May / June
2016
The Best Way to Reheat a Roast
Have a leftover portion of a beef roast or pork roast? Here’s the best way to re…
Published: May 2016
What’s the Ideal Temperature of Cooked Salmon?
The answer depends on whether you’re cooking farmed or wild fish.
Published: May 2016
Using Active Yeast Instantly
We wondered if there might be enough moisture in a bread dough to allow us to sw…
Published: May 2016
Oil-Cured Olives: A Kalamata Substitute?
Can oil-cured olives stand in for kalamatas as a substitute?
Published: May 2016
Put Leftover Panko to Use
If you happen to have a half-box of panko in your pantry, you can make seasoned …
Published: May 2016
Fruit Pie for a Crowd
When baking for a large group, try a slab pie—it’s baked in a rimmed baking shee…
Published: May 2016
Lighting a Chimney Starter: More Tinder Isn't Better
A chimney starter makes lighting briquettes quick and easy without the need for …
Published: May 2016
For Better-Tasting Beer, Use a Glass
Does pouring a beer into a glass make a noticeable difference in the drinking ex…
Published: May 2016
Cake That Holds Up—and Cake That Doesn't
The structure of a genoise cake comes from abundant egg proteins that unwind and…
Published: May 2016
Whipping Whites and Sugar: Timing Matters
Meringue cookies depend on whipped egg whites for both leavening and structure. …
Published: May 2016
A Tidy Way to Portion Sticky Buns
When making our Cook's Illustrated Sticky Buns, cutting the rolled
dough cylind…
Published: May 2016
Leave the Bands on Lobster Claws
We cooked lobsters with and without rubber bands in separate pots of boiling wat…
Published: May 2016
Swapping Anchovy Paste for Fillets
If you don't have minced anchovy fillets on hand, can you save time and avoid fu…
Published: May 2016
The Best Way to Revive Wilted Produce
These are our test kitchen tips for reviving wilted produce.
Published: May 2016
Cooking with Shelf-Stable Milk
While popular in Europe, shelf-stable ultra-high-temperature (UHT) milk is rare…
Published: May 2016
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