November / December
2010
Butterflied Turkey with Cranberry-Molasses Glaze
What’s the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t…
Published: November 2010
Peppadew Peppers
I’ve seen small pickled red peppers in the grocery store called Peppadews. Can y…
Published: November 2010
Sprinkling Seasonings from High Up
How high you hold your hand makes all the difference when it comes to seasoning.
Published: November 2010
A Good Way to Store Cheese
What's the best way to store cheese to keep it moist but prevent it from getting…
Published: November 2010
Make Your Own Chipotles in Adobo
Instead of wasting most of the can, make your own.
Published: November 2010
More Bean for the Buck
Published: November 2010
Beyond Seasoning: Other Good Uses for Salt
Though most of the time we use salt for seasoning, it also comes in handy for a …
Published: November 2010
No More Watery, Bland Vegetables
Tossing watery vegetables with salt before cooking not only seasons them and rid…
Published: November 2010
Seasoning Strategies
Use these guidelines to avoid contaminating your salt box and oversalting.
Published: November 2010
Salty Soak for Beans
Brining isn't just for meat. When you soak dried beans in salted water, they coo…
Published: November 2010
Bread Crumb Equivalencies
What do I do if I have frozen breadcrumbs and a recipe calls for bread slices pr…
Published: November 2010
Supreme Processor
Restaurant alums in the test kitchen have always raved about the Robot Coupe, s…
Published: November 2010
Dishwashing Gloves
To find a pair that braved the elements, we had testers with a range of hand siz…
Published: November 2010
Buy the WinnerUnderstanding BPA
Can you give me some information about BPA, a compound in the lining of cans for…
Published: November 2010
Organic Zero Sugar Substitute
How does the calorie-free sugar alternative Organic Zero stack up against real g…
Published: November 2010
Chewy Sugar Cookies
Everyone thinks it's easy to make classic buttery-tasting sugary cookies that ar…
Published: November 2010
Chewy Coconut-Lime Sugar Cookies
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are…
Published: November 2010
Cutting Carrots for Roasting
Sometimes how you prep a vegetable is as important as how you cook it.
Published: November 2010
Roasted Carrots
Roasting carrots draws out their natural sugars and intensifies their flavor. Th…
Published: November 2010
Chewy Chai-Spice Sugar Cookies
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are…
Published: November 2010
Quick Chicken Fricassee
This classic French dish of poached chicken in cream sauce would have a lot goin…
Published: November 2010
Roasted Carrots
Roasting carrots draws out their natural sugars and intensifies their flavor—if …
Published: November 2010
Chocolate-Raspberry Torte
To make this dessert more than a mere elegant centerpiece, we ditched the dull, …
Published: November 2010
Roasted Smashed Potatoes
You don't need a deep-fryer to produce spuds with a mashed-potato creaminess and…
Published: November 2010
Butterflied Turkey with Cranberry-Molasses Glaze
What's the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn't…
Published: November 2010
Tomato Juice
We wanted to find a a product that we work well cooked in recipes, that we could…
Published: November 2010
Buy the Winner
Bread Stuffing with Fresh Herbs
Stuffing baked in a dish usually lacks any turkey flavor. What could we do to br…
Published: November 2010
Roasted Carrots with Chermoula Sauce
Roasting carrots draws out their natural sugars and intensifies their flavor—if …
Published: November 2010
Chocolate-Raspberry Torte
To make this dessert more than a mere elegant centerpiece, we ditched the dull, …
Published: November 2010
Three Ways to Separate and Skim Fat
We prefer to use a gravy separator to remove fat from liquid, but here are three…
Published: November 2010
Lots of Pasta, Less Water
If you don't have a pot large enough to handle the amount of water a pasta recip…
Published: November 2010
Pizza Crust Yeast
I’ve seen Fleischmann’s Pizza Crust Yeast at my supermarket. What do you think o…
Published: November 2010
Classic Spaghetti and Meatballs for a Crowd
Meatballs and tomato gravy are the ultimate comfort food, except when you're the…
Published: November 2010
Crispy Pan-Fried Pork Chops with Cumin–Chili Powder Rub
A breaded coating can be just the thing to give lean, bland pork chops a flavor …
Published: November 2010
Make-Ahead Classic Pot Roast
These days, pot roasts come in all styles and flavors. But when we went looking …
Published: November 2010
Roasted Carrots and Fennel with Toasted Almonds and Lemon
Roasting carrots draws out their natural sugars and intensifies their flavor—if …
Published: November 2010
Butterflied Turkey with Apple-Maple Glaze
What’s the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t…
Published: November 2010
Chewy Hazelnut Brown Butter Sugar Cookies
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are…
Published: November 2010
Classic Pot Roast with Root Vegetables
These days, pot roasts come in all styles and flavors. But when we went looking …
Published: November 2010
Online Extra
Roasted Smashed Potatoes
How do you produce spuds with mashed-potato creaminess and crackly-crisp crusts …
Published: November 2010
Bread Stuffing with Sausage, Dried Cherries, and Pecans
Stuffing baked in a dish usually lacks any turkey flavor. What could we do to br…
Published: November 2010
Salt Types and Measurements
What are the different types of salt, and how do their characteristics differ?
