March / April
2018Season the Meat—or the Stew?
Is it truly necessary to season meat before searing it for a stew?
Published: March 2018
How To Determine When to Retire Your Rasp-Style Grater
Think your rasp-grater has lost its edge? Use this test to find out for sure.
Published: March 2018
Parchment Paper versus Waxed Paper
Parchment paper is the only option when it comes to baking, but it’s expensive. …
Published: March 2018
Using a Low Oven versus Sous Vide
To compare these two methods, we cooked a 1-pound pork tenderloin each way then …
Published: March 2018
The Best Way to Determine Caramel's Doneness
No surprise: It's by temperature, not color.
Published: March 2018
What To Do With Beans After Using Them as Pie Weights
Dried beans are a great alternative to pie weights when blind-baking a pie crust…
Published: March 2018
For the Hottest Coffee, Preheat Your Mug
Preheating ensures that most of the heat stays in your drink instead of being ab…
Published: March 2018
The Best Way to Cook Turkey Bacon
Package instructions are always either too vague or inconsistent. We knew we cou…
Published: March 2018
Grating Cheese Too Far In Advance
Does grating cheese before you need it affect its flavor?
Published: March 2018
The Differences Between Thai and Italian Basil
What is Thai basil, and can you use Italian basil in its place?
Published: March 2018
Does Rinsing Canned Beans Remove Sodium?
Given that we often drain and rinse beans before use, we were curious: Exactly h…
Published: March 2018
What's the Shelf Life of Dry Vermouth?
Dry vermouth is a shelf-stable substitute for white wine. How long will an open …
Published: March 2018
Melting Wafers: The Key to Easier Tempering?
They simplify the tempering process—but how do they taste?
Published: March 2018
How to Cook Shishito Peppers
You’ve probably seen these Japanese peppers on restaurant menus, and now they’re…
Published: March 2018
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