January/February 2008

January / February

2008
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Cleaning a Cutting Board
Published: January 2008
Cleaning a Cutting Board
Over the years, we have conducted numerous lab and kitchen tests to determine th…
Browning Butter
Published: January 2008
Browning Butter
To brown butter, use a skillet or saucepan that has a light-colored interior. D…
Spice Cake with Cream Cheese Frosting
Published: January 2008
Spice Cake with Cream Cheese Frosting
Could we create a moist, tender cake with convincing spice flavor? The first sec…
Quick vs. Instant Oats
Published: January 2008
Quick vs. Instant Oats
Different oats are more heavily processed than others. Here's our guide to the r…
Thin and Crispy Oatmeal Cookies
Published: January 2008
Thin and Crispy Oatmeal Cookies
We wanted a thin, crisp, and delicate cookie that allowed the simple flavor of b…
Roasted Broccoli
Published: January 2008
Roasted Broccoli
To maximize flavor in roasted broccoli, you'll want to caramelize the exterior o…
Making Almost No-Knead Bread
Published: January 2008
Making Almost No-Knead Bread
Could we improve on the famous no-fuss bread recipe? Creating a flavorful loaf w…
How Does Bread Rise?
Published: January 2008
How Does Bread Rise?
In this time lapse video, we set up the cameras to film overnight to capture the…
Peeling and Slicing Garlic
Published: January 2008
Peeling and Slicing Garlic
Peeling and slicing garlic isn't hard. Just follow these few simple tips and mak…
Spanish-Style Garlic Shrimp
Published: January 2008
Spanish-Style Garlic Shrimp
We’ve taken a Spanish tapas classic and translated it into a dish that’s easy to…
Peeling and Slicing an Onion
Published: January 2008
Peeling and Slicing an Onion
Onions taste the same any way you slice them, but when cut pole to pole, they ho…
French Onion Soup
Published: January 2008
French Onion Soup
Rather than spending hours over the stove, our shortcut to faster French Onion S…
Crunchy Baked Pork Chops
Published: January 2008
Crunchy Baked Pork Chops
We found the secret to crispy baked pork chops was an ultra-thick batter and a f…
Baking Cookies One Sheet at a Time
Published: January 2008
Baking Cookies One Sheet at a Time
While it's okay to double up when making many other cookies, our thin and crispy…
French Chicken in a Pot
Published: January 2008
French Chicken in a Pot
Baking a whole chicken in a covered pot produces a bird with intensely flavored,…
Carving Roast Beef
Published: January 2008
Carving Roast Beef
With the right knife, producing uniform slices is easy. Serrated blades tend to …
Slow-Roasted Beef
Published: January 2008
Slow-Roasted Beef
Transforming a bargain cut of meat into a tender, juicy roast isn't difficult. I…
Checking Oven Temperature
Published: January 2008
Checking Oven Temperature
You can check an oven's temperature without a specialized thermometer. All you n…
Defining and Mincing Shallots
Published: January 2008
Defining and Mincing Shallots
Because of their size and awkward shape, cutting up shallots is a bit tricky. He…
Chopping and Mincing Parsley
Published: January 2008
Chopping and Mincing Parsley
We demonstrate how to chop parsley as well as the difference between chopping an…
Separating Fat
Published: January 2008
Separating Fat
An inexpensive fat separator is the best tool for the job, but there are other w…
Buying Onions
Published: January 2008
Buying Onions
It's not obvious how much chopped onion a given one will yield. Here's how to ch…

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