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Cook's Illustrated

January/February 2019
Magazine

At Cook's Illustrated, our test cooks are dedicated to testing and retesting recipes 20, 30, sometimes 50 times until we come up with a recipe that will come out right the first time -- and every time -- you make it. And each issue of Cook's Illustrated is 100% ADVERTISING FREE, so you get unbiased and objective information on every page. As we like to say at Cook's Illustrated, "We make the mistakes so you don't have to."

COMFORT FOOD

QUICK TIPS

Double the Fond, Double the Flavor

The Original Ragu • You already know ragu rosso, the king of ragu sauces. But perhaps you haven’t met the queen: ragu bianco, which, in our version, trades the tomato for lemon and cream.

UNDERSTANDING AL DENTE

HOW TO FINELY CHOP A FENNEL BULB • We use the same technique to cut a fennel bulb as we do to cut an onion. Start by removing any stalks and fronds from the top of the bulb and trimming a thin slice from the base. Then halve the bulb lengthwise and remove the core from the base of both halves.

Punch Up Your Pantry with These Korean Staples • Our bulgogi recipe features three mainstays of Korean cuisine that can be used in all sorts of ways.

Beef Bulgogi • This popular Korean dish features flavorful strips of marinated steak that cook in minutes. Bulgogi is quick enough for a weeknight but also impressive and fun to serve to company.

ONE STEAK, FOUR SERVINGS • Sliced paper-thin and served with rice and other accompaniments in bulgogi, a single rib-eye steak is plenty to serve four people.

Try a Little Tenderness (But Not Too Much)

TILAPIA, THICK AND THIN

Why You Should Try Tilapia • We were skeptics, too—until we did our homework. The facts: Most tilapia is responsibly raised and features moist, firm flesh with a clean, mild taste.

How Good Is It? Tilapia versus Other White Fish

Three Reasons to Love Tilapia • Tilapia had a bad reputation for muddy flavor, but new farming techniques have improved the quality of this inexpensive freshwater fish. Here’s what you should know:

Grain Bowls at Home • There’s a reason you order grain bowls at a counter rather than make them at home: Preparing multiple unique elements is a project. But what if you apply some strategy?

Grain Bowl Flowchart • We wanted a recipe whose multiple components could be prepared in a single cooking session. To keep the time to about an hour, we strategized to find efficiencies: We repurposed ingredients in multiple applications, chose straightforward cooking methods, roasted three ingredients in tandem on a single baking sheet, and started long-cooking items early to allow for multitasking.

Grain Bowls, Now or Later

One-Pan Chicken and Vegetables • The savory elixir left behind after roasting chicken is pure gold. We put it to good use.

Flavoring the Vegetables

Expand Your Mushroom Universe

New-School Sautéed Mushrooms • Want savory, meaty-textured, deeply browned mushrooms without a lot of work, time, or even oil? Start by adding water.

Is It Bad to Wash Mushrooms?

Reinventing Sautéed Mushrooms: Add Lots of Liquid (Twice)

Getting the Most out of Your Most Important Knife • A good chef’s knife is indispensable for all cutting tasks, from precision work such as mincing a shallot to heavy-duty jobs such as breaking down a butternut squash. Here’s how to make sure you use it to its best advantage.

Beet Salad in Less Than an Hour • Want sweet, velvety beets without the wait? Micro-steam them.

Why Beets Take So Long to Cook

Spiced Roasted Chickpeas • To turn a can of chickpeas into a crunchy, salty snack, start with a burst of heat.

CORRAL YOUR CHICKPEAS

Easiest-Ever Biscuits • We combine two classic methods...


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Frequency: Every other month Pages: 36 Publisher: Boston Common Press, LP Edition: January/February 2019

OverDrive Magazine

  • Release date: December 11, 2018

Formats

OverDrive Magazine

subjects

Food & Wine

Languages

English

At Cook's Illustrated, our test cooks are dedicated to testing and retesting recipes 20, 30, sometimes 50 times until we come up with a recipe that will come out right the first time -- and every time -- you make it. And each issue of Cook's Illustrated is 100% ADVERTISING FREE, so you get unbiased and objective information on every page. As we like to say at Cook's Illustrated, "We make the mistakes so you don't have to."

COMFORT FOOD

QUICK TIPS

Double the Fond, Double the Flavor

The Original Ragu • You already know ragu rosso, the king of ragu sauces. But perhaps you haven’t met the queen: ragu bianco, which, in our version, trades the tomato for lemon and cream.

UNDERSTANDING AL DENTE

HOW TO FINELY CHOP A FENNEL BULB • We use the same technique to cut a fennel bulb as we do to cut an onion. Start by removing any stalks and fronds from the top of the bulb and trimming a thin slice from the base. Then halve the bulb lengthwise and remove the core from the base of both halves.

Punch Up Your Pantry with These Korean Staples • Our bulgogi recipe features three mainstays of Korean cuisine that can be used in all sorts of ways.

Beef Bulgogi • This popular Korean dish features flavorful strips of marinated steak that cook in minutes. Bulgogi is quick enough for a weeknight but also impressive and fun to serve to company.

ONE STEAK, FOUR SERVINGS • Sliced paper-thin and served with rice and other accompaniments in bulgogi, a single rib-eye steak is plenty to serve four people.

Try a Little Tenderness (But Not Too Much)

TILAPIA, THICK AND THIN

Why You Should Try Tilapia • We were skeptics, too—until we did our homework. The facts: Most tilapia is responsibly raised and features moist, firm flesh with a clean, mild taste.

How Good Is It? Tilapia versus Other White Fish

Three Reasons to Love Tilapia • Tilapia had a bad reputation for muddy flavor, but new farming techniques have improved the quality of this inexpensive freshwater fish. Here’s what you should know:

Grain Bowls at Home • There’s a reason you order grain bowls at a counter rather than make them at home: Preparing multiple unique elements is a project. But what if you apply some strategy?

Grain Bowl Flowchart • We wanted a recipe whose multiple components could be prepared in a single cooking session. To keep the time to about an hour, we strategized to find efficiencies: We repurposed ingredients in multiple applications, chose straightforward cooking methods, roasted three ingredients in tandem on a single baking sheet, and started long-cooking items early to allow for multitasking.

Grain Bowls, Now or Later

One-Pan Chicken and Vegetables • The savory elixir left behind after roasting chicken is pure gold. We put it to good use.

Flavoring the Vegetables

Expand Your Mushroom Universe

New-School Sautéed Mushrooms • Want savory, meaty-textured, deeply browned mushrooms without a lot of work, time, or even oil? Start by adding water.

Is It Bad to Wash Mushrooms?

Reinventing Sautéed Mushrooms: Add Lots of Liquid (Twice)

Getting the Most out of Your Most Important Knife • A good chef’s knife is indispensable for all cutting tasks, from precision work such as mincing a shallot to heavy-duty jobs such as breaking down a butternut squash. Here’s how to make sure you use it to its best advantage.

Beet Salad in Less Than an Hour • Want sweet, velvety beets without the wait? Micro-steam them.

Why Beets Take So Long to Cook

Spiced Roasted Chickpeas • To turn a can of chickpeas into a crunchy, salty snack, start with a burst of heat.

CORRAL YOUR CHICKPEAS

Easiest-Ever Biscuits • We combine two classic methods...


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