November / December
2009Testing Hybrid Chef's Knives
Gyuto knives combine the best elements of Japanese and European knives. We wonde…
Published: November 2009
Prepping Scallops
Sea scallops are often sold with an extra piece of muscle attached to the side. …
Published: November 2009
Maximizing Flavor of Saffron
Blooming saffron in water allows a little bit of spice to go a long way. At upwa…
Published: November 2009
Triple-Chocolate Mousse Cake
Each distinct layer highlights a different chocolate flavor and requires unique …
Published: November 2009
Old-Fashioned Stuffed Turkey
Here is how to prepare the ultimate traditional turkey with moist breast meat, c…
Published: November 2009
Crisp Roasted Potatoes
Roasted potatoes don’t need to be chewy and tough. Our technique is simple, and …
Published: November 2009
Chicken Bouillabaisse
Traditionally a fish stew, we discovered the potent flavors of the Bouillabaisse…
Published: November 2009
Wet Vs. Dry Scallops
Wet scallops have been treated with chemicals to extend their shelf-life. If you…
Published: November 2009
Making Chocolate Curls
They may look like a fancy garnish, but the technique for scraping delicate curl…
Published: November 2009
Pan-Seared Scallops
Searing the scallops in batches ensures they will all cook through completely an…
Published: November 2009
Slicing Soft Cakes
We found that knives tend to crush soft cakes. A cheese wire is far better for s…
Published: November 2009
French Pork and White Bean Casserole
Sausage, beans and a homemade breadcrumb topping come together for a traditional…
Published: November 2009
How to Make Duck Confit
Making homemade duck confit takes some extra time. But the effort is worth it fo…
Published: November 2009
Best Shortbread
Follow these steps for perfect shortbread with a crumbly texture that isn’t over…
Published: November 2009
Horseradish-Crusted Beef Tenderloin
A nice flavorful crust brightens up an otherwise dull cut of meat, but getting i…
Published: November 2009
Sauteed Peas with Shallot and Mint
The addition of shallot and mint offers a subtle but welcome boost to the crisp,…
Published: November 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.