Tag: Cook\'s Illustrated | Apartment Therapy

Recipe Redux: Pasta alla Norma

Remember our somewhat unsatisfactory attempt at the Pasta alla Norma from Cook's Illustrated? Well, based on your suggestions, recommendations, and encouragements, we decided to give it another go. As...

How to Freeze Summer Fruit
Cook's Illustrated

Looking at all the peaches and berries at the farmers' market gives us a bittersweet feeling; we're delighted, but we also know that their season is short-lived. All the more reason to learn how best ...

Recipe Review: Pasta alla Norma from Cook's Illustrated

We knew immediately upon opening the July/August issue of Cook's Illustrated that we would have to make this dish. We're recent converts to the clan of eggplant-lovers, and the description of carameli...

Blanching Veggies with the Lid On or Off: Does It Make a Difference?

In culinary school, it was drilled into us that the lid must be left off to avoid mushy, brown vegetables. Their explanation that acids trapped in the covered pot would turn the vegetables brown made ...

Will Food Magazines Survive The Slump?

We're a cooking website, sure, but we still love the old-school cooking magazines. I have a few favorites stacked up here on my desk for inspiration, and I'm willing to pay for a select few to arrive ...

Recipe Review: Authentic Ciabatta from Cook's Illustrated

Being fans of both homemade bread and Cook's Illustrated, of course we had to try the ciabatta recipe from the March/April issue! The recipe was pretty elaborate, including both a preferment made the ...

Is Domino's Pizza Channeling Christopher Kimball?

We often turn to Christopher Kimball for advice on cooking and kitchen products, but take-out pizza from an international chain? Not so much. That's why we were so confused when we caught a glimpse ...

Blogging Cook's Illustrated: Real or Imitation Vanilla Extract?

Can you tell the difference between imitation vanilla and the real stuff in your baked goods? The chefs at Cook's Illustrated decided to put this to the test, and their results may surprise you. Get t...

Recipe Review: The Cook's Illustrated Vodka Pie Crust

Have you heard of the vodka pie crust recipe? It made big news in the baking world when Cook's Illustrated first published it last fall. Half of the pie dough's moisture comes from vodka, which is 40%...

Blogging Cook's Illustrated: Gearing Up for the Holidays

We're hosting Thanksgiving dinner for the first time this year (gulp!), and Cook's Illustrated is there to help! In addition to their review of black pepper brands, the November/December issue is pack...

Best Black Peppercorns

Pepper makes its way into just about every dish that passes through the kitchen so make sure you're using good quality pepper. After all, the good stuff doesn't cost more than lesser pepper. You don'...

Easy Lifting: Using Aluminum Foil Liners in Cake Pans

Ever have trouble getting cakes, brownies, and bar cookies out of those square cake pans without having it crumble into a horrid mess? Here's a quick tip we picked up from the folks over at Cook's Ill...

Blogging Cook's Illustrated: Creamy Creamless Tomato Soup

Acidic bite, muted flavor, watery texture: these are all complaints that we have had about tomato soup recipes in the past. Apparently Cook's Illustrated agreed because their recipe for Creamy Creamle...

Tip from Cook's Illustrated: Steamed Mashed Potatoes

Kathryn's post on Secrets of Awesome Mashed Potatoes was a popular read last week, so a bunch of you must have mashed potatoes on your mind. That reminded us of a recent article from Cook's Illustrat...

Which Food Magazines Are You Reading?

We've asked about your favorite food magazines in the past, but it's been a while, and we're curious about your winter magazine habit. What food mags are you currently reading? ...

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Posts tagged “Cook\'s Illustrated”