September/October 2011

September / October

2011
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Muffin-Top Pans
Muffin-Top Pans
With a muffin-top pan, you can make just the part of the muffin that’s many peo…
Published: September 2011
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
Whole Wheat Lasagna Noodles
Whole Wheat Lasagna Noodles
When last year’s whole wheat spaghetti tasting turned up more than one pasta tha…
Published: September 2011
Supermarket Whipped Toppings
Supermarket Whipped Toppings
Are supermarket whipped toppings any good?
Published: February 2016
Buy the Winner
French-Style Pot-Roasted Pork Loin with Port and Figs
Pot roast almost always start with a fatty, flavorful cut that turns tender and …
Published: September 2011
Creamy Mocha Pudding
Creamy Mocha Pudding
Nostalgia isn't enough to make a dessert worthwhile. To rescue chocolate pudding…
Published: September 2011
Online Extra
Creamy Mexican Chocolate Pudding
Creamy Mexican Chocolate Pudding
Nostalgia isn't enough to make a dessert worthwhile. To rescue chocolate pudding…
Published: September 2011
Online Extra
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
Fried Leeks
Fried Leeks
These make the perfect garnish for a bowl of soup.
Published: September 2011
Peanut Sauce
Peanut Sauce
This sauce is the traditional accompaniment to beef satay.
Published: September 2011
Gorgonzola Cream Sauce
Gorgonzola Cream Sauce
This simple, cheesy sauce pairs perfectly with gnocchi.
Published: September 2011
Tarragon-Lemon Pan Sauce
Tarragon-Lemon Pan Sauce
The sauce is the perfect accompaniment to roast chicken.
Published: September 2011
Herb Butter
Just a dollop of herb butter helps jazz up soups, pasta, fish, and just about an…
Published: September 2011
Gremolata
Just a dollop of gremolata helps jazz up soups, pasta, fish, and just about any …
Published: September 2011
Salt-Roasted Potatoes with Roast Shallot and Thyme Butter
Salt-Roasted Potatoes with Roast Shallot and Thyme Butter
What can 2 pounds of salt do to a potato that an oven can’t?
Published: September 2011
Parmesan Sauce with Pancetta and Walnuts
This simple, cheesy sauce pairs perfectly with gnocchi.
Published: September 2011
Porcini Mushroom Broth
This sauce is the perfect accompaniment to gnocchi.
Published: September 2011
French-Style Pot-Roasted Pork Loin with Marsala and Mushrooms
Pot roast almost always start with a fatty, flavorful cut that turns tender and…
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
Thyme-Sherry Vinegar Pan Sauce
Thyme-Sherry Vinegar Pan Sauce
The sauce is the perfect accompaniment to roast chicken.
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
Creamy Chocolate Pudding
Creamy Chocolate Pudding
Nostalgia isn't enough to make a dessert worthwhile. To rescue chocolate pudding…
Published: September 2011
Vegetable Lasagna
Vegetable Lasagna
Ever made a vegetable lasagna that wasn't laden with watery vegetables and dry, …
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
Butternut Squash Soup
Butternut Squash Soup
Forget cream and spices. The secret to squashier squash soup is concentration.
Published: September 2011
Salt-Baked Potatoes with Roasted Garlic and Rosemary Butter
Salt-Baked Potatoes with Roasted Garlic and Rosemary Butter
What can 2 pounds of salt do to a potato that an oven can't?
Published: September 2011
Potato Gnocchi with Browned Butter and Sage
Potato Gnocchi with Browned Butter and Sage
What's the secret to transforming two heavyweight ingredients—flour and potato—i…
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
French-Style Pot-Roasted Pork Loin
French-Style Pot-Roasted Pork Loin
Pot roast almost always start with a fatty, flavorful cut that turns tender and …
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
Seasoning Tips for Improving Flavor
Reliable recipes and top-quality equipment will get you far, but knowing how to …
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
Weeknight Roast Chicken
Weeknight Roast Chicken
If you can plan ahead, by all means brine or salt your bird. But when you want …
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
Salt-Baked Potatoes
Salt-Baked Potatoes
What can 2 pounds of salt do to a potato that an oven can’t?
Published: September 2011
Potato Gnocchi
Potato Gnocchi
What's the secret to transforming two heavyweight ingredients—flour and potato—i…
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
American restaurants have sapped the magic from this Thai street-food favorite …
Published: September 2011
Creamy Chocolate Pudding
Creamy Chocolate Pudding
Nostalgia isn't enough to make a dessert worthwhile. To rescue chocolate puddin…
Published: September 2011
Cranberry-Pecan Muffin
Cranberry-Pecan Muffin
Most cranberry-nut-muffin recipes call for loading sour berries and chopped nut…
Published: September 2011
Butternut Squash Soup
Butternut Squash Soup
Forget cream and spices. The secret to squashier squash soup is concentration.
Published: September 2011
French-Style Pot-Roasted Pork Loin
French-Style Pot-Roasted Pork Loin
Pot roast almost always start with a fatty, flavorful cut that turns tender and…
Published: September 2011

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