January/February 2013

January / February

2013
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Barley Risotto with Roasted Butternut Squash
Barley Risotto with Roasted Butternut Squash
Starchy pearled barley becomes supple and velvety when cooked just like risotto.
Published: January 2013
Wheat Berry Salad with Orange and Scallions
The best way to cook wheat berries is also the simplest.
Published: January 2013
Crispy Orange Beef
Crispy Orange Beef
We wanted an extra crispy version of the orange beef served in American Chinese …
Published: January 2013
Garlicky Roasted Shrimp with Parsley and Anise
Garlicky Roasted Shrimp with Parsley and Anise
Peeling shrimp before roasting them keeps things neat and tidy at the table—but …
Published: January 2013
Garlicky Roasted Shrimp with Cumin, Ginger, and Sesame
Garlicky Roasted Shrimp with Cumin, Ginger, and Sesame
Peeling shrimp before roasting them keeps things neat and tidy at the table—but …
Published: January 2013
Oatmeal Muffins
Oatmeal Muffins
What should be a satisfying breakfast treat is often a dry, chewy regret. The ke…
Published: January 2013
French-Style Chicken and Stuffing in a Pot
French-Style Chicken and Stuffing in a Pot
The French have a curious take on stuffed chicken: Rather than roasting it, they…
Published: January 2013
Herb Sauce
Herb Sauce
Try this sauce with our French-Style Chicken and Stuffing in a Pot.
Published: November 2012
Soft-Cooked Eggs with Sauteed Mushrooms
Soft-Cooked Eggs with Sauteed Mushrooms
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a t…
Published: January 2013
Soft-Cooked Eggs with Steamed Asparagus
Soft-Cooked Eggs with Steamed Asparagus
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a t…
Published: January 2013
Soft-Cooked Eggs with Salad
Soft-Cooked Eggs with Salad
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a t…
Published: January 2013
Wild Rice and Mushroom Soup
Wild Rice and Mushroom Soup
For a rich, earthy, nutty-tasting soup, we had to figure out how to make its sig…
Published: January 2013
Millet Porridge with Maple Syrup
This creamy porridge with a hit of maple syrup makes for a sweet winter breakfas…
Published: January 2013
Farro with Mushrooms and Thyme
Farro with Mushrooms and Thyme
Although we usually turn to the absorption method for quicker-cooking grains, fa…
Published: January 2013
Egg Toppers
Egg Toppers
Egg toppers neatly slice off the tops of eggs—a faster, neater, and more precise…
Published: January 2013
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Wild Rice
Wild Rice
Who knew wild rice was actually an aquatic grass? See which brand swam to the to…
Published: January 2013
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Stovetop Pressure Cookers
Stovetop Pressure Cookers
The convenience, ease, and (yes!) safety of the modern pressure cooker will put …
Published: January 2013
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Cheese Storage Wraps
Cheese Storage Wraps
Can these specialized products keep your cheese fresher longer?
Published: January 2013
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Wine Chillers
Wine Chillers
We found three innovative wine chillers priced from $25 to $50. Could they beat …
Published: January 2013
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Supermarket Hummus
Supermarket Hummus
This creamy chickpea spread has gone from health food obscurity to the No. 1 ref…
Published: January 2013
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Eggies
Eggies
Eggies are plastic, egg-shaped containers for hard-cooking eggs without the shel…
Published: January 2013
Pressure-Cooker Parmesan Risotto
Pressure-Cooker Parmesan Risotto
Risotto, which typically requires near-constant stirring, is typically low on th…
Published: January 2013
Pressure-Cooker Easy Ziti with Sausage and Peppers
Pressure-Cooker Easy Ziti with Sausage and Peppers
For a one-pot pasta dinner that was streamlined without sacrificing flavor, we s…
Published: January 2013
Pressure-Cooker Chicken Broth
Pressure-cooked stocks taste more complex than those made in a pot.
Published: January 2013
Pressure-Cooker Easy Chicken and Rice
Pressure-Cooker Easy Chicken and Rice
We used bone-in chicken breasts rather than boneless for better flavor, and brow…
