September / October
2016How to Handle Monster Squash
Breaking down a massive, rock-hard squash with a knife can seem downright danger…
Published: September 2016
The Best Way to Reheat Fried Chicken
Reheated fried chicken is often a disappointment, featuring dried-out or unevenl…
Published: September 2016
Make Your Immersion Blender More Effective
An immersion blender is less fussy than a countertop blender since you don’t hav…
Published: September 2016
Does Freezing Take the Crispness out of Toasted Nuts?
Does freezing and thawing harm the toasted nuts’ crisp texture?
Published: September 2016
Better Brown Butter
We've got a new method for browning butter which ensures that every last bit of …
Published: July 2016
Fermentation Explained
When we realized how many ingredients we call for in recipes are fermented, we d…
Published: July 2016
Wipe out Garlic Odor on Cutting Boards
We've got a new trick up our sleeves to remove the potent smell of garlic from c…
Published: July 2016
How to Cut an Apple Without Coring
If you’re cutting just a few apples for a salad or a garnish, it can be easier t…
Published: July 2016
Using Sprouted Wheat Flour
Sprouting grain is said to make vitamins, minerals, and protein easier to absorb…
Published: July 2016
How Slicing Impacts Onions
Because the layers of plant cells in an onion run from the root to the stem end …
Published: July 2016
Introducing Teff
Teff has a mildly nutty, earthy flavor and can range in color from dark brown to…
Published: July 2016
Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine
Yes! Please send my FREE TRIAL ISSUE of Cook’s Illustrated Magazine. If I like it, I will pay just $24.95 for one full year (six issues, including my FREE TRIAL issue) and save 47% off the newsstand price of $47.94. Otherwise, I’ll write cancel on the invoice, return it, and owe nothing at all.
