March/April 2012

March / April

2012
Filter +
Why Food Cooks Slower in Oil than in Water
Published: March 2012
Why Food Cooks Slower in Oil than in Water
There's more to cooking speed than just temperature.
The Fruit and Vegetable Blues
Published: March 2012
The Fruit and Vegetable Blues
I recently used red onions in a frittata and was surprised to see that they turn…
Canned Whole Tomatoes
Published: March 2012
Canned Whole Tomatoes
When it comes to the best canned tomatoes, is Italian pedigree the determining f…
Buy the Winner
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 …
Peanut Butter Sandwich Cookies with Honey-Cinnamon Filling
Published: March 2012
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…
Hazelnut Granola with Dried Pear
Published: March 2012
Hazelnut Granola with Dried Pear
We’ve had it with the overpriced (and underwhelming) store-bought stuff. For hom…
Published: March 2012
Tropical Granola with Dried Mango
We’ve had it with the overpriced (and underwhelming) store-bought stuff. For hom…
Published: March 2012
Spiced Walnut Granola with Dried Apple
We’ve had it with the overpriced (and underwhelming) store-bought stuff. For hom…
Pecan-Orange Granola with Dried Cranberries
Published: March 2012
Pecan-Orange Granola with Dried Cranberries
We’ve had it with the overpriced (and underwhelming) store-bought stuff. For hom…
Published: March 2012
Poached Fish Fillets with Cilantro and Jalapeño Vinaigrette
Restaurants have an unusual technique for turning out supremely moist, tender fi…
Spaghetti al Vino Bianco
Published: March 2012
Spaghetti al Vino Bianco
We’d heard about pasta cooked in red wine, but its tannic flavor and gray color …
Poached Fish Fillets with Sherry-Tomato Vinaigrette
Published: March 2012
Poached Fish Fillets with Sherry-Tomato Vinaigrette
Restaurants have an unusual technique for turning out supremely moist, tender fi…
Sichuan Stir-Fried Pork in Garlic Sauce
Published: March 2012
Sichuan Stir-Fried Pork in Garlic Sauce
When it comes to replicating this classic Chinese stir-fry at home, the biggest …
Almond Granola with Dried Fruit
Published: March 2012
Almond Granola with Dried Fruit
We’ve had it with the overpriced (and underwhelming) store-bought stuff. For hom…
Filipino Chicken Adobo
Published: March 2012
Filipino Chicken Adobo
Filipino Adobo is a quick-cooking, pantry-ready braise with bold, tangy flavors …
Philly Cheesesteaks
Published: March 2012
Philly Cheesesteaks
We set out to reproduce this classic sandwich without the pricey rib eye, a deli…
Cinnamon Swirl Bread
Published: March 2012
Cinnamon Swirl Bread
To rid this bread of its dense crumb, leaking filling, and huge gaps, we had to …
Peanut Butter Sandwich Cookies
Published: March 2012
Peanut Butter Sandwich Cookies
We wanted a cookie so packed with peanut flavor that it needed no crosshatch to …
Italian Wedding Soup
Published: March 2012
Italian Wedding Soup
A super-flavorful soup enriched with meatballs and tender greens? Sounds like a …
Potato Casserole with Bacon and Caramelized Onion
Published: March 2012
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
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
How to Spiral Cut a Pineapple
This method for cutting a pineapple is both attractive and efficient.
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…
Collapsible Mini Colander
Published: March 2012
Collapsible Mini Colander
When all you need to rinse is a handful of berries, the last thing you want to d…
Buy the Winner
Recipe Holder
Published: March 2012
Recipe Holder
With this clever device, you may never lose track of another recipe printout or …
Buy the Winner
Pie Lattice Tools
Published: March 2012
Pie Lattice Tools
Do you really need a fancy gadget to do something you can accomplish with a simp…
Induction Interface Disks
Published: March 2012
Induction Interface Disks
Does switching to an induction range mean saying goodbye to your favorite pots a…
Buy the Winner
Pasta Forks
Published: March 2012
Pasta Forks
Pasta forks are designed primarily for serving long-stranded pastas like spaghet…
Buy the Winner
Innovative Garlic Gadgets
Published: March 2012
Innovative Garlic Gadgets
Whether you want to chop, slice, crush, or grate garlic, there's a gadget for th…
Microwave Rice Cookers
Published: March 2012
Microwave Rice Cookers
For such simple devices, getting them to work was surprisingly difficult.
Spaghetti al Vino Bianco
Published: March 2012
Spaghetti al Vino Bianco
We’d heard about pasta cooked in red wine, but its tannic flavor and gray color…
Sauté Pans
Published: March 2012
Sauté Pans
These big, straight-sided vessels have their uses, but how much should you pay f…
Sichuan Stir-Fried Pork in Garlic Sauce
Published: March 2012
Sichuan Stir-Fried Pork in Garlic Sauce
When it comes to replicating this classic Chinese stir-fry at home, the biggest…
Potato Casserole with Bacon and Caramelized Onion
Published: March 2012
Potato Casserole with Bacon and Caramelized Onion
In the old days, this rich dish got its deep flavor and silky texture from meat…
Poached Fish Fillets with Sherry-Tomato Vinaigrette
Published: March 2012
Poached Fish Fillets with Sherry-Tomato Vinaigrette
Restaurants have an unusual technique for turning out supremely moist, tender f…
Philly Cheesesteaks
Published: March 2012
Philly Cheesesteaks
We set out to reproduce this classic sandwich without the pricey rib eye, a deli…
Peanut Butter Sandwich Cookies
Published: March 2012
Peanut Butter Sandwich Cookies
We wanted a cookie so packed with peanut flavor that it needed no crosshatch to …
Italian Wedding Soup
Published: March 2012
Italian Wedding Soup
A super-flavorful soup enriched with meatballs and tender greens? Sounds like a…
Filipino Chicken Adobo
Published: March 2012
Filipino Chicken Adobo
Filipino Adobo is a quick-cooking, pantry-ready braise with bold, tangy flavors…
Cinnamon Swirl Bread
Published: March 2012
Cinnamon Swirl Bread
To rid this bread of its dense crumb, leaking filling, and huge gaps, we had to…
Almond Granola with Dried Fruit
Published: March 2012
Almond Granola with Dried Fruit
We’ve had it with the overpriced (and underwhelming) store-bought stuff. For ho…

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.