November/December 2013

November / December

2013
Filter +
Caldo Verde
Caldo Verde
Everything about this classic Portuguese soup, from the smoky sausage to the ten…
Published: November 2013
Knife Storage
Wooden knife blocks are a traditional way to store knives, but will the act of s…
Published: November 2013
Yes, You Can Freeze Cheese
Yes, You Can Freeze Cheese
We wanted to know how various cheeses would fare when stashed in the freezer for…
Published: November 2013
New Pyrex Pie-Baking Protocol
Here's our updated approach to baking pies in Pyrex pie plates stacked on metal …
Published: November 2013
Florentine Lace Cookies
Florentine Lace Cookies
The easy part about these cookies is that most of the work takes place in a sauc…
Published: November 2013
Turkey Gravy for Julia Child's Stuffed Turkey, Updated
This rich gravy extracts flavor from every last bit of turkey.
Published: November 2013
Tenderizing Meat with a Baking Soda Solution
Tenderizing Meat with a Baking Soda Solution
In some of our recipes, meat is treated with baking soda dissolved in water to k…
Published: September 2018
How to Make Better French Press Coffee
Interested in making rounder, sweeter, more complex coffee from your French Pres…
Published: November 2013
Julia Child’s Stuffed Turkey, Updated
Julia Child’s Stuffed Turkey, Updated
Julia broke apart turkeys in pursuit of quick and even cooking, effortless carvi…
Published: November 2013
Cooking Pasta in Alkaline Tap Water
Cooking Pasta in Alkaline Tap Water
How does the pH of tap water affect the way pasta cooks in a pot?
Published: November 2013
Slow-Roasted Bone-In Pork Rib Roast
Slow-Roasted Bone-In Pork Rib Roast
A center-cut pork rib roast is as close to prime rib as you can get from the pig…
Published: November 2013
Science: Helping Chocolate Keep Its Temper
Science: Helping Chocolate Keep Its Temper
Traditional tempering techniques can be fussy and time-consuming, so we develope…
Published: November 2013
Port Wine-Cherry Sauce
This elegant, make-ahead sauce perfectly pairs with our Slow-Roasted Bone-In Por…
Published: November 2013
Cider-Golden Raisin Sauce
This elegant, make-ahead sauce perfectly pairs with our Slow-Roasted Bone-In Por…
Published: November 2013
Boiled Potatoes with Black Olive Tapenade
Boiled Potatoes with Black Olive Tapenade
After fine-tuning every element in this rich, lusty Provençal spread, we still h…
Published: November 2013
Food Safety: Preground vs. Home-Ground Meat
Food Safety: Preground vs. Home-Ground Meat
Which is safer in terms of possible contamination: preground meat from the super…
Published: November 2013
Orange-Cranberry Sauce
This elegant, make-ahead sauce perfectly pairs with our Slow-Roasted Bone-In Por…
Published: November 2013
Best Chicken Stew
Best Chicken Stew
Everyone knows that when it comes to making stew, beef is king. Everyone is wron…
Published: November 2013
Helping Chocolate Keep Its Temper
Helping Chocolate Keep Its Temper
Traditional tempering techniques can be fussy and time-consuming, so we develope…
Published: November 2013
Caldo Verde
Caldo Verde
Everything about this classic Portuguese soup, from the smoky sausage to the ten…
Published: November 2013
Rich Chocolate Tart
Rich Chocolate Tart
Most chocolate tart recipes have similar ingredients, but why do some turn out d…
Published: November 2013
Best Chicken Stew
Best Chicken Stew
Everyone knows that when it comes to making stew, beef is king. Everyone is wron…
Published: November 2013
Gluten-Free Pasta (Spaghetti)
Gluten-Free Pasta (Spaghetti)
Tired of gluten-free spaghetti that turns gritty or mushy? So were we.
Published: November 2017
Buy the Winner
Slow-Roasted Bone-In Pork Rib Roast
Slow-Roasted Bone-In Pork Rib Roast
A center-cut pork rib roast is as close to prime rib as you can get from the pig…
Published: November 2013
Twice-Baked Sweet Potatoes with Cinnamon Toast Topping
Twice-Baked Sweet Potatoes with Cinnamon Toast Topping
