November/December 2008

November / December

2008
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Dry versus Liquid Measuring Cups
Published: November 2008
Dry versus Liquid Measuring Cups
Is it absolutely necessary to use a dry measuring cup for dry ingredients and li…
Cannellini Bean Substitute
Published: November 2008
Cannellini Bean Substitute
Dried cannellini beans can be difficult to find. Are dried great Northern or nav…
Sweet Paprika
Published: November 2008
Sweet Paprika
The best versions of this renowned Hungarian spice pack a punch that goes beyond…
Clam Juice
Published: November 2008
Clam Juice
When there's no time to shuck fresh littlenecks for a homemade seafood base, we …
Buy the Winner
Black Peppercorns
Published: November 2008
Black Peppercorns
You only use a grind or two on your food, so does it really matter what brand of…
Checkerboard Cookies
Published: November 2008
Online Extra
Checkerboard Cookies
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Online Extra
Stuffed Portobello Mushrooms with Cheddar and Prosciutto
We set out to transform this humdrum party food into a first-rate side dish wort…
Published: November 2008
Online Extra
Roasted Sweet Potatoes with Spiced Brown Sugar Glaze
Too often, roasted sweet potatoes turn out starchy and wan. To hit their sweet s…
Published: November 2008
Roasted Sweet Potatoes with Maple-Thyme Glaze
Too often, roasted sweet potatoes turn out starchy and wan. To hit their sweet s…
Published: November 2008
Online Extra
Sautéed Green Beans with Tarragon and Lime
Parboiling, shocking, drying, sautéing—do you really need a four-step process to…
Sautéed Green Beans with Garlic and Herbs
Published: November 2008
Sautéed Green Beans with Garlic and Herbs
Parboiling, shocking, drying, sautéing—do you really need a four-step process to…
Published: November 2008
Stovetop Roast Chicken with Sake Glaze
One skillet and a trick from Chinese cookery were all we needed to produce the s…
Stuffed Portobello Mushrooms with Spinach and Goat Cheese
Published: November 2008
Stuffed Portobello Mushrooms with Spinach and Goat Cheese
We set out to transform this humdrum party food into a first-rate side dish wort…
Pumpkin Pie
Published: November 2008
Pumpkin Pie
The best thing about pumpkin pie shouldn't be that you only have to eat it once …
Garlicky Shrimp Pasta
Published: November 2008
Garlicky Shrimp Pasta
Delicate shrimp, volatile garlic, and a whole mess of oil—what could possibly go…
Rustic Dinner Rolls
Published: November 2008
Rustic Dinner Rolls
Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bi…
Published: November 2008
Spicy Sautéed Green Beans with Ginger and Sesame
Parboiling, shocking, drying, sautéing—do you really need a four-step process to…
Published: November 2008
Sautéed Green Beans with Smoked Paprika and Almonds
Parboiling, shocking, drying, sautéing—do you really need a four-step process to…
Slow-Roasted Turkey with Gravy
Published: November 2008
Slow-Roasted Turkey with Gravy
Roasting a whole turkey is a race to keep the white meat from drying out while t…
Published: November 2008
Sautéed Green Beans with Roasted Red Peppers and Basil
Parboiling, shocking, drying, sautéing—do you really need a four-step process to…
Hungarian Beef Stew
Published: November 2008
Hungarian Beef Stew
Stew overloaded with vegetables and sour cream give goulash a bad name. We wante…
Chocolate Sandwich Sablé Cookies
Published: November 2008
Chocolate Sandwich Sablé Cookies
These French butter cookies offer sophistication and style from simple pantry in…
Stovetop Roast Chicken with Grapefruit-Tarragon Sauce
Published: November 2008
Stovetop Roast Chicken with Grapefruit-Tarragon Sauce
One skillet and a trick from Chinese cookery were all we needed to produce the s…
Published: November 2008
Stovetop Roast Chicken with Spicy Thai Sauce
One skillet and a trick from Chinese cookery were all we needed to produce the s…
Black and White Spiral Cookies
Published: November 2008
Black and White Spiral Cookies
These French butter cookies offer sophistication and style from simple pantry in…
Chocolate Sables
Published: November 2008
Chocolate Sables
These French butter cookies offer sophistication and style from simple pantry in…
Stovetop Roast Chicken with Lemon-Herb Sauce
Published: November 2008
Stovetop Roast Chicken with Lemon-Herb Sauce
One skillet and a trick from Chinese cookery were all we needed to produce the s…
Vanilla Pretzel Cookies
Published: November 2008
Vanilla Pretzel Cookies
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Almond Sables
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Toasted Coconut Sables
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Lemon Sables
These French butter cookies offer sophistication and style from simple pantry in…
French Butter Cookies (Sables)
Published: November 2008
French Butter Cookies (Sables)
These French butter cookies offer sophistication and style from simple pantry in…
Roasted Sweet Potatoes
Published: November 2008
Roasted Sweet Potatoes
