November/December 2013

November / December

2013
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French Press Coffee Makers
French Press Coffee Makers
French press coffee makers are not only elegant, but they also can potentially d…
Published: November 2013
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Rigatoni with Beef and Onion Ragu
Rigatoni with Beef and Onion Ragu
We knew that the meat in this Neapolitan gravy would add big savory flavor. What…
Published: September 2013
Julia Child’s Stuffed Turkey, Updated
Julia Child’s Stuffed Turkey, Updated
Julia broke apart turkeys in pursuit of quick and even cooking, effortless carvi…
Published: September 2013
Turkey Gravy for Julia Child’s Stuffed Turkey, Updated
This rich gravy extracts flavor from every last bit of turkey.
Published: September 2013
Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping
Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping
Could a casserole trick turn watery sweet potatoes into a fluffy filling?
Published: September 2013
Twice-Baked Sweet Potatoes with Bacon Topping
Twice-Baked Sweet Potatoes with Bacon Topping
Could a casserole trick turn watery sweet potatoes into a fluffy filling?
Published: September 2013
Twice-Baked Sweet Potatoes with Cinnamon Toast Topping
Twice-Baked Sweet Potatoes with Cinnamon Toast Topping
Could a casserole trick turn watery sweet potatoes into a fluffy filling?
Published: September 2013
Best Chicken Stew
Best Chicken Stew
Everyone knows that when it comes to making stew, beef is king. Everyone is wron…
Published: November 2013
Slow-Roasted Bone-In Pork Rib Roast
Slow-Roasted Bone-In Pork Rib Roast
A center-cut pork rib roast is as close to prime rib as you can get from the pig…
Published: September 2013
Port Wine-Cherry Sauce
This elegant, make-ahead sauce perfectly pairs with our Slow-Roasted Bone-In Por…
Published: September 2013
Cider-Golden Raisin Sauce
This elegant, make-ahead sauce perfectly pairs with our Slow-Roasted Bone-In Por…
Published: September 2013
Orange-Cranberry Sauce
This elegant, make-ahead sauce perfectly pairs with our Slow-Roasted Bone-In Por…
Published: September 2013
Spaghetti with Black Olive Tapenade
Spaghetti with Black Olive Tapenade
After fine-tuning every element in this rich, lusty Provençal spread, we still h…
Published: September 2013
Boiled Potatoes with Black Olive Tapenade
Boiled Potatoes with Black Olive Tapenade
After fine-tuning every element in this rich, lusty Provençal spread, we still h…
Published: September 2013
Black Olive Tapenade Vinaigrette
Black Olive Tapenade Vinaigrette
After fine-tuning every element in this rich, lusty Provençal spread, we still h…
Published: September 2013
Rich Chocolate Tart
Rich Chocolate Tart
Most chocolate tart recipes have similar ingredients, but why do some turn out d…
Published: September 2013
Florentine Lace Cookies
Florentine Lace Cookies
The easy part about these cookies is that most of the work takes place in a sauc…
Published: November 2013
Gluten-Free Pasta (Spaghetti)
Gluten-Free Pasta (Spaghetti)
Tired of gluten-free spaghetti that turns gritty or mushy? So were we.
Published: November 2017
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Folding Proofer
Folding Proofer
If your kitchen lacks a warm spot for proofing dough, this product offers a dece…
Published: November 2013
Silicone Food Covers
Silicone Food Covers
Flexible, silicone food covers help reduce the need for plastic wrap in both foo…
Published: November 2013
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Helping Chocolate Keep Its Temper
Helping Chocolate Keep Its Temper
Traditional tempering techniques can be fussy and time-consuming, so we develope…
Published: November 2013
Cooking Pasta in Alkaline Tap Water
Cooking Pasta in Alkaline Tap Water
How does the pH of tap water affect the way pasta cooks in a pot?
Published: November 2013
Tenderizing Meat with a Baking Soda Solution
Tenderizing Meat with a Baking Soda Solution
