Cook's Illustrated5 мин. чтенияCooking, Food & Wine
How to Cook Whole Grains
Wide selections of whole grains, such as wheat berries, spelt, and kamut, are becoming more common at supermarkets and online—and that’s great news for cooks. Whole grains, or grains that have been minimally processed and still contain their bran and
Cook's Illustrated3 мин. чтенияCooking, Food & Wine
Quick Tips
When Tzipora Einbinder of Pikesville, Md., has extra smoothie, she doesn’t throw it out. Instead, she freezes it in an ice cube tray and uses the cubes in place of ice in future smoothies. Terry Tidd of DeBary, Fla., bought extra tablespoons to store
Cook's Illustrated4 мин. чтения
The Best Petty and Utility Knives
We love our chef’s and paring knives; we rely on them for most cutting tasks in the kitchen. But occasionally we find ourselves wishing we had a knife that split the difference between these two workhorses—a midsize knife with more power and coverage
Cook's Illustrated7 мин. чтенияBeverages
Fresh Sausage 101
Resourceful hunters, butchers, and cooks have been piecing together and preserving scraps of meat and fat as sausage for thousands of years. The process, which has roots in almost every cuisine around the world, came about as a simple and effective w
Cook's Illustrated5 мин. чтенияCooking, Food & Wine
Build Your Best Burger
Unless you’re topping a burger with crumbled feta or blue cheese or slathering on a soft spread such as pimento cheese, the biggest consideration for cheeseburger cheese is meltability. These simple tips will ensure perfectly gooey results Relatively
Cook's Illustrated4 мин. чтенияRegional & Ethnic
One-Pot Pasta and Peas
The earliest pasta dishes weren’t the perfectly sauced plates that are common today. Rather, they were humble, brothy soups made by resourceful home cooks who combined water and noodle scraps with dried legumes, stale bread, bits of meat, and whateve
Cook's Illustrated6 мин. чтенияCooking, Food & Wine
Kitchen Notes
We generally recommend that cooks dispose of old cooking oil by pouring the cooled oil into a sealable container and placing it in the trash (or, ideally, the compost bin). Recently we discovered a Japanese product that purports to solidify used cook
Cook's Illustrated5 мин. чтенияCooking, 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 Illustrated2 мин. чтенияCooking, Food & Wine
Cooking For The Future
When the world feels uncertain, I take great solace in knowing that there’s something on the horizon to look forward to. Like a freezer full of from-scratch provisions. This issue is packed with recipes that will stock you up and stoke a sense of opt
Cook's Illustrated2 мин. чтения
The Best Rhubarb Grows In The Dark
Around 1817, a team of workers digging a ditch in London inadvertently sparked a horticultural revolution. The ditch was in the Chelsea Physic Garden, on the bank of the River Thames. The spark was the accidental burial of some dormant crowns of rhub
Cook's Illustrated9 мин. чтенияRegional & Ethnic
Chicken Phờ Two Ways
You’d never know it, but phờ gà started out playing second fiddle. It wasn’t until the Vietnamese government restricted beef slaughter in the 1930s that Hanoi cooks turned to chicken to make their brothy noodle soup. Of course, the poultry version wa
Cook's Illustrated5 мин. чтенияCooking, 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
Cook's Illustrated5 мин. чтенияCooking, Food & Wine
Equipment Corner
A good grill spatula should be agile and tough and keep your hands and forearms safe over scorching-hot cooking grates. We tested seven, priced from about $8.50 to about $37.00, grilling burgers, salmon fillets, and pizza. To test their durability an
Cook's Illustrated7 мин. чтенияCooking, Food & Wine
Korea’s Scallion Pancake
Pajeon, Korea’s ubiquitous scallion pancake, strikes that ideal balance between pragmatism and sheer pleasure. One of the simplest and most popular forms of jeon, a broader term for battered and pan-fried foods, it’s cheap and quick to make by mixing
Cook's Illustrated5 мин. чтенияDiet & Nutrition
The Baking Pantry
No matter what your level of baking experience is, the right ingredients can make a big difference in your finished breads, cookies, cakes, pies, and pastries. For the best results, it’s important to know which ingredients you really need and how to
Cook's Illustrated7 мин. чтенияCooking, Food & Wine
Real-Deal Hot-Smoked Salmon