Too often, roasted sweet potatoes turn out starchy and wan. To hit their sweet s…
Published: November 2008
It's About Twine
Hardware store string, unwaxed dental floss, cotton twine, linen twine—just whic…
Published: November 2008
Meat Pounder
Though now rather dated, this menacing-looking contraption reminds us of the tim…
Published: November 2008
Disposable Baking Pans
Are disposable aluminum pans okay to use to transport baked goods such as casser…
Published: November 2008
Adding Eggs One at a Time
Most recipes call for adding eggs one at a time to creamed butter and sugar. Wou…
Published: November 2008
Whole Grain White Bread
There's a new whole grain white bread product on the market. How does it differ …
Dealcoholized Wine
Published: November 2008
Dealcoholized Wine
Can alcohol-free wine be substituted for regular in cooking?
Published: November 2008
Invoking the Yolk
We weren't convinced an egg yolk was necessary in our sablé recipes. But after a…
Published: November 2008
Keeping Skin from Shrinking
Achieving moist, crisp skin, usually comes at a price. Is there a way to get bot…
Published: November 2008
Do You Need a Nonstick Roasting Pan?
A great roasting pan should brown food evenly and produce substantial fond. Can …
Published: November 2008
Searing vs. Sautéing
Manual Espresso Makers
Published: November 2008
Manual Espresso Makers
They claim to be a viable replacement for an espresso machine. But can they make…
Buy the Winner
Gripper Mat
Published: November 2008
Gripper Mat
This transferable rubber mat makes any cutting board, mixing bowl, or appliance …
Buy the Winner
Checkerboard Cookies
Published: November 2008
Checkerboard Cookies
Here are the foolproof steps to create this simple but striking cookie.
Turkey Safety
Published: November 2008
Turkey Safety
There are a few things to know about safety when getting your holiday bird to th…
Mincing Carrots
Published: November 2008
Mincing Carrots
Here’s how we turn the odd shape of a carrot into evenly minced pieces.
Dicing Onions
Published: November 2008
Dicing Onions
The best method for dicing onions provides enough knife control and eliminates t…
Dicing Potatoes
Published: November 2008
Dicing Potatoes
Cutting potatoes into the perfect dice for purposes of aesthetics and even cooki…
Testing Slicing Knives
Published: November 2008
Testing Slicing Knives
Producing thin, even slices of meat can be next to impossible if you don’t have …
Adding a Decorative Edge to a Pie Shell
Published: November 2008
Adding a Decorative Edge to a Pie Shell
Here are a few different ways to add a decorative edge to your pie crust.
Turbinado and Demerara Sugar
Published: November 2008
Turbinado and Demerara Sugar
We use these coarse-textured, "raw" sugars in our recipes from time to time, but…
Published: November 2008
Garlicky Shrimp Pasta
We find a way to cook with delicate shrimp, volatile garlic, and a generous amou…
Portobello Mushrooms
Published: November 2008
Portobello Mushrooms
Here’s how to buy, store, and clean this giant of the mushroom family.
Properly Proofed Dough
Published: November 2008
Properly Proofed Dough
A reliable way of telling if your dough is ready for the oven.
Free-Form Rustic Dinner Rolls
Published: November 2008
Free-Form Rustic Dinner Rolls
Less handling is the key to an airy, chewy texture.
French Butter Cookies (Sables)
Published: November 2008
French Butter Cookies (Sables)
These French butter cookies offer sophistication and style from simple pantry in…
Stovetop Roast Chicken
Published: November 2008
Stovetop Roast Chicken
One skillet and a trick from Chinese cookery were all we needed to produce the s…
Pumpkin Pie
Published: November 2008
Pumpkin Pie
If any Thanksgiving tradition deserves a fresh approach, it’s this one.
Slow-Roasted Turkey
Published: November 2008
Slow-Roasted Turkey
Roasting a whole turkey is a race to keep the white meat from drying out while t…
Sauteed Green Beans with Garlic and Herbs
Published: November 2008
Sauteed Green Beans with Garlic and Herbs
Parboiling, shocking, drying, sauteing - do you really need a four-step process …
Stuffed Portobello Mushrooms with Spinach and Goat Cheese
Published: November 2008
Stuffed Portobello Mushrooms with Spinach and Goat Cheese
We set out to transform this humdrum party food into a first-rate side dish wort…
Roasted Sweet Potatoes
Published: November 2008
Roasted Sweet Potatoes
Too often, roasted sweet potatoes turn out starchy and wan. To hit their sweet s…
Rustic Dinner Rolls
Published: November 2008
Rustic Dinner Rolls
Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bi…
Hungarian Beef Stew
Published: November 2008
Hungarian Beef Stew
Stew overloaded with vegetables and sour cream give goulash a bad name. We wante…
Blind Baking a Pie Shell
Published: November 2008
Blind Baking a Pie Shell
We develop a method for blind baking (prebaking) a pie shell when specific instr…
Cutting Stew Meat
Published: November 2008
Cutting Stew Meat
Instead of using prepackaged stew meat, we prefer to purchase a whole cut of mea…

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