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Cook’s Illustrated Tests Bundt Pans

Cook's Illustrated Tests Bundt Pans

A bundt pan is a staple piece of equipment for every baker. The pans make beautiful cakes that look impressive the moment you pop them out of the pan, as the fluted designs on the bakeware transfer directly onto the cake. I love bundt cakes and make them on a regular basis. This month, the test kitchen at Cook’s Illustrated took a look at bundt pans ... Read More »

Cook’s Illustrated Tests Cookie Scoops

Cook's Illustrated Tests Cookie Scoops

Portion scoops, or cookie scoops, are the best tool you can use to bake cookies with a uniform size and shape. The scoops come in a variety of sizes and allow you to easily produce ball after ball of dough with ease. In a recent issue (Jan/Feb 2017), Cook’s Illustrated set out to test some scoops and see which ones outperformed the rest. The test kitchen ... Read More »

Cook’s Illustrated Taste Tests Ground Cinnamon

Cook's Illustrated Taste Tests Ground Cinnamon

Cinnamon is an integral spice in the kitchen, especially during the fall and holiday baking seasons, and I know that I’m not the only one who goes through a lot of it! Cinnamon should be both sweet and spicy, and you can both smell and taste the flavorful oils from the bark when you open a new container of cinnamon. Like other spices, cinnamon should ... Read More »

Cook’s Illustrated Rates Dry Goods Storage Containers

Cook's Illustrated Rates Dry Goods Storage Containers

Dry storage containers are airtight containers that are designed to store flour, sugar and other dry goods, helping to keep them fresh and safe from both moisture and insects. Unlike your standard tupperware container, dry goods containers are large – usually large enough to hold several quarts – because you want them to hold at least a 5-lb bag of flour. Ideally, dry goods containers ... Read More »

Cook’s Illustrated Tests Belgian-Style Waffle Irons

Cook's Illustrated Tests Belgian-Style Waffle Irons

Crispy Belgian waffles with deep, syrup-catching pockets and fluffy interiors are a breakfast treat that many of us don’t get to eat nearly as often as we would like to. Belgian waffles require a special type of waffle iron that will produce the correct waffle shape, as well as a great waffle batter recipe that will give the waffles just the right consistency. Fortunately, there are ... Read More »

Cook’s Illustrated Tests Food Processors

fpreviews

My food processor gets a lot of use because it is one of the most versatile tools in my kitchen. Food processors can do everything from pureeing ingredients for soups to whipping up fluffy whipped cream to kneading pizza dough – and that is just the tip of the iceberg. They’re also fairly large, as countertop appliances go, so if you are going to make ... Read More »

Cook’s Illustrated Reviews Mini Loaf Pans

miniloafpans

I love making mini loaves. They’re cute, fun to serve and easy to pack up as gifts for friends and family. The other bonus is that they have a shorter baking time than full sized loaf cakes and breads, so you will be able to eat your favorite baked goods with a much shorter wait time. Most recipes intended for 9×5-inch loaf pans can be ... Read More »

Cooks Illustrated Taste Tests Maple Syrups

Cooks Illustrated Taste Tests Maple Syrups

Maple syrup is one of my favorite ingredients, both cook with and to use as a flavoring to add a finishing touch to pancakes, waffles and more. While fall is often associated with maple flavored treats (largely because maple goes so well with spices that are popular during the holidays), maple syrup is actually harvested towards the end of the winter and very early spring, when ... Read More »

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