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Cook's Illustrated

January/February 2020
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."

Cook's Illustrated

WINTER FLOWER

QUICK TIPS

Fixing Glazed Pork Chops • The best way to produce tender, juicy chops with a stay-put glaze is to take it slow. Bonus: You’ll have built-in time for making a side dish.

Cast Iron Pan Pizza • Allow us to reacquaint you with your favorite pie: thick, plush, crisp, and extra-cheesy. And novice bakers, take note: There’s no rolling, stretching, or baking stone required.

Occasion-Worthy Rice • Pilaf makes a great side dish, but Uzbekistan’s revered beef-and-carrot-studded plov can be the centerpiece of your table.

Fried Calamari • Squid is inexpensive, requires almost no prep, and cooks in minutes. So why aren’t you frying it?

Squid 101

Lion’s Head Meatballs • Don’t let their ferocious name intimidate you. These giant, savory, tender-yet-springy pork meatballs from eastern China are pure comfort food.

Hummus, Elevated • The ultrasmooth, tahini-forward version of this spread is fundamental throughout the Middle East—and will forever change the way you think about hummus.

Your Top Bread Questions, Answered • We answer your most common bread questions, from knowing when dough is properly risen to ensuring a boulangerie-quality crust.

In Defense of Turkey Burgers • Think turkey burgers are dry, tough, or bland? Then you haven’t tried these.

DON’T COOK TURKEY LIKE BEEF

Everyday Lentil Dal • This Indian staple is quick, easy, nourishing, inexpensive, and—most important—incredibly flavorful.

No Ghee? Browned Butter Works, Too

Transform Your Cooking with Tadka

Roasted Carrots, No Oven Required • A skillet can color carrots and concentrate their flavor three times faster than your oven.

Pouding Chômeur • This maple syrup cake was born of the Great Depression—yet it is decidedly rich.

A Toaster Oven That Does It All • Bake cookies, broil asparagus, toast bread, and roast a 4-pound chicken? No problem.

TESTING TOASTER OVENS

Is Supermarket Olive Oil Any Good? • Options abound and quality varies. We tried eleven and were pleasantly surprised by two.

Why Harvest Dates Matter

TASTING SUPERMARKET EXTRA-VIRGIN OLIVE OIL

INGREDIENT NOTES

Which Cream Is Best for Whipping?

KITCHEN NOTES

Can Baking Soda Help Remove Pesticides from Produce?

EQUIPMENT CORNER

Banchan


Expand title description text
Frequency: Every other month Pages: 36 Publisher: Boston Common Press, LP Edition: January/February 2020

OverDrive Magazine

  • Release date: December 20, 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."

Cook's Illustrated

WINTER FLOWER

QUICK TIPS

Fixing Glazed Pork Chops • The best way to produce tender, juicy chops with a stay-put glaze is to take it slow. Bonus: You’ll have built-in time for making a side dish.

Cast Iron Pan Pizza • Allow us to reacquaint you with your favorite pie: thick, plush, crisp, and extra-cheesy. And novice bakers, take note: There’s no rolling, stretching, or baking stone required.

Occasion-Worthy Rice • Pilaf makes a great side dish, but Uzbekistan’s revered beef-and-carrot-studded plov can be the centerpiece of your table.

Fried Calamari • Squid is inexpensive, requires almost no prep, and cooks in minutes. So why aren’t you frying it?

Squid 101

Lion’s Head Meatballs • Don’t let their ferocious name intimidate you. These giant, savory, tender-yet-springy pork meatballs from eastern China are pure comfort food.

Hummus, Elevated • The ultrasmooth, tahini-forward version of this spread is fundamental throughout the Middle East—and will forever change the way you think about hummus.

Your Top Bread Questions, Answered • We answer your most common bread questions, from knowing when dough is properly risen to ensuring a boulangerie-quality crust.

In Defense of Turkey Burgers • Think turkey burgers are dry, tough, or bland? Then you haven’t tried these.

DON’T COOK TURKEY LIKE BEEF

Everyday Lentil Dal • This Indian staple is quick, easy, nourishing, inexpensive, and—most important—incredibly flavorful.

No Ghee? Browned Butter Works, Too

Transform Your Cooking with Tadka

Roasted Carrots, No Oven Required • A skillet can color carrots and concentrate their flavor three times faster than your oven.

Pouding Chômeur • This maple syrup cake was born of the Great Depression—yet it is decidedly rich.

A Toaster Oven That Does It All • Bake cookies, broil asparagus, toast bread, and roast a 4-pound chicken? No problem.

TESTING TOASTER OVENS

Is Supermarket Olive Oil Any Good? • Options abound and quality varies. We tried eleven and were pleasantly surprised by two.

Why Harvest Dates Matter

TASTING SUPERMARKET EXTRA-VIRGIN OLIVE OIL

INGREDIENT NOTES

Which Cream Is Best for Whipping?

KITCHEN NOTES

Can Baking Soda Help Remove Pesticides from Produce?

EQUIPMENT CORNER

Banchan


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.