January / February
2019
How to Clean a Smelly Silicone Ice Tray
Silicone ice trays make extracting ice easy, but over time they can pick up odor…
Published: January 2019
How to Cut Ingredients on the Bias
Cutting long, slim vegetables diagonally adds visual interest to many dishes.
Published: January 2019
How to Prevent Mushrooms from Absorbing Too Much Oil
Mushrooms are veritable sponges, absorbing as much oil as you put in the pan. Bu…
Published: January 2019
How to Use a Spice Mill
To get the most out of your mill and keep it in top shape, we have some useful t…
Published: January 2019
How to Use Leftover Pickle Brine
When you buy a jar of pickles, you're paying for the vegetables—and for the pick…
Published: January 2019
How to Cook with Daikon
This long white root may look like a pale carrot, but it is actually a member of…
Published: January 2019
Should You Wash Mushrooms? The Definitive Answer
Some sources insist yes; others say no. We tell you exactly what you need to kno…
Published: December 2018
Should You Add Fruit to a Marinade?
Many fruits contain enzymes that supposedly tenderize meat. We tested their tend…
Published: January 2019
How to Chop Fennel
We use the same technique to chop a fennel bulb as we do to chop an onion.
Published: January 2019
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.