Published: January 2013
Garlicky Roasted Shrimp with Cilantro and Lime
Garlicky Roasted Shrimp with Cilantro and Lime
Peeling shrimp before roasting them keeps things neat and tidy at the table—but …
Published: January 2013
Pressure-Cooker Boneless Beef Short Ribs with Hoisin Sauce
Pressure-Cooker Boneless Beef Short Ribs with Hoisin Sauce
A flavorful sauce and a pressure cooker are the keys to meltingly tender, delici…
Published: January 2013
For Creamy Custards, Go Stir Crazy
A little bit of whisking is all you need to prevent grainy pudding.
Published: January 2013
Beyond Rice: A Guide to Other Grains
These days, supermarkets offer an entire universe of grains—and with the right m…
Published: January 2013
Making Stock: Pot versus Pressure Cooker
Cooking stock in a pressure cooker is faster than cooking it in a regular pot, b…
Published: January 2013
Blooming in Oil for Flavor
Blooming in Oil for Flavor
Blooming spices or herbs in fat before the liquid goes into the pot can extract …
Published: January 2013
How to Make Ghee
Ghee, typically used in Indian cooking, may also be used as a slightly richer, m…
Published: January 2013
Freezing Cream Cheese
Does cream cheese freeze well?
Published: January 2013
Storing Meringues
Is there a way to store meringues in a humid environment without ruining their c…
Published: January 2013
How Citrus Garnishes Impact Cocktails
Do the different ways of using citrus peel to garnish cocktails produce differen…
Published: January 2013
Pressure Cookers
Pressure Cookers
The convenience, ease, and (yes!) safety of the modern pressure cooker will put …
Published: November 2012
Crispy Orange Beef
We wanted an extra-crispy version of the orange beef served in Chinese American …
Published: January 2013
Creamy Emulsifications with an Immersion Blender
Creamy emulsifications are just a spin away when you trade the whisk for an imme…
Published: January 2013
Taking the Bite out of Garlic
Want to mellow raw garlic's harsh bite? Just a few minutes in the microwave will…
Published: January 2013
Sweet Solution to Brown Fruit
We discovered a sweet way to keep cut apples and other fruits from browning.
Published: January 2013
Duck Eggs versus Chicken Eggs
Do duck eggs differ in flavor or texture from chicken eggs?
Published: January 2013
Rescuing Oversoftened Butter
When softening butter in the microwave it's possible to accidentally oversoften …
Published: January 2013
Measuring Flour
Our recipes list 1 cup of flour as weighing 5 ounces, but different sources may …
Published: January 2013
The Truth About Truffle Oil
Gourmet shops sometimes carry ­several different types of truffle oil, some of w…
Published: January 2013
Wild Rice and Mushroom Soup
Wild Rice and Mushroom Soup
For a rich, earthy, nutty-tasting soup, we had to figure out how to make its sig…
Published: January 2013
Garlicky Roasted Shrimp with Parsley and Anise
Garlicky Roasted Shrimp with Parsley and Anise
Peeling shrimp before roasting them keeps things neat and tidy at the table—but …
Published: January 2013
Pasta All'Amatriciana
Pasta All'Amatriciana
To perfect this controversial Italian dish, we looked to a staple of the America…
Published: January 2013
Soft-Cooked Eggs
Soft-Cooked Eggs
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a t…
Published: January 2013
Best Butterscotch Pudding
Best Butterscotch Pudding
Our goal was to develop a fail-safe method for producing this dessert’s signatur…
Published: January 2013
Oatmeal Muffins
Oatmeal Muffins
What should be a satisfying breakfast treat is often a dry, chewy regret. The ke…
Published: January 2013
French-Style Chicken and Stuffing in a Pot
French-Style Chicken and Stuffing in a Pot
The French have a curious take on stuffed chicken: Rather than roasting it, they…
Published: January 2013
Citrus Salad With Watercress, Dried Cranberries and Pecans
Citrus Salad With Watercress, Dried Cranberries and Pecans
For a winter salad that doesn’t taste like an austere version of dessert, befrie…
Published: January 2013
Bulgur with Red Grapes and Feta
This dish shines with Mediterranean flavor and is an easy way to get your fill o…
Published: January 2013

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