Cook's Illustrated


Editor in Chief

I’ve got an arsenal of well-used cookware, but two pans in particular never seem to make it back into the cabinet. One is a stubby-handled Wagner cast-iron skillet with a thick, jet-black patina; the other is a lithe, long-handled carbon-steel frying pan with dramatically

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Cook's Illustrated5 min lettiCookbooks, Food, & Wine
Ingredient Notes
When it comes to popping, corn gets all the attention. But don’t overlook other whole grains. We experimented with the varieties featured in our article on grain cookery on page 18 and found that larger types—namely wheat berries, spelt, and kamut—ta
Cook's Illustrated5 min lettiCookbooks, Food, & Wine
Expand Your Radicchio Repertoire
Every year, a group of food lovers in the Pacific Northwest collaborates to celebrate and promote radicchio. Local chefs feature assorted varieties of the vegetable on their menus, farmers exchange knowledge, and participants socialize at a gala feat
Cook's Illustrated2 min letti
The Banana Industry: Ripe For Change
We take bananas for granted, but we should know better. America’s favorite fruit was almost destroyed by disease once before, and scientists think it’s in peril again. The fruit industry disagrees. The banana that the United States first fell in love