Cook's Illustrated6 min gelesenFood & Wine
Coconut Rice Two Ways
The expression “What grows together goes together” is a cliche, but it’s true: In temperate climates, strawberries go with rhubarb; where it’s cold, preserved fish and rye bread are a dynamic duo; and near the equator, coconut gets cooked with rice.
Cook's Illustrated5 min gelesenFood & Wine
Getting Started with Sourdough Starter
Asourdough starter—also called a culture or levain—is a mixture of flour, water, and microorganisms that flavors and leavens bread. Wild yeasts and bacteria are naturally present on wheat kernels and on flour ground from them, but it takes time and p
Cook's Illustrated5 min gelesen
Testing 12-Inch Ceramic Skillets
Regular nonstick skillets have come under scrutiny for containing a substance called polytetrafluoroethylene (PTFE). Its unique molecular structure makes for a superstrong, fairly flexible, and very slippery coating, but it can degrade and release da
Cook's Illustrated6 min gelesen
Next-Level Yellow Sheet Cake
Yellow sheet cake is a darling of American desserts: It’s classic, universally liked, and just right for serving by the square. And yet it never seems to realize its full potential. The crumb is usually OK—moist and relatively coarse—but there’s no r
Cook's Illustrated2 min gelesen
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 Illustrated8 min gelesen
Kitchen Notes
Few pasta shapes are more divisive than angel hair. Angel hair (or capellini, the Italian word for “little hairs”) is a rod-shaped pasta approximately the same length as spaghetti but much thinner. It’s this thinness that has inspired vitriol; major
Cook's Illustrated3 min gelesenFood & Wine
A Guide To Time Travel
My parents bought the house on Cold Spring Road in 1975, three years before my older sister, Liz, was born. She and I were lucky enough to spend our entire childhoods in that dusky-blue colonial. The house sits on just shy of an acre, but a large por
Cook's Illustrated7 min gelesen
A Toast to Sesame Oil
We love toasted sesame oil in the test kitchen. Just a teaspoon or two adds a burst of distinctive toasty, nutty, roasted flavor to any number of recipes, from meats to vegetables to salads to stir-fries. Sesame seeds contain about 50 percent oil, an
Cook's Illustrated4 min gelesen
Poulet au Vinaigre
When I was a culinary student in France, my most enduring food memories were made in the rustic bouchons of Lyon. That’s where I experienced poulet au vinaigre, a dish that exemplifies the simple and stellar everyday French cooking known as “la cuisi
Cook's Illustrated1 min gelesenFood & Wine
Asian Mushrooms
Mycophilia runs deep in culinary traditions throughout Asia, at least as far back as the cultivation of SHIITAKES in China and Japan more than 1,000 years ago. Top-quality donko shiitakes boast cracked brims and umami depth. Prized MATSUTAKES fetch a
Cook's Illustrated3 min gelesenFood & Wine
Quick Tips
Finding herself without a roasting rack, Susan Chi of Lawrence, Kan., improvised by placing several open-style round metal cutters in the bottom of a roasting pan. She then placed the chicken to be roasted on top of the cutters, suspending it above t
Cook's Illustrated4 min gelesenFood & Wine
Equipment Corner
Meat pounders are great for flattening boneless pieces of meat or poultry into evenly thin cutlets so that they can cook through quickly and consistently. We tested eight models in a variety of styles: long-handled pounders, short-handled pounders, a
Cook's Illustrated6 min gelesenFood & Wine
A Case for Grilled Short Ribs
The best steaks for searing over hot coals are those that have enough fat and beefy flavor to support the smoky, charred aromas that the meat acquires during grilling. Meaty rib eyes and strip steaks fit the bill—but they are a real splurge. So what
Cook's Illustrated6 min gelesen
Dan Dan Mian
If you love noodles and Sichuan food, you’re probably well versed in dan dan mian and all its chewy, spicy, electric glory. The dish, named for the pole that vendors use to tote ingredients, is iconic street food within the province, where diners sav
Cook's Illustrated3 min gelesenFood & Wine
Farro and Broccoli Rabe Gratin
Many gratins trade almost entirely on the richness of heavy cream and cheese, but there is room to modernize—and lighten up—the concept to create a satisfying meatless main course. My plan was to keep the usual crunchy topping but pack the filling wi
Cook's Illustrated7 min gelesen
How to Make Chana Masala
The allure of chana masala, arguably one of the most popular vegetarian dishes in India, is multifaceted. First, the visuals: Golden chickpeas glimmer in an orangey-red tomato sauce, with a small side salad providing a pop of green. Then, the fragran
Cook's Illustrated4 min gelesenFood & Wine
Chinese Stir-Fried Tomatoes and Eggs
As a fussy eater growing up in England, the one thing I’d never refuse was creamy scrambled eggs doused in ketchup. Stir-fried tomatoes and eggs, xihongshi chao jidan in Mandarin (faankeh chao dan in Cantonese), isn’t so terribly far off from this co
Cook's Illustrated9 min gelesen
Lahmajun
I’m Armenian, which means I’ve been eating lahmajun (“lah-mah-joon”) my whole life. My aunties would make it for us when we’d visit, rolling the yeasted dough into paper-thin rounds, spreading the rounds with a film of spiced ground lamb, and baking
Cook's Illustrated5 min gelesen
The Salty, Sweet, Smoky Science of Bacon
When cooks first cured pork bellies thousands of years ago, their purpose was preservation: The salt deprived harmful microbes of water, effectively killing them so that the uncooked meat could be kept for months without spoiling. Later, sugar, smoke
Cook's Illustrated4 min gelesen
Real Greek Salad
Greek salad is an old-fashioned immigrant story—an imported original nudged into an alternate version of itself so that it fell more in line with mainstream American expectations. The traditional Greek version, known as horiatiki salata, is a colorfu
Cook's Illustrated2 min gelesenFood & 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 Illustrated7 min gelesen
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 Illustrated6 min gelesenFood & 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 Illustrated6 min gelesen
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 Illustrated3 min gelesenFood & 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 Illustrated1 min gelesenFood & 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 Illustrated6 min gelesenFood & 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 Illustrated4 min gelesenFood & 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 Illustrated7 min gelesenFood & 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 gelesen
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
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