Cook's Illustrated5 min de lecture
A Thermometer for Multitaskers
You’re hungry, but your food is taking forever to cook. You open the oven or grill every few minutes, insert your thermometer, and your food is still not the correct temperature. It’s a double-edged sword: The more you open the oven door or lift the
Cook's Illustrated4 min de lecture
Testing Remote-probe Thermometers
GOOD FAIR POOR • Test 7 models, priced from about $43 to about $230: 2 pager-style models and 5 smartphone-connected models • Set up all models according to manufacturers’ instructions and pair smartphone-connected models to iPhone • Monitor temperat
Cook's Illustrated6 min de lecture
Tasting Meat-Free Burgers
There’s a seismic shift happening in the world of vegetarian, or plant-based, “meat.” Companies are targeting consumers who like meat but who, for any number of reasons, want to eat less of it. These products are intended to mimic the taste, texture,
Cook's Illustrated4 min de lecture
Our Results
• Taste 8 products, including 6 preformed patties and 2 products resembling bulk ground beef that we formed into 4-ounce patties • Purchased at Boston-area supermarkets • Prices ranged from about $0.40 to about $1.50 per ounce (about $6.00 to about $
Cook's Illustrated2 min de lecture
Cook’s Illustrated
Chief Executive Officer David Nussbaum Chief Creative Officer Jack Bishop Editor in Chief Dan Souza Editorial Director Amanda Agee Deputy Editor Rebecca Hays Executive Managing Editor Todd Meier Executive Food Editor Keith Dresser Managing Editor Eli
Cook's Illustrated7 min de lecture
Ingredient Notes
Sweet vermouth is both an essential ingredient for Manhattans, Negronis, and other cocktails and a wonderful drink that can be enjoyed on its own. More vermouths are imported to the United States from Europe now than ever before. With such a wealth o
Cook's Illustrated2 min de lectureFood & Wine
A Place In The Sun
A blade of sunlight cuts through a gap between the shade and the window frame and lands on the couch cushion next to me; within minutes my cat, Miamo, has intercepted it with her left flank. All cats are expert solar trackers, intuitively migrating t
Cook's Illustrated6 min de lecture
Kitchen Notes
This kitchen tool is a 1970s-era egg slicer manufactured in Bulgaria. Unlike the clamshell style long popular in the United States, this 4 by 4-inch upright design cuts eggs into wedges versus slices. To use it, you place a peeled hard-cooked egg in
Cook's Illustrated6 min de lectureFood & Wine
Smashed Burgers
If the edge-versus-center debate were about burgers instead of brownies, my allegiances would fall squarely with Team Edge—or, in this case, Team Crust. Because as much as I appreciate the beefy, medium-rare middle of a plump, juicy burger, the savor
Cook's Illustrated1 min de lectureFood & Wine
Beer Ingredients
Beer is the alchemical result of converting cereal grain starch to sugar (“malting”); steeping the grain in hot water (“mashing”); and then boiling, fermenting, and packaging the liquid. Malted barley is the most common form of malt; typically, brewe
Cook's Illustrated3 min de lectureFood & Wine
Quick Tips
If Rose Smythe of San Francisco, Calif., spills oil or accidently drops an egg, she cleans up the mess with salt. She covers the spill with a generous amount of table or kosher salt (for eggs, she removes any large shell pieces first) and lets the mi
Cook's Illustrated4 min de lectureFood & Wine
Equipment Corner
A mortar and pestle is a low-tech multitasker, allowing you to blitz whole spices into powder and grind wet ingredients into pastes and sauces. We’ve long thought that the quality of the foods produced by a mortar (the bowl) and pestle (the club) are
Cook's Illustrated6 min de lectureFood & Wine
The Silkiest Risotto
I was deep into recipe development for corn risotto when I started to wonder if the dish might be fundamentally flawed. There were hurdles to saturating the creamy rice with corn flavor that also seemed integral to risotto cookery. First, heat drives
Cook's Illustrated7 min de lectureFood & Wine
Moroccan Fish Tagine
Atagine is a North African earthenware pot with a tall, cone-shaped lid; it’s also the name for the wonderfully aromatic and complex fish, meat, or vegetable stews that are cooked inside it. But you don’t need to own this specialty vessel to enjoy th
Cook's Illustrated7 min de lecture
Malaysian Chicken Satay
Imagine the most flavorful bite of grilled chicken you’ve ever had: robustly seasoned, gorgeously charred, and crisp at the edges. That’s what you get with every bite of satay, one of the world’s proudest examples of meat on a stick and quintessentia
Cook's Illustrated4 min de lecture
Spanish Migas
