November/December 2016

November / December

2016
Filter +
Is Basting Really Worth It?
Published: November 2016
Is Basting Really Worth It?
Basting is a time-honored method for keeping a turkey or chicken moist—we wonder…
Published: November 2016
Piquillos: More Than a Pricey Roasted Red Pepper
Are piquillos, a pepper common in Spanish cuisine, worth the extra money over ja…
Whole-Milk Ricotta Cheese
Published: November 2016
Online Extra
Whole-Milk Ricotta Cheese
As any Italian grandmother knows, the importance of good ricotta cannot be overs…
Buy the Winner
Cinnamon
Published: November 2016
Online Extra
Cinnamon
Labels touting origin imply there’s more to this standby spice than there once …
Buy the Winner
Ceylon Cinnamon
Published: November 2016
Online Extra
Ceylon Cinnamon
We tasted three nationally available Ceylon cinnamon products against our favori…
Buy the Winner
Shiitake Mushroom Frittata with Pecorino Romano for Two
Published: November 2016
Online Extra
Shiitake Mushroom Frittata with Pecorino Romano for Two
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Chorizo and Potato Frittata for Two
Published: November 2016
Online Extra
Chorizo and Potato Frittata for Two
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Broccoli and Feta Frittata for Two
Published: November 2016
Online Extra
Broccoli and Feta Frittata for Two
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Asparagus and Goat Cheese Frittata for Two
Published: November 2016
Online Extra
Asparagus and Goat Cheese Frittata for Two
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Vanilla Extract
Published: November 2016
Vanilla Extract
Making vanilla extract at home can save you about $1 per ounce; the keys are buy…
Shiitake Mushroom Frittata with Pecorino Romano
Published: November 2016
Shiitake Mushroom Frittata with Pecorino Romano
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Chorizo and Potato Frittata
Published: November 2016
Chorizo and Potato Frittata
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Asparagus and Goat Cheese Frittata
Published: November 2016
Asparagus and Goat Cheese Frittata
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Broccoli and Feta Frittata
Published: November 2016
Broccoli and Feta Frittata
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Braised Carrots and Sweet Potatoes with Candied Ginger
Published: November 2016
Online Extra
Braised Carrots and Sweet Potatoes with Candied Ginger
Braising root vegetables leaves the oven free for the roast—plus, you get a sauc…
Braised Carrots and Turnips with Golden Raisins
Published: November 2016
Braised Carrots and Turnips with Golden Raisins
Braising root vegetables leaves the oven free for the roast—plus, you get a sauc…
Braised Carrots and Celery Root with Apple
Published: November 2016
Braised Carrots and Celery Root with Apple
Braising root vegetables leaves the oven free for the roast—plus, you get a sauc…
Braised Carrots and Parsnips with Dried Cranberries
Published: November 2016
Braised Carrots and Parsnips with Dried Cranberries
Braising root vegetables leaves the oven free for the roast—plus, you get a sauc…
Millionaire's Shortbread
Published: November 2016
Millionaire's Shortbread
Britain’s triple-decker combo of buttery cookie, sweet caramel, and dark chocola…
Everyday Pad Thai for Two
Published: November 2016
Online Extra
Everyday Pad Thai for Two
In Thailand, pad thai is built on pantry staples. Could we create a satisfying, …
Everyday Pad Thai
Published: November 2016
Everyday Pad Thai
In Thailand, pad thai is built on pantry staples. Could we create a satisfying, …
Cast Iron Steaks with Blue Cheese-Chive Butter
Published: November 2016
Cast Iron Steaks with Blue Cheese-Chive Butter
This pan’s unbeatable heat retention should create the deepest, richest sear on…
Cast Iron Steaks with Herb Butter
Published: November 2016
Cast Iron Steaks with Herb Butter
This pan’s unbeatable heat retention should create the deepest, richest sear on…
Porchetta
Published: November 2016
Porchetta
Italy’s rich herb-and-garlic-infused slow-cooked pork is one of the world’s bes…
Butternut Squash and White Bean Soup with Sage Pesto
Published: November 2016
Butternut Squash and White Bean Soup with Sage Pesto
For a satisfying main-dish soup, we treat the squash like two different vegetabl…
French-Style Mashed Potatoes (Pommes Purée)
Published: November 2016
French-Style Mashed Potatoes (Pommes Purée)
The luxuriously rich and silky puree served in Paris is the result of tedious mi…
Apple Strudel for Two
Published: November 2016
Online Extra
Apple Strudel for Two
Unless you’re a skilled pastry chef, wrapping ultrathin, delicate dough around a…
Apple Strudel
Published: November 2016
Apple Strudel
Unless you’re a skilled pastry chef, wrapping ultrathin, delicate dough around a…
Easier Roast Turkey and Gravy
Published: November 2016
Easier Roast Turkey and Gravy
No flipping. No long-simmered gravy. For fuss-free turkey and a fast, richly fla…
Published: November 2016
