This is a great cooking magazine. The authors have grown from a really good magazine that people in the know swore by, to a great website, to a TV show, and have recently added another magazine.
The outstanding feature of their approach is that they test every assumption and often dispel myths. Their specialty is rethinking old recipes, and developing new techniques that work better than the tried and maybe no longer true. They will do things like cook a sauce at five different temperatures to determine what is the optimum. They also often develop techniques for shortening the preparation or cooking time for a dish. Or lower the fat. Or make it more flavorful.
In addition, they test equipment in a rigorous fashion similar to Consumer Reports. What is the best saucepan? They test nine of them by steaming rice, scalding cream, browning onions, and making pastry cream. They also have lots of little tips and tricks from their staff and their readers. There are no ads, and the painting on the front cover is elegant and mouth-watering. The back cover usually is a painted poster showing, for example, 12 different kind of peaches. The main body of the magazine is illustrated in realistic black-and-white pen-and-ink drawings, and small color photos appear on the inside back cover.
Here’s how staffer Sean Lawrence approached the problem of developing a recipe for the ultimate Pepper-Crusted Filet Mignon: “I recalled the test kitchen’s prior frustrations with peppercorn crusts. Peppercorns fall off in the pan, interfere with the meat’s browning, and – used in sufficient quantity to create a real crust – delivering punishing pungency.” He solved the problems by crushing the peppercorns by rocking a skillet on them; defanged them by simmering them in olive oil; improved adherence by pressing them into the filets and then covering them with plastic wrap and letting them rest for an hour; then sautéed the meat in a well-oiled skillet until the meat browned beneath the peppercorns; and finished them off by roasting them in the oven to complete the cooking and brown the sides. Clever, no?
The price listed below is for a one year subscription.
Published On: 6/23/2018 Last Modified: 3/7/2021
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Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.
Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography
With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed review
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.
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Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.