Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients by Guy Crosby Ph.D and Cook's Illustrated Magazine

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  • Pepper-crusted beef tenderloin roast (page 18)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Main course; Cooking for a crