September / October
2009
Green Skillets
Eco-friendly nonstick skillets promise to help the planet while they cook your d…
Published: September 2009
Brewing Coffee
There are many ways to brew coffee. In the test kitchen, we have two recommended…
Published: September 2009
Storing Flour
To ensure they stay fresh, store all-purpose flour in an air-tight storage conta…
Published: September 2009
Buying and Storing Coffee
When buying coffee, the most important thing is freshness. Here's why.
Published: September 2009
How to Use a Mortar and Pestle
When using a mortar and pestle, fight against your inclination to use an up and …
Published: September 2009
Storing Corn
As soon as corn is picked, its natural sugars start converting into starches and…
Published: September 2009
Washing and Storing Lettuce
Common types of lettuce require different treatment. Here are the best ways to w…
Published: September 2009
Thai Pork Lettuce Wraps
Making larb moo, a light but flavorful Thai specialty, requires keeping the pork…
Published: September 2009
Apple Upside-Down Cake
Ever since pineapple came to town, apple upside-down cake has been a bit player.…
Published: September 2009
Italian Meat Sauce (Sunday Gravy)
This over-the-top Italian-American tomato sauce typically calls for six cuts of …
Published: September 2009
Buying Pork Ribs
In the supermarket, pork ribs come in up to four different cuts. Here are the di…
Published: September 2009
Mexican-Style Charcoal-Grilled Corn
To make elotes, Mexican street vendors slather grilled corn with a creamy, spicy…
Published: September 2009
Emulsifiers
Oil and vinegar don't naturally mix. So to make a good vinaigrette, we have to a…
Published: September 2009
Foolproof Vinaigrette
Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought…
Published: September 2009
Lighter Chicken and Dumplings
A stew as thick and heavy as pot-pie filling was fine for our forebears, but we …
Published: September 2009
Skillet Lemon Souffle
Swapping the ramekin for a skillet took some of the fuss out of this finicky des…
Published: September 2009
Using Portion Scoops
In the test kitchen, we use portion scoops for everyday tasks. Here's why they m…
Published: September 2009
Austrian-Style Potato Salad
For potato salad that’s both creamy and light, do as the Austrians do: Ditch the…
Published: September 2009
Slicing Chives
Here's how to cut chives without compromising their delicate flavor.
Published: September 2009
Preparing Vegetables for Roasting
Here are the test kitchen's techniques for preparing broccoli and cauliflower fo…
Published: September 2009
Steak Tips with Mushroom-Onion Gravy
To rescue this typically sorry combination of chewy meat and flavorless gravy, w…
Published: September 2009
Pasta with Roasted Cauliflower, Garlic, and Walnuts
The problem with this dish isn’t the vegetables or pasta. It’s the sauce.
Published: September 2009
Supermarket Mushrooms
What are the differences among supermarket mushrooms, and when should you use ea…
Published: September 2009
Buying Flap Meat or Steak Tips
Supermarkets often label flap steak as steak tips or tip steak. Since these are …
Published: September 2009
Get America's best cooking magazine.
It’s the best because we test more rigorously than any other cooking magazine on the market. Learn from our kitchen tips and discoveries, no-nonsense and unbiased product reviews, and reader-submitted cooking hacks when you subscribe to Cook’s Illustrated for $24.95 for a year.