May / June
2014
Egg Substitutes for Breading
If you're allergic to eggs or just don't want to spare any, is there anything yo…
Published: March 2014
Unhulled (Natural) vs. Hulled (Conventional) Sesame Seeds
What are unhulled sesame seeds? Can they be used like regular sesame seeds?
Published: May 2014
Don’t Brine Water-Chilled Chicken
When chicken are chilled in water rather than cold air during processing, does t…
Published: May 2014
Chilling Food with Dry Ice vs. Regular Ice
Is there a benefit to using dry ice instead of regular ice when packing a cooler…
Published: May 2014
Why Does Kale Sometimes Spark in the Microwave?
Sometimes, when making kale chips chips in the microwave, the kale will spark du…
Published: May 2014
Should You Add Water to Your Whisky?
Is it true that adding water to whisky improves its flavor?
Published: May 2014
Why Cold Butter Keeps Sauces from Breaking
Classic French cookbooks call for slowly whisking in cold pieces of butter, a li…
Published: May 2014
How Much Sodium Is in Brined Food?
We sent cooked samples of food that we brined to an independent lab for sodium a…
Published: May 2014
Add This Innovative Raw Onion Topping to Pizza, Salads, or Sandwiches
We recently discovered a technique that retains more of the raw onion flavor and…
Published: May 2014
Quick Microwave Roux
The "emergency roux" method is easier than using the stovetop for cooking small …
Published: May 2014
White Rice Flour for Gluten-Free Baking
The America’s Test Kitchen Gluten-Free Flour Blend requires five ingredients, on…
Published: May 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.