January / February
2011Making the Dough
Published: January 2011
Speedy Way to Soften Butter
Published: January 2011
Portioning the Dough
Published: January 2011
Baking Perfect Cookies
Published: January 2011
Preparing the Pan
Published: January 2011
Troubleshooting: Cookies
How to solve everything from unevenly baked batches to the dreaded melted-togeth…
Published: January 2011
Freeze 'n' Bake Cookies
Published: January 2011
Precise Water Temperature for the Perfect Loaf
A full-flavored, properly risen loaf of bread depends on more than just the righ…
Published: January 2011
Mellowing Out EVOO
How can you mellow out extra-virgin olive oil so it can be used in place of "pur…
Published: January 2011
What is Pine Mouth?
Why can pine nuts sometimes leave a bitter metallic taste in your mouth, several…
Published: January 2011
Salt Substitutes
What are some salt substitutes? Are some brands better than others?
Published: January 2011
Sweetening Out-of-Season Corn
Does cooking out-of-season corn on the cob in water along with whole milk and su…
Published: January 2011
Grating Cheese Weight and Volume
Follow these directions for grate size: It can dramatically impact the outcome o…
Published: January 2011
A Better Dust for Your Peel: Semolina
One of the keys to success in making any pizza is ensuring that your perfectly f…
Published: January 2011
Thickening Pies with Types of Tapioca
Can pearl tapioca, Minute tapioca, and tapioca flour be used interchangeably?
Published: January 2011
The Ultimate Way to Season Cast Iron
We'd seasoned our cast iron the same way for years. But when we heard about a ne…
Published: January 2011
Emulsifying with Egg Beaters
Are pasteurized egg products a good substitute for raw egg yolks in foods like m…
Published: January 2011
How to Read a Steakhouse Menu
What do the terms "Kobe beef," "Wagyu beef," and "American Wagyu" mean exactly?
Published: January 2011
Wizened Ginger, Faded Flavor
Is a shriveled and dried-out root an indication that ginger is no longer suitabl…
Published: January 2011
Storing Fresh Loose Carrots
In tests, we’ve found carrots with green tops still attached have better flavor …
Published: January 2011
Microwaving with Plastic
Does plastic wrap release harmful chemicals into food during microwaving?
Published: January 2011
Tips for Taming Phyllo
The tendency of these paper-thin sheets to tear, dry out quickly, or stick toget…
Published: January 2011
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.