January / February
2017The Ultimate Pizza Setup: Baking Stone Plus Baking Steel
We’re big fans of baking stones and steels for cooking pizza and bread, but this…
Published: April 2021
Why Some Pasta Absorbs More (or Less) Sauce
Some brands of pasta seem to absorb more sauce, while others absorb less, impact…
Published: January 2017
Alcohol-Free Rum
Dark rum adds depth and complexity to cakes, sauces, and—of course—eggnog. Howev…
Published: January 2017
Science: Can You Refreeze Meat?
Sometimes we thaw a piece of meat or poultry only to find that we don’t want to …
Published: January 2017
How to Dispose of Extra Sourdough Starter
What's the best way to dispose of sourdough starter?
Published: January 2017
How to Strip a Cast-Iron Skillet
If your cast-iron cookware's seasoning becomes very dull or damaged or if the
p…
Published: January 2017
How to Clean a Wire Cooling Rack
Cleaning all the wires of our favorite cooling rack can be a challenge. To get i…
Published: January 2017
Tongs with Extra Grip
With their curved shape and rubber grips, jar lifters are ideal for removing can…
Published: January 2017
Cook Until the Juices Run Clear—Fact or Fiction?
One persistent cooking adage is that if you pierce a chicken and the juices are …
Published: January 2017
Why You Should Fully Preheat Before Baking
We know it’s important to wait for the oven to fully preheat before we start bak…
Published: January 2017
A Green Bell Pepper Alternative
Long, slender Cubanelle peppers are commonly used in Spanish, Caribbean, and Ita…
Published: January 2017
Putting the Orange Family to Work
We often keep clementines and tangerines around for snacking, and we wondered if…
Published: January 2017
Oven-Ripened Avocados?
We recently saw a piece online claiming that you can ripen rock-hard avocados by…
Published: January 2017
Table Salt versus Kosher Salt?
Since table salt and kosher salt are practically identical in terms of chemistry…
Published: January 2017
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.