I cooked professionally in Scotland from 2000 to 2008, and I still miss the relationships I formed there, with friends, with coworkers, and with hot-smoked salmon. The last one might sound melodramatic, but that fish, produced by a smokehouse on the
Cook's Illustrated2 мин. чтения
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 мин. чтенияCooking, Food & Wine
Go-To Banana Muffins
It’s a familiar scenario: You bought bananas a week ago, planning to enjoy them when they attained perfect ripeness, but life got in the way, so there they sit on your counter, fragrant and guilt-inducing, their once-sparse speckles now merging into
Cook's Illustrated2 мин. чтения
Cook's Illustrated
Editor in Chief Dan Souza Editorial Director Amanda Agee Deputy Editor Rebecca Hays Executive Food Editor Keith Dresser Managing Editor Elizabeth Bomze Deputy Food Editor Andrea Geary Senior Editors Lan Lam, Annie Petito Associate Editor Steve Dunn A
Cook's Illustrated5 мин. чтенияCooking, Food & Wine
Expand Your Radicchio Repertoire
Every year, a group of food lovers in the Pacific Northwest collaborates to celebrate and promote radicchio. Local chefs feature assorted varieties of the vegetable on their menus, farmers exchange knowledge, and participants socialize at a gala feat
Cook's Illustrated2 мин. чтенияCooking, Food & Wine
Our Results
• Taste five supermarket bone broths, priced from about $0.10 to about $0.50 per ounce • Taste plain, warmed until simmering • Two highest-rated products only: Taste plain against favorite supermarket chicken stock • Top product only: Taste against f
Cook's Illustrated2 мин. чтения
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 Food Editor Keith Dresser Managing Editor Elizabeth Bomze Deputy Food Editor Andre
Cook's Illustrated6 мин. чтенияRegional & Ethnic
Garam Masala–Spiced Ground Beef
There are a few good reasons the ground meat dish called keema has been beloved on the Indian subcontinent since at least the 15th century, when it even graced the tables of Turkic sultans and later, Mughal emperors. First, it’s a preparation that wa
Cook's Illustrated5 мин. чтенияCooking, Food & Wine
Spring Radish Primer
In ancient Greece, there was a vegetable so revered that Greeks offered pure-gold replicas to Apollo, god of sun, light, music, poetry, prophecy, and more. The prized produce? Radishes. (Beets, on the other hand, were cast in silver; lowly turnips, l
Cook's Illustrated2 мин. чтенияRegional & Ethnic
Lights, Camera, Pasta
Editor in Chief The popular YouTube channel Pasta Grannies features grandmothers kneading, rolling, and cutting fresh pasta from their home kitchens across Italy. After six years of weekly videos, it has grown into something of an archive of regional
Cook's Illustrated1 мин. чтенияRegional & Ethnic
How To Harness The Flavor Of Garlic
Sniff an intact clove of garlic, and you won’t smell anything. But smash that same clove, and it comes to life, unleashing a ripe, complex pungency that defies its small size and plays an integral role in just about every cuisine around the world. Th
Cook's Illustrated7 мин. чтенияCooking, Food & Wine
Southern Spain’s Best-Kept Secret
Seville’s favorite vegetable-based dish is visually unassuming: a mound of butter-soft chickpeas interspersed with plenty of well-cooked spinach and perhaps a few crispy bits of fried bread sticking out of it like sails. But its enticing aroma will s
Cook's Illustrated5 мин. чтенияCooking, Food & Wine
Equipment Corner
Coffee sitting in a mug frequently becomes tepid faster than we can drink it. Smart coffee mugs, which often work with a smartphone app, promise to keep beverages hot for extended periods of time. We were intrigued, so we bought three models, priced
Cook's Illustrated3 мин. чтенияCooking, Food & Wine
Quick Tips
When adding seltzer, soda, tonic water, or prosecco (or any other carbonated drink) to cocktails, Josh Starmer of Chapel Hill, N.C., likes to put the cocktail glass on a kitchen scale and measure by weight ounces as a proxy for fluid ounces. This way
Cook's Illustrated6 мин. чтенияCooking, Food & Wine
Ingredient Notes
Pimentón, or Spanish paprika, is essential to the country’s cuisine. It contributes brick-red color and fruity chile flavor (and sometimes smokiness) to dishes from paella and migas to patatas bravas and espinacas con garbanzos (page 19). It is avail
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