November/December 2010

November / December

2010
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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
Dishwashing Gloves
To find a pair that braved the elements, we had testers with a range of hand siz…
Published: November 2010
Buy the Winner
Understanding BPA
Can you give me some information about BPA, a compound in the lining of cans for…
Published: November 2010
Butterflied Turkey with Cranberry-Molasses Glaze
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
Organic Zero Sugar Substitute
How does the calorie-free sugar alternative Organic Zero stack up against real g…
Published: November 2010
Chewy Sugar Cookies
Chewy Sugar Cookies
Everyone thinks it's easy to make classic buttery-tasting sugary cookies that ar…
Published: November 2010
Chewy Chai-Spice Sugar Cookies
Chewy Chai-Spice Sugar Cookies
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are…
Published: November 2010
Roasted Carrots with Chermoula Sauce
Roasting carrots draws out their natural sugars and intensifies their flavor—if …
Published: November 2010
Roasted Carrots
Roasted Carrots
Roasting carrots draws out their natural sugars and intensifies their flavor. Th…
Published: November 2010
Chewy Coconut-Lime Sugar Cookies
Chewy Coconut-Lime Sugar Cookies
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are…
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
Quick Chicken Fricassee
Quick Chicken Fricassee
This classic French dish of poached chicken in cream sauce would have a lot goin…
Published: November 2010
Chocolate-Raspberry Torte
Chocolate-Raspberry Torte
To make this dessert more than a mere elegant centerpiece, we ditched the dull, …
Published: November 2010
Roasted Smashed Potatoes
Roasted Smashed Potatoes
You don't need a deep-fryer to produce spuds with a mashed-potato creaminess and…
Published: November 2010
Crispy Pan-Fried Pork Chops
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
Butterflied Turkey with Cranberry-Molasses Glaze
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
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
Bread Stuffing with Fresh Herbs
Stuffing baked in a dish usually lacks any turkey flavor. What could we do to br…
Published: November 2010
Chocolate-Raspberry Torte
Chocolate-Raspberry Torte
To make this dessert more than a mere elegant centerpiece, we ditched the dull, …
Published: November 2010
Classic Spaghetti and Meatballs for a Crowd
Classic Spaghetti and Meatballs for a Crowd
Meatballs and tomato gravy are the ultimate comfort food, except when you’re the…
Published: November 2010
Roasted Carrots
Roasted Carrots
Roasting carrots draws out their natural sugars and intensifies their flavor—if …
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
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
Classic Spaghetti and Meatballs for a Crowd
Meatballs and tomato gravy are the ultimate comfort food, except when you're the…
Published: November 2010
Make-Ahead Classic Pot Roast
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
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
Chewy Hazelnut Brown Butter Sugar Cookies
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are…
Published: November 2010
Roasted Smashed Potatoes
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
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
Cutting Carrots for Roasting
Sometimes how you prep a vegetable is as important as how you cook it.
Published: November 2010
Hot-Water Crust
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?
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
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
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 Root Vegetables
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
Crispy Pan-Fried Pork Chops
Crispy Pan-Fried Pork Chops
A breaded coating can be just the thing to give lean, bland pork chops a flavor …
Published: November 2010
Classic Pot Roast
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
Salting Meat
Over the years, we have found that salting improves the texture and flavor of ne…
Published: November 2010
Roasted Carrots and Shallots with Lemon and Thyme
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
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
Crispy Pan-Fried Pork Chops with Cumin–Chili Powder Rub
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
Classic Pot Roast with Mushroom and Prune Gravy
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
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

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