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  • More from Cook's Illustrated

    Cook's Illustrated4 min read
    The Power of Dau Si
    Umami-boosters have always played a key role in my cooking. These glutamic acid–rich ingredients—from dried mushrooms to tomato paste to seaweed—are supremely handy, adding complexity to food for little to no extra effort. It’s even better when they’
    Cook's Illustrated4 min read
    No-Commitment Refrigerator Preserves
    Refrigerator jams and jellies are gateway preserves: quick, easy, attractive ways to bottle up peak-season produce at its best. The formulas are basic (fruit, sugar, lemon juice); the batches are typically small, so there’s no need to invest in bushe
    Cook's Illustrated6 min read
    Kitchen Notes
    If you’re peeling a potato and see green under the skin, keep peeling until there’s no more green. While the tint itself isn’t a problem, the color indicates the presence of a toxin on the potato flesh. Here’s what’s going on: When a potato is expose

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