In some of our recipes, meat is treated with baking soda dissolved in water to k…
Published: September 2018
Yes, You Can Freeze Cheese
We wanted to know how various cheeses would fare when stashed in the freezer for…
Published: November 2013
How to Buy Bone-In Pork Rib Roast
If you plan to make our Slow-Roasted Bone-In Pork Rib Roast, here's what to look…
Published: November 2013
What Is Pearl Sugar?
This crunchy sugar from Sweden is used in all sorts of baked goods.
Published: November 2013
Food Safety: Preground vs. Home-Ground Meat
Food Safety: Preground vs. Home-Ground Meat
Which is safer in terms of possible contamination: preground meat from the super…
Published: November 2013
Stand Mixers (High-End)
Stand Mixers (High-End)
A stand mixer is one of the most expensive appliances in your kitchen, so it h…
Published: October 2013
Science: Helping Chocolate Keep Its Temper
Science: Helping Chocolate Keep Its Temper
Traditional tempering techniques can be fussy and time-consuming, so we develope…
Published: September 2013
Caldo Verde
Caldo Verde
Everything about this classic Portuguese soup, from the smoky sausage to the ten…
Published: September 2013
Rich Chocolate Tart
Rich Chocolate Tart
Most chocolate tart recipes have similar ingredients, but why do some turn out d…
Published: September 2013
Florentine Lace Cookies
Florentine Lace Cookies
The easy part about these cookies is that most of the work takes place in a sauc…
Published: September 2013
Rigatoni with Beef and Onion Ragu
Rigatoni with Beef and Onion Ragu
We knew that the meat in this Neapolitan gravy would add big savory flavor. What…
Published: September 2013
Slow-Roasted Bone-In Pork Rib Roast
Slow-Roasted Bone-In Pork Rib Roast
A center-cut pork rib roast is as close to prime rib as you can get from the pig…
Published: September 2013
Best Chicken Stew
Best Chicken Stew
Everyone knows that when it comes to making stew, beef is king. Everyone is wron…
Published: September 2013
Julia Child’s Stuffed Turkey, Updated
Julia Child’s Stuffed Turkey, Updated
Julia broke apart turkeys in pursuit of quick and even cooking, effortless carvi…
Published: September 2013
Black Olive Tapenade
Black Olive Tapenade
After fine-tuning every element in this rich, lusty Provençal spread, we still h…
Published: September 2013
Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping
Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping
Could a casserole trick turn watery sweet potatoes into a fluffy filling?
Published: September 2013
Caldo Verde
Caldo Verde
Everything about this classic Portuguese soup, from the smoky sausage to the ten…
Published: September 2013
Refreezing Thawed Puff Pastry Dough
When you can't use an entire box of store-bought puff pastry, is it OK to refree…
Published: November 2013
New Pyrex Pie-Baking Protocol
Here's our updated approach to baking pies in Pyrex pie plates stacked on metal …
Published: November 2013
Eggnog: Better—and Safer—with Age
Uneasy about using raw eggs in your eggnog? This method will put you at ease.
Published: November 2013
Perfectly Round Cookies
Here's how to get an evenly rolled log of dough for slice-and-bake cookies.
Published: November 2013
Quick Microwave Kale Chips
Here's our easy method for making crispy kale chips at home.
Published: November 2013
Carryover Cooking in Fish
The hotter the oven the more dramatic the effect of carryover cooking.
Published: November 2013
How to Make Better French Press Coffee
Interested in making rounder, sweeter, more complex coffee from your French Pres…
Published: November 2013
Reboiling Water for Tea
Some tea drinkers claim that it’s imperative to boil fresh water for tea. Is the…
Published: November 2013
Knife Storage
Wooden knife blocks are a traditional way to store knives, but will the act of s…
Published: November 2013
Washing Dried Mushrooms Before Grinding into a Powder
When a recipe calls for grinding dried mushrooms, should the mushrooms be washed…
Published: November 2013

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