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
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
Alcohol in Baking
Does any of the vodka in the Foolproof Pie Dough recipe remain in the baked crus…
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
Deodorizing Cast Iron
We discovered a better way to remove stinky fish oils from a cast-iron skillet.
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
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
Making Panade with Dry Panko Bread Crumbs
Can dry panko bread crumbs be substituted for fresh when making a panade?
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 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.