How To Use a Boston Shaker
There are two main categories of cocktails: stirred drinks and shaken drinks. Th…
Published: November 2016
Shaken or Stirred? When and Why We Use Cocktail Shakers
There are two main categories of cocktails: stirred drinks and shaken drinks. Th…
Published: November 2016
Why a Square Baking Stone Beats a Round One
While a round stone might seem practical since one of a baking stone’s most popu…
Published: November 2016
Keeping Cookies Ship-Shape
To find out how to ship cookies and bars so that they arrive in perfect conditio…
Published: November 2016
Sourdough Starter Rescue Remedy
Fortunately, a little love is all it usually takes to revive an ailing starter.
Published: November 2016
Thawing Frozen Meat and Poultry
We always thaw large cuts (entire roasts and whole birds) in the refrigerator, b…
Published: November 2016
How to Hack a Tart Pan
A round tart pan’s removable bottom allows you to turn out beautiful crusts wit…
Published: November 2016
The Proper Way to Use a Probe
A probe thermometer allows you to track the temperature of large roasts, turkeys…
Published: November 2016
A Different Way to Chop Onions
The most widely known method for chopping an onion involves making a series of v…
Published: November 2016
Substituting Pecorino Romano for Parmesan
Will Pecorino Romano work as a Parmesan substitute?
Published: November 2016
Getting Nondairy Milks to Froth
When buying alternative milks that you want to froth, make sure gellan is on the…
Published: November 2016
All About Celery Root
Celery root (also known as celeriac) boasts a crisp, firm, parsnip-like texture …
Fat Separators
Published: November 2016
Online Extra
Fat Separators
We tested six 4-cup fat separators made of glass or plastic, ranging in price fr…
Buy the Winner
Cooling Racks
Published: November 2016
Online Extra
Cooling Racks
We tested three wire cooling racks priced from $7.99 to $12.95, focusing on mode…
Buy the Winner
Cocktail Shakers
Published: November 2016
Online Extra
Cocktail Shakers
We tested three Boston shakers and eight cobbler shakers with capacities ranging…
Buy the Winner
Universal Knife Blocks
Published: November 2016
Online Extra
Universal Knife Blocks
We tested 10 universal knife blocks priced from $24.99 to $248.64, using them to…
Buy the Winner
Glass Baking Dishes
Published: November 2016
Online Extra
Glass Baking Dishes
We tested five 3-quart glass baking dishes, using them to make sheet cake and la…
Buy the Winner
Rimmed Baking Sheets
Published: November 2016
Rimmed Baking Sheets
A rimmed baking sheet is essential for sheet cakes and handy for cookies. But if…
Buy the Winner
Baking Stones & Baking Steels
Published: November 2016
Online Extra
Baking Stones & Baking Steels
We tested five models of baking stones (also called pizza stones) and baking ste…
Buy the Winner
A Different Way to Chop Onions
Published: November 2016
A Different Way to Chop Onions
The most widely known method for chopping an onion involves making a series of v…
Broccoli and Feta Frittata
Published: November 2016
Broccoli and Feta Frittata
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Braised Carrots and Parsnips with Dried Cranberries
Published: November 2016
Braised Carrots and Parsnips with Dried Cranberries
Braising root vegetables leaves the oven free for the roast—plus, you get a sauc…
Science: Making the Best-Tasting Quinoa
Published: November 2016
Science: Making the Best-Tasting Quinoa
Quick-cooking quinoa has a lot going for it, but does it really need to be was…
Rimmed Baking Sheets
Published: November 2016
Rimmed Baking Sheets
A rimmed baking sheet is essential for sheet cakes and handy for cookies. But if…
Millionaire's Shortbread
Published: November 2016
Millionaire's Shortbread
Britain’s triple-decker combo of buttery cookie, sweet caramel, and dark chocola…
Everyday Pad Thai
Published: November 2016
Everyday Pad Thai
In Thailand, pad thai is built on pantry staples. Could we create a satisfying, …
Cast Iron Steaks with Herb Butter
Published: November 2016
Cast Iron Steaks with Herb Butter
This pan’s unbeatable heat retention should create the deepest, richest sear on…
Published: November 2016
Porchetta
Italy’s rich herb-and-garlic-infused slow-cooked pork is one of the world’s best…
Butternut Squash and White Bean Soup with Sage Pesto
Published: November 2016
Butternut Squash and White Bean Soup with Sage Pesto
For a satisfying main-dish soup, we treat the squash like two different vegetabl…
French-Style Mashed Potatoes (Pommes Purée)
Published: November 2016
French-Style Mashed Potatoes (Pommes Purée)
The luxuriously rich and silky puree served in Paris is the result of tedious m…
Apple Strudel
Published: November 2016
Apple Strudel
Unless you’re a skilled pastry chef, wrapping ultrathin, delicate dough around a…
Easier Roast Turkey and Gravy
Published: November 2016
Easier Roast Turkey and Gravy
No flipping. No long-simmered gravy. For fuss-free turkey and a fast, richly fla…

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.