January/February 2011

January / February

2011
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Small Roasting Pans with Racks
Small Roasting Pans with Racks
Our full-size roasting pan is perfect for big holiday meals. Could we find a sca…
Published: November 2017
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Red Wine Vinegar
Red Wine Vinegar
Does aging make a difference in vinegar, or does it all boil down to the grapes …
Published: January 2011
Thin-Crust Pizza
Thin-Crust Pizza
With ovens that reach only 500 degrees and dough that's impossible to stretch th…
Published: January 2011
Paring Knives
Paring Knives
For precision cuts, call on the (cheap) little guy.
Published: June 2017
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Grating Cheese Weight and Volume
Grating Cheese Weight and Volume
Follow these directions for grate size: It can dramatically impact the outcome o…
Published: January 2011
Wizened Ginger, Faded Flavor
Wizened Ginger, Faded Flavor
Is a shriveled and dried out root an indication that ginger is no longer suitabl…
Published: January 2011
The Ultimate Way to Season Cast Iron
The Ultimate Way to Season Cast Iron
We'd seasoned our cast iron the same way for years. But when we heard about a ne…
Published: January 2011
Greek Spinach and Feta Pie (Spanakopita)
Greek Spinach and Feta Pie (Spanakopita)
Ideally, spanakopita is a hot and flavorful one-dish meal encased in a crispy, b…
Published: January 2011
Spaghetti with Lemon and Olive Oil (al Limone)
Spaghetti with Lemon and Olive Oil (al Limone)
Unaccustomed to the spotlight, lemon can turn temperamental in this quick-hit It…
Published: January 2011
Our Favorite Chili
Our Favorite Chili
We built the best basic chili from the ground up, and then entered the strange w…
Published: January 2011
Couscous with Shallots, Garlic, and Almonds
Couscous with Shallots, Garlic, and Almonds
Back-of-the-package instructions may be simple, but too often they yield a taste…
Published: January 2011
Couscous with Carrots, Raisins, and Pine Nuts
Couscous with Carrots, Raisins, and Pine Nuts
Back-of-the-package instructions may be simple, but too often they yield a taste…
Published: January 2011
Couscous with Dried Cherries and Pecans
Couscous with Dried Cherries and Pecans
Back-of-the-package instructions may be simple, but too often they yield a taste…
Published: January 2011
Couscous with Dates and Pistachios
Couscous with Dates and Pistachios
Back-of-the-package instructions may be simple, but too often they yield a taste…
Published: January 2011
Basic Couscous
Basic Couscous
Back-of-the-package instructions may be simple, but too often they yield a taste…
Published: January 2011
Orange-Miso Glaze
Orange-Miso Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Published: January 2011
Hoisin-Ginger Glaze
Hoisin-Ginger Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Published: January 2011
Pomegranate-Balsamic Glaze
Pomegranate-Balsamic Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Published: January 2011
Soy-Mustard Glaze
Soy-Mustard Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Published: January 2011
Glazed Salmon
Glazed Salmon
Glazed salmon usually falls victim to the harsh heat of the broiler. We turned d…
Published: January 2011
Emulsifying with Egg Beaters
Are pasteurized egg products a good substitute for raw egg yolks in foods like m…
Published: January 2011
Sweetening Out-of-Season Corn
Does cooking out-of-season corn on the cob in water along with whole milk and su…
Published: January 2011
How to Read a Steakhouse Menu
What do the terms "Kobe beef," "Wagyu beef," and "American Wagyu" mean exactly?
Published: January 2011
Thickening Pies with Types of Tapioca
Can pearl tapioca, Minute tapioca, and tapioca flour be used interchangeably?
Published: January 2011
All About Bakewell Cream
What is Bakewell Cream?
Published: January 2011
Salt Substitutes
What are some salt substitutes? Are some brands better than others?
Published: January 2011
Microwaving with Plastic
Does plastic wrap release harmful chemicals into food during microwaving?
Published: January 2011
What is Pine Mouth?
Why can pine nuts sometimes leave a bitter metallic taste in your mouth, several…
Published: January 2011
Mellowing Out EVOO
How can you mellow out extra-virgin olive oil so it can be used in place of "pur…
Published: January 2011
Storing Fresh Loose Carrots
In tests, we’ve found carrots with green tops still attached have better flavor …
Published: January 2011
Precise Water Temperature for the Perfect Loaf
A full-flavored, properly risen loaf of bread depends on more than just the righ…
Published: January 2011
Tips for Taming Phyllo
The tendency of these paper-thin sheets to tear, dry out quickly, or stick toget…
Published: January 2011
Sharpening Serrated Knives
Our favorite manual and electric knife sharpeners restore hair-splitting sharpne…
Published: January 2011
Freeze 'n' Bake Cookies
Published: January 2011
Troubleshooting: Cookies
Published: January 2011
Preparing the Pan
Published: January 2011
Baking Perfect Cookies
Published: January 2011
Portioning the Dough
Published: January 2011
Speedy Way to Soften Butter
Published: January 2011
Making the Dough
Published: January 2011
Thermapen Protector
Thermapen Protector
Now there's a way to protect your instant-read thermometer from heat damage.
Published: January 2011
Buy the Winner
Split Pea and Ham Soup
Split Pea and Ham Soup
Simmering a leftover ham shank used to be a frugal way to stretch a meal. But wh…
Published: January 2011
Spaghetti with Lemon and Olive Oil (al Limone)
Spaghetti with Lemon and Olive Oil (al Limone)
Unaccustomed to the spotlight, lemon can turn temperamental in this quick-hit It…
Published: January 2011
Greek Spinach and Feta Pie (Spanakopita)
Greek Spinach and Feta Pie (Spanakopita)
Ideally, spanakopita is a hot and flavorful one-dish meal encased in a crispy, b…
Published: January 2011
Glazed Salmon
Glazed Salmon
Glazed salmon usually falls victim to the harsh heat of the broiler. We turned d…
Published: January 2011
Basic Couscous
Basic Couscous
Back-of-the-package instructions may be simple, but too often they yield a taste…
Published: January 2011
Caesar Salad
Caesar Salad
Hold the chicken and other dubious updates. Great Caesar salad is all about maki…
Published: January 2011

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