September / October
2011
All About Nutritional Yeast
Some independent movie theaters now offer nutritional yeast as a topping for pop…
Published: September 2011
Storing Used Frying Oil
Even when stored in an airtight container in a dark cupboard, used frying oil ca…
Published: September 2011
Blowing on Salad Greens for Storage
Blowing into a bag of salad greens is rumored to help them last longer. Why woul…
Published: September 2011
What is Baker's Ammonia?
Some old cookie recipes call for this traditional baking ingredient. What's it u…
Published: September 2011
Prepping Tips for Improving Flavor
Reliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
Cooking Tips for Improving Flavor
Reliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
Baking Tips for Improving Flavor
Reliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
Seasoning Tips for Improving Flavor
Reliable recipes and top-quality equipment will get you far, but knowing how to …
Published: September 2011
Drying Fresh Herbs in a Flash
The traditional method of hanging fresh herbs to dry can take days, if not week…
Published: September 2011
Save Energy: Soak Your Noodles
If you’re planning to parboil pasta for a baked dish like ziti or lasagna, but …
Published: September 2011
Turn Your Oven Into a Sauna
Our usual approach to creating steam in a home oven doesn't produce steam for ve…
Published: September 2011
Taking the Temperature of Scallops
Here's a useful, precise way of assessing doneness in scallops.
Published: September 2011
Why Charcoal Browns Best
We love the convenience of gas grills, but only the most powerful models can pr…
Published: September 2011
Are Red Kidney Beans Poisonous?
There are rumors that dried red kidney beans must be boiled—not just simmered—to…
Published: September 2011
All About Lentils
Lentils come in numerous varieties, each of which has a distinct appearance, fla…
Published: September 2011
Cinnamon as a Thickener
When you add ground cinnamon to hot cocoa or oatmeal, they get thicker. Why does…
Published: September 2011
Cutting Out Curdling in Cultured Dairy
The cultured dairy products in some of our favorite recipes are sensitive to hea…
Published: September 2011
Does Buttermilk Go Bad?
Buttermilk often smells and looks fine well beyond its expiration date, so how d…
Published: September 2011
Keeping Zested Lemons Juicy
Zested lemons often become dry, shriveled, and hard before anyone gets a chance …
Published: September 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.