September/October 2008

September / October

2008
Filter +
Tartar Sauce
Published: September 2008
Tartar Sauce
The best tartar sauce should be creamy and balanced—and definitely not gloppy.
Rice Bran Oil
Published: September 2008
Rice Bran Oil
This specialty oil is recommended to high-heat cooking techniques. Is it worth t…
Buy the Winner
Artisanal Bacon
Published: September 2008
Artisanal Bacon
Artisanal bacon takes time, hand labor, and real wood smoke. But at double or ev…
Published: September 2008
Pizza Bianca with Caramelized Onions and Gruyere
Italians have a way to create a superbly crisp, chewy crust that sidesteps the s…
Published: September 2008
Grilled Rack of Lamb with Sweet Mustard Glaze on a Gas Grill
At nearly $20 a pound, rack of lamb had better be good. What's the key to achiev…
Skillet Apple Pie
Published: September 2008
Skillet Apple Pie
A simple, old-fashioned dessert called apple pandowdy promises apple pie appeal …
Pizza Bianca
Published: September 2008
Pizza Bianca
Italians have a way to create a superbly crisp, chewy crust that sidesteps the s…
Published: September 2008
Pizza Bianca with Tomatoes and Mozzarella
Italians have a way to create a superbly crisp, chewy crust that sidesteps the s…
Published: September 2008
Grilled Chicken with Barbecue Glaze
A super sweet glaze is fine for a rich, salty ham, but something more savory mak…
Published: September 2008
Grilled Chicken with Indonesian Peanut Glaze
A super sweet glaze is fine for a rich, salty ham, but something more savory mak…
Published: September 2008
Grilled Chicken with Hoisin-Sesame Glaze
A super sweet glaze is fine for a rich, salty ham, but something more savory mak…
Grilled Chicken with Apricot-Mustard Glaze
Published: September 2008
Grilled Chicken with Apricot-Mustard Glaze
A super sweet glaze is fine for a rich, salty ham, but something more savory mak…
Creamless Creamy Tomato Soup
Published: September 2008
Creamless Creamy Tomato Soup
Plain tomato soup can be thin and sharp. Adding cream—the usual stodgy solution—…
Pork Stir-Fry with Noodles (Lo Mein)
Published: September 2008
Pork Stir-Fry with Noodles (Lo Mein)
Pork lo mein is full of ingredients we love—fresh egg noodles, smoky barbecued p…
Sweet and Tangy Tartar Sauce
Published: September 2008
Sweet and Tangy Tartar Sauce
We eliminated the myriad of additions found in commercial tartar sauce to make a…
Crunchy Oven-Fried Fish
Published: September 2008
Crunchy Oven-Fried Fish
Oven-fried fish is typically fraught with soggy coatings and dry, overcooked fle…
Sweet and Spicy Pickled Onions
Published: September 2008
Sweet and Spicy Pickled Onions
These are loosely based on curtidos, a relish commonly served in Latin America. …
Steak Tacos
Published: September 2008
Steak Tacos
Who says that a great steak taco has to begin on the grill? We wanted a way to c…
Published: September 2008
Grilled Rack of Lamb with Sweet Mustard Glaze on a Charcoal Grill
At nearly $20 a pound, rack of lamb had better be good. What's the key to achiev…
Grilled Rack of Lamb on a Gas Grill
Published: September 2008
Grilled Rack of Lamb on a Gas Grill
At nearly $20 a pound, rack of lamb had better be good. What's the key to achiev…
Grilled Rack of Lamb on a Charcoal Grill
Published: September 2008
Grilled Rack of Lamb on a Charcoal Grill
At nearly $20 a pound, rack of lamb had better be good. What's the key to achiev…
Herbed Roast Chicken
Published: September 2008
Herbed Roast Chicken
Most herbed roast chicken has so little herb flavor it's hardly worthy of the na…
Published: September 2008
Large Sticky Toffee Pudding Cake
Studded with dates and coated in a sweet toffee sauce, this moist, rich cake is …
Individual Sticky Toffee Pudding Cakes
Published: September 2008
Individual Sticky Toffee Pudding Cakes
Studded with dates and coated in a sweet toffee sauce, this moist, rich cake is …
Published: September 2008
Wet Cooking Methods
Boiling, blanching, poaching, and braising all involve cooking in a pot of hot w…
Published: September 2008
The Best Way to Cook Carrots
There's a misnomer that carrots are dull and bland. Use these tips to maximize t…
Published: September 2008
The Best Way to Cook Cauliflower
Here's how to build flavor in cauliflower with a minimum of work.
Published: September 2008
The Best Way to Cook Zucchini
Zucchini dishes often don't get much attention and taste rather dull. Here's how…
Published: September 2008
The Best Way to Cook Peas
Here are our tips on which peas to buy and how to use them to get the most flavo…
Published: September 2008
How to Cook Asparagus
Asparagus side dishes often don't get much attention and taste rather dull. How …
