March/April 2011

March / April

2011
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Can You Heat Parchment Paper Higher Than Manufacturers Recommend?
Published: September 2018
Can You Heat Parchment Paper Higher Than Manufacturers Recommend?
Is it okay to heat parchment paper higher than the temperature range listed on t…
What Is Low-Temp Pasta?
Published: March 2011
What Is Low-Temp Pasta?
Toning Down Raw Onion’s Bite
Published: March 2011
Toning Down Raw Onion’s Bite
Minimizing Moisture Loss in Meat
Published: March 2011
Minimizing Moisture Loss in Meat
We recently conducted an experiment that proves that even cooking isn’t the onl…
Published: March 2011
Yes, You Can Freeze Garlic
Published: March 2011
Getting the Best Zest
Should you use a vegetable peeler, channel grater, or rasp-style grater when zes…
Whole-Wheat Flour
Published: March 2011
Whole-Wheat Flour
If you thought all whole-wheat flours are created equal, you were wrong.
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Dried Black Beans
Published: March 2011
Online Extra
Dried Black Beans
Canned beans may be convenient, but their flavor and texture never measure up to…
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Sauce Base
Published: March 2011
Sauce Base
Could we bring the ultra-rich flavor and glossy consistency of a classic French …
Foolproof Hollandaise Sauce
Published: March 2011
Foolproof Hollandaise Sauce
Drizzle this sauce over prepared asparagus or eggs Benedict.
Published: March 2011
White Butter Sauce
Serve this simple sauce with fish or vegetables.
Published: March 2011
Garlic Compound Butter
Use this simple butter recipe as a topping on steak, pork chops, or fish.
Published: March 2011
Brown Butter Sauce
Drizzle this simple butter sauce over gnocchi, mushrooms, steak, or fish.
Whole-Wheat Sandwich Bread
Published: March 2011
Whole-Wheat Sandwich Bread
Most whole-wheat breads are either squat bricks or white bread in drag. We wante…
Published: March 2011
Sautéed Snow Peas with Shallot, Lemon Grass, and Basil
Typically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: March 2011
Sautéed Snow Peas with Garlic, Cumin, and Cilantro
Typically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: March 2011
Sautéed Snow Peas with Ginger, Garlic, and Scallion
Typically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: March 2011
Sautéed Snow Peas with Lemon and Parsley
Typically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Baked Sole Fillets with Herbs and Bread Crumbs
Published: March 2011
Baked Sole Fillets with Herbs and Bread Crumbs
Delicate sole demands precise timing and a gentle touch. Was there a way to roll…
Cuban-Style Black Beans and Rice (Moros y Cristianos)
Published: March 2011
Cuban-Style Black Beans and Rice (Moros y Cristianos)
Cooking beans and rice in a single vessel sounds like a straightforward one-pot …
Wicked Good Boston Cream Pie
Published: March 2011
Wicked Good Boston Cream Pie
This triple-component dessert would deserve a revival—if only we could make the …
Spaghetti with Mushroom and Tomato Sauce (Quick Mushroom Ragu)
Published: March 2011
Spaghetti with Mushroom and Tomato Sauce (Quick Mushroom Ragu)
Making a true, long-simmered Italian meat sauce means tending the pot for hours.…
Broccoli-Cheese Soup
Published: March 2011
Broccoli-Cheese Soup
When simply adding more broccoli didn’t generate enough vegetable flavor in our …
Published: March 2011
Spicy Mayonnaise
Our Spicy Mayonnaise adds a mild kick to Peruvian Roast Chicken.
Peruvian Roast Chicken with Garlic and Lime
Published: March 2011
Peruvian Roast Chicken with Garlic and Lime
Authentic versions of this spit-roasted bird boast an evenly bronzed exterior, m…
Pan-Seared Steaks with Port Wine Sauce
Published: March 2011
Pan-Seared Steaks with Port Wine Sauce
Could we bring the ultra-rich flavor and glossy consistency of a classic French …
Pan-Seared Steaks with Brandy and Green Peppercorn Sauce
Published: March 2011
Pan-Seared Steaks with Brandy and Green Peppercorn Sauce
Could we bring the ultra-rich flavor and glossy consistency of a classic French …
Pan-Seared Steaks with Herb Sauce
Published: March 2011
Pan-Seared Steaks with Herb Sauce
Could we bring the ultra-rich flavor and glossy consistency of a classic French …
Potato Galette
Published: March 2011
Potato Galette
