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
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
Experiment: Bringing Out the Best in Garlic PowderWe devised a quick test to find out if we could coax more flavor from garlic pow…
Published: November 2014
Halloumi CheeseSome supermarkets are starting to carry halloumi cheese. What’s the best way to …
Published: November 2014
Natural Cane Sugar vs. Granulated SugarIs natural cane sugar interchangeable with regular granulated sugar in recipes?
Published: November 2014
Heritage TurkeysHeritage turkeys forage for food and live twice as long as modern birds. They ca…
Published: November 2014
Sichuan PeppercornsWe tasted five brands of Sichuan peppercorns to find out which had the best flav…
Published: November 2014
Apricot PreservesWe tasted five top-selling products plain and in our Cook's Illustrated French A…
Buy the Winner
Published: November 2014
Pasta with Beans, Chard, and Rosemary for TwoMost versions of this one-dish meal throw a key ingredient down the drain.
Published: November 2014
Chocolate Crinkle CookiesThese eye-catching cookies are as much about looks as they are about flavor. The…
Published: November 2014
Orange Hot Chocolate MixHot chocolate mixes often disappoint. We wanted a thick, chocolaty, indulgent dr…
Published: November 2014
Mocha Hot Chocolate MixHot chocolate mixes often disappoint. We wanted a thick, chocolaty, indulgent dr…
Published: November 2014
Mint Hot Chocolate MixHot chocolate mixes often disappoint. We wanted a thick, chocolaty, indulgent dr…
Published: November 2014
Mexican Hot Chocolate MixHot chocolate mixes often disappoint. We wanted a thick, chocolaty, indulgent dr…
Published: November 2014
Malted Hot Chocolate MixHot chocolate mixes often disappoint. We wanted a thick, chocolaty, indulgent dr…
Published: November 2014
Hot Chocolate MixHot chocolate mixes often disappoint. We wanted a thick, chocolaty, indulgent dr…
Published: November 2014
Pasta with Beans, Chard, and RosemaryMost versions of this one-dish meal throw a key ingredient down the drain.
Published: November 2014
Crispy Slow-Roasted Pork BellyCure and smoke pork belly and you’ve got bacon. Roast the belly instead and you’…
Published: November 2014
Crispy Salt and Pepper ShrimpIn this pungently spiced Chinese restaurant classic,
the shells are every bit a…
Published: November 2014
French Apple TartClassic form and good looks are compulsory for a holiday centerpiece, but they d…
Published: November 2014
Garlic-Parmesan Mashed Potatoes for TwoFor just the right balance, we started by examining how garlic flavor works.
Published: November 2014
Garlic-Parmesan Mashed PotatoesFor just the right balance, we started by examining how garlic flavor works.
Published: November 2014
Mushroom BisqueMost versions have so much dairy that they could be cream of anything. We wanted…
Published: November 2014
Fennel-Coriander Top Sirloin RoastTop sirloin offers great beefy flavor and decent tenderness, but this cheap cut …
Published: November 2014
Coffee-Chipotle Top Sirloin RoastTop sirloin offers great beefy flavor and decent tenderness, but this cheap cut …
Published: November 2014
Rosemary-Garlic Top Sirloin RoastTop sirloin offers great beefy flavor and decent tenderness, but this cheap cut …
Published: November 2014
Gravy for Roast Heritage TurkeyServe this gravy with our Roast Heritage Turkey.
Published: November 2014
Roast Heritage TurkeyHeritage breeds promise juicier, more flavorful meat than do ordinary supermarke…
Published: November 2014
Science: The Key to Crinkly CookiesWe explain the science behind getting perfectly crinkly, cracked exteriors on ou…
Published: November 2014
Reheating Leftover TurkeyReheating leftover turkey sounds easy enough, but doing so with good results is …
Published: November 2014
Using a Flouring Station to Shape BreadA flouring station offers excellent control when shaping loaves of bread because…
Published: November 2014
Carbon-Steel Knives: Why a Patina MattersYour carbon-steel knife's patina not only looks great, but is protective too.
Published: November 2014
Making a Pain d'Epi from Baguette DoughAs an alternative to the classic long, skinny shape of traditional baguette reci…
Published: November 2014
Salt-Roasting Vegetables at HomeSalt-roasted root vegetables are appearing on more and more menus lately. Is sal…
Published: November 2014
Making Muffins and Quick Breads Without EggsIs there an egg replacement that works in muffins and quick bread recipes?
Published: November 2014
A More Effective Fridge DeodorizerIs there a better option than baking soda for deodorizing the refrigerator?
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
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
Removing Pomegranate SeedsWhat’s the best way to remove the seeds from a pomegranate?
Published: November 2014
Insulated Food CarriersInsulated carriers used to be for pizza delivery workers or caterers only, but w…
Buy the Winner
Published: November 2014
Marinating StickThis product promised to deliver more marinade, deeper into the meat, with less …
Published: November 2014
Carbon-Steel KnivesCarbon-steel enthusiasts have long considered these knives sharper and more dura…
Buy the Winner
Published: November 2014
Science: The Key to Crinkly CookiesWe explain the science behind getting perfectly crinkly, cracked exteriors on ou…
Published: November 2014
Carbon-Steel KnivesCarbon-steel enthusiasts have long considered these knives sharper and more dura…
Published: November 2014
Chocolate Crinkle CookiesThese eye-catching cookies are as much about looks as they are about flavor. The…
Published: November 2014
Hot Chocolate MixHot chocolate mixes often disappoint. We wanted a thick, chocolaty, indulgent dr…
Published: November 2014
Pasta with Beans, Chard, and RosemaryMost versions of this one-dish meal throw a key ingredient down the drain.
Published: November 2014
Crispy Slow-Roasted Pork BellyCure and smoke pork belly and you’ve got bacon. Roast the belly instead and you’…
Published: November 2014
Crispy Salt and Pepper ShrimpIn this pungently spiced Chinese restaurant classic,
the shells are every bit a…
Published: November 2014
French Apple TartClassic form and good looks are compulsory for a holiday centerpiece, but they d…
Published: November 2014
Garlic-Parmesan Mashed PotatoesFor just the right balance, we started by examining how garlic flavor works.
Published: November 2014
Mushroom BisqueMost versions have so much dairy that they could be cream of anything. We wanted…
Published: November 2014
Rosemary-Garlic Top Sirloin RoastTop sirloin offers great beefy flavor and decent tenderness, but this cheap cut …
Published: November 2014
Roast Heritage TurkeyHeritage breeds promise juicier, more flavorful meat than do ordinary supermarke…
Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine
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.