Published: September 2008
Sizing Up Herbs
Herbs come in all shapes, sizes, and weights. If a recipe call for 1/2 cup chopp…
Published: September 2008
The Best Way to Cook Broccoli
Vegetable side dishes often don't get much attention and taste rather dull. Here…
Published: September 2008
Bay Leaves
What's the difference between Turkish and California bay leaves? How should I s…
KitchenArt Mini Adjust-A-Cup
Published: September 2008
KitchenArt Mini Adjust-A-Cup
Could this miniaturized measuring cup prove just as useful as the larger version…
Buy the Winner
Blenders (Battery-Powered)
Published: September 2008
Blenders (Battery-Powered)
Useful maybe for outdoors, could this blender compare to a countertop model?
Tabletop Food Tents
Published: September 2008
Tabletop Food Tents
Tabletop food tents claim to protect outdoor meals from flies. We put them to th…
Buy the Winner
Best Apples for Baking
Published: September 2008
Best Apples for Baking
Which are the best apples for baking?
Coring an Apple
Published: September 2008
Coring an Apple
What's the best way to core an apple?
Skillet Apple Pie
Published: September 2008
Skillet Apple Pie
A simple, old-fashioned dessert called apple pandowdy promises apple pie appeal …
Sticky Toffee Pudding Cakes
Published: September 2008
Sticky Toffee Pudding Cakes
Studded with dates and coated in a sweet toffee sauce, this moist, rich cake is …
Pizza and Bread Crust Texture
Published: September 2008
Pizza and Bread Crust Texture
What happens when you add extra water to bread dough?
Yeast Types
Published: September 2008
Yeast Types
What are the differences between instant and active dry yeasts?
Pizza Bianca
Published: September 2008
Pizza Bianca
Italians have a way to create a superbly crisp, chewy crust that sidesteps the s…
Safely Pureeing Hot Liquids
Published: September 2008
Safely Pureeing Hot Liquids
Whether using an immersion blender, a regular blender, or a food processor, ther…
Oven Grilled Cheese Sandwiches for a Crowd
Published: September 2008
Oven Grilled Cheese Sandwiches for a Crowd
Ignore your skillet and turn to the oven if you need to produce several grilled …
Creamless Creamy Tomato Soup
Published: September 2008
Creamless Creamy Tomato Soup
Plain tomato soup can be thin and sharp. Adding cream is the usual solution, but…
Stir-Fry Success
Published: September 2008
Stir-Fry Success
Follow these tips to always ensure a successful stir-fry.
Peeling Ginger
Published: September 2008
Peeling Ginger
Using a paring knife or peeler to peel the thin skin of ginger is overkill. Here…
Asian Noodles 101
Published: September 2008
Asian Noodles 101
The Asian noodle world is vast and varied, but also confusing. Here’s what you n…
Pork Stir-Fry with Noodles (Lo Mein)
Published: September 2008
Pork Stir-Fry with Noodles (Lo Mein)
Pork lo mein is full of ingredients we love: fresh egg noodles, smoky barbecued …
Buying Frozen Fish
Published: September 2008
Buying Frozen Fish
Fresh fish isn't always preferable to frozen fish. We tell you which types of fi…
Storing Fish
Published: September 2008
Storing Fish
Here's what to do if you need to store the fish for more than one day.
Crunchy Oven-Fried Fish
Published: September 2008
Crunchy Oven-Fried Fish
Oven-fried fish is typically fraught with soggy coatings and dry, overcooked fle…
Warming Tortillas
Published: September 2008
Warming Tortillas
Here are three easy ways to warm tortillas.
Sweet and Spicy Pickled Onions
Published: September 2008
Sweet and Spicy Pickled Onions
These onions are an easy and surefire way to perk up any dish.
Steak Tacos
Published: September 2008
Steak Tacos
Who says that a great steak taco has to begin on the grill? We wanted a way to c…
Trimming a Rack of Lamb
Published: September 2008
Trimming a Rack of Lamb
Grilling a rack of lamb with too much fat results in a greasy mess. Here's how t…
Grilled Rack of Lamb
Published: September 2008
Grilled Rack of Lamb
At nearly $20 a pound, rack of lamb had better be good. What's the key to achiev…
Carving a Butterflied Chicken
Published: September 2008
Carving a Butterflied Chicken
Carving a butterflied chicken is both easier and faster than tackling a whole bi…
Brining Chicken
Published: September 2008
Brining Chicken
Brining not only keeps poultry meat juicy, but it also seasons the birds right d…
Butterflying a Chicken
Published: September 2008
Butterflying a Chicken
In some high heat applications, butterflying a chicken promotes even cooking and…
Herbed Roast Chicken
Published: September 2008
Herbed Roast Chicken
Most herbed roast chicken has so little herb flavor it's hardly worthy of the na…

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.