March/April 2009

March / April

2009
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White Anchovies
White Anchovies
Is there any difference between white anchovies and the regular canned variety?
Published: March 2009
Pitted versus Unpitted Olives
Are there any differences in flavor or texture among pitted and unpitted olives?
Published: March 2009
Shiitake Substitute
How will my cooking time be affected if I substitute cremini mushrooms for shiit…
Published: March 2009
Swanson Cooking Stock
Swanson Cooking Stock
What is the difference between Swanson's cooking stock and broth?
Published: March 2009
Roux Replacements
Roux is often made with butter. Is oil an acceptable substitute?
Published: March 2009
Sorting Out Sea Salt
Guidelines on how to use the variety of international sea salts available at the…
Published: March 2009
Cloudy Olive Oil
When refrigerated, why do certain oils (like olive) become solid and others (lik…
Published: March 2009
Sleuthing Scallions
Other than color, is there really a difference between the green and white parts…
Published: March 2009
Rye Bread Choices
What are the differences among light, dark, and pumpernickel rye bread?
Published: March 2009
Testing Olive Oil's Bitter End
We explain olive oil's bitterness when mixed in a food processor.
Published: March 2009
Better Bean Soup from a Can
Better Bean Soup from a Can
Can you substitute canned beans for dry?
Published: March 2009
Extra-Old Extract
Extra-Old Extract
Does vanilla extract ever go bad or lose potency?
Published: March 2009
Best Vanilla Practices
Does it matter when you add vanilla extract as you make baked goods and other sw…
Published: March 2009
How Strong is your Vanilla?
Published: March 2009
Keeping Spices and Dried Herbs Fresher Longer
Here's how to prolong the life of spices and dried herbs.
Published: March 2009
Temperature of Broth for Gravy
When making gravy, should the broth added to the roux be hot?
Published: March 2009
Keeping Sweeteners Fresher Longer
Here's how to prolong the lives of these essential kitchen ingredients.
Published: March 2009
Keeping Leaveners Fresher Longer
Moving them off the kitchen counter is only the first step. Here's how to prolon…
Published: March 2009
Keeping Chocolate Fresher Longer
Here's how to prolong the life of an essential kitchen ingredient.
Published: March 2009
Brown Rice Varieties
Notes about the texture and flavor differences among the four most common types …
Published: March 2009
Two Ways to Melt Chocolate
Two melting techniques we've found to be foolproof.
Published: March 2009
Pre- vs. Fresh-Grated Parmesan
Do you sacrifice flavor when you pregrate or grind your own Parmesan cheese?
Published: March 2009
Cooking with Cottage Cheese
Does the type of cottage cheese make a difference in cooked applications?
Published: March 2009
Vinegar Sediment
Is vinegar with a cloudy, slimy sediment at the bottom still usable?
Published: March 2009
Keeping Olive Oil and Other Oils Fresher Longer
Moving them off the kitchen counter is only the first step. Here's how to prolon…
Published: March 2009
Keeping Vinegars Fresher Longer
Vinegars have very long shelf lives. Here are some things to consider before rep…
Published: March 2009
High-Heat Cooking Spray
How does Pam Professional Heat match up to the original Pam cooking spray?
Published: March 2008
Keeping Flour Fresher Longer
Here's how to prolong the life of an essential kitchen ingredient.
Published: March 2009
Keeping Vanilla Fresher Longer
Vanilla can last for years. Here's how to store it to make sure that yours will.
Published: March 2009
Keeping Soy Sauce Fresher Longer
Methods of prolonging the life of this kitchen staple depends on whether it's pa…
Published: March 2009
Keeping Butter and Eggs Fresher Longer
There are many misconceptions about the shelf lives of butter and eggs. Here are…
Published: March 2009

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