At Cook's Illustrated, our test cooks are dedicated to testing and retesting recipes 20, 30, sometimes 50 times until we come up with a recipe that will come out right the first time -- and every time -- you make it. And each issue of Cook's Illustrated is 100% ADVERTISING FREE, so you get unbiased and objective information on every page. As we like to say at Cook's Illustrated, "We make the mistakes so you don't have to."
COOK YOUR BEST
QUICK TIPS • When things don’t go as planned in the kitchen, there are lots of ways to get back on track. Here are some of your best fixes.
The Best Turkey You’ll Ever Eat • The hands-off, naturally make-ahead confit technique transforms turkey thighs into a silky, dense, and savory revelation.
Confit at a Glance • One more reason to love turkey confit is its terrific make-ahead potential. The process takes at least five days, but almost all the preparation time is unattended.
Why You Should Invest in Duck Fat
CHECKING FOR DONENESS
HOW TO CARVE TURKEY THIGHS
Sous Vide Confit • Confit is well suited to sous vide cooking: You need only 1 cup of fat or oil instead of the 6 cups required for the oven method; it allows you to precisely control the cooking temperature; and as with traditional confit, the timing is flexible.
Mastering Beef Wellington • Culinary triumph awaits: I’ll guide you through wrapping beef tenderloin in earthy mushrooms, savory prosciutto, and buttery pastry—and cooking it to rosy perfection.
5 STEPS TO PERFECT PAN-SEARED SHRIMP
A Smarter Way to Pan-Sear Shrimp • Shrimp cook so quickly that it’s almost impossible to brown them before they become dry and rubbery. So why not take it slow?
Why You Should Buy Frozen Shrimp—and How to Measure Them Accurately
Broiled Spice-Rubbed Snapper • A gutsy spice paste turns mild fillets into a fast, fresh dinnertime staple.
The Benefits of Hydrating Spices
Braised Red Cabbage • The secret to silky cabbage that cooks in less time turns out to be basic.
How Oats Make Moister Bread That Lasts Longer
Oatmeal Dinner Rolls • Can’t choose between plush, soft rolls and those with the more interesting flavors and textures of whole grains? Great news: You don’t have to.
Our Favorite Holiday Cookies • Behold, five of our best, most festive treats—each with a practical tip—to fill your cookie tin.
Consider Celery Root • An earthy, buttery puree brings elegance—and intrigue—to your holiday table.
Cranberry’s Secret Weapon: Pectin—and Lots of It
The Queen of Tarts • Silky cranberry curd cradled in a nutty, buttery crust has the bracing punch of a lemon tart, but its vivid color makes it look downright regal.
Substance and Style • Our tart isn’t just a looker. Its three complementary components work together to make a perfect finale to a holiday meal.
Unexpected Uses for a Food Processor
Picking the Best Food Processor • Our longtime favorite is powerful and easy to use, but is it still the best choice?
Anatomy of a Winner • All the machines we tested operate similarly, but it takes more than just a sharp blade and a strong motor to produce quality results. Our winner possesses a few key design traits that enabled it to perform better than the other machines we tested.
Putting the Blue in Blue Cheese
Blue Cheese Primer • From mild, milky Cashel Blue to salty, piquant Roquefort, blue cheeses vary widely in flavor, texture, and intensity. There’s one for everyone—even the skeptics.
A WORLD OF BLUE
INDEX • November & December 2020