Skillet Apple Crisp with Raspberries and Almonds
Published: September 2010
Skillet Apple Crisp with Raspberries and Almonds
Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Focaccia with Kalamata Olives and Anchovies
Published: September 2010
Focaccia with Kalamata Olives and Anchovies
The dense, greasy bread bricks populating most bakery shelves don’t deserve thei…
Bruschetta with Black Olive Pesto, Ricotta and Basil
Published: September 2010
Bruschetta with Black Olive Pesto, Ricotta and Basil
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wan…
Bruschetta with Artichoke Hearts and Parmesan
Published: September 2010
Bruschetta with Artichoke Hearts and Parmesan
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wan…
Published: September 2010
Charcoal-Grilled Beef Kebabs with Red Curry Marinade
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Published: September 2010
Charcoal-Grilled Beef Kebabs with North African Marinade
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Published: September 2010
Skillet Apple Crisp with Maple and Bacon
Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Published: September 2010
Focaccia with Caramelized Red Onion, Pancetta, and Oregano
The dense, greasy bread bricks populating most bakery shelves don’t deserve thei…
Published: September 2010
Bruschetta with Port-Caramelized Onions, Blue Cheese, and Walnuts
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wan…
Published: September 2010
Bruschetta with Goat Cheese, Fig, and Prosciutto
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wan…
Red Bell Pepper Chutney
Published: September 2010
Red Bell Pepper Chutney
This sweet-tart chutney is a perfect accompaniment to pork.
Published: September 2010
Green Tomato Chutney
This sweet-tart chutney is a perfect accompaniment to pork.
Published: September 2010
Fennel-Apple Chutney
This sweet-tart chutney is a perfect accompaniment to pork.
Skillet Apple Crisp
Published: September 2010
Skillet Apple Crisp
Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Slow-Roasted Pork Shoulder with Cherry Sauce
Published: September 2010
Slow-Roasted Pork Shoulder with Cherry Sauce
Most modern-day cooks know "roast pork" as the lean, bland loin. To bring back r…
Rosemary Focaccia
Published: September 2010
Rosemary Focaccia
The dense, greasy bread bricks populating most bakery shelves don’t deserve thei…
Bruschetta with Whipped Feta and Roasted Red Peppers
Published: September 2010
Bruschetta with Whipped Feta and Roasted Red Peppers
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We want…
Chili Oil
Published: September 2010
Chili Oil
It’s not only Cantonese chefs who make great shu mai. But to achieve restaurant…
Steamed Chinese Dumplings (Shu Mai)
Published: September 2010
Steamed Chinese Dumplings (Shu Mai)
It’s not only Cantonese chefs who make great shu mai. But to achieve restaurant-…
Chicken Pot Pie With Savory Crumble Topping
Published: September 2010
Chicken Pot Pie With Savory Crumble Topping
Do you really want to spend hours cooking chicken, sautéing vegetables, and mak…
Greek-Style Shrimp with Tomatoes and Feta
Published: September 2010
Greek-Style Shrimp with Tomatoes and Feta
This easy weeknight Greek dish defies the old saw that seafood and cheese don't…
Slow-Roasted Pork Shoulder with Peach Sauce
Published: September 2010
Slow-Roasted Pork Shoulder with Peach Sauce
Most modern-day cooks know "roast pork" as the lean, bland loin. To bring back r…
Easier Fried Chicken
Published: September 2010
Easier Fried Chicken
Could we achieve fried chicken with a super-crisp crust and juicy meat without r…
Foolproof Pie Dough for Double-Crust Pie
Published: September 2010
Foolproof Pie Dough for Double-Crust Pie
We wanted a recipe that is tender, flavorful, and—most important—consistent.
Published: September 2010
Making a Decorative Pie Crust Edge
Decorating the edges of a pie does more than make it look nice.
