January/February 2009

January / February

2009
Filter +
Whipping Egg Whites
Published: January 2009
Whipping Egg Whites
When whipping egg whites into a foamy meringue, the usual approach is to start s…
Tender Time Limit for Chicken
Published: January 2009
Tender Time Limit for Chicken
Can storing chicken breasts in the freezer for longer than two months negatively…
Preheat Your Omelet Pan Slowly
Published: January 2009
Preheat Your Omelet Pan Slowly
The way you preheat your pan is critical to achieving a perfectly creamy omelet.
Does Butter Make Omelets Better?
Published: January 2009
Does Butter Make Omelets Better?
Most omelets tend to be slightly rubbery. Could we prevent the problem by adding…
Supermarket Capers
Published: January 2009
Supermarket Capers
We tasted six nationally available supermarket brands of brined non-pareil caper…
Buy the Winner
Pecan Rum French Toast
Published: January 2009
Pecan Rum French Toast
For French toast that’s crisp on the outside and soft—not soggy—on the inside, y…
Published: January 2009
Online Extra
Raita
The raita is best made with whole-milk yogurt, although low-fat can be used. Do …
Published: January 2009
Braised Winter Greens with Chorizo
We wanted a one-pot approach to turning meaty winter greens like kale and collar…
Published: January 2009
Braised Winter Greens with Coconut and Curry
We wanted a one-pot approach to turning meaty winter greens like kale and collar…
Published: January 2009
Braised Winter Greens with Bacon and Onion
We wanted a one-pot approach to turning meaty winter greens like kale and collar…
Braised Winter Greens
Published: January 2009
Braised Winter Greens
We wanted a one-pot approach to turning meaty winter greens like kale and collar…
Pasta with Butternut Squash and Sage
Published: January 2009
Pasta with Butternut Squash and Sage
The blandness of butternut squash usually gets camouflaged inside ravioli. Our g…
Quick and Hearty Chicken Noodle Soup
Published: January 2009
Quick and Hearty Chicken Noodle Soup
Why should any modern cook spend all day eking out flavorful stock from mere scr…
Almond-Crusted French Toast
Published: January 2009
Almond-Crusted French Toast
For French toast that’s crisp on the outside and soft—not soggy—on the inside, y…
Extra-Crisp French Toast
Published: January 2009
Extra-Crisp French Toast
For French toast that’s crisp on the outside and soft—not soggy—on the inside, y…
French Toast
Published: January 2009
French Toast
For French toast that’s crisp on the outside and soft—not soggy—on the inside, y…
Chewy Chocolate Cookies
Published: January 2009
Chewy Chocolate Cookies
"Death-by-chocolate" cookies usually claim texture as their first victim—but not…
Published: January 2009
Swedish Pickled Cucumbers
Kirby cucumbers are also called pickling cucumbers. If these small cucumbers are…
Swedish Meatballs
Published: January 2009
Swedish Meatballs
Meatballs have to be Sweden’s national dish for a reason. What’s the secret to m…
Perfect French Omelets
Published: January 2009
Perfect French Omelets
Could we defy 100 years of French culinary tradition and create an omelet you co…
Breaded Pork Cutlets (Pork Schnitzel)
Published: January 2009
Breaded Pork Cutlets (Pork Schnitzel)
The hallmark of wiener schnitzel is its light, puffy bread-crumb coating. So why…
Published: January 2009
Braised Beef Short Ribs with Guinness and Prunes
Rich, fork-tender short ribs usually need an overnight rest to get rid of the gr…
Braised Beef Short Ribs
Published: January 2009
Braised Beef Short Ribs
Rich, fork-tender short ribs usually need an overnight rest to get rid of the gr…
Tandoori Chicken
Published: January 2009
Tandoori Chicken
We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep…
Regular versus Petite Peas
Published: January 2009
Regular versus Petite Peas
We’ve always been big fans of frozen peas and have seen two varieties in the fre…
Getting Whacked
Published: January 2009
Getting Whacked
A great skillet should last a lifetime, withstanding decades of normal wear and …
