September/October 2015

September / October

2015
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Maple Syrup
Maple Syrup
Maple syrup continues to be produced on small farms in the same low-tech way tha…
Published: September 2015
Carbon Steel versus Cast Iron
Carbon steel is composed of roughly 99 percent iron to 1 percent carbon, while c…
Published: September 2015
Science: How to Slice Steak
Science: How to Slice Steak
The way you slice steak can make all the difference. Here’s why.
Published: September 2015
Carbon-Steel Skillets
Carbon-Steel Skillets
What if one pan could do everything the best traditional stainless-steel, cast-i…
Published: June 2015
Fish Sauce
Fish Sauce
We gathered five products from grocery stores and Asian markets and sampled the…
Published: September 2015
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Apple Butter
Apple Butter
Although it’s in the same family as applesauce, apple butter goes a step further…
Published: July 2015
Chocolate-Caramel Layer Cake
Chocolate-Caramel Layer Cake
The cake and frosting we weren’t worried about. But a caramel filling that was c…
Published: July 2015
Roasted Tomato-Orange Jam
Roasted Tomato-Orange Jam
Serve with our Black Bean Burgers.
Published: July 2015
Chipotle Mayonnaise
Chipotle Mayonnaise
Serve with our Black Bean Burgers.
Published: July 2015
Avocado-Feta Spread
Avocado-Feta Spread
Serve with our Black Bean Burgers.
Published: September 2015
Black Bean Burgers
Black Bean Burgers
Earthy black beans should make a satisfying nonmeat burger. But most either fall…
Published: September 2015
Sautéed Summer Squash with Mint and Pistachios
Sautéed Summer Squash with Mint and Pistachios
A common kitchen tool gets around the core issue.
Published: July 2015
Sautéed Summer Squash with Oregano and Pepper Flakes
Sautéed Summer Squash with Oregano and Pepper Flakes
A common kitchen tool gets around the core issue.
Published: July 2015
Sautéed Summer Squash with Parsley and Garlic
Sautéed Summer Squash with Parsley and Garlic
A common kitchen tool gets around the core issue.
Published: July 2015
Sweet and Tangy Barbecue Sauce
Sweet and Tangy Barbecue Sauce
Serve with our Sweet and Tangy Grilled Country-Style Pork Ribs.
Published: July 2015
Pita Bread Salad with Tomatoes and Cucumber (Fattoush) for Two
Pita Bread Salad with Tomatoes and Cucumber (Fattoush) for Two
This Middle Eastern bread salad is hard to beat—if you get the textures right. W…
Published: July 2015
Pita Bread Salad with Tomatoes and Cucumber (Fattoush)
Pita Bread Salad with Tomatoes and Cucumber (Fattoush)
This Middle Eastern bread salad is hard to beat—if you get the textures right. W…
Published: July 2015
Pan-Seared Flank Steak with Sriracha-Lime Butter
Pan-Seared Flank Steak with Sriracha-Lime Butter
Flank steak has it all: rich, beefy flavor; lean meat; and a reasonable price ta…
Published: July 2015
Pan-Seared Flank Steak with Garlic-Anchovy Butter
Pan-Seared Flank Steak with Garlic-Anchovy Butter
Flank steak has it all: rich, beefy flavor; lean meat; and a reasonable price ta…
Published: July 2015
Sweet and Tangy Grilled Country-Style Pork Ribs
Sweet and Tangy Grilled Country-Style Pork Ribs
Though not true ribs, this lesser-known cut pairs the rich flavor of ribs with t…
Published: July 2015
Sausage Meatballs and Spaghetti
Sausage Meatballs and Spaghetti
A good meatball is tender enough to cut with a fork; sausage is inherently firm …
Published: September 2015
Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)
Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)
The rich flavor and lush consistency of this classic dish from Spain’s Castilla–…
Published: July 2015
Ultimate Flaky Buttermilk Biscuits
Ultimate Flaky Buttermilk Biscuits
For layered, ultraflaky biscuits, you’ve got to know when to fold them and when …
Published: September 2015
Pan-Seared Flank Steak with Mustard-Chive Butter
Pan-Seared Flank Steak with Mustard-Chive Butter
Flank steak has it all: rich, beefy flavor; lean meat; and a reasonable price ta…
Published: September 2015
Why Gas Grills Need to Preheat Longer
We call for preheating charcoal grills and gas grills for different amounts of t…
Published: September 2015
Why Burgers Need a Rest
For perfect burgers (and buns), give them a rest.
Published: September 2015
