Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.

Cook's Illustrated

November/December 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."

CRUISE NIGHT

Cook's Illustrated

QUICK TIPS

Why (and How to) Roast Duck • Rich and dark inside and out, duck is—as Julia Child once said—“a bird of a different feather entirely.” That’s also true when it comes to cooking it properly.

Spiral-Sliced Ham Done Right • Our ham is moist and juicy—and every bite benefits from the flavors of the glaze.

Roasted Fingerling Potatoes • These spuds come in assorted shapes and sizes. How do you cook them evenly?

Classic Bubbly Cocktails • Whether you want to splurge or save, here’s how to make cocktails that sparkle.

The Most Impressive Baked Pasta • A triple-decker composition of tubular pasta, spiced meat sauce, and lush béchamel, Greek pastitsio is king among casseroles—and often a royal pain.

Silky, Elegant—and from a Can • Soup made with canned beans is convenient and satisfying. But can it be sophisticated, too? Surprisingly, yes.

The World’s Cutest Cookie • These Lilliputian Italian hazelnut-chocolate sandwich cookies are utterly charming—but only if they’re perfect. Our approach makes it easy to get them just right.

No-Fuss Party Appetizers • Don’t shortcut the cocktail hour just because you’re preparing an elaborate meal. These easy bites will impress and still allow you to enjoy the party.

How to Build an Impressive Cheese Board • You can’t go wrong with cheese, but with some thoughtful preparation you can make a spectacular spread.

Why You Should Make Garlic Confit • Silky, nutty-tasting garlic confit is a faster stovetop alternative to oven-roasted heads—without any of their mess or waste. And it yields a valuable byproduct.

Swiss Chard and Kale Gratin • For a new holiday side, we gussy up greens with a touch of cream and a crisp topping.

Yule Log Revival • A fluffy, tender cake that rolls effortlessly around a plush, stay-put filling, and most of the work can be completed days in advance? It’s a Christmas miracle.

Choosing a Cookware Set • Our advice has always been to buy the best individual pans. A few innovative sets compelled us to take another look.

TESTING COOKWARE SETS

Finding the Best Sushi Rice • We tasted eight versions of this versatile staple in search of a product that balances fluffiness with chewiness and a hint of stickiness.

TASTING SUSHI RICE

Tasting Sparkling Water

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER


Expand title description text
Frequency: Every other month Pages: 36 Publisher: Boston Common Press, LP Edition: November/December 2019

OverDrive Magazine

  • Release date: October 8, 2019

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."

CRUISE NIGHT

Cook's Illustrated

QUICK TIPS

Why (and How to) Roast Duck • Rich and dark inside and out, duck is—as Julia Child once said—“a bird of a different feather entirely.” That’s also true when it comes to cooking it properly.

Spiral-Sliced Ham Done Right • Our ham is moist and juicy—and every bite benefits from the flavors of the glaze.

Roasted Fingerling Potatoes • These spuds come in assorted shapes and sizes. How do you cook them evenly?

Classic Bubbly Cocktails • Whether you want to splurge or save, here’s how to make cocktails that sparkle.

The Most Impressive Baked Pasta • A triple-decker composition of tubular pasta, spiced meat sauce, and lush béchamel, Greek pastitsio is king among casseroles—and often a royal pain.

Silky, Elegant—and from a Can • Soup made with canned beans is convenient and satisfying. But can it be sophisticated, too? Surprisingly, yes.

The World’s Cutest Cookie • These Lilliputian Italian hazelnut-chocolate sandwich cookies are utterly charming—but only if they’re perfect. Our approach makes it easy to get them just right.

No-Fuss Party Appetizers • Don’t shortcut the cocktail hour just because you’re preparing an elaborate meal. These easy bites will impress and still allow you to enjoy the party.

How to Build an Impressive Cheese Board • You can’t go wrong with cheese, but with some thoughtful preparation you can make a spectacular spread.

Why You Should Make Garlic Confit • Silky, nutty-tasting garlic confit is a faster stovetop alternative to oven-roasted heads—without any of their mess or waste. And it yields a valuable byproduct.

Swiss Chard and Kale Gratin • For a new holiday side, we gussy up greens with a touch of cream and a crisp topping.

Yule Log Revival • A fluffy, tender cake that rolls effortlessly around a plush, stay-put filling, and most of the work can be completed days in advance? It’s a Christmas miracle.

Choosing a Cookware Set • Our advice has always been to buy the best individual pans. A few innovative sets compelled us to take another look.

TESTING COOKWARE SETS

Finding the Best Sushi Rice • We tasted eight versions of this versatile staple in search of a product that balances fluffiness with chewiness and a hint of stickiness.

TASTING SUSHI RICE

Tasting Sparkling Water

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER


Expand title description text
Please visit the Official New Hampshire Downloadable Books BlogThis project was made possible in part by the Institute of Museum and Library Services. Funding for additional materials was made possible by a grant from the New Hampshire Humanities and the National Endowment for the Humanities.