March/April 2008

March / April

2008
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Using a Standing Mixer
Using a Standing Mixer
Heavy-duty standing mixers make easy work of whipping and beatings, but you need…
Published: March 2008
Whipping Egg Whites
Whipping Egg Whites
Whipping egg whites requires optimal conditions. Use a copper or stainless steel…
Published: March 2008
Choosing a Pastry Bag
Choosing a Pastry Bag
Canvas is traditional, but we found other materials make a better bag. In a pinc…
Published: March 2008
Meringue Cookies
Meringue Cookies
These classic cookies can have a Styrofoam-like texture and a saccharine-sweet f…
Published: March 2008
Make-Ahead Garlic-Potato Soup
Make-Ahead Garlic-Potato Soup
A bowl of garlic-potato soup sounds appealing, but not if the assertive garlic o…
Published: March 2008
Olive-Rosemary Rolls
Really good olive bread can be made at home—but it requires a lot more than just…
Published: March 2008
Shrimp Tikka Masala
Chicken tikka masala is the single most popular Indian restaurant dish in the wo…
Published: March 2008
Espresso Meringue Cookies
These classic cookies can have a Styrofoam-like texture and a saccharine-sweet f…
Published: March 2008
Vegetarian Hearty Tuscan Bean Stew
In Tuscany, creamy, flavorful beans transform rustic soups and stews into someth…
Published: March 2008
Quick Hearty Tuscan Bean Stew
Quick Hearty Tuscan Bean Stew
In Tuscany, creamy, flavorful beans transform rustic soups and stews into someth…
Published: March 2008
Orange and Mint Relish
A great accompaniment to salmon.
Published: March 2008
Orange Meringue Cookies
These classic cookies can have a Styrofoam-like texture and a saccharine-sweet f…
Published: March 2008
Toasted Almond Meringue Cookies
These classic cookies can have a Styrofoam-like texture and a saccharine-sweet f…
Published: March 2008
Chocolate Meringue Cookies
These classic cookies can have a Styrofoam-like texture and a saccharine-sweet f…
Published: March 2008
Classic Meringue Cookies
Classic Meringue Cookies
These classic cookies can have a Styrofoam-like texture and a saccharine-sweet f…
Published: March 2008
Foolproof Chocolate Frosting
Foolproof Chocolate Frosting
We wanted a frosting that wouldn’t curdle or deflate—or take an hour to set.
Published: March 2008
Roasted Beet and Carrot Salad with Watercress
Roasting can give new life to tired produce. It can also make for limp, soggy sa…
Published: March 2008
Roasted Green Bean and Potato Salad with Radicchio
Roasted Green Bean and Potato Salad with Radicchio
Roasting can give new life to tired produce. It can also make for limp, soggy sa…
Published: March 2008
Chicken Saltimbocca
Chicken Saltimbocca
Adaptations of this Italian classic smother it in breading, stuffing, and cheese…
Published: March 2008
Hearty Tuscan Bean Stew with Sausage and Cabbage
In Tuscany, creamy, flavorful beans transform rustic soups and stews into someth…
Published: March 2008
Fluffy Mashed Potatoes
Fluffy Mashed Potatoes
Spuds boiled in their jackets make great mashed potatoes. But who wants burnt fi…
Published: March 2008
Grapefruit and Basil Relish
Grapefruit and Basil Relish
A bright accompaniment to salmon.
Published: March 2008
Tangerine and Ginger Relish
Tangerine and Ginger Relish
A bright accompaniment for salmon.
Published: March 2008
Spicy Cucumber Relish
A zesty accompaniment to salmon.
Published: March 2008
Fresh Tomato Relish
A bright accompaniment to salmon.
Published: March 2008
Oven-Roasted Salmon
Oven-Roasted Salmon
Most recipes for salmon create either a nicely browned exterior or a silky, mois…
Published: March 2008
Simple Italian-Style Meat Sauce
Simple Italian-Style Meat Sauce
In this country, meat sauce usually means a hastily made dish with rubbery groun…
Published: March 2008
Crisp Roast Chicken
Crisp Roast Chicken
Years ago, we developed an ideal roasting method for tender, juicy meat. Now cou…
Published: March 2008
Outdoor Roasting on the Grill
Follow these tips to transfer our foolproof roasting methods from the oven to th…
