March/April 2012

March / April

2012
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Canned Whole Tomatoes
Canned Whole Tomatoes
When it comes to the best canned tomatoes, is Italian pedigree the determining f…
Published: March 2012
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Cinnamon Swirl Bread
Cinnamon Swirl Bread
To rid this bread of its dense crumb, leaking filling, and huge gaps, we had to …
Published: March 2012
Peanut Butter Sandwich Cookies
Peanut Butter Sandwich Cookies
We wanted a cookie so packed with peanut flavor that it needed no crosshatch to …
Published: March 2012
Sichuan Stir-Fried Pork in Garlic Sauce
Sichuan Stir-Fried Pork in Garlic Sauce
When it comes to replicating this classic Chinese stir-fry, the biggest issue is…
Published: March 2012
Potato Casserole with Bacon and Caramelized Onion
Potato Casserole with Bacon and Caramelized Onion
In the old days, this rich dish got its deep flavor and silky texture from meat …
Published: March 2012
How to Spiral Cut a Pineapple
This method for cutting a pineapple is both attractive and efficient.
Published: March 2012
Microwave Rice Cookers
Microwave Rice Cookers
For such simple devices, getting them to work was surprisingly difficult.
Published: March 2012
Why Food Cooks Slower in Oil than in Water
Why Food Cooks Slower in Oil than in Water
There's more to cooking speed than just temperature.
Published: March 2012
The Fruit and Vegetable Blues
The Fruit and Vegetable Blues
I recently used red onions in a frittata and was surprised to see that they turn…
Published: March 2012
Sauté Pans
Sauté Pans
These big, straight-sided vessels have their uses, but how much should you pay f…
Published: January 2012
Sichuan Stir-Fried Pork in Garlic Sauce
When it comes to replicating this classic Chinese stir-fry, the biggest issue is…
Published: March 2012
Filipino Chicken Adobo
Filipino adobo is a quick-cooking, pantry-ready braise with bold, tangy flavors …
Published: March 2012
Peanut Butter Sandwich Cookies with Milk Chocolate Filling
We wanted a cookie so packed with peanut flavor that it needed no crosshatch to …
Published: March 2012
Peanut Butter Sandwich Cookies with Honey-Cinnamon Filling
Peanut Butter Sandwich Cookies with Honey-Cinnamon Filling
We wanted a cookie so packed with peanut flavor that it needed no crosshatch to …
Published: March 2012
Poached Fish Fillets with Miso-Ginger Vinaigrette
Restaurants have an unusual technique for turning out supremely moist, tender fi…
Published: March 2012
Hazelnut Granola with Dried Pear
Hazelnut Granola with Dried Pear
We’ve had it with the overpriced (and underwhelming) store-bought stuff. For hom…
Published: March 2012
Spaghetti al Vino Bianco
Spaghetti al Vino Bianco
We’d heard about pasta cooked in red wine, but its tannic flavor and gray color …
Published: March 2012
Poached Fish Fillets with Sherry-Tomato Vinaigrette
Poached Fish Fillets with Sherry-Tomato Vinaigrette
Restaurants have an unusual technique for turning out supremely moist, tender fi…
Published: March 2012
Filipino Chicken Adobo
Filipino Chicken Adobo
Filipino adobo is a quick-cooking, pantry-ready braise with bold, tangy flavors …
Published: March 2012
Italian Wedding Soup
Italian Wedding Soup
A super-flavorful soup enriched with meatballs and tender greens? Sounds like a …
Published: March 2012
Shrimp-Buying Basics
Ensuring tender, briny-tasting shrimp starts at the seafood counter, where many …
Published: March 2012
Faster Brown Rice
If you have time to soak your rice before cooking it, you can drastically reduce…
Published: March 2012
Fizzier Pop
When it comes to carbonation, temperature makes all the difference.
Published: March 2012
Removing Drumstick Tendons
Will this clever trick, you'll never bite into another chewy tendon again.
Published: March 2012
Ice Cubes That Last Twice as Long
Learn how to make restaurant-quality ice at home.
Published: March 2012
Microwave-Fried Herbs
If you could fry up a handful of fresh herbs without dirtying a pan, why wouldn'…
Published: March 2012
When Fresh-Squeezed Isn’t Best
Resting your lemon juice for a few hours may actually improve its flavor.
Published: March 2012
A Better Brine?
Does less salt really make for a more efficient brine?
Published: March 2012
Salt Your Egg Wash
Adding salt to improve the shine of your egg wash may be a myth, but there's ano…
Published: March 2012
The Truth About Quick-Cooking Pasta
Three-minute pastas have started popping up in supermarkets. Are they any good?
Published: March 2012
Frosting Failure
I’ve attempted your Lemon Layer Cake (see related recipe) a few times. The fluff…
Published: March 2012
Gluten-Free Flour
There’s a new gluten-free flour available called C4C that supposedly can be subb…
Published: March 2012
Soy Milk Substitute, Revisited
Is soy milk an acceptable substitute for whole milk in cooking and baking?
Published: March 2012
Mango Varieties
There are often two different kinds of mangos in the produce aisle: one that’s b…
Published: March 2012
Sauté Pans
Sauté Pans
These big, straight-sided vessels have their uses, but how much should you pay f…
Published: March 2012
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Recipe Holder
Recipe Holder
With this clever device, you may never lose track of another recipe printout or …
Published: March 2013
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Pie Lattice Tools
Pie Lattice Tools
Do you really need a fancy gadget to do something you can accomplish with a simp…
Published: March 2012
Induction Interface Disks
Induction Interface Disks
Does switching to an induction range mean saying goodbye to your favorite pots a…
Published: March 2012
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Pasta Forks
Pasta Forks
Pasta forks are designed primarily for serving long-stranded pastas like spaghet…
Published: March 2012
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Innovative Garlic Gadgets
Innovative Garlic Gadgets
Whether you want to chop, slice, crush, or grate garlic, there's a gadget for th…
Published: March 2012
Spaghetti al Vino Bianco
Spaghetti al Vino Bianco
We’d heard about pasta cooked in red wine, but its tannic flavor and gray color…
Published: March 2012
Potato Casserole with Bacon and Caramelized Onion
Potato Casserole with Bacon and Caramelized Onion
In the old days, this rich dish got its deep flavor and silky texture from meat…
Published: March 2012
Poached Fish Fillets with Sherry-Tomato Vinaigrette
Poached Fish Fillets with Sherry-Tomato Vinaigrette
Restaurants have an unusual technique for turning out supremely moist, tender f…
Published: March 2012
Philly Cheesesteaks
Philly Cheesesteaks
We set out to reproduce this classic sandwich without the pricey rib eye, a deli…
Published: March 2012
Peanut Butter Sandwich Cookies
Peanut Butter Sandwich Cookies
We wanted a cookie so packed with peanut flavor that it needed no crosshatch to …
Published: March 2012
Italian Wedding Soup
Italian Wedding Soup
A super-flavorful soup enriched with meatballs and tender greens? Sounds like a…
Published: March 2012
Cinnamon Swirl Bread
Cinnamon Swirl Bread
To rid this bread of its dense crumb, leaking filling, and huge gaps, we had to…
Published: March 2012
Almond Granola with Dried Fruit
Almond Granola with Dried Fruit
We’ve had it with the overpriced (and underwhelming) store-bought stuff. For ho…
Published: March 2012

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