Don't Bother with a Dough Blade
Are the dough blades that come with many food processors worth using?
Published: September 2015
Brining Beans in Half the Water
Is a full gallon of brine really necessary for soaking a pound of dried beans?
Published: September 2015
Frosting Cakes with Flair
Here are three easy techniques for finishing layer cakes with a polished look.
Published: September 2015
A Better Way to Keep Dough from Sticking
We discovered a better way to keep dough from sticking when rolling it out.
Published: September 2015
Two Speedy Ways to Soften Butter
A stick of butter takes about an hour to soften at room temperature, so we came …
Published: September 2015
Ribs That Aren't
Country-Style Pork Ribs recipe are more like pork chops than traditional spareri…
Published: September 2015
Low-Fat versus Nonfat Buttermilk
Are low-fat and nonfat buttermilk interchangeable in recipes?
Published: September 2015
The Mayo Advantage for Grilled Cheese
Both butter and mayonnaise produce grilled-cheese sandwiches with crisp, well-br…
Published: September 2015
Getting the Most out of Leeks
Here's a few test kitchen tips for getting the most out of your leeks.
Published: September 2015
Parmesan Rind Substitutes
We wanted to know if the rinds from other aged cheeses could do the job usually …
Published: September 2015
Another Way to Thicken Soups
We wondered if oats might work just as well as sandwich bread as a thickener in …
Published: September 2015
Offset Spatulas
Offset Spatulas
We tested six offset spatulas by slathering dozens of jelly rolls and layer cake…
Published: September 2015
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Wine Travel Bags
Wine Travel Bags
We tested four wine travel bags made of various types of plastic or neoprene by …
Published: September 2015
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Paper Towel Holders
Paper Towel Holders
We purchased six paper towel holders, priced from $13.00 to $24.99, determined t…
Published: September 2015
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New-Generation Kitchen Trash Cans
New-Generation Kitchen Trash Cans
We purchased five tall kitchen trash cans, including standard bargain bins and l…
Published: September 2015
Buy the Winner
12-Inch Carbon-Steel Skillets
12-Inch Carbon-Steel Skillets
What if one pan could do everything the best traditional stainless-steel, cast-i…
Published: September 2015
Buy the Winner
Science: How to Slice Steak
Science: How to Slice Steak
The way you slice steak can make all the difference. Here’s why.
Published: September 2015
Chocolate-Caramel Layer Cake
Chocolate-Caramel Layer Cake
The cake and frosting we weren’t worried about. But a caramel filling that was c…
Published: September 2015
Black Bean Burgers
Black Bean Burgers
Earthy black beans should make a satisfying nonmeat burger. But most either fall…
Published: September 2015
Sautéed Summer Squash with Parsley and Garlic
Sautéed Summer Squash with Parsley and Garlic
A common kitchen tool gets around the core issue.
Published: September 2015
Sweet and Tangy Grilled Country-Style Pork Ribs
Sweet and Tangy Grilled Country-Style Pork Ribs
Though not true ribs, this lesser-known cut pairs the rich flavor of ribs with t…
Published: September 2015
Pita Bread Salad with Tomatoes and Cucumber (Fattoush)
Pita Bread Salad with Tomatoes and Cucumber (Fattoush)
This Middle Eastern bread salad is hard to beat—if you get the textures right. W…
Published: September 2015
Sausage Meatballs and Spaghetti
Sausage Meatballs and Spaghetti
A good meatball is tender enough to cut with a fork; sausage is inherently firm …
Published: September 2015
Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)
Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)
The rich flavor and lush consistency of this classic dish from Spain’s Castilla–…
Published: September 2015
Ultimate Flaky Buttermilk Biscuits
Ultimate Flaky Buttermilk Biscuits
For layered, ultraflaky biscuits, you’ve got to know when to fold them and when …
Published: September 2015
Pan-Seared Flank Steak with Mustard-Chive Butter
Pan-Seared Flank Steak with Mustard-Chive Butter
Flank steak has it all: rich, beefy flavor; lean meat; and a reasonable price ta…
Published: September 2015

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