November/December 2007

November / December

2007
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Mashed Potatoes and Root Vegetables
Mashed Potatoes and Root Vegetables
Adding carrots, parsnips, turnips, or celery root to mashed potatoes sounds like…
Published: November 2007
Preparing Parsnips
Preparing Parsnips
When it comes time to prepare parsnips, the secret is to remove the fibrous core…
Published: November 2007
Preparing Celery Root
Preparing Celery Root
With a chef’s knife and the proper technique, preparing this root vegetable is a…
Published: November 2007
Glazed Spiral-Sliced Ham
Glazed Spiral-Sliced Ham
Here is everything you'll need to know to produce a top-notch glazed ham that is…
Published: November 2007
Carving a Ham
Carving a Ham
With the right technique and a sharp chef's knife, carving a ham is relatively e…
Published: November 2007
Making Pie Dough
Making Pie Dough
It took us more than 100 tries, but we finally came up with a foolproof, moist,…
Published: November 2007
Making All-Purpose Gravy
Making All-Purpose Gravy
Sometimes there aren't enough pan drippings from a roast to make the flavorful g…
Published: November 2007
Stir-Frying Meat
Stir-Frying Meat
It’s important to make sure the pieces of meat aren’t overcrowding the pan. So w…
Published: November 2007
How Do I Know When My Pan is Hot Enough?
How Do I Know When My Pan is Hot Enough?
It’s important to add food to a properly heated pan to prevent sticking or scorc…
Published: November 2007
Making Sticky Rice
Making Sticky Rice
Rinsing and draining the rice before cooking allows some starches to wash away a…
Published: November 2007
Roast Turkey Breast
Roast Turkey Breast
With a little prep work, it's simple to roast a whole turkey breast with moist, …
Published: November 2007
Beef and Vegetable Stir-Fries
Beef and Vegetable Stir-Fries
With the proper technique, you can consistently produce a great stir-fry. We sug…
Published: November 2007
Buying V-Racks
Buying V-Racks
A V-rack makes a huge difference when roasting poultry. Elevating the food allow…
Published: November 2007
Rolling Dough
Rolling Dough
Pressing too hard when rolling can result in an amoeba-like object that you will…
Published: November 2007
Pan-Roasted Pear Salads
Pan-Roasted Pear Salads
Could we find a way to make lackluster, out-of-season pears shine in a holiday s…
Published: November 2007
When Should I Take Apples out of the Microwave?
When Should I Take Apples out of the Microwave?
Correctly precooked apples are essential for a successful pie. Too little cookin…
Published: November 2007
Drop Biscuits
Drop Biscuits
We wanted a simple, tender biscuit that could be easily broken apart and eaten p…
Published: November 2007
Apple-Cranberry Pie
Apple-Cranberry Pie
We wanted to combine these two classic fall fruits so that the full flavor of bo…
Published: November 2007
Washing and Storing Salad Greens
Drying salad greens is just as important as washing them, as dressing will not c…
Published: November 2007
Can I Make Foolproof Pie Dough Without a Food Processor?
Can I Make Foolproof Pie Dough Without a Food Processor?
Yes, you can make our foolproof pie dough without a food processor. The trick is…
Published: November 2007
Shelf-Life of Baking Powder
Shelf-Life of Baking Powder
In time, baking powder can lose its leavening ability. A simple test can determi…
Published: November 2007
Pie Dough
Pie Dough
We wanted a recipe that consistently results in tender, flavorful dough. Vodka w…
Published: November 2007
Tiramisu
Tiramisu
This new Italian classic has become a sad, soggy, tired excuse for a dessert. Co…
Published: November 2007
Making Turkey Gravy
Making Turkey Gravy
Creating the best turkey gravy takes some time and effort. Here we detail the st…
Published: November 2007
Separating an Egg
Separating an Egg
There are two methods to separate an egg: using your hand or using the shell. Bo…
Published: November 2007
Trimming the Fat
Trimming the Fat
The line of fat in a boneless chuck eye roast should be removed. Here's the simp…
Published: November 2007
French-Style Pot Roast
French-Style Pot Roast
This 17th-century dish relies on lardoons, pork trotters, and a 48-hour marinade…
Published: November 2007
Tying Meat
Tying Meat
Why we recommend tying the meat in our recipes for roasts.
Published: November 2007

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