July / August
2010Nitrate-Free Bacon
We often see “no nitrates or nitrites added” bacon in the grocery store. How doe…
Published: July 2010
The Gray Area of Salmon
What is the gray area of flesh just below the skin of salmon, and is it best to …
Published: July 2010
Baker's Percentages Explained
Baking recipes are often presented in terms of "baker's percentages." Here we ex…
Published: July 2010
Demystifying Black Garlic
Packages of black garlic are popping up in the produce sections of grocery store…
Published: July 2010
How Browning Bread Enhances Flavor
When it comes to bread, a nicely browned crust does more than just create a flav…
Published: July 2010
Why Slow-Cook Onions in Oil?
So many recipes calling for softening onions in oil over low heat, but is this r…
Published: July 2010
Keeping Scallions Fresh
Too often we find that scallions go limp after just a few days in the fridge.
Published: July 2010
All About Common Fresh Chiles
For many cooks, fresh chiles are a bit of a mystery. And it’s no wonder.
Published: July 2010
Hot Properties of Chiles
Chiles get their heat from a group of chemical compounds called capsaicinoids, t…
Published: July 2010
Fresh Chile Prep
In some chiles, the level of capsaicin is so high, it can actually irritate the …
Published: July 2010
Roasting Chiles in the Oven
Roasting fresh chiles releases their natural flavor compounds.
Published: July 2010
Pantry Chile Products
Here's a list of the chile products you should always keep on hand.
Published: July 2010
All About Common Dried Chiles
We gathered seven common dried chiles. Here are our notes on their appearance, f…
Published: July 2010
Toasting Dried Chiles
Just as roasting fresh chiles deepens their flavor, toasting dried ones improves…
Published: July 2010
How to "Dry-Clean" Your Spice Grinder
Dry-cleaning may conjure images of removing grease and oil from clothes. The sa…
Published: July 2010
Rehydrating Toasted Dried Chiles
Rehydrating dried chiles will mellow their taste.
Published: July 2010
Roasting Chiles on the Stovetop
Roasting fresh chiles releases their natural flavor compounds.
Published: July 2010
No More Soggy Pie Crust
Pie crusts with fruit fillings often become saturated with juice when baking. He…
Published: July 2010
Preventing Leaks in Pie Crust
Cracks in pies with custard or other wet fillings may seem like par for the cour…
Published: July 2010
Quick-Chilling Wine
When you don't have time to wait for a bottle of wine to chill in the refrigerat…
Published: July 2010
The Best Way to Ripen Bananas
Strategies for speeding ripening in bananas abound, but as we worked our way thr…
Published: July 2010
Freezing Egg Yolks
A lot of recipes call only for egg whites, but that doesn't mean you need to thr…
Published: July 2010
How to Make Your Own Chile Powder
Grinding your own powder from freshly toasted dried chiles is easy and can make …
Published: July 2010
The Importance of Freshly Ground Beef
Is there any benefit to seeking out a grocer who offers freshly ground beef?
Published: July 2010
How to Dice Tomatoes
Many recipes call for ripe tomatoes cut into 1/4-inch dice. Here's an easy way t…
Published: July 2010
Explaining Chicken Nomenclature
When shopping for whole chickens, how do chickens labeled "broilers," "roasters,…
Published: July 2010
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