January / February
2013French-Style Chicken and Stuffing in a Pot
The French have a curious take on stuffed chicken: Rather than roasting it, they…
Published: January 2013
Wild Rice and Mushroom Soup
For a rich, earthy, nutty-tasting wild rice and mushroom soup, we had to figure …
Published: January 2013
Soft-Cooked Eggs
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a t…
Published: January 2013
Soft-Boiled Eggs with Salad
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a t…
Published: January 2013
Pasta All'Amatriciana
To perfect this controversial Italian dish, we looked to a staple of the America…
Published: January 2013
Making Stock: Pot versus Pressure Cooker
Cooking stock in a pressure cooker is faster than cooking it in a regular pot, b…
Published: January 2013
Pressure-Cooker Parmesan Risotto
Risotto, which typically requires near-constant stirring, is typically low on th…
Published: January 2013
Wheat Berry Salad with Orange and Scallions
The best way to cook wheat berries is also the simplest.
Published: January 2013
Pressure-Cooker Easy Ziti with Sausage and Peppers
For a one-pot pasta dinner that was streamlined without sacrificing flavor, we s…
Published: January 2013
Millet Porridge with Maple Syrup
This creamy porridge with a hit of maple syrup makes for a sweet winter breakfas…
Published: January 2013
Citrus Salad with Napa Cabbage, Dried Cherries, and Cashews
For a winter salad that doesn’t taste like an austere version of dessert, befrie…
Published: January 2013
Soft-Cooked Eggs with Sauteed Mushrooms
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a t…
Published: January 2013
French-Style Chicken and Stuffing in a Pot
The French have a curious take on stuffed chicken: Rather than roasting it, they…
Published: January 2013
Beyond Rice: A Guide to Other Grains
These days, supermarkets offer an entire universe of grains—and with the right m…
Published: January 2013
Wild Rice
Who knew wild rice was actually an aquatic grass? See which brand swam to the to…
Published: January 2013
Buy the Winner
Farro with Mushrooms and Thyme
Although we usually turn to the absorption method for quicker-cooking grains, fa…
Published: January 2013
Soft-Boiled Eggs
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a t…
Published: January 2013
Garlicky Roasted Shrimp with Cumin, Ginger, and Sesame
Peeling shrimp before roasting them keeps things neat and tidy at the table—but …
Published: January 2013
Citrus Salad with Radicchio, Dates, and Smoked Almonds
For a winter salad that doesn’t taste like an austere version of dessert, befrie…
Published: January 2013
When to Salt Burgers
When you add salt to your burger, you're doing more than just seasoning the meat…
Published: January 2013
Eggies
Eggies are plastic, egg-shaped containers for hard-cooking eggs without the shel…
Published: January 2013
Garlicky Roasted Shrimp with Parsley and Anise
Peeling shrimp before roasting them keeps things neat and tidy at the table—but …
Published: January 2013
Citrus Salad With Watercress, Dried Cranberries and Pecans
For a winter salad that doesn’t taste like an austere version of dessert, befrie…
Published: January 2013
Bulgur with Red Grapes and Feta
This dish shines with Mediterranean flavor and is an easy way to get your fill o…
Published: January 2013
Soft-Cooked Eggs with Steamed Asparagus
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a t…
Published: January 2013
Herb Sauce
Try this sauce with our French-Style Chicken and Stuffing in a Pot.
Published: January 2013
Crispy Orange Beef
We wanted an extra crispy version of the orange beef served in American Chinese …
Published: January 2013
Citrus Salad With Watercress, Dried Cranberries, and Pecans
For a winter salad that doesn’t taste like an austere version of dessert, befrie…
Published: January 2013
Barley Risotto with Roasted Butternut Squash
Starchy pearled barley becomes supple and velvety when cooked just like risotto.
Published: January 2013
Turning Bread into Boules
A colander, with a little help, can serve as an improvised banneton for proofing…
Published: January 2013
Duck Eggs versus Chicken Eggs
Do duck eggs differ in flavor or texture from chicken eggs?
