September/October 2011

September / October

2011
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Block Mozzarella
Block Mozzarella
What makes the best block? It all comes down to fat, moisture, and acid.
Published: April 2017
Buy the Winner
All About Lentils
Lentils come in numerous varieties, each of which has a distinct appearance, fla…
Published: September 2011
Cutting Out Curdling in Cultured Dairy
The cultured dairy products in some of our favorite recipes are sensitive to hea…
Published: September 2011
What is Baker's Ammonia?
What is Baker's Ammonia?
Some old cookie recipes call for something called baker's ammonia. What is it?
Published: September 2011
Storing Used Frying Oil
Even when stored in an airtight container in a dark cupboard, used frying oil ca…
Published: September 2011
Lentil Salad
Lentil Salad
The key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
Grilled Beef Satay
Grilled Beef Satay
Thai beef satay features tender pieces of meat grilled on skewers so that they d…
Published: September 2011
Lentil Salad with Carrots and Cilantro
Lentil Salad with Carrots and Cilantro
The key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
Lentil Salad with Hazelnuts and Goat Cheese
Lentil Salad with Hazelnuts and Goat Cheese
The key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
Lentil Salad with Spinach, Walnuts, and Parmesan Cheese
Lentil Salad with Spinach, Walnuts, and Parmesan Cheese
The key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
Peanut Sauce
Peanut Sauce
This sauce is the traditional accompaniment to beef satay.
Published: September 2011
Gremolata
Just a dollop of gremolata helps jazz up soups, pasta, fish, and just about any …
Published: September 2011
Lentil Salad with Pomegranate and Walnuts
Lentil Salad with Pomegranate and Walnuts
The key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
Cucumber Relish
Cucumber Relish
This garnish is the perfectly accompaniment to beef satay.
Published: September 2011
Cranberry-Pecan Muffins
Cranberry-Pecan Muffins
Most cranberry-nut-muffin recipes call for loading sour berries and chopped nuts…
Published: September 2011
Lentil Salad with Olives, Mint, and Feta
Lentil Salad with Olives, Mint, and Feta
The key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
Grilled Beef Satay
Grilled Beef Satay
Thai beef satay features tender pieces of meat grilled on skewers so that they d…
Published: September 2011
Weeknight Roast Chicken
Weeknight Roast Chicken
If you can plan ahead, by all means brine or salt your bird. But when you want d…
Published: September 2011
Cinnamon as a Thickener
When you add ground cinnamon to hot cocoa or oatmeal, they get thicker. Why does…
Published: September 2011
Are Red Kidney Beans Poisonous?
There are rumors that dried red kidney beans must be boiled—not just simmered—to…
Published: September 2011
Why Charcoal Browns Best
We love the convenience of gas grills, but only the most powerful models can pr…
Published: September 2011
Taking the Temperature of Scallops
Here's a useful, precise way of assessing doneness in scallops.
Published: September 2011
Turn Your Oven Into a Sauna
Our usual approach to creating steam in a home oven doesn't produce steam for ve…
Published: September 2011
Save Energy: Soak Your Noodles
If you’re planning to parboil pasta for a baked dish like ziti or lasagna, but …
Published: September 2011
Drying Fresh Herbs in a Flash
The traditional method of hanging fresh herbs to dry can take days, if not week…
Published: September 2011
Baking Tips for Improving Flavor
Reliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
Cooking Tips for Improving Flavor
Reliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
Prepping Tips for Improving Flavor
Reliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
When Good Buttermilk Goes Bad
Since buttermilk always smells sour, how does one know when it has gone bad?
Published: September 2011
Keeping Zested Lemons Juicy
Zested lemons often become dry, shriveled, and hard before anyone gets a chance …
Published: September 2011
Blowing on Salad Greens for Storage
Blowing into a bag of salad greens is rumored to help them last longer. Why woul…
Published: September 2011
All About Nutritional Yeast
All About Nutritional Yeast
Some independent movie theaters now offer nutritional yeast as a topping for pop…
Published: September 2011
Toss and Chop Salad Scissors
Toss and Chop Salad Scissors
This odd-looking pair of large kitchen shears, sports dual spring-loaded curved…
Published: September 2011
Pancake Batter Dispensers
Pancake Batter Dispensers
Pancake batter dispensers are the secret behind restaurants’ quick-to-the-plate,…
Published: September 2011
Buy the Winner
Weber Gourmet BBQ System
Weber Gourmet BBQ System
Since many grilling gadgets promise more than they deliver, were we courting dis…
Published: September 2011
Vegetable Lasagna
Vegetable Lasagna
Ever made a vegetable lasagna that wasn't laden with watery vegetables and dry, …
Published: September 2011
Cutting Boards
Cutting Boards
We thought we’d picked a winner—until our favorite board warped after just a fe…
Published: September 2011
Butternut Squash Soup
Butternut Squash Soup
Forget cream and spices. The secret to squashier squash soup is concentration.
Published: September 2011

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