January / February
2010Avoiding the Temperature Danger Zone
Thawing frozen ingredients on the counter and putting hot food into the fridge a…
Published: January 2010
Cutting-Board Cleanup
If you can't use a dishwasher (which won't work for wood, bamboo, and some compo…
Published: January 2010
Thai Chicken with Basil
Re-creating the flavors of gai pad krapow, a classic Thai dish, requires more th…
Published: January 2010
Best Beef Stew
Despite hours of simmering, most beef stews fall flat. Our goal was to pack in m…
Published: January 2010
Chicago-Style Deep-Dish Pizza
Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky…
Published: January 2010
Chicago-Style Deep-Dish Pizza with Olives and Ricotta
Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky…
Published: January 2010
Chicago-Style Deep-Dish Pizza with Sausage
Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky…
Published: January 2010
Using Alcohol in Pie Dough
Our Foolproof Pie Crust recipe uses equal parts water and 80 proof vodka, yieldi…
Published: January 2010
Chicago-Style Deep-Dish Pizza
Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky…
Published: January 2010
Softening Butter
Taking too long for your butter to come to room temperature on its own? Try this…
Published: January 2010
Rice Pilaf Cooking Method
Follow these steps to prepare long-grain rice with distinct, separate grains tha…
Published: January 2010
Hearty Minestrone
Italians rely on garden-ripe vegetables, but most of us need to make do with sup…
Published: January 2010
Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce
We transform pork shoulder into smoky-tasting barbecue with a crusty exterior an…
Published: January 2010
Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
With just three main ingredients (cheese, pepper, and pasta), this Roman dish wo…
Published: January 2010
Using Graters
There are a number of different uses for both box and rasp graters. Here we expl…
Published: January 2010
Preparing Cabbage
Here is how to quickly dice a full head of cabbage into small, uniform pieces re…
Published: January 2010
Buying Pork
Leaner cuts of meat ideal for sauteing are just not suitable for slow-cooking. H…
Published: January 2010
Whole-Wheat Pasta
Whole-wheat pasta used to be awful, with mushy texture and a cardboard taste. Ha…
Published: January 2010
Buy the Winner
Hearty Minestrone
Italians rely on garden-ripe vegetables, but most of us need to make do with sup…
Published: January 2010
Quick-Brining Beans
Adding a little salt when rehydrating dried beans makes all the difference when …
Published: January 2010
Red Beans and Rice
In New Orleans, local ingredients transform a dollar’s worth of dried beans into…
Published: January 2010
Cream Cheese Coffee Cake
A rich cream cheese filling adds a twist to ordinary coffee cake—unless it break…
Published: January 2010
Saving Overproofed Dough
Despite the best planning, sometimes we let our dough rise for longer than inten…
Published: January 2010
Best Baked Apples
Switching from a baking dish to a skillet was just one step toward ridding this …
Published: January 2010
Cream Cheese Coffee Cake
A rich cream cheese filling adds a twist to ordinary coffee cake. But not if it …
Published: January 2010
Best Baked Apples
Switching from a baking dish to a skillet was just one step toward ridding this …
Published: January 2010
The Importance of Cream of Tartar
Recipes that require stiffly beaten egg whites often call for potassium acid tar…
Published: January 2010
Inverting Cakes
Your cake is finished baking and ready to come out of the cake pan. Now what?
Published: January 2010
Best Baked Apples with Dried Apricots and Almonds
Switching from a baking dish to a skillet was just one step toward ridding this …
Published: January 2010
South Carolina Mustard Barbecue Sauce
Serve this tangy barbecue sauce alongside our Indoor Pulled Pork.
Published: January 2010
Best Baked Apples with Dried Cherries and Hazelnuts
Switching from a baking dish to a skillet was just one step toward ridding this …
Published: January 2010
Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
With just three main ingredients (cheese, pepper, and pasta), this Roman dish wo…
Published: January 2010
How to Wash Produce
Are dedicated fruit and vegetable washes necessary? In a word, no. You can make …
Published: January 2010
Cleaning 101
Some of the most effective ways to cut down on harmful bacteria in the kitchen a…
Published: January 2010
Cooking with Instant Milk
Can instant milk be substituted for regular milk in recipes?
Published: January 2010
Poachpod
Never overcook another poached egg with this individual egg-cooking container.
Published: January 2010
Buy the Winner
A Cleaner Kitchen
When your sink can harbor more bacteria than your garbage can, it is important t…
Published: January 2010
Best Baked Apples with Raisins and Walnuts
Switching from a baking dish to a skillet was just one step toward ridding this …
Published: January 2010
Best Beef Stew
Despite hours of simmering, most beef stews fall flat. With its rich gravy and t…
Published: January 2010
Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce
We transform pork shoulder into smoky-tasting barbecue with a crusty exterior an…
Published: January 2010
Flavoring Soup with Parmesan
In the test kitchen, we save Parmesan rinds in a zipper-lock bag in the freezer …
Published: January 2010
Ridding Grapes of Residue
What is the white residue that is often on grapes and why doesn't washing the fr…
Published: January 2010
Red Beans and Rice
In New Orleans, local ingredients transform a dollar’s worth of dried beans into…
Published: January 2010
Andouille Sausage
Not surprisingly, the winner hails from Louisiana—birthplace of this spicy sausa…
Published: January 2010
Best Baked Apples with Dried Figs and Macadamia Nuts
Switching from a baking dish to a skillet was just one step toward ridding this …
Published: January 2010
Thai-Style Chicken with Basil
Re-creating the flavors of gai pad krapow, a classic Thai dish, requires more th…
Published: January 2010
When to Measure Boiling Water
In recipes that call for a specific amount of boiling water, how much does it ma…
Published: January 2010
Using a Pressure Cooker to Cook Grains
Whole grains like brown rice, barley, and wheat berries can take anywhere from 3…
Published: January 2010
Preventing Cross-Contamination
One of the most important rules of food safety is to keep raw and cooked foods s…
Published: January 2010
Baking with Greek Yogurt
Can Greek-style yogurt be used in place of regular yogurt in baking?
Published: January 2010
Why Acid Turns Garlic Blue
Why does garlic sometimes take on a startling blue color when cooked with an aci…
Published: January 2010
Gauging Chile Heat
Are the thin white lines on the skin of a jalapeño an indicator of chili heat?
Published: January 2010
Perfecting Pastry Cream
Pastry cream is ruined if you overcook the eggs. How do you determine its donene…
Published: January 2010
When Cookware Turns Food Tinny
Recipes with acidic ingredients often call for nonreactive cookware; how much wi…
Published: January 2010
Effects of Age on White Mushrooms' Flavor
Do white mushrooms taste better if they are past their prime?
Published: January 2010
The Best Cream Whippers
A perfect swirl of whipped cream can be the crowning gem atop your dessert—if yo…
Published: December 2016
Buy the Winner
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.