Tag Archives: cooks illustrated

Cook’s Illustrated Rates Metal Baking Pans

Goldtouch Pan

There are a number of pans that every baker should have in the kitchen and one of them is a 9×13-inch rectangular baking pan. This type of pan is very versatile and can be used for everything from sheet cakes to lasagna, from baking a pan of bar cookies to building a water bath for a cheesecake. This style of pan can be made of ... Read More »

The Science of Good Cooking

Science of Good Cooking

Many people will describe baking as a science, and point out that they like the freedom of cooking by feel a lot more than the exactitude of baking. All kinds of cooking rely heavily on science, however, and whether you are aware of it or not, scientific principles help govern what ends up on your plate for dinner at night. The test kitchen at Cook’s ... Read More »

Cook’s Illustrated Tests Egg Toppers

An egg topper is a kitchen gadget that you really only need if you like soft boiled eggs. But if you do, you know the value of a gadget that will neatly slice off the top of an egg – shell and all – to allow you to easily get to the perfectly cooked center with your spoon or with a stick of buttery toast. ... Read More »

Cook’s Illustrated Rates Supermarket Cocoa Powders

Cocoa Powders

Cocoa powder is a staple ingredient for everyone who likes to bake and is called for in most chocolate recipes, because it adds an intense chocolate flavor to everything from cookies to pies. Cocoa power is also a somewhat expensive ingredient and, in a recent issue (Nov/Dec 2012), Cook’s Illustrated set out to taste test supermarket cocoa powders to see what brands offered the best ... Read More »

French Apple Cake

French Apple Cake

Custard, cake and apples all come together into one spectacular dessert in this French Apple Cake. The recipe was featured in a recent issue of Cook’s Illustrated (Sept/Oct 2012). Often, the test kitchen remakes recipes that I am already familiar with, looking for a better way to approach them. This time, I hadn’t heard of this particular kind of cake before, but it sounded too ... Read More »

Cook’s Illustrated rates Blenders

Vitamix and Breville Blenders

I recently lost my regular blender when the motor burned out as I made a batch of iced coffee drinks on a hot weekend afternoon. I had to scrap the blended coffee drinks for the day, of course, but not having a working blender also meant that I wasn’t able to make my favorite blender waffle recipe until it was replaced. I haven’t picked out ... Read More »

Cook’s Illustrated tests Graters

Rosle Grater

Whether you’re using them for grating cheese to fill up a quesadilla or shredding carrots for a carrot cake, a grater is a tool that just about everybody has in their kitchen. The more often you use graters, the more you will notice how different they are. Some grate smoothly, some leave you with chunks of cheese or other crumbly products in your hand after ... Read More »

Cook’s Illustrated picks The Best Butter

European-style butters

Butter is a staple in the the kitchens of every baker and is a crucial building block for all kinds of recipes, from simple chocolate chip cookies to flaky croissants. Most baking is done with plain, simple unsalted butter. This type of butter is labeled “sweet cream” butter and is available in every supermarket in the US. Over the past few years, European style cultured ... Read More »

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