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The Banana Industry: Ripe For Change
We take bananas for granted, but we should know better. America’s favorite fruit was almost destroyed by disease once before, and scientists think it’s in peril again. The fruit industry disagrees. The banana that the United States first fell in love
Cook's Illustrated5 min gelesenCookbooks, Food, & Wine
Rhubarb Upside-Down Cake
In Scandinavia, the arrival of rhubarb signals the close of a long winter. The prolific perennial is used in pies, crumbles, soups, and jams. It is fermented into wine, and its juice is sipped fresh. Purists even eat stalks raw, dipping them in sugar
Cook's Illustrated5 min gelesenCookbooks, Food, & Wine
Ingredient Notes
When it comes to popping, corn gets all the attention. But don’t overlook other whole grains. We experimented with the varieties featured in our article on grain cookery on page 18 and found that larger types—namely wheat berries, spelt, and kamut—ta