Published: September 2010
The Right Way to Roll Out Pie Dough
The right strategy is the secret to rolling out pie dough that’s an even thickne…
Wrapper Roundup
Published: September 2010
Wrapper Roundup
Smooth Ricotta
Published: September 2010
Smooth Ricotta
I’ve recently seen Sorrento brand Velvety Smooth Ricotta Cheese in the supermark…
Published: September 2010
Jazz Apples
They might be the first fruit to "go viral," but do jazz apples live up to the h…
Preserving Beer Freshness
Published: September 2010
Preserving Beer Freshness
I’ve heard that the quality of a beer starts with the color of the bottle, but I…
Published: September 2010
The Dissipating Aroma of Banana Bread
Why does my banana bread smell so fragrant and banana-y right out of the oven bu…
Published: September 2010
Cutting Onions in Advance
In the test kitchen, we’ve established that in applications featuring raw onions…
Published: September 2010
Improv Steamer
A devoted steamer basket is ideal, but not everyone wants to shell out the money…
Published: September 2010
Baking with Farm-Fresh Eggs
Is it true that freshly laid eggs have different baking properties than older su…
Published: September 2010
Sizing Up Shrimp
The first step to ensuring perfectly cooked shrimp is buying the right size of s…
Published: September 2010
The Key to Blind Baking: Use the Right Lining
The top of lining you choose can be just as important as the type of dough.
Published: September 2010
Keys to Foolproof Pie Dough
It’s easy to make pie dough—just mix flour, water, and fat. But it’s even easier…
Published: September 2010
Alternative to Watercress
I’ve recently seen a green called upland cress for sale at my supermarket. Is it…
Published: September 2010
Shopping for Carrots
Do you prefer to buy carrots bagged or with their green tops attached?
Published: September 2010
Freezing Flour
I have a pantry moth problem in my kitchen cupboards and now store all of my flo…
Published: September 2010
The Importance of Temperature and Taste
My roast chicken tastes great straight out of the oven, but the refrigerated lef…
Published: September 2010
Plastic Spatulas
Just a spatula? Sure, but it’s a tool you use every day. So having one that rea…
Buying a Baking Stone
Published: September 2010
Buying a Baking Stone
The best baking stone in the world does you no good if it is not the proper fit …
Rosemary Focaccia
Published: September 2010
Rosemary Focaccia
The bread bricks populating most bakery shelves do not deserve their hearth-insp…
Understanding Hydration Levels in Dough
Published: September 2010
Understanding Hydration Levels in Dough
Sometimes cooking is an art. But when it comes to making dough, it is a science.…
Choosing an Inexpensive Ice Cream Maker
Published: September 2010
Choosing an Inexpensive Ice Cream Maker
We pitted inexpensive ice cream makers against their pricey counterparts to see …
Skillet Apple Crisp
Published: September 2010
Skillet Apple Crisp
You need two things to make the perfect apple crisp: the right apple and this fo…
Bruschetta with Whipped Feta and Roasted Red Peppers
Published: September 2010
Bruschetta with Whipped Feta and Roasted Red Peppers
There is a whole lot more to bruschetta than chopped tomatoes and basil. We want…
Steamed Chinese Dumplings (Shu Mai)
Published: September 2010
Steamed Chinese Dumplings (Shu Mai)
Not only Cantonese chefs make great shu mai. But to achieve restaurant-quality r…
How to Make an Improv Steamer
Published: September 2010
How to Make an Improv Steamer
If you have water, some disposable pie plates, and a Dutch oven, you have got al…
How to Roll Out Pie Dough
Published: September 2010
How to Roll Out Pie Dough
The right strategy is the secret to rolling out pie dough that’s an even thickne…
Chicken Pot Pie with Savory Crumble Topping
Published: September 2010
Chicken Pot Pie with Savory Crumble Topping
You could spend hours cooking chicken, sauteing vegetables, and making pastry do…
Greek-Style Shrimp with Tomatoes and Feta
Published: September 2010
Greek-Style Shrimp with Tomatoes and Feta
This easy weeknight Greek dish defies the old saw that seafood and cheese do n…
Tomato Paste 101
Published: September 2010
Tomato Paste 101
Here we demystify this kitchen staple and illustrate the best methods for storin…
Cutting Vegetables for Kebabs
Published: September 2010
Cutting Vegetables for Kebabs
When it comes to kebabs, the right cutting technique is almost as important as t…
Supermarket Onion Primer
Published: September 2010
Supermarket Onion Primer
You use them everyday in your kitchen, but how much do you really know about oni…
Charcoal-Grilled Beef Kebabs with Lemon and Rosemary Marinade
Published: September 2010
Charcoal-Grilled Beef Kebabs with Lemon and Rosemary Marinade
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Slow-Roasted Pork Shoulder with Peach Sauce
Published: September 2010
Slow-Roasted Pork Shoulder with Peach Sauce
Most modern-day cooks know "roast pork" as the lean, bland loin. To bring back r…
Easier Fried Chicken
Published: September 2010
Easier Fried Chicken
We wanted fried chicken with a super-crisp crust and juicy meat without resortin…

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