Like most bakers, I typically have a hunk (or three) of stale bread lying around my kitchen. As such, I am well acquainted with the satisfaction that comes from breathing new life into a hardened loaf. A prime example is the outstanding Spanish dish
Cook's Illustrated4 min de lectureFood & Wine
Showstopper Melon Salads
I crave melon in the summer, and it turns out the urge might be physiological: We’re drawn to water-rich foods in hot weather because they keep us hydrated and because they require less energy to digest than high-fat or high-protein foods. But after
Cook's Illustrated4 min de lectureFood & Wine
The Fastest Fresh Tomato Sauce
Savory-sweet, juicy cherry tomatoes are typically enjoyed as a snack or in salads. But they have another application that may surprise you: They’re the perfect choice for a quick fresh tomato sauce. You can toss these little fruits directly into the
Cook's Illustrated6 min de lectureFood & Wine
How to Make Pro-Caliber Ice Cream
When we think about ice cream, we usually think about flavors such as chocolate, vanilla, coffee, and strawberry. But what makes or breaks great ice cream is texture—how smooth, cold, and refreshing it feels in your mouth. Getting it right hinges on
Cook's Illustrated6 min de lecture
Why and How to Grill Stone Fruit
I would never argue that there’s a better way to enjoy a juicy, fragrant peach, plum, or nectarine than to devour it raw. But one of the great things about the abundance of fruit at this time of year is that you don’t need to limit yourself to just o
Cook's Illustrated5 min de lecture
Brewing the Best Iced Tea
Iced tea sure is popular: Of the 3.8 billion gallons of tea consumed in the United States in 2018, a whopping 80 percent of it was iced. I count myself among the many who regularly quench their thirst with the stuff, so I was happy to steep and sip m
Cook's Illustrated5 min de lectureFood & Wine
The Science Of Stir-Frying In A Wok
If you want to get a sense of the gutsy, vigorous, animated nature of stir-frying, the best place to start might be with physician and writer Buwei Yang Chao’s definition of ch’ao, the Chinese word for the technique. “Roughly speaking,” she writes in
Cook's Illustrated6 min de lecture
Kitchen Notes
A chitarra (“key-tahr-rah”) is a wooden pasta cutter that was invented in Chieti, a city in the Abruzzo region of central Italy. Though its name translates as “guitar,” it bears more resemblance to a harp, featuring a rectangular wooden box with meta
Cook's Illustrated6 min de lecture
The Original Vindaloo
Food challenges such as belly-buster sundaes, six-alarm chili, and 32-ounce black-and-blue porterhouse steaks aren’t my thing. That’s why I had always sidestepped vindaloo, which I had thought must sit at the top of every culinary thrill-seeker’s lis
Cook's Illustrated4 min de lecture
Equipment Corner
The Smart Oven Pizzaiolo by Breville (model BPZ800) is an attention-getter. It promises to reach up to 750 degrees—about 30 percent hotter than most home ovens. This means that just 30 minutes after you plug in the Pizzaiolo, you can be sitting down
Cook's Illustrated6 min de lectureFood & Wine
The World’s Greatest Tuna Sandwich
The first thing to know about pan bagnat: It’s not your everyday tuna sandwich. To me, that means a mayonnaise-y deli salad that’s sandwiched between slices of toasted wheat or rye bread. Pan bagnat, the iconic Provencal tuna sandwich, is something e
Cook's Illustrated1 min de lecture
Drupes
Many drupes are familiar, even if the botanical classification is not. They’re fruits—including items you might not recognize as fruits—with a three-layer structure: a fleshy or fibrous exterior surrounds a shell (or “pit”) that surrounds a seed. In
Cook's Illustrated6 min de lecture
Sizzling Vietnamese Crepes
Bánh xèo, particularly the version made in Ho Chi Minh City, is one of my favorite dishes. If I spot it on a menu at a Vietnamese restaurant, I’m going to be ordering it. It’s a spectacular jumble of flavors, colors, textures, fragrances, and tempera
Cook's Illustrated4 min de lectureFood & Wine
All-Purpose Grilled Chicken Breasts
Boneless, skinless chicken breasts are not the easiest cut to grill, but they might be the most practical. Without skin, bones, and fat, they lack the insulation and succulence of dark meat or bone-in, skin-on parts, but they cook much faster and mor
Cook's Illustrated3 min de lecture
Don’t Forget Broccoli
Broccoli has always been there for us: It is reasonably priced, is available year-round, and boasts stellar nutritional stats. How do we show our appreciation? We toss it haphazardly into stir-fries, steam it to a vibrant (but flavorless) jade green,
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