November / December
2014
Roast Heritage Turkey
Heritage breeds promise juicier, more flavorful meat than do ordinary supermarke…
Published: November 2014
Gravy for Roast Heritage Turkey
Serve this gravy with our Roast Heritage Turkey.
Published: November 2014
Garlic-Parmesan Mashed Potatoes for Two
For just the right balance, we started by examining how garlic flavor works.
Published: November 2014
Mushroom Bisque
Most versions have so much dairy that they could be cream of anything. We wanted…
Published: November 2014
Rosemary-Garlic Top Sirloin Roast
Top sirloin offers great beefy flavor and decent tenderness, but this cheap cut …
Published: November 2014
Heritage Turkeys
Heritage turkeys forage for food and live twice as long as modern birds. They ca…
Published: November 2014
Sichuan Peppercorns
We tasted five brands of Sichuan peppercorns to find out which had the best flav…
Published: November 2014
Coffee-Chipotle Top Sirloin Roast
Top sirloin offers great beefy flavor and decent tenderness, but this cheap cut …
Published: November 2014
Fennel-Coriander Top Sirloin Roast
Top sirloin offers great beefy flavor and decent tenderness, but this cheap cut …
Published: November 2014
French Apple Tart
Classic form and good looks are compulsory for a holiday centerpiece, but they d…
Published: November 2014
Crispy Salt and Pepper Shrimp
In this peppery dish, the shells are every bit as important (and delicious) as t…
Published: November 2014
Crispy Slow-Roasted Pork Belly
Cure and smoke pork belly and you’ve got bacon. Roast the belly instead and you’…
Published: November 2014
Pasta with Beans, Chard, and Rosemary
Most versions of this one-dish meal throw a key ingredient down the drain.
Published: November 2014
Pasta with Beans, Chard, and Rosemary for Two
Most versions of this one-dish meal throw a key ingredient down the drain.
Published: November 2014
Hot Chocolate Mix
Hot chocolate mixes often disappoint. We wanted a thick, chocolaty, indulgent dr…
Published: November 2014
Malted Hot Chocolate Mix
Hot chocolate mixes often disappoint. We wanted a thick, chocolaty, indulgent dr…
Published: November 2014
Mexican Hot Chocolate Mix
Hot chocolate mixes often disappoint. We wanted a thick, chocolaty, indulgent dr…
Published: November 2014
Mint Hot Chocolate Mix
Hot chocolate mixes often disappoint. We wanted a thick, chocolaty, indulgent dr…
Published: November 2014
Mocha Hot Chocolate Mix
Hot chocolate mixes often disappoint. We wanted a thick, chocolaty, indulgent dr…
Published: November 2014
Orange Hot Chocolate Mix
Hot chocolate mixes often disappoint. We wanted a thick, chocolaty, indulgent dr…
Published: November 2014
Apricot Preserves
We tasted five top-selling products plain and in our Cook's Illustrated French A…
Published: November 2014
Buy the Winner
Carbon-Steel Knives
Carbon-steel enthusiasts have long considered these knives sharper and more dura…
Published: November 2014
Buy the Winner
Marinating Stick
This product promised to deliver more marinade, deeper into the meat, with less …
Published: November 2014
Removing Pomegranate Seeds
What’s the best way to remove the seeds from a pomegranate?
Published: November 2014
Are Sweet and Dry Marsala Interchangeable?
If a recipe that calls for Marsala doesn't specify sweet or dry, which should be…
Published: November 2014
Preventing Soggy Pie Crusts with "Crust Dust"
Sprinkling a layer of flour and sugar in a pie shell before adding the filling i…
Published: November 2014
Natural Cane Sugar vs. Granulated Sugar
Is natural cane sugar interchangeable with regular granulated sugar in recipes?
Published: November 2014
A More Effective Fridge Deodorizer
Is there a better option than baking soda for deodorizing the refrigerator?
Published: November 2014
Halloumi Cheese
Some supermarkets are starting to carry halloumi cheese. What’s the best way to …
Published: November 2014
Making Muffins and Quick Breads Without Eggs
Is there an egg replacement that works in muffins and quick bread recipes?
Published: November 2014
Salt-Roasting Vegetables at Home
Salt-roasted root vegetables are appearing on more and more menus lately. Is sal…
Published: November 2014
Experiment: Bringing Out the Best in Garlic Powder
We devised a quick test to find out if we could coax more flavor from garlic pow…
Published: November 2014
Are Dutched and Natural Cocoa Interchangeable?
Can you use natural cocoa powder in a recipe that calls for Dutched, and vice ve…
Published: November 2014
Making a Pain d'Epi from Baguette Dough
As an alternative to the classic long, skinny shape of traditional baguette reci…
Published: November 2014
Carbon-Steel Knives: Why a Patina Matters
Your carbon-steel knife's patina not only looks great, but is protective too.
Published: November 2014
Using a Flouring Station to Shape Bread
A flouring station offers excellent control when shaping loaves of bread because…
Published: November 2014
Reheating Leftover Turkey
Reheating leftover turkey sounds easy enough, but doing so with good results is …
Published: November 2014
How Much Sodium Does Salted Cooking Water Add to Pasta?
When boiling pasta in salted cooking water, just how much salt does the pasta ab…
Published: November 2014
Science: The Key to Crinkly Cookies
We explain the science behind getting perfectly crinkly, cracked exteriors on ou…
Published: November 2014
Insulated Food Carriers
Insulated carriers used to be for pizza delivery workers or caterers only, but w…
Published: November 2014
Buy the Winner
Pasta with Beans, Chard, and Rosemary
Most versions of this one-dish meal throw a key ingredient down the drain.
Published: November 2014
Crispy Slow-Roasted Pork Belly
Cure and smoke pork belly and you’ve got bacon. Roast the belly instead and you’…
Published: November 2014
Garlic-Parmesan Mashed Potatoes
For just the right balance, we started by examining how garlic flavor works.
Published: November 2014
Crispy Salt and Pepper Shrimp
In this peppery dish, the shells are every bit as important (and delicious) as t…
Published: November 2014
Hot Chocolate Mix
Hot chocolate mixes often disappoint. We wanted a thick, chocolaty, indulgent dr…
Published: November 2014
Science: The Key to Crinkly Cookies
We explain the science behind getting perfectly crinkly, cracked exteriors on ou…
Published: November 2014
Carbon-Steel Knives
Carbon-steel enthusiasts have long considered these knives sharper and more dura…
Published: November 2014
Roast Heritage Turkey
Heritage breeds promise juicier, more flavorful meat than do ordinary supermarke…
Published: November 2014
Rosemary-Garlic Top Sirloin Roast
Top sirloin offers great beefy flavor and decent tenderness, but this cheap cut …
Published: November 2014
Mushroom Bisque
Most versions have so much dairy that they could be cream of anything. We wanted…
Published: November 2014
Garlic-Parmesan Mashed Potatoes
For just the right balance, we started by examining how garlic flavor works.
Published: November 2014
French Apple Tart
Classic form and good looks are compulsory for a holiday centerpiece, but they d…
Published: November 2014
Chocolate Crinkle Cookies
These eye-catching cookies are as much about looks as they are about flavor. The…
Published: November 2014
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