March/April 2008

March / April

2008
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Crisp Roast Chicken
Crisp Roast Chicken
Years ago, we developed an ideal roasting method for tender, juicy meat. Now cou…
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
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
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
Washing Mushrooms
Washing Mushrooms
Common culinary wisdom says to never wash mushrooms. We had our doubts. Here's w…
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
Buying Salmon
Buying Salmon
It's important to know how to buy salmon to ensure each fillet will cook properl…
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
Hearty Tuscan Bean Stew
Hearty Tuscan Bean Stew
In Tuscany, creamy, flavorful beans transform rustic soups and stews into someth…
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
Chicken Saltimbocca
Chicken Saltimbocca
Adaptations of this Italian classic smother it in breading, stuffing, and cheese…
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
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
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
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
Foolproof Chocolate Frosting
Foolproof Chocolate Frosting
Quick and easy frosting are usually too sweet or too gritty. We wanted a frostin…
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
Melting Chocolate
Melting Chocolate
In the Test Kitchen we melt chocolate two ways: we often use a microwave, but th…
Published: March 2008
Meringue Cookies
Meringue Cookies
These classic cookies can have a Styrofoam-like texture and a saccharine-sweet f…
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
Whipping Egg Whites
Whipping Egg Whites
Whipping egg whites requires optimal conditions. Use a copper or stainless steel…
Published: March 2008
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
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

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