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 Illustrated7 min read
Ingredient Notes
For all its extraordinary umami, dashi (page 6) requires only water and two ingredients: kombu, or dried kelp, and katsuobushi, also known as bonito flakes. Here are a few tips for purchasing and storing these products so you can make this type of h
Cook's Illustrated4 min read
Green Shakshuka
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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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