Published: January 2013
Rescuing Oversoftened Butter
When softening butter in the microwave it's possible to accidentally oversoften …
Published: January 2013
The Truth About Truffle Oil
Gourmet shops sometimes carry several different types of truffle oil, some of w…
Published: January 2013
Cheese Storage Wraps
Can these specialized products keep your cheese fresher longer?
Published: January 2013
Buy the Winner
The Best Stovetop Pressure Cookers
The convenience, ease, and (yes!) safety of the modern pressure cooker will put …
Published: January 2013
Buy the Winner
Wild Rice and Mushroom Soup
For a rich, earthy, nutty-tasting soup, we had to figure out how to make its sig…
Published: January 2013
Best Butterscotch Pudding
Our goal was to develop a fail-safe method for producing this dessert’s signatur…
Published: January 2013
Pressure-Cooker Easy Chicken and Rice
We used bone-in chicken breasts rather than boneless for better flavor, and brow…
Published: January 2013
Oatmeal Muffins
What should be a satisfying breakfast treat is often a dry, chewy regret. The ke…
Published: January 2013
Garlicky Roasted Shrimp with Parsley and Anise
Peeling shrimp before roasting them keeps things neat and tidy at the table—but …
Published: January 2013
Citrus Salad with Arugula, Golden Raisins, and Walnuts
For a winter salad that doesn’t taste like an austere version of dessert, befrie…
Published: January 2013
Quinoa Salad with Red Bell Pepper and Cilantro
Spreading the cooked quinoa over a rimmed baking sheet to cool produced the fluf…
Published: January 2013
Creamy Emulsifications with an Immersion Blender
Creamy emulsifications are just a spin away when you trade the whisk for an imme…
Published: January 2013
Blooming in Oil for Flavor
Blooming spices or herbs in fat before the liquid goes into the pot can extract …
Published: January 2013
How to Make Ghee
Ghee, typically used in Indian cooking, may also be used as a slightly richer, m…
Published: January 2013
Storing Meringues
Is there a way to store meringues in a humid environment without ruining their c…
Published: January 2013
Measuring Flour
Our recipes list 1 cup of flour as weighing 5 ounces, but different sources may …
Published: January 2013
How Citrus Garnishes Impact Cocktails
Do the different ways of using citrus peel to garnish cocktails produce differen…
Published: January 2013
Egg Toppers
Egg toppers neatly slice off the tops of eggs—a faster, neater, and more precise…
Published: January 2013
Buy the WinnerPressure Cookers
The convenience, ease, and (yes!) safety of the modern pressure cooker will put …
Published: January 2013
Oatmeal Muffins
What should be a satisfying breakfast treat is often a dry, chewy regret. The ke…
Published: January 2013
Crispy Orange Beef
We wanted an extra-crispy version of the orange beef served in Chinese American …
Published: January 2013
Supermarket Hummus
This creamy chickpea spread has gone from health food obscurity to the No. 1 ref…
Published: January 2013
Buy the Winner
Pressure-Cooker Boneless Beef Short Ribs with Hoisin Sauce
A flavorful sauce and a pressure cooker are the keys to meltingly tender, delici…
Published: January 2013
Pressure-Cooker Chicken Broth
Pressure-cooked stocks taste more complex than those made in a pot.
Published: January 2013
Pasta All'Amatriciana
To perfect this controversial Italian dish, we looked to a staple of the America…
Published: January 2013
Garlicky Roasted Shrimp with Cilantro and Lime
Peeling shrimp before roasting them keeps things neat and tidy at the table—but …
Published: January 2013
Best Butterscotch Pudding
Our goal was to develop a fail-safe method for producing this dessert’s signatur…
Published: January 2013
Taking the Bite out of Garlic
Want to mellow raw garlic's harsh bite? Just a few minutes in the microwave will…
Published: January 2013
Sweet Solution to Brown Fruit
We discovered a sweet way to keep cut apples and other fruits from browning.
Published: January 2013
For Creamy Custards, Go Stir Crazy
A little bit of whisking is all you need to prevent grainy pudding.
Published: January 2013
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.
