November / December
2015
Shopping for Lamb
Lamb has been staging somewhat of a comeback—and for good reason. Here's our tes…
Published: November 2015
Speedier Brussels Sprouts Prep
We prefer to thinly slice 1½ pounds of sprouts for Brussels Sprout Salads (see r…
Published: November 2015
The Solution to Searing Meat
When cooking meat, including recipes like
our Roasted Rack of Lamb with Roasted…
Published: November 2015
Homemade Pie Shield
Here's our test kitchen tips for protecting the edges of your pie crust during b…
Published: November 2015
When to Treat Chicken: Before or After Freezing?
Brining or salting chicken before cooking not only seasons the meat but also
su…
Published: November 2015
Use a Bowl for Simpler Seasoning
Here's our test kitchen tip for seasoning smaller cuts of of meat, like cutlets …
Published: November 2015
Removing Pin Bones from Salmon
The best way to remove pinbones from salmon fillets.
Published: November 2015
Ensuring Weight and Temperature Accuracy
Small inaccuracies in measuring temperature and weight can lead to problems
lik…
Published: November 2015
The Nicest Rice for Pudding
Rice pudding is usually made with long-grain rice, but we wondered if it could
…
Published: November 2015
Chestnuts: Buying and Shelling
We recommend using fresh chestnuts when they are available in the fall or early …
Published: November 2015
Cocoa Nibs: Like Grownup Chocolate Chips For Your Baking
And an answer to that question you probably have: Do they melt?
Published: November 2015
Comparing Kale
Three types of kale are commonly available in supermarkets. So, how do you know …
Published: November 2015
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.