Published: January 2009
A Good Egg
The latest from the henhouse are eggs with a high level of omega-3 fatty acids. …
Published: January 2009
Avoid Advance Prep for Garlic
We’re always looking for ways to make our kitchen work more efficient and will o…
Published: January 2009
Boosting Soup Flavor
The usual method for making chicken soup is to cover chicken parts with water an…
Cut-Resistant Gloves
Published: January 2009
Cut-Resistant Gloves
Cut-resistant gloves are designed to protect fingers when you grate, slice, or c…
Buy the Winner
Milk Frother
Published: January 2009
Milk Frother
For making purees and soups, we turn to our trusty immersion blender. But is the…
Buy the Winner
Spatula Mixer Blade
Published: January 2009
Spatula Mixer Blade
Stopping your stand mixer every few minutes to scrape down the sides of the bowl…
Buy the Winner
Published: January 2009
Boneless Short Ribs
We describe what to look for and what to avoid when you’re choosing boneless sho…
Preparing and Dicing Squash
Published: January 2009
Preparing and Dicing Squash
Here is the best way to prep butternut squash and turn this odd-shaped gourd int…
Disposing of Used Oil
Published: January 2009
Disposing of Used Oil
Deep-fried foods are a real treat, but cleaning up after frying is not. Here’s a…
Getting to Know Your Broiler
Published: January 2009
Getting to Know Your Broiler
When it comes to indoor cooking, nothing adds a good, smoky char to food like a …
Testing for Seasoning in a Raw-Meat Mixture
Published: January 2009
Testing for Seasoning in a Raw-Meat Mixture
Getting the seasoning level just right is essential for success when you’re maki…
Developing our Tandoori Chicken Recipe
Published: January 2009
Developing our Tandoori Chicken Recipe
We take a trip around Boston’s local Indian restaurants to see how this popular …
Electric Griddles
Published: January 2009
Electric Griddles
A great griddle should heat up quickly, clean up easily, and have plenty of cook…
Published: January 2009
Quick and Hearty Chicken Noodle Soup
Why should any modern cook spend all day eking out flavorful stock from mere scr…
Breaded Pork Cutlets (Pork Schnitzel)
Published: January 2009
Breaded Pork Cutlets (Pork Schnitzel)
The hallmark of weiner schnitzel is its light, puffy bread-crumb coating. So why…
Braised Beef Short Ribs
Published: January 2009
Braised Beef Short Ribs
Rich, fork-tender short ribs usually need an overnight rest to get rid of the gr…
Braised Winter Greens
Published: January 2009
Braised Winter Greens
We wanted a one-pot approach to turning meaty greens like kale and collards tend…
Swedish Meatballs
Published: January 2009
Swedish Meatballs
Meatballs have to be Sweden’s national dish for a reason. What’s the secret to m…
Tandoori Chicken
Published: January 2009
Tandoori Chicken
We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep…
Pasta with Butternut Squash and Sage
Published: January 2009
Pasta with Butternut Squash and Sage
The blandness of butternut squash usually gets camouflaged inside ravioli. Our g…
Published: January 2009
French Toast
For French toast that’s crisp on the outside and soft and not soggy on the insid…
Why Preheat the Pan Slowly for Omelets
Published: January 2009
Why Preheat the Pan Slowly for Omelets
Heating your pan to the right temperature is crucial for perfect omelet-making s…
Developing Our Omelet-Folding Technique
Published: January 2009
Developing Our Omelet-Folding Technique
One of the trickiest parts to making a great French omelet is shaping it. We sho…
Perfect French Omelets
Published: January 2009
Perfect French Omelets
Could we defy 100 years of culinary tradition and create a foolproof French omel…
Chewy Chocolate Cookies
Published: January 2009
Chewy Chocolate Cookies
Death-by-chocolate cookies usually claim texture as their first victim, but ours…
Traditional Skillets
Published: January 2009
Traditional Skillets
A 12-inch skillet should last a lifetime and cook almost anything. But does qual…

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.