November/December 2016

November / December

Filter +
Shaken or Stirred? When and Why We Use Cocktail Shakers
There are two main categories of cocktails: stirred drinks and shaken drinks. Th…
Published: November 2016
Why a Square Baking Stone Beats a Round One
While a round stone might seem practical since one of a baking stone’s most popu…
Published: November 2016
How To Use a Boston Shaker
There are two main categories of cocktails: stirred drinks and shaken drinks. Th…
Published: November 2016
Is Basting Really Worth It?
Is Basting Really Worth It?
Basting is a time-honored method for keeping a turkey or chicken moist—we wonder…
Published: November 2016
Piquillos: More Than a Pricey Roasted Red Pepper
Are piquillos, a pepper common in Spanish cuisine, worth the extra money over ja…
Published: November 2016
How to Revive a Sluggish Sourdough Starter
Fortunately, a little love is all it usually takes to return your starter to a v…
Published: April 2023
Thawing Frozen Meat and Poultry
We always thaw large cuts (entire roasts and whole birds) in the refrigerator, b…
Published: November 2016
How to Hack a Tart Pan
A round tart pan’s removable bottom allows you to turn out beautiful crusts wit…
Published: November 2016
The Proper Way to Use a Probe
A probe thermometer allows you to track the temperature of large roasts, turkeys…
Published: November 2016
A Different Way to Chop Onions
The most widely known method for chopping an onion involves making a series of v…
Published: November 2016
Substituting Pecorino Romano for Parmesan
Will Pecorino Romano work as a Parmesan substitute?
Published: November 2016
Getting Nondairy Milks to Froth
When buying alternative milks that you want to froth, make sure gellan is on the…
Published: November 2016
All About Celery Root
Celery root (also known as celeriac) boasts a crisp, firm, parsnip-like texture …
Published: November 2016

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.

Subscribe today and receive a FREE gift.

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
Zip Code

Your paid subscription will include all the benefits of Cook's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions