The popular Cook’s Illustrated Baking Book is now available in color instead of black and white so that you can view the wide range of breads, cookies, and more in their full glory. Click here to purchase the book: https://cooks.io/2v9XsWl | Cook's Illustrated
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Before cooking, it pays to toss shrimp with a little baking soda. Learn more: https://cooks.io/3UnJgUv | Cook's Illustrated
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Baking is a science, but that doesn’t mean you can’t make changes to the formula. Learn more: https://cooks.io/3XyxQzM | Cook's Illustrated
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With baking season just around the corner, make sure your yeast is still active by following these tips. | Cook's Illustrated
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Fall baking at its best! 🍎 This apple dessert brings together crisp apples, warm spices, and just the right touch of sweetness for a treat that feels like pure comfort. Perfect for sharing—or keeping all to yourself! | Cook's Illustrated
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Parboiling potatoes with baking soda is one of our favorite cooking tricks. Use this tip in our Chili-Spiced Chicken Thighs and Potatoes recipe: https://cooks.io/4g1asBx | Cook's Illustrated
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Applying baking soda to raw meat raises its pH—and that makes a huge difference when it comes to water-holding capacity. Here’s why. Click through to learn more and watch full episode of Engineering the Perfect Turkey on What’s Eating Dan here: https://cooks.io/3SQj1FG | Cook's Illustrated
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This dessert breaks all the rules in the best way. You start with a clas…
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