November/December 2011

November / December

2011
Filter +
Taking the Bite Out of Radicchio
The deep red color of radicchio adds much to a salad, but sometimes it tastes to…
Published: November 2011
How to Use Goat Butter
Cheese shops have recently started carrying goat butter. Can it be used in the s…
Published: November 2011
Resting Clabbered Milk
Resting Clabbered Milk
Directions for making a buttermilk substitute by adding lemon juice to milk alwa…
Published: November 2011
Swapping Nut Butters
Peanut allergies have become so commonplace. Can you substitute other nut butter…
Published: November 2011
Keeping Artichokes from Darkening
It's believed that to keep artichokes from darkening, they must be stored in lem…
Published: November 2011
Plastic Wrap Safety
Is it safe to place plastic wrap directly on the surface of still-warm, fatty fo…
Published: November 2011
How to Use Elephant Garlic
Can you use enormous “elephant garlic” just like regular garlic?
Published: November 2011
The Easiest Way to Quick-Chill Wine
We've discovered an easy and effective technique for quick chilling wine.
Published: November 2011
The Effect of Flipping on a Crisp Burger and Steak Crust
Conventional wisdom dictates that hamburgers or steaks should be flipped just o…
Published: November 2011
How to Make a Faux Pastry Bag
If you want to make a recipe requiring simple piping—but you don’t own a pastry…
Published: November 2011
Preserving Salt's Crunch
We were disappointed when the flaky sea salt we sprinkled on fish fillets, stea…
Published: November 2011
The Truth About Braising
The Truth About Braising
It’s a common misconception that braising—cooking food half-submerged in liquid…
Published: November 2011
Keys to Perfect Holiday Cookies
Basic butter cookies are the perfect template for decorating—provided you start …
Published: November 2011
Gussying Up Glazed Cookies
With the right techniques, decorating cookies with ­colored glazes in different …
Published: November 2011
Cookie Decorating Tips
Here are some quick and easy decorating tips for your holiday treats.
Published: November 2011
All About Carryover Cooking
All About Carryover Cooking
When you’re cooking an expensive roast, getting it to the table cooked just the…
Published: November 2011
Choosing the Right Roast
Choosing the right roast is almost as important as deciding how to cook it.
Published: November 2011

Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine

copy-book-cover

Yes! Please send my FREE TRIAL ISSUE of Cook’s Illustrated Magazine.If I like it, I will pay just $19.95 for one full year (six issues, including my FREE TRIAL issue) and save 40% off the newstand price of $41.70. Otherwise, I’ll write cancel on the invoice, return it, and owe nothing at all.

Or pay now and get a Free Gift!

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
City
State
Zip Code

OR

Your paid subscription will include all the benefits of Cooks's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions >

Free Gift

Thank you!

Your free trial issue will arrive in 4-6 weeks.