March 2012
109 posts
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Daily Sifter: (Pit)Masters in Their Field... →
February 2012
108 posts
6 tags
Blast From the Past: Reblog Contest
It’s the second installment of our Blast From the Past Cookbook Giveaway! Interested? The rules have changed so read on.
We’re giving away cookbooks! Every week for 5 weeks, we’ll be posting a “Blast from the Past” challenge. Your mission: Reblog this post with an answer to the question below for a chance to win a copy of this beautiful cookbook.
What recipe of your grandmother’s...
And we have a winner! This week’s Blast From the Past winner is dreams-while-cooking. Congratulations, we’ll be mailing you a cookbook shortly.
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Cooking Tip of the Day: A defect in the starch structures of Arborio rice, called chalk, is responsible for risotto’s characteristic bite.
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How Jarring Is Canning?
Test kitchen intern Blaire Newhard lowers a jar of pickled vegetables into a canning bath as fellow intern Joyce Liao looks on during a test of how various recipes (for pickled vegetables, jams, relishes, and the like) hold up during the canning process. See more behind-the-scenes photos at: http://bit.ly/o0qi36
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Cooking Tip of the Day: To slice it right, cut a leek in half through its base. Lay cleaned halves cut side down and slice crosswise into thin strips.
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One Shell Of A Sauce
Cook’s Illustrated assistant test cook Celeste Rogers plates up samples of scoops of ice cream covered in self-hardening chocolate topping during a test of whether a homemade version of a “magic shell”-style sauce holds up against one produced by a national brand. Results forthcoming! See more behind-the-scenes photos at: http://bit.ly/o0qi36
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Daily Sifter: Popcorn Goes Gourmet... →
Play the America's Test Kitchen Scavenger Hunt for... →
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Daily Sifter: Hey @DessertByCandy, you made it... →
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caterpillarcowboy asked: What's the optimal way to store tomatoes? Sometimes I'll use half a tomato in a recipe and don't know (once I wrap it up) if I should store the cut tomato in the fridge or not.
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Cooking Tip of the Day: Give your garlic a longer shelf life. Avoid storing it in the refrigerator, where it will soften and deteriorate more quickly.
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A Pressing Matter
Associate books associate editor Dan Zuccarello (who has a long and well-documented history of pressing food) puts the finishing touches on a platter of ice cream sandwiches made with strawberry ice cream and shortbread cookies. See more behind-the-scenes photos at: http://bit.ly/o0qi36
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Daily Sifter: Astronauts Heart Tabasco... →
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Cooking Tip of the Day: Capers are sun-dried, pickled flower buds from a spiny shrub. They range from tiny nonpareils to large caperberries. #PastaWeek
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A Fresh and Filling Family Meal
Cook’s Illustrated associate editor Dan Souza combines extra fresh pasta from a video shoot with a leftover sample of shepherd’s pie filling from a just-wrapped taste test to form a re-purposed riff on pasta Bolognese, which will be divided among the stack of glass bowls at right (procured by book team test cook Ashley Moore) for a communal lunch in the test kitchen. See more...
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Daily Sifter: Wine as Pawnshop Collateral... →
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WARNING: Clicking on this link will make you... →
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Cooking Tip of the Day: Eliminate the musty flavor of oil-packed sundried tomatoes by rinsing them before adding to your pasta. #PastaWeek
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She Sheets, She Scores
Test kitchen director (and part-time Cook’s Illustrated hand model) Erin McMurrer handles a long, wide sheet of hand-rolled pasta before slicing it by hand into fettucine noodles as staff photographer Daniel J. Van Ackere looks on during a photo shoot for an upcoming recipe for fresh pasta without a machine. Stay tuned! See more behind-the-scenes photos at: http://bit.ly/o0qi36
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"Blast From The Past" Tumblr Cookbook Giveaway
Because we love our Tumblr readers so much, this week we are introducing a new Tumblr Project, hosted by Social Media Intern Veronica Thompson, titled “Blast From The Past.” Are you seeking a new recipe to try? How about an “old” one instead? Over the next nine weeks we’ll be posting some of the best, and most creative, retro-style recipes to satisfy your need for...
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Cooking Tip of the Day: Forego rinsing pasta after draining unless making a chilled salad: the starch will help the sauce cling better. #PastaWeek
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Profiling Pasta
Editorial assistant Shannon Hatch wrangles a portion of rice vermicelli during a pasta tasting for a “Getting To Know” feature in Cook’s Country magazine. See more behind-the-scenes photos at: http://bit.ly/o0qi36
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Daily Sifter: Instagrahams http://t.co/1LXy9nxd →
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A Quest for the Best Chef’s Knife →
Find out what you missed on this week’s America’s Test Kitchen Radio.
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Cooking Tip of the Day: Reserve a half cup of pasta cooking water before draining your pasta; it can help help to loosen a thick sauce. #PastaWeek
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Noodles Fit To Be Thai’d
Cook’s Illustrated associate editor Andrea Geary slides a batch of stir-fried wide rice noodles out of a non-stick skillet and onto a platter while testing a variation of a recipe for pad see ew, a common street dish in Thailand and Laos. See more behind-the-scenes photos at: http://bit.ly/o0qi36
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Cooking Tip of the Day: Add salt, not oil, to your pasta cooking water. Salt adds flavor, but oil prevents sauce from adhering to pasta. #PastaWeek
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Lights, Camera, Pasta!
Videographer Nick Dakoulas rolls tape on a lineup of different types of dried pasta while filming a 60-Second Video Tips segment on different pasta shapes. Stay tuned for the finished product! See more behind-the-scenes photos at: http://bit.ly/o0qi36
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Daily Sifter: The International Exchange of... →
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Cooking Tip of the Day: Rinsing grapes before storing them encourages bacteria growth, to save your grapes, Keep them on the stem un-rinsed.
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Raising The (Chili) Bar
Cook’s Illustrated associate features editor Liz Bomze, center, and copy editor Nell Beram, right, top off samples of bean chili with their choice of condiments and garnishes as Cook’s Illustated associate editor Andrew Janjigian looks on during a test to determine taster’s favorite chili topping options. See more behind-the-scenes photos at: http://bit.ly/o0qi36
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Daily Sifter: Eat Like the President... →
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