Tag Archives: cooks illustrated

Cook’s Illustrated Tests Oven Thermometers

oventhermometer

An oven thermometer is a crucial tool for any baker because ovens aren’t always that reliable. Not only can they easily be off by 5-10 degrees – especially if they have never been recalibrated – but the simple act of opening the oven door can release enough heat to impact the time your cake will need to finish baking. An oven thermometer will give you ... Read More »

Cook’s Country rates Cake Carriers

A good cake carrier is something that every home baker should have. The name suggests that they’re just for transporting cakes from point A to point B – and they are – but they’re also great airtight containers for storing everything from layer cakes to cookies even when keeping the goodies just around your house. A cake carrier should have plenty of room for even ... Read More »

Cook’s Illustrated picks the best nonstick pans

T Fal and Bialetti Frying PAns

I know that I’m not the only one who has gone through multiple nonstick frying pans over the years, replacing the pans as they lose their nonstickiness or treating them like regular pans and simply increasing the amount of oil that I cook with to keep food from sticking to it. I generally assumed that I was doing something wrong with my pans to mess ... Read More »

CI taste tests ground cinnamon

CI taste tests ground cinnamon

At one time, you could search for cinnamon on the spice aisle at the grocery store and see just a plainly market bottle staring back at you. No country of origin listed, no special variety mentioned. In most stores these days, the selection looks quite a bit different, with various brands and types of cinnamon to choose from.  Is there a difference between the brand ... Read More »

CI’s chocolate chip taste test

In the May/June 2009 issue of Cook’s Illustrated, the magazine staff took on the challenge of rating various brands of chocolate chips to try and find the very best for making chocolate chips cookies. In the test, they looked for brands that had a good chocolate flavor and a good amount of cocoa butter in them. Many brands of chocolate chips – especially when you ... Read More »

CI tests rimmed baking sheets

rimmed baking sheets

A baking sheet is a baking sheet is a baking sheet – right? Not quite. Different baking sheets are made of different materials and are different thicknesses, and baking the same cookie on ten different sheets can result in ten differently finished cookies – from undercooked to burnt. For their most recent issue (Nov./Dec. 07), the Cook’s Illustrated staff decided to test baking sheets to ... Read More »

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