Could a casserole trick turn watery sweet potatoes into a fluffy filling?
Published: November 2013
Quick Microwave Kale Chips
Here's our easy method for making crispy kale chips at home.
Published: November 2013
How to Buy Bone-In Pork Rib Roast
If you plan to make our Slow-Roasted Bone-In Pork Rib Roast, here's what to look…
Published: November 2013
What Is Pearl Sugar?
This crunchy sugar from Sweden is used in all sorts of baked goods.
Published: November 2013
French Press Coffee Makers
French Press Coffee Makers
French press coffee makers are not only elegant, but they also can potentially d…
Published: November 2013
Buy the Winner
Rigatoni with Beef and Onion Ragu
Rigatoni with Beef and Onion Ragu
We knew that the meat in this Neapolitan gravy would add big savory flavor. What…
Published: November 2013
Black Olive Tapenade
Black Olive Tapenade
After fine-tuning every element in this rich, lusty Provençal spread, we still h…
Published: November 2013
Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping
Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping
Could a casserole trick turn watery sweet potatoes into a fluffy filling?
Published: November 2013
Dark Chocolate
Dark Chocolate
It’s easy to find a great snacking chocolate. But cooking is different: Choosing…
Published: November 2013
Buy the Winner
Twice-Baked Sweet Potatoes with Bacon Topping
Twice-Baked Sweet Potatoes with Bacon Topping
Could a casserole trick turn watery sweet potatoes into a fluffy filling?
Published: November 2013
Rich Chocolate Tart
Rich Chocolate Tart
Most chocolate tart recipes have similar ingredients, but why do some turn out d…
Published: November 2013
Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping
Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping
Could a casserole trick turn watery sweet potatoes into a fluffy filling?
Published: November 2013
Rigatoni with Beef and Onion Ragu
Rigatoni with Beef and Onion Ragu
We knew that the meat in this Neapolitan gravy would add big savory flavor. What…
Published: November 2013
Julia Child's Stuffed Turkey, Updated
Julia Child's Stuffed Turkey, Updated
Julia broke apart turkeys in pursuit of quick and even cooking, effortless carvi…
Published: November 2013
Black Olive Tapenade Vinaigrette
Black Olive Tapenade Vinaigrette
After fine-tuning every element in this rich, lusty Provençal spread, we still h…
Published: November 2013
Spaghetti with Black Olive Tapenade
Spaghetti with Black Olive Tapenade
After fine-tuning every element in this rich, lusty Provençal spread, we still h…
Published: November 2013
Refreezing Thawed Puff Pastry Dough
Refreezing Thawed Puff Pastry Dough
When you can't use an entire box of store-bought puff pastry, is it OK to refree…
Published: February 2023
Eggnog: Better—and Safer—with Age
Uneasy about using raw eggs in your eggnog? This method will put you at ease.
Published: November 2013
Perfectly Round Cookies
Here's how to get an evenly rolled log of dough for slice-and-bake cookies.
Published: November 2013
Carryover Cooking in Fish
The hotter the oven the more dramatic the effect of carryover cooking.
Published: November 2013
Reboiling Water for Tea
Some tea drinkers claim that it’s imperative to boil fresh water for tea. Is the…
Published: November 2013
Washing Dried Mushrooms Before Grinding into a Powder
When a recipe calls for grinding dried mushrooms, should the mushrooms be washed…
Published: November 2013
Folding Proofer
Folding Proofer
If your kitchen lacks a warm spot for proofing dough, this product offers a dece…
Published: November 2013

Get America's best cooking magazine.

copy-book-cover

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.

Subscribe today and receive a FREE gift.

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
City
State
Zip Code

Your paid subscription will include all the benefits of Cook's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions