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EXPLOREMY LIBRARY
 / Food & Wine
Cook's Illustrated

Cook's Illustrated

January/February 2020

At Cook's Illustrated, our test cooks are dedicated to testing and retesting recipes 20, 30, sometimes 50 times until we come up with a recipe that will come out right the first time -- and every time -- you make it. And each issue of Cook's Illustrated is 100% ADVERTISING FREE, so you get unbiased and objective information on every page. As we like to say at Cook's Illustrated, "We make the mistakes so you don't have to."

Country:
United States
Language:
English
Publisher:
Boston Common Press, LP
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$19.99
6 Issues

IN THIS ISSUE

2 min.
cook's illustrated

EDITORIAL STAFF Chief Executive Officer David Nussbaum Chief Creative Officer Jack Bishop Editor in Chief Dan Souza Editorial Director Amanda Agee Deputy Editor Rebecca Hays Executive Managing Editor Todd Meier Executive Food Editor Keith Dresser Managing Editor Elizabeth Bomze Deputy Food Editor Andrea Geary Senior Editors Andrew Janjigian, Lan Lam Senior Content Editor Kristina DeMichele Associate Editors Steve Dunn, Annie Petito Photo Team/Special Events Manager Tim McQuinn Lead Test Cook, Photo Team Eric Haessler Assistant Test Cooks, Photo Team Hannah Fenton, Jacqueline Gochenouer, Christa West Copy Editors Christine Campbell, April Poole, Rachel Schowalter Senior Science Research Editor Paul Adams Executive Editors, Tastings & Testings Hannah Crowley, Lisa McManus Senior Editors, Tastings & Testings Lauren Savoie, Kate Shannon Associate Editor, Tastings & Testings Miye Bromberg Assistant Editors, Tastings & Testings Riddley Gemperlein-Schirm, Carolyn Grillo, Emily Phares Creative Director John Torres Photography Director Julie Cote Art Director Jay Layman Associate Art Director Maggie Edgar Art Director, Tastings &…

2 min.
winter flower

I can’t walk through a forest without flipping things over. Moist, spongy logs; wide slabs of brittle slate; downed saplings; webby clumps of leaf litter and orange needles. From a young age I’ve been drawn to the busy life in a healthy forest, flipping and inspecting all summer long to see what’s around and under cover. But as the days get cooler and the nights appear sooner, the under-log activity also cools. I’ve never found a red-backed salamander in October. And at this time of year, with the ground frosted, the show is entirely off-limits. Now when I walk in the woods, there appears to be less—less green, less motion, less life. But gradually more and more comes into focus. Wiry branches once upstaged and masked by green. Silvery, cigar-like curls…

3 min.
quick tips

Putting Leftover Wine to Use Amandine Weinrob of Oakland, Calif., likes to freeze leftover wine (any type will work) in ice cube trays. She then places the frozen cubes in a wine glass and pours in club soda or sparkling water to create a wine spritzer that develops as the cubes melt. Alternatively, she tops the frozen cubes with club soda, brandy, and chopped fresh fruit for a riff on sangria. A Clue That Black Sesame Seeds Are Toasted Since black sesame seeds don’t exhibit a color change when toasted, it can be difficult to tell when they’re ready. To make it easier, Steve Pitt of Rutherglen, Ontario, adds a few white sesame seeds to the skillet. When the white seeds have turned golden, he knows that the black seeds have also reached…

8 min.
fixing glazed pork chops

On busy weeknights, I often build meals around boneless pork chops. Their mild taste makes them easy to pair with sides, they’re ready to cook straight from the package, and they don’t require hours of cooking to turn tender. But plain chops can be boring, so I like to gussy them up a bit. This time, I had my sights set on a sweet, tangy glaze. I could picture juicy chops with a rich, glossy coating clinging tenaciously to the tops and sides. And yet, as soon as I started experimenting with recipes, I realized this was fantasy: By the time a glazed chop reaches your plate, its coating ends up everywhere but on the meat. Many glazes are made with jams, jellies, or preserves, which is a big part of the…

8 min.
cast iron pan pizza

It wasn’t long ago that pan pizzas were dowdy pies associated with chain restaurants, but I like to think that those of us who grew up savoring these thick-crusted pizzas always knew they had more potential. And now they’re getting their due: Respected pizzaiolas are finally giving these pies the same attention they’ve always lavished on thinner, more austere styles, and Americans are (re)acquiring a taste for them. Even Pizza Hut wants a better slice: The iconic chain recently revamped its signature pan pizza for the first time in decades. If you ask me, the appeal of pan pizza is obvious. The crumb is thick, plush, and encased in a golden, crispy crust. The red sauce is thick and has a bright taste. And there’s plenty of gooey, stretchy cheese. My…

9 min.
occasion-worthy rice

What do you eat when you’re celebrating? Soup dumplings? Prime rib? A tower of cream puffs festooned with spun sugar? In Uzbekistan, the answer is rice pilaf, no question. Known as plov (or osh), Uzbekistan’s fragrant combination of savory spiced rice, tender meat, and velvety carrots studded with tangy, garnet-colored dried barberries is piled high on a platter and garnished with a head of spreadably soft garlic. The ultimate expression of generosity, community, and national identity, plov is prepared at every feast by a master of the art, known as an oshpaz, who cooks in a huge wok-shaped cauldron called a kazan and may serve hundreds of guests from a single batch. Uzbekistani home cooks make plov, too, but on a smaller scale. The process starts with sautéing loads of onions and…