January / February
2014
Best Almond Cake
To perfect this elegant European dessert, we deepened its flavor and lightened i…
Published: January 2014
Have a Hard, Stale Baguette? Bring It Back to Life with a Bath
No need to use old baguettes and other stale bread just for croutons. Bread stal…
Published: January 2014
Using Salt to Speed Cooling
In the test kitchen we rely on salt for many applications beyond seasoning, but …
Published: January 2014
How to Protect Skillet Handles in a Hot Oven
We discovered a method for protecting skillet handles from oven temperatures in …
Published: January 2014
The Many Colors of Quinoa
What are the differences between white, red, and black quinoa?
Published: January 2014
The Best Way to Save Leftover Wine
We've suggested freezing leftover wine in ice cube
trays to use later in pan sa…
Published: January 2014
Caffeine Content of Coffee: Dark Roast vs. Light Roast
Which contains more caffeine: dark roast or light roast coffee?
Published: January 2014
Buttermilk Substitutes for Pancakes
Adding lemon juice or vinegar to regular
milk in order to approximate buttermil…
Published: January 2014
Nut Butter Alternatives
Which makes a better nut-free substitute for peanut
butter in baking and otherw…
Published: January 2014
Substituting Celery Leaves for Stalks
Can celery leaves be substituted for the stalks in
recipes?
Published: January 2014
Roasted Butternut Squash with Pistachios and Feta
We wanted to kick up the flavor of roasted butternut squash without resorting to…
Published: January 2020
Science: Bubbles in Beverages
We take a closer look at carbonated beverages, from seltzer to sparkling wine, a…
Published: January 2014
Red Wine Stain Removers
We rounded up three red-wine-stain-removal products and put them to the test.
Published: January 2014
Buy the Winner
Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce
The most effective approach to achieving chicken breasts with evenly golden,
sh…
Published: January 2014
Pressure-Cooker Pot Roast
Pressure cookers are back and better than ever. Too bad one
of the appliance’s …
Published: January 2014
Shrimp Fra Diavolo
For a dish that didn’t remind us of rubbery seafood in spicy marinara, we starte…
Published: January 2014
Quinoa Pilaf with Herbs and Lemon
Could we turn this superfood into a dish we’d really want to eat?
Published: January 2014
Easy Sandwich Bread
A tasty, even crumb and a tender crust, requiring minimal kneading and no shapin…
Published: January 2014
Swiss Cheese
We scoured supermarket cases, the deli counter, and specialty cheese shops for S…
Published: January 2014
Buy the Winner
The Best 13 by 9-Inch Baking Pans/Dishes
Could it possibly make much difference which metal 13 by 9-inch pan you use? Sev…
Published: January 2014
Buy the Winner
Best Almond Cake
To perfect this elegant European dessert, we deepened its flavor
and lightened …
Published: January 2014
Cheese Soufflé
The first thing to know about cheese soufflé is that while it should look dramat…
Published: January 2014
Innovative Biscuit Cutter
This biscuit cutter promises to cut biscuit dough more efficiently. Does it make…
Published: January 2014
Cheese Soufflé
The first thing to know about cheese soufflé is that while it should look dramat…
Published: January 2014
Pasta alla Norcina for Two
In Italy, the star of this creamy pasta dish is handmade sausage from a tiny Umb…
Published: January 2014
Shrimp Fra Diavolo for Two
For a dish that didn’t remind us of rubbery seafood in spicy marinara, we starte…
Published: January 2014
Quinoa Pilaf with Apricots, Aged Gouda, and Pistachios
Could we turn this superfood into a dish we’d really want to eat?
Published: January 2014
Boning a Split Chicken Breast
Buying bone-in chicken breasts, and then removing the bones at home, is often t…
Published: January 2014
Pasta alla Norcina
In Italy, the star of this creamy pasta dish is handmade sausage from a tiny Umb…
Published: January 2014
Roasted Butternut Squash with Yogurt and Sesame Seeds
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…
Published: January 2014
Roasted Butternut Squash with Goat Cheese, Pecans, and Maple
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…
Published: January 2014
Roasted Butternut Squash with Browned Butter and Hazelnuts
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…
Published: January 2014
Quinoa Pilaf with Chipotle, Queso Fresco, and Peanuts
Could we turn this superfood into a dish we’d really want to eat?
Published: January 2014
Crispy-Skinned Chicken Breasts with Maple–Sherry Vinegar Pan Sauce
The most effective approach to achieving chicken breasts with evenly golden,
sh…
Published: January 2014
Vietnamese Beef Pho
We set out to make a version of Vietnamese beef pho with a clear, beefy broth th…
Published: January 2014
Baby Swiss Cheese
What actually distinguishes baby Swiss from Swiss cheese, flavor-wise?
Published: January 2014
Roasted Butternut Squash with Radicchio and Parmesan
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…
Published: January 2014
Quinoa Pilaf with Olives, Raisins, and Cilantro
Could we turn this superfood into a dish we’d really want to eat?
Published: January 2014
Pressure-Cooker Pot Roast
Pressure cookers are back and better than ever. Too bad one
of the appliance’s …
Published: January 2014
Pasta alla Norcina
In Italy, the star of this creamy pasta dish is handmade sausage from a tiny Umb…
Published: January 2014
Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce
The most effective approach to achieving chicken breasts with evenly golden,
sh…
Published: January 2014
Should You Top Fruit Pie Fillings with Butter?
Why do double-crust fruit pie recipes call for dotting
the top of the filling w…
Published: January 2014
Soufflé Dishes
We put four soufflé dishes to the test. Which would rise to the top?
Published: January 2014
Buy the Winner
Roasted Butternut Squash with Browned Butter and Hazelnuts
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…
Published: January 2014
Quinoa Pilaf with Shiitakes, Edamame, and Ginger
Could we turn this superfood into a dish we’d really want to eat?
Published: January 2014
Shrimp Fra Diavolo
For a dish that didn’t remind us of rubbery seafood in spicy marinara, we starte…
Published: January 2014
Quinoa Pilaf with Herbs and Lemon
Could we turn this superfood into a dish we’d really want to eat?
Published: January 2014
Easy Sandwich Bread
A tasty, even crumb and a tender crust, requiring minimal kneading and no shapin…
Published: January 2014
Avoiding Soufflé Meltdowns
We developed a new approach for keeping soufflé spillovers at bay during cooking…
Published: January 2014
Tablet Stands and Covers
Which product would you trust to protect your iPad, Kindle, or other tablet in t…
Published: January 2014
13 by 9-Inch Baking Pans/Dishes
Could it possibly make much difference which metal 13 by 9-inch pan you use?
Se…
Published: January 2014
Roasted Butternut Squash with Tahini and Feta
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen…
Published: January 2014
Vietnamese Beef Pho
We set out to make a version of Vietnamese beef pho with a clear, beefy broth th…
Published: January 2014
Crispy-Skinned Chicken Breasts with Lemon-Rosemary Pan Sauce
The most effective approach to achieving chicken breasts with evenly golden, sha…
Published: January 2014
Why Color Matters for Roux
From light to dark, how important is it to cook a roux to the right color?
Published: January 2014
Bursting the Bubble on Champagne Stemware
Is a tall, narrow flute better for drinking champagne than a wide, shallow goble…
Published: January 2014
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.