July / August
2012Explaining Expensive Tonic Water
The prices of some tonic water brands can be shockingly high. Isn't all tonic wa…
Published: July 2012
Making Panade with Dry Panko Bread Crumbs
Can dry panko bread crumbs be substituted for fresh when making a panade?
Published: July 2012
Baking Pies in Disposable Pie Plates
If one must bake a pie in a disposable pan, are there any tips to ensure success…
Published: July 2012
British vs. American Cheddar: It's a Tie
How do our favorite domestic cheddars stack up against the best of the old count…
Published: July 2012
How to Create a Perfectly Round Loaf of Bread
Mimic a professional baker's shaping technique with our easier method.
Published: July 2012
Alcohol in Baking
Does any of the vodka in the Foolproof Pie Dough recipe remain in the baked crus…
Published: July 2012
Deodorizing Cast Iron
We discovered a better way to remove stinky fish oils from a cast-iron skillet.
Published: July 2012
Seasoning a Mortar and Pestle
How do you prevent a brand-new mortar and pestle from leaving small, gritty part…
Published: July 2012
Mushrooms: Porcini versus Shiitake
Dried shiitake mushrooms have 15 times more flavor-building nucleotides than dri…
Published: July 2012
Round or Oval Dutch Oven?
Does an oval cast-iron Dutch oven cook as well as a round one?
Published: July 2012
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.