Published: November 2010
Hot-Water Crust
I’ve seen a number of old pie recipes that use something called a hot-water crus…
Published: November 2010
Should Steak Be Room Temperature Before Searing?
The short answer: No. Warming up a thick steak will not help it cook evenly. But…
Published: November 2010
Quick Chicken Fricassee
This classic French dish of poached chicken in cream sauce would have a lot goin…
Published: November 2010
Bread Stuffing with Sausage, Dried Cherries, and Pecans
We developed a stuffing that cooks in a baking dish with all the flavor of an in…
Published: November 2010
Classic Pot Roast
These days, pot roasts come in all styles and flavors. But when we went looking …
Published: November 2010
Roasted Carrots and Parsnips with Rosemary
Roasting carrots draws out their natural sugars and intensifies their flavor—if …
Published: November 2010
Crispy Pan-Fried Pork Chops with Three-Pepper Rub
A breaded coating can be just the thing to give lean, bland pork chops a flavor …
Published: November 2010
Classic Pot Roast with Mushroom and Prune Gravy
These days, pot roasts come in all styles and flavors. But when we went looking …
Published: November 2010
Online Extra
Classic Pot Roast
These days, pot roasts come in all styles and flavors. But when we went looking …
Published: November 2010
Brining Meat
Brining adds moisture, making it the best choice for lean proteins.
Published: November 2010
How to Knead Bread in a Food Processor
Why break out the stand mixer when a food processor works just as well?
Published: November 2010
Cake Decorating Made Easy
Published: November 2010
Crispy Pan-Fried Pork Chops
A bread coating can be just the thing to give lean, bland pork chops a flavor bo…
Published: November 2010
Roasted Carrots and Shallots with Lemon and Thyme
Roasting carrots draws out their natural sugars and intensifies their flavor—if …
Published: November 2010
Bread Stuffing with Leeks, Bacon, and Apple
Stuffing baked in a dish usually lacks any turkey flavor. What could we do to br…
Published: November 2010
Classic Spaghetti and Meatballs for a Crowd
Meatballs and tomato gravy are the ultimate comfort food, except when you’re the…
Published: November 2010
Crispy Pan-Fried Pork Chops
A breaded coating can be just the thing to give lean, bland pork chops a flavor …
Published: November 2010
All About the Different Kinds of Maize
I’ve seen recipes calling for masa, masa harina, and masarepa. What are the diff…
Published: November 2010
Salting Meat
Over the years, we have found that salting improves the texture and flavor of ne…
Published: November 2010
Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine
Yes! Please send my FREE TRIAL ISSUE of Cook’s Illustrated Magazine. If I like it, I will pay just $24.95 for one full year (six issues, including my FREE TRIAL issue) and save 47% off the newsstand price of $47.94. Otherwise, I’ll write cancel on the invoice, return it, and owe nothing at all.