Published: March 2008
Serving Temperatures for Meat
What temperature should meat be when served? We outline the ideal serving temper…
Published: March 2008
5 Steps to a Great Roast
Beef, pork, and lamb roasts come in a variety of shapes and sizes that can make …
Published: March 2008
Roasting Meat 101
A properly cooked roast is simple and satisfying. It is also a rarity. Here's ho…
Published: March 2008
Beating Beet Stains
We discovered a trick to keep beets from staining your cutting board.
Published: March 2008
Salmon Primer
What are the different kinds of salmon, and how do they differ?
Published: March 2008
Piping Sets
Piping Sets
We tried five sets, priced from $11.63 to $29.95, each containing between nine a…
Published: February 2016
Champagne Savers
Champagne Savers
Champagne savers promise to keep champagne and sparkling wine fresh for anywhere…
Published: November 2015
Buy the Winner
Alligator Chopper
Alligator Chopper
This gadget promises a tear-free solution to chopping onions, but does it delive…
Published: March 2008
Baker's Edge
Baker's Edge
Could this simple redesign of a conventional baking pan really eliminate the pro…
Published: January 2012
Buy the Winner
Using a Hand Mixer
Using a Hand Mixer
It's easy to make a mess when using a hand mixer. To avoid prolonged cleanup ses…
Published: March 2008
Melting Chocolate
Melting Chocolate
In the Test Kitchen we melt chocolate two ways: we often use a microwave, but th…
Published: March 2008
Frosting a Layer Cake
Frosting a Layer Cake
We demonstrate the simple steps required for a perfectly frosted layer cake. You…
Published: March 2008
Foolproof Chocolate Frosting
Foolproof Chocolate Frosting
Quick and easy frosting are usually too sweet or too gritty. We wanted a frostin…
Published: March 2008
Stand vs. Hand-Held Mixers
Stand vs. Hand-Held Mixers
In head-to-head competitions, stand mixers always best hand-held mixers. So does…
Published: March 2008
Fluffy Yellow Layer Cake
Fluffy Yellow Layer Cake
Box mixes are famous for making cake with ultralight texture. We set out to make…
Published: March 2008
Tangerine and Ginger Relish
Tangerine and Ginger Relish
This sauce is a great accompaniment to salmon. The trick is how you prepare the …
Published: March 2008
Making Chicken Cutlets
Making Chicken Cutlets
It's not difficult to make cutlets out of skinless, boneless chicken breasts. Tr…
Published: March 2008
Chicken Saltimbocca
Chicken Saltimbocca
Adaptations of this Italian classic smother it in breading, stuffing, and cheese…
Published: March 2008
Chopping Greens
Chopping Greens
There are a number of ways to stem and chop greens. Here are some of our favorit…
Published: March 2008
Hearty Tuscan Bean Stew
Hearty Tuscan Bean Stew
In Tuscany, creamy, flavorful beans transform rustic soups and stews into someth…
Published: March 2008
Fluffy Mashed Potatoes
Fluffy Mashed Potatoes
Spuds boiled in their jackets make great mashed potatoes. But who wants burnt fi…
Published: March 2008
Buying Salmon
Buying Salmon
It's important to know how to buy salmon to ensure each fillet will cook properl…
Published: March 2008
Oven-Roasted Salmon
Oven-Roasted Salmon
Most recipes for salmon create either a nicely browned exterior or a silky, mois…
Published: March 2008
Washing Mushrooms
Washing Mushrooms
Common culinary wisdom says to never wash mushrooms. We had our doubts. Here's w…
Published: March 2008
Simple Italian-Style Meat Sauce
Simple Italian-Style Meat Sauce
In this country, meat sauce usually means a hastily made dish with rubbery groun…
Published: March 2008
Kosher Salt vs. Table Salt
Kosher Salt vs. Table Salt
What's the difference between kosher and table salt? It's all about the grain si…
Published: March 2008
Carving a Chicken
Carving a Chicken
Carving a chicken isn't difficult. Here we show you the step-by-step tips you'll…
Published: March 2008
Crisp Roast Chicken
Crisp Roast Chicken
Years ago, we developed an ideal roasting method for tender, juicy meat. Now cou…
Published: March 2008

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