September/October 2015

September / October

2015
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Published: September 2015
Carbon Steel versus Cast Iron
Carbon steel is composed of roughly 99 percent iron to 1 percent carbon, while c…
Science: How to Slice Steak
Published: September 2015
Science: How to Slice Steak
The way you slice steak can make all the difference. Here’s why.
Maple Syrup
Published: September 2015
Maple Syrup
Maple syrup continues to be produced on small farms in the same low-tech way tha…
Apple Butter
Published: September 2015
Apple Butter
Although it’s in the same family as applesauce, apple butter goes a step further…
Chocolate-Caramel Layer Cake
Published: September 2015
Chocolate-Caramel Layer Cake
The cake and frosting we weren’t worried about. But a caramel filling that was c…
Roasted Tomato-Orange Jam
Published: September 2015
Roasted Tomato-Orange Jam
Serve with our Black Bean Burgers.
Chipotle Mayonnaise
Published: September 2015
Chipotle Mayonnaise
Serve with our Black Bean Burgers.
Avocado-Feta Spread
Published: September 2015
Avocado-Feta Spread
Serve with our Black Bean Burgers.
Black Bean Burgers
Published: September 2015
Black Bean Burgers
Earthy black beans should make a satisfying nonmeat burger. But most either fall…
Sautéed Summer Squash with Mint and Pistachios
Published: September 2015
Sautéed Summer Squash with Mint and Pistachios
A common kitchen tool gets around the core issue.
Sautéed Summer Squash with Oregano and Pepper Flakes
Published: September 2015
Sautéed Summer Squash with Oregano and Pepper Flakes
A common kitchen tool gets around the core issue.
Sautéed Summer Squash with Parsley and Garlic
Published: September 2015
Sautéed Summer Squash with Parsley and Garlic
A common kitchen tool gets around the core issue.
Sweet and Tangy Barbecue Sauce
Published: September 2015
Sweet and Tangy Barbecue Sauce
Serve with our Sweet and Tangy Grilled Country-Style Pork Ribs.
Pita Bread Salad with Tomatoes and Cucumber (Fattoush) for Two
Published: September 2015
Pita Bread Salad with Tomatoes and Cucumber (Fattoush) for Two
This Middle Eastern bread salad is hard to beat—if you get the textures right. W…
Pita Bread Salad with Tomatoes and Cucumber (Fattoush)
Published: September 2015
Pita Bread Salad with Tomatoes and Cucumber (Fattoush)
This Middle Eastern bread salad is hard to beat—if you get the textures right. W…
Pan-Seared Flank Steak with Garlic-Anchovy Butter
Published: September 2015
Pan-Seared Flank Steak with Garlic-Anchovy Butter
Flank steak has it all: rich, beefy flavor; lean meat; and a reasonable price ta…
Sweet and Tangy Grilled Country-Style Pork Ribs
Published: September 2015
Sweet and Tangy Grilled Country-Style Pork Ribs
Though not true ribs, this lesser-known cut pairs the rich flavor of ribs with t…
Sausage Meatballs and Spaghetti
Published: September 2015
Sausage Meatballs and Spaghetti
A good meatball is tender enough to cut with a fork; sausage is inherently firm …
Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)
Published: September 2015
Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)
The rich flavor and lush consistency of this classic dish from Spain’s Castilla–…
Ultimate Flaky Buttermilk Biscuits
Published: September 2015
Ultimate Flaky Buttermilk Biscuits
For layered, ultraflaky biscuits, you’ve got to know when to fold them and when …
Pan-Seared Flank Steak with Mustard-Chive Butter
Published: September 2015
Pan-Seared Flank Steak with Mustard-Chive Butter
Flank steak has it all: rich, beefy flavor; lean meat; and a reasonable price ta…
Published: September 2015
Why Gas Grills Need to Preheat Longer
We call for preheating charcoal grills and gas grills for different amounts of t…
Published: September 2015
Why Burgers Need a Rest
For perfect burgers (and buns), give them a rest.
Published: September 2015
Don't Bother with a Dough Blade
Are the dough blades that come with many food processors worth using?
Published: September 2015
Brining Beans in Half the Water
Is a full gallon of brine really necessary for soaking a pound of dried beans?
Published: September 2015
Frosting Cakes with Flair
Here are three easy techniques for finishing layer cakes with a polished look.
