January / February
2021
All About Crème Fraîche
Here’s everything you should know about this buttery cultured cream and why it's…
Published: December 2020
The Treacly Secrets of Golden Syrup
For bakers seeking to boost caramel flavor and chewiness, this British sweetener…
Published: December 2020
A Vegan Substitute for Anchovies
Here’s a plant-based way to boost the deep umami flavors in everything from brai…
Published: December 2020
A Good Way to Portion Dough for Rolls
Try this easy bakeshop method for portioning dough into uniform pieces that bake…
Published: November 2020
Make and Keep Xanthan Gum Gel at the Ready
With this quick make-ahead tip, you’ll be able to wield the thickening, emulsify…
Published: December 2020
How to Make a Roll Cut (and Why)
Try this simple cut to make attractive, even-cooking pieces out of long vegetabl…
Published: December 2020
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.