January / February
2013Making Stock: Pot versus Pressure Cooker
Cooking stock in a pressure cooker is faster than cooking it in a regular pot, b…
Published: January 2013
When to Salt Burgers
Adding salt to ground meat not only seasons it but also changes its texture—and …
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
Beyond Rice: A Guide to Other Grains
These days, supermarkets offer an entire universe of grains—and with the right m…
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
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
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
Creamy Emulsifications with an Immersion Blender
Creamy emulsifications are just a spin away when you trade the whisk for an imme…
Published: January 2013
Turning Bread into Boules
A colander, with a little help, can serve as an improvised banneton for proofing…
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 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.