May / June
2009The Science of Staling
When baked goods go stale, why does bread turn hard, while crackers soften?
Published: May 2009
How to Make Vegetable Tempura
There are a wealth of vegetable tempura options, but it's important to prepare t…
Published: May 2009
Make-Ahead Cookies
Published: May 2009
Used Fryer Oil
Published: May 2009
How the Cheese Crumbles
How do the precrumbled cheeses found in the deli section of the supermarket sta…
Published: May 2009
Meat, Meet Marmite
Published: May 2009
Apple Cider versus Apple Juice
What is the difference between apple cider and apple juice? Can you use them int…
Published: May 2009
Salted versus Unsalted Butter
Is it OK to replace unsalted (sweet cream) butter with salted butter if you redu…
Published: May 2009
Ripening Avocados
Published: May 2009
The Right Time to Sift
Published: May 2009
How to Cook a Two-Layer Cake Evenly
Published: May 2009
Bleached versus Unbleached Flour
What is the difference between bleached and unbleached flour, and should you buy…
Published: May 2009
Baking Soda as Odor Absorber
Can baking soda really remove unpleasant odors from the refrigerator or freezer?
Published: May 2009
Better-Tasting Leftovers
In the past, we've addressed the fact that soups and stews often taste better af…
Published: May 2009
Why and How to Blanch and Shock Vegetables
This classic pair of techniques turns raw vegetables perfectly crisp-tender for …
Published: May 2009
Cold Brew Iced Tea
We've seen Lipton Cold Brew tea in the supermarket and wondered if it could save…
Published: May 2009
Cooking with Savory
What is savory and what does it taste like? If it's not available at the superma…
Published: May 2009
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.