March / April
2014The Role of Beer in Beer Batter
What does the beer in a beer batter coating do? Can something else be substitute…
Published: March 2014
Storing Cream Cheese Frosting
Can a cake with cream cheese frosting be stored at room temperature, or does it …
Published: March 2014
Mechanically Tenderized Meat
When beef is labeled "blade tenderized," what does that mean?
Published: March 2014
Using Basil Stems in Recipes
Cilantro stems can be used in recipes. Is this also the case with basil stems?
Published: March 2014
Does Apricot Origin Matter?
Can California and Mediterranean dried apricots be used interchangeably?
Published: March 2014
Minimizing Static in Burr Grinders
When emptying the grind chamber of burr-style coffee grinders, ground coffee wil…
Published: March 2014
The Impact of Too-Hot Water on Yeast
There's a real risk of using water that’s above 120 degrees in yeasted doughs—no…
Published: March 2014
Why Starch Gets Crispy When Fried
We explain why we often dip food in a starchy coating before frying.
Published: March 2014
For Even Cooking, Give Salmon a Tummy Tuck
This tip prevents salmon fillets from overcooking, and it only requires a toothp…
Published: March 2014
A Surprising Tahini Thickener
We uncover a surprising method for thickening tahini—adding liquid.
Published: March 2014
Stabilizing Whipped Cream
Is there a way to keep whipped cream from weeping if you want to make it ahead o…
Published: March 2014
How to Reheat Fish
Fish is easy to overcook, which makes the prospect of reheating leftovers even m…
Published: March 2014
Should You Use Hot or Cold Water for Water Baths?
When making custard recipes, does it matter if the water bath is hot or cold whe…
Published: March 2014
How to “Crack” Coconut Cream
Here's the easiest way to "crack" coconut cream for making curries.
Published: March 2014
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