November/December 2015

November / December

2015
Filter +
Homemade Pie Shield
Here's our test kitchen tips for protecting the edges of your pie crust during b…
Published: September 2015
Shopping for Lamb
Shopping for Lamb
Lamb has been staging somewhat of a comeback—and for good reason. Here's our tes…
Published: September 2015
When to Treat Chicken: Before or After Freezing?
Brining or salting chicken before cooking not only seasons the meat but also su…
Published: September 2015
Speedier Brussels Sprouts Prep
We prefer to thinly slice 1½ pounds of sprouts for Brussels Sprout Salads (see r…
Published: September 2015
Use a Bowl for Simpler Seasoning
Here's our test kitchen tip for seasoning smaller cuts of of meat, like cutlets …
Published: September 2015
Removing Pin Bones from Salmon
The best way to remove pinbones from salmon fillets.
Published: November 2015
The Solution to Searing Meat
When cooking meat, including recipes like our Roasted Rack of Lamb with Roasted…
Published: September 2015
Ensuring Weight and Temperature Accuracy
Small inaccuracies in measuring temperature and weight can lead to problems lik…
Published: September 2015
Flavoring Whipped Cream
A small amount of extract or ground spices can be whisked into whipped cream to …
Published: September 2015
The Nicest Rice for Pudding
Rice pudding is usually made with long-grain rice, but we wondered if it could …
Published: September 2015
Chestnuts: Buying and Shelling
We recommend using fresh chestnuts when they are available in the fall or early …
Published: September 2015
Cracking the Cocoa Nib
Everything you ever wanted to know about cocoa nibs, and how to use them.
Published: September 2015
Comparing Kale
Three types of kale are commonly available in supermarkets. So, how do you know …
Published: September 2015

Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine

copy-book-cover

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.

Or pay now and get a Free Gift!

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
City
State
Zip Code

OR

Your paid subscription will include all the benefits of Cooks's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions >

Free Gift

Thank you!

Your free trial issue will arrive in 4-6 weeks.