January / February
2009
Traditional Skillets
A 12-inch skillet should last a lifetime and cook almost anything. But does qual…
Published: January 2009
Perfect French Omelets
Could we defy 100 years of culinary tradition and create a foolproof French omel…
Published: January 2009
Developing Our Omelet-Folding Technique
One of the trickiest parts to making a great French omelet is shaping it. We sho…
Published: January 2009
Why Preheat the Pan Slowly for Omelets
Heating your pan to the right temperature is crucial for perfect omelet-making s…
Published: January 2009
Swedish Meatballs
Meatballs have to be Sweden’s national dish for a reason. What’s the secret to m…
Published: January 2009
Braised Winter Greens
We wanted a one-pot approach to turning meaty greens like kale and collards tend…
Published: January 2009
Chewy Chocolate Cookies
Death-by-chocolate cookies usually claim texture as their first victim, but ours…
Published: January 2009
Tandoori Chicken
We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep…
Published: January 2009
Testing for Seasoning in a Raw-Meat Mixture
Getting the seasoning level just right is essential for success when you’re maki…
Published: January 2009
Developing our Tandoori Chicken Recipe
We take a trip around Boston’s local Indian restaurants to see how this popular …
Published: January 2009
Breaded Pork Cutlets (Pork Schnitzel)
The hallmark of weiner schnitzel is its light, puffy bread-crumb coating. So why…
Published: January 2009
Getting to Know Your Broiler
When it comes to indoor cooking, nothing adds a good, smoky char to food like a …
Published: January 2009
French Toast
For French toast that’s crisp on the outside and soft and not soggy on the insid…
Published: January 2009
Preparing and Dicing Squash
Here is the best way to prep butternut squash and turn this odd-shaped gourd int…
Published: January 2009
Disposing of Used Oil
Deep-fried foods are a real treat, but cleaning up after frying is not. Here’s a…
Published: January 2009
Braised Beef Short Ribs
Rich, fork-tender short ribs usually need an overnight rest to get rid of the gr…
Published: January 2009
Pasta with Butternut Squash and Sage
The blandness of butternut squash usually gets camouflaged inside ravioli. Our g…
Published: January 2009
Electric Griddles
A great griddle should heat up quickly, clean up easily, and have plenty of cook…
Published: January 2009
Boneless Short Ribs
We describe what to look for and what to avoid when you’re choosing boneless sho…
Published: January 2009
Quick and Hearty Chicken Noodle Soup
Why should any modern cook spend all day eking out flavorful stock from mere scr…
Published: January 2009
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.
