March / April
2013Prevent Oatmeal from Boiling Over
Does adding a pat of butter to oatmeal when cooked in the microwave prevent boil…
Published: March 2013
Making a Vegetarian Substitute for Fish Sauce
Is there a homemade vegetarian substitute for fish sauce?
Published: March 2013
Roasting Coffee in a Popcorn Popper
We’ve always been intrigued by the idea that roasting coffee beans at home could…
Published: March 2013
How to Make a Stovetop Smoker
Just because the weather isn’t cooperating doesn’t mean that you can’t smoke foo…
Published: March 2013
Low-Sugar Pectin Substitutes
Some of our recipes call for Sure-Jell low-sugar pectin. Will other brands work?
Published: March 2013
Don't be Afraid to Rotate Cakes
Does rotating a delicate, airy cake during baking cause it to collapse?
Published: March 2013
Does Fattier Meat Need More Salt?
Throughout years of cooking in the test kitchen, we’ve noticed that we tend to s…
Published: March 2013
Fast Route to Parlor-Worthy Pizza Crust
The best restaurant pizzas are baked in ultrahot ovens (some reaching temperatur…
Published: March 2013
Getting the Most from Your Microwave
Microwave cooking is unlike any other cooking method in the kitchen. It can seem…
Published: March 2013
Crumb Pie Crust Done Right
Making a crumb crust is a cinch compared with working with pie pastry, but unles…
Published: March 2013
The Easiest Way to Skin Hazelnuts
The most common method for removing hazelnut skins—toasting them and then rubbin…
Published: March 2013
Getting the Most out of Saffron
Can saffron’s flavor be intensified by toasting it in a foil packet?
Published: March 2013
Coring Parsnips
Should the cores of large parsnips always be removed and discarded before cookin…
Published: March 2013
Cookie Swap for Crumb Pie Crusts
Can any cookie type be substituted for graham crackers in crumb crusts for pies?
Published: March 2013
How to Make Tomato Sauce Less Acidic
We tested the two most common methods for reducing acidity in overly tart sauce—…
Published: March 2013
For Meatier Flavor, Season with Sherry
To enhance meaty, umami flavors in food, we typically turn to ingredients like s…
Published: March 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.