Published: September 2015
A Better Way to Keep Dough from Sticking
We discovered a better way to keep dough from sticking when rolling it out.
Published: September 2015
Two Speedy Ways to Soften Butter
A stick of butter takes about an hour to soften at room temperature, so we came …
Published: September 2015
Ribs That Aren't
Country-Style Pork Ribs recipe are more like pork chops than traditional spareri…
Published: September 2015
Low-Fat versus Nonfat Buttermilk
Are low-fat and nonfat buttermilk interchangeable in recipes?
Published: September 2015
The Mayo Advantage for Grilled Cheese
Both butter and mayonnaise produce grilled-cheese sandwiches with crisp, well-br…
Published: September 2015
Getting the Most out of Leeks
Here's a few test kitchen tips for getting the most out of your leeks.
Published: September 2015
Parmesan Rind Substitutes
We wanted to know if the rinds from other aged cheeses could do the job usually …
Published: September 2015
Another Way to Thicken Soups
We wondered if oats might work just as well as sandwich bread as a thickener in …
Offset Spatulas
Published: September 2015
Offset Spatulas
We tested six offset spatulas by slathering dozens of jelly rolls and layer cake…
Buy the Winner
Wine Travel Bags
Published: September 2015
Wine Travel Bags
We tested four wine travel bags made of various types of plastic or neoprene by …
Buy the Winner
Paper Towel Holders
Published: September 2015
Paper Towel Holders
We purchased six paper towel holders, priced from $13.00 to $24.99, determined t…
Buy the Winner
New-Generation Kitchen Trash Cans
Published: September 2015
New-Generation Kitchen Trash Cans
We purchased five tall kitchen trash cans, including standard bargain bins and l…
Buy the Winner
12-Inch Carbon-Steel Skillets
Published: September 2015
12-Inch Carbon-Steel Skillets
What if one pan could do everything the best traditional stainless-steel, cast-i…
Buy the Winner
Science: How to Slice Steak
Published: September 2015
Science: How to Slice Steak
The way you slice steak can make all the difference. Here’s why.
Carbon-Steel Skillets
Published: September 2015
Carbon-Steel Skillets
What if one pan could do everything the best traditional stainless-steel, cast-i…
Chocolate-Caramel Layer Cake
Published: September 2015
Chocolate-Caramel Layer Cake
The cake and frosting we weren’t worried about. But a caramel filling that was c…
Black Bean Burgers
Published: September 2015
Black Bean Burgers
Earthy black beans should make a satisfying nonmeat burger. But most either fall…
Sautéed Summer Squash with Parsley and Garlic
Published: September 2015
Sautéed Summer Squash with Parsley and Garlic
A common kitchen tool gets around the core issue.
Sweet and Tangy Grilled Country-Style Pork Ribs
Published: September 2015
Sweet and Tangy Grilled Country-Style Pork Ribs
Though not true ribs, this lesser-known cut pairs the rich flavor of ribs with t…
Pita Bread Salad with Tomatoes and Cucumber (Fattoush)
Published: September 2015
Pita Bread Salad with Tomatoes and Cucumber (Fattoush)
This Middle Eastern bread salad is hard to beat—if you get the textures right. W…
Sausage Meatballs and Spaghetti
Published: September 2015
Sausage Meatballs and Spaghetti
A good meatball is tender enough to cut with a fork; sausage is inherently firm …
Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)
Published: September 2015
Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)
The rich flavor and lush consistency of this classic dish from Spain’s Castilla–…
Ultimate Flaky Buttermilk Biscuits
Published: September 2015
Ultimate Flaky Buttermilk Biscuits
For layered, ultraflaky biscuits, you’ve got to know when to fold them and when …
Pan-Seared Flank Steak with Mustard-Chive Butter
Published: September 2015
Pan-Seared Flank Steak with Mustard-Chive Butter
Flank steak has it all: rich, beefy flavor; lean meat; and a reasonable price ta…
Pan-Seared Flank Steak with Sriracha-Lime Butter
Published: September 2015
Pan-Seared Flank Steak with Sriracha-Lime Butter
Flank steak has it all: rich, beefy flavor; lean meat; and a reasonable price ta…

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