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Foolproof Recipes

Get slow "Roast" chicken flavor in just 30 minutes

Roasting chicken in the oven is the usual path to crisp skin and moist meat, but this traditional method takes more than an hour, which can be impractical when you need the oven for other dishes or haven't got the time to spare. Our goal was to create "roast" chicken with crisp, golden skin and evenly cooked, juicy meat in just 30 minutes. One skillet and a trick from Chinese cookery were all we needed.

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Clever Solutions

The secret to our blueberry pie wasn’t the blueberries.

We wanted a foolproof Blueberry Pie recipe with a balanced flavor (the right mix of sweet and tart) and a balanced texture (neither a puddle of blueberry juice topped by a soggy crust nor a thick, dense brick better named "glue-berry" pie). Most recipes use tapioca, but use too much and you end up with a pasty, gummy-like filling; use too little and you have soup. By substituting most of the tapioca with this surprising ingredient, we achieved the taste and texture we were after.

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Equipment Reviews

Equipment ratings: testing 12-inch skillets.

A 12-inch skillet is a kitchen workhorse, and a well-made one should last a lifetime. Our longtime favorite sells for a hefty $155. Do you have to spend that much to guarantee great performance and durability? We bought seven 12-inch skillets, all priced less than $100 and all nonstick, and put them to the test.

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Such thorough methodology provides solid recipes—I have yet to make a Cook’s recipe that fails. The Washington Post
There’s no more authoritative food magazine. When Cook’s Illustrated endorses a cheesecake, it’s because its editors made 45 of them. Esquire