Here's an interesting concept from the test kitchens of Cook's Illustrated: not every sauce works with whole wheat pasta. They claim that tomato, pesto, and cream-based pasta sauces clash with the hea...
Do you drink V8? We like it in savory smoothies, the occasional bloody mary, and lately, soup! Thanks to a tip in a recent issue of Cook's Illustrated, we've started substituting a cup or two of this ...
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...
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 ...
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...
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 ...
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 ...
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 ...
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 ...
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...
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%...
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...
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'...
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...
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...
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...
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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