Here are just a few of the 120 foolproof recipes, unbiased product reviews, and surprising discoveries inside the Cook’s Illustrated 2013 Annual:
Grilled Glazed Chicken Breasts – Without skin or bone, this lean cut cooks so quickly it’s almost impossible to get it to be both grilled and glazed. An unusual ingredient—milk powder—came to the rescue.
A New Way to Cook Potatoes – Our unlikely source of inspiration for this approach to cooking creamy, tender, browned Red Bliss potatoes: Chinese potstickers.
Deep, Dark, and Decadent – We discovered that the secret to a rich chocolate tart with truffle-like texture and unadulterated chocolate flavor was a low and slow stint in the oven. Top with a glossy dark chocolate ganache and chocolate curls or sea salt and this one’s a showstopper.
Common Cooking Myths, Debunked – Cold eggs will ruin baked goods. Washing mushrooms makes them absorb water. Searing meat seals in juices. We believed some of these myths, too—until our testing proved them wrong.
The Last Mixer Standing – We tested nine stand mixers for two solid months. To our surprise, the least expensive model (price tag: $240) beat out competitors costing two and even three times as much. The Best Hummus Among Us – Hummus has quickly become the #1 refrigerated dip in the country. Are you buying the best-tasting product? Dig into the results of our blind taste test in your 2013 Annual. More favorite recipes: Garlicky Roasted Shrimp, Stir-Fried Asparagus with Shiitake Mushrooms, Grown-Up Grilled Cheese, Fresh Peach Pie, Best Chicken Parmesan, Modern Beef Burgundy, and Holiday Pork Roast.
More No-Nonsense Product Ratings: Supermarket Bacon, High-End Barbecue Sauces, Chicken Broth, Medium-Roast Coffee, Pressure Cookers, Portable Crock Pots, Dutch Ovens, and Inexpensive Chef’s Knives.
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