This crisp, earthy-tasting potato cake would be the perfect side dish—if it were…
Fluffy Yellow Layer Cake
Published: March 2008
Fluffy Yellow Layer Cake
Box mixes are famous for engineering cake with ultralight texture. We set out to…
Published: March 2011
Cooking with Butter Tips and Techniques
Get the most out of cooking with butter by using these tips.
Published: March 2011
Substituting with Evaporated Milk
Is evaporated milk a suitable substitute for regular whole milk in baked goods a…
Published: March 2011
Selecting Thick vs. Thin of Asparagus
Sometimes the asparagus stalks at local markets are as thin as pencils; other ti…
Published: March 2011
Brighter, Greener Pesto
Can pesto really be prevented from darkening by blanching the basil before addin…
Published: March 2011
Shades of Rhubarb
Is it important to seek out rhubarb that’s red versus green? Is the red color an…
Published: March 2011
Demystifying Ramps
Ramps are a staple at farmers’ markets. What are they, and how should they be us…
Butter Spread vs. Real Butter
Published: March 2011
Butter Spread vs. Real Butter
There's a new Land O’Lakes product in the supermarket called Fresh Buttery Taste…
Published: March 2011
Butter Buying and Storing Basics
Salted or unsalted? Plain or premium? Whipped or stick? Use these guidelines to …
Published: March 2011
Two Routes to Super-Rich Sauce
Traditional French demi-glace relies on veal bones for its flavor and takes a fu…
Published: March 2011
Caramel in the Microwave
The Truth About Cake Enhancer
Published: March 2011
The Truth About Cake Enhancer
King Arthur recently came out with a new product called Cake Enhancer. What is i…
Kitchen Calculator
Published: March 2011
Kitchen Calculator
If you are terrible at math, this might be a worthy investment.
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Silicone Microwave Lid
Published: March 2011
Silicone Microwave Lid
The Japanese-made Piggy Steamer, a 7-inch circle of thin silicone with a thicker…
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Pullman Loaf Pans
Published: March 2011
Pullman Loaf Pans
Another unnecessary gadget, or a new kitchen staple?
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Kitchen Rulers
Published: March 2011
Kitchen Rulers
Do you really need a special kitchen ruler, or will any old ruler do just fine?
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Toaster Ovens
Published: March 2011
Toaster Ovens
Do you really need to spend $250 to get a good piece of toast?
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Toaster Ovens
Published: March 2011
Toaster Ovens
Do you really need to spend $250 to get a good piece of toast?
Whole-Wheat Sandwich Bread
Published: March 2011
Whole-Wheat Sandwich Bread
Most whole-wheat breads are either squat bricks or white bread in drag. We wante…
Sautéed Snow Peas with Lemon and Parsley
Published: March 2011
Sautéed Snow Peas with Lemon and Parsley
Typically used as filler in stir-fries, snow peas can stand on their own—as long…
Better Baked Sole Fillets
Published: March 2011
Better Baked Sole Fillets
Delicate sole demands precise timing and a gentle touch. Was there a way to roll…
Cuban Black Beans and Rice
Published: March 2011
Cuban Black Beans and Rice
Cooking beans and rice in a single vessel sounds like a straightforward one-pot …
Wicked Good Boston Cream Pie
Published: March 2011
Wicked Good Boston Cream Pie
This triple-component dessert would deserve a revival, if only we could make the…
Quick Mushroom Ragu
Published: March 2011
Quick Mushroom Ragu
Making a true, long-simmered Italian meat sauce means tending the pot for hours.…
Broccoli-Cheese Soup
Published: March 2011
Broccoli-Cheese Soup
When simply adding more broccoli did not generate enough vegetable flavor in our…
Peruvian Roast Chicken with Garlic and Lime
Published: March 2011
Peruvian Roast Chicken with Garlic and Lime
Authentic versions of this spit-roasted bird boast an evenly bronzed exterior, m…
Potato Galette
Published: March 2011
Potato Galette
This crisp, earthy-tasting potato cake would be the perfect side dish—if it were…
Pan-Seared Steaks with Herb Sauce
Published: March 2011
Pan-Seared Steaks with Herb Sauce
Could we bring the ultra-rich flavor and glossy consistency of a classic French …

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