March / April
2009
Swanson Cooking Stock
What is the difference between Swanson's cooking stock and broth?
Published: March 2009
Roux Replacements
Roux is often made with butter. Is oil an acceptable substitute?
Published: March 2009
Sorting Out Sea Salt
Guidelines on how to use the variety of international sea salts available at the…
Published: March 2009
Cloudy Olive Oil
When refrigerated, why do certain oils (like olive) become solid and others (lik…
Published: March 2009
Rye Bread Choices
What are the differences among light, dark, and pumpernickel rye bread?
Published: March 2009
Testing Olive Oil's Bitter End
We explain olive oil's bitterness when mixed in a food processor.
Published: March 2009
How Strong is your Vanilla?
Published: March 2009
Temperature of Broth for Gravy
When making gravy, should the broth added to the roux be hot?
Published: March 2009
Sautéed Chicken Cutlets with Porcini Sauce
Chicken braised in white wine with porcini mushroom is a northern Italian classi…
Published: March 2009
Ciabatta
This Italian loaf boasts a crisp, flavorful crust and a chewy, open crumb. Is th…
Published: March 2009
Pan-Seared Thick-Cut Pork Chops
When cooking thick-cut chops, you often have to choose between a nice sear on th…
Published: March 2009
Shallot and Parsley Butter
Published: March 2009
Checking the Temperature of a Bone-In Chop
Use this method to maximize the amount of perfectly-cooked meat.
Published: March 2009
Chipotle and Garlic Butter with Lime and Cilantro
Published: March 2009
Scoring the Fat
Fat tends to shrink much more than meat during cooking and can squeeze the meat,…
Published: March 2009
Ciabatta
This Italian loaf boasts a crisp, flavorful crust and a chewy, open crumb—in the…
Published: March 2009
French Mashed Potatoes with Cheese and Garlic (Aligot)
French cookery’s intensely rich, cheesy take on mashed potatoes flouts the rules…
Published: March 2009
Cod Baked in Foil with Zucchini and Tomatoes
Unless you’re a whiz at origami, parchment-baked fish can be long on labor and s…
Published: March 2009
Cod Baked in Foil with Leeks and Carrots
Unless you’re a whiz at origami, parchment-baked fish can be long on labor and s…
Published: March 2009
Keeping Chocolate Fresher Longer
Here's how to prolong the life of an essential kitchen ingredient.
Published: March 2009
Brown Rice Varieties
Notes about the texture and flavor differences among the four most common types …
Published: March 2009
Handling Wet Dough
Although it’s essential for our bread’s final texture, wet dough can quickly bec…
Published: March 2009
Brown Rice with Onions and Peppers
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Baked Ziti
Transforming this tired Italian-American classic into a dish worth making took m…
Published: March 2009
Cod Baked in Foil with Fennel and Shallots
Unless you’re a whiz at origami, parchment-baked fish can be long on labor and s…
Published: March 2009
High-Heat Cooking Spray
How does Pam Professional Heat match up to the original Pam cooking spray?
Published: March 2008
Pre- vs. Fresh-Grated Parmesan
Do you sacrifice flavor when you pregrate or grind your own Parmesan cheese?
Published: March 2009
Vertical Roasters
Vertical roasters cook poultry evenly and crisp the skin all over—and you don’t …
Published: March 2009
Buy the Winner
Cooking with Dried Porcini Mushrooms
We use dried porcini mushrooms to add an intense, earthy aroma to sauces and ste…
Published: March 2009
Making a Parchment Pouch
Cooking food in parchment paper makes for a nice presentation, but it can be dif…
Published: March 2009
Cod Baked In Foil
Unless you’re a whiz at origami, parchment-baked fish can be long on labor. Here…
Published: March 2009
Brown Rice with Andouille, Corn, and Red Peppers
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Brown Rice with Peas, Feta, and Mint
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Classic Roast Beef Tenderloin
The classic approach to roasting this prime cut sacrifices juiciness for crust. …
Published: March 2009
Keeping Leaveners Fresher Longer
Moving them off the kitchen counter is only the first step. Here's how to prolon…
Published: March 2009
Cooking with Cottage Cheese
Does the type of cottage cheese make a difference in cooked applications?
Published: March 2009
Vinegar Sediment
Is vinegar with a cloudy, slimy sediment at the bottom still usable?
Published: March 2009
Easy Chocolate Cake
This moist, velvety cake can be made in a pinch with just a few pantry staples.
Published: March 2009
French Mashed Potatoes (Aligot)
A classic French potato dish with a satiny, elastic texture and garlicky flavor.…
Published: March 2009
Glazed Roast Chicken
Applying a glaze to a whole chicken can land you in a sweet mess. To resolve thi…
Published: March 2009
Cottage Cheese
Cottage cheese has shed its diet-staple persona and emerged as a delicious food …
Published: August 2018
Brown Rice with Black Beans and Cilantro
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Brown Rice with Onions and Roasted Red Peppers
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Keeping Olive Oil and Other Oils Fresher Longer
Moving them off the kitchen counter is only the first step. Here's how to prolon…
Published: March 2009
Keeping Vinegars Fresher Longer
Vinegars have very long shelf lives. Here are some things to consider before rep…
Published: March 2009
Sleuthing Scallions
Other than color, is there really a difference between the green and white parts…
Published: March 2009
Pitted versus Unpitted Olives
Are there any differences in flavor or texture among pitted and unpitted olives?
Published: March 2009
White Anchovies
Is there any difference between white anchovies and the regular canned variety?
Published: March 2009
Baked Ziti
This pasta dish boasts robust tomato flavor and layers of cheese in every bite.
Published: March 2009
The Best Easy Chocolate Cake
This easy wartime cake made with mayonnaise had a lot of good things going for i…
Published: March 2009
Cilantro and Coconut Pan Sauce
Published: March 2009
Garlic and Thyme Pan Sauce
Published: March 2009
Glazed Roast Chicken
Applying a glaze to a whole chicken can land you in a sweet mess. To resolve thi…
Published: March 2009
Keeping Sweeteners Fresher Longer
Here's how to prolong the lives of these essential kitchen ingredients.
Published: March 2009
Best Vanilla Practices
Does it matter when you add vanilla extract as you make baked goods and other sw…
Published: March 2009
Shiitake Substitute
How will my cooking time be affected if I substitute cremini mushrooms for shiit…
Published: March 2009
Blue Cheese and Chive Butter
We developed a rich, creamy butter to give our beef tenderloin a flavor boost.
Published: March 2009
Sautéed Chicken Cutlets with Porcini Sauce
These chicken cutlets take on the flavors of an hours-long braise in far less ti…
Published: March 2009
Pan-Seared Thick-Cut Pork Chops
Thick pork chops may boast a juicy interior or a nicely caramelized exterior—but…
Published: March 2009
Keeping Vanilla Fresher Longer
Vanilla can last for years. Here's how to store it to make sure that yours will.
Published: March 2009
Keeping Flour Fresher Longer
Here's how to prolong the life of an essential kitchen ingredient.
Published: March 2009
Keeping Soy Sauce Fresher Longer
Methods of prolonging the life of this kitchen staple depends on whether it's pa…
Published: March 2009
Keeping Butter and Eggs Fresher Longer
There are many misconceptions about the shelf lives of butter and eggs. Here are…
Published: March 2009
Keeping Spices and Dried Herbs Fresher Longer
Here's how to prolong the life of spices and dried herbs.
Published: March 2009
Innovative Teapots
We tested small teapots with unusual strainers and dispensing mechanisms that pr…
Published: March 2009
Buy the Winner
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.