Cook's Illustrated

WHY WE CRUSH

y dad is pragmatic, humble, and massively talented with anything related to woodwork and construction—a true carpenter by birth, if not profession. Now that I’ve settled into my own hands-on craft, cooking, I especially enjoy when our paths cross. We talk about knife sharpening,

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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
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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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Just Add Water
When I do live cooking demonstrations, I like to bring a volunteer on stage to carry out a particular experiment. I present the person with two small pots of hot liquid, one containing vegetable oil and the other water. Both liquids are being held at

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