January / February
2008
Cleaning a Cutting Board
Over the years, we have conducted numerous lab and kitchen tests to determine th…
Published: January 2008
Buying Onions
It's not obvious how much chopped onion a given one will yield. Here's how to ch…
Published: January 2008
Checking Oven Temperature
You can check an oven's temperature without a specialized thermometer. All you n…
Published: January 2008
Carving Roast Beef
With the right knife, producing uniform slices is easy. Serrated blades tend to …
Published: January 2008
French Chicken in a Pot
Baking a whole chicken in a covered pot produces a bird with intensely flavored,…
Published: January 2008
Baking Cookies One Sheet at a Time
While it's okay to double up when making many other cookies, our thin and crispy…
Published: January 2008
Thin and Crispy Oatmeal Cookies
We wanted a thin, crisp, and delicate cookie that allowed the simple flavor of b…
Published: January 2008
Quick vs. Instant Oats
Different oats are more heavily processed than others. Here's our guide to the r…
Published: January 2008
Peeling and Slicing an Onion
Onions taste the same any way you slice them, but when cut pole to pole, they ho…
Published: January 2008
Making Almost No-Knead Bread
Could we improve on the famous no-fuss bread recipe? Creating a flavorful loaf w…
Published: January 2008
Spanish-Style Garlic Shrimp
We’ve taken a Spanish tapas classic and translated it into a dish that’s easy to…
Published: January 2008
French Onion Soup
Rather than spending hours over the stove, our shortcut to faster French Onion S…
Published: January 2008
Peeling and Slicing Garlic
Peeling and slicing garlic isn't hard. Just follow these few simple tips and mak…
Published: January 2008
Roasted Broccoli
To maximize flavor in roasted broccoli, you'll want to caramelize the exterior o…
Published: January 2008
Slow-Roasted Beef
Transforming a bargain cut of meat into a tender, juicy roast isn't difficult. I…
Published: January 2008
Separating Fat
An inexpensive fat separator is the best tool for the job, but there are other w…
Published: January 2008
Chopping and Mincing Parsley
We demonstrate how to chop parsley as well as the difference between chopping an…
Published: January 2008
Defining and Mincing Shallots
Because of their size and awkward shape, cutting up shallots is a bit tricky. He…
Published: January 2008
Crunchy Baked Pork Chops
We found the secret to crispy baked pork chops was an ultra-thick batter and a f…
Published: January 2008
Spice Cake with Cream Cheese Frosting
Could we create a moist, tender cake with convincing spice flavor? The first sec…
Published: January 2008
How Does Bread Rise?
In this time lapse video, we set up the cameras to film overnight to capture the…
Published: January 2008
Browning Butter
To brown butter, use a skillet or saucepan that has a light-colored interior. D…
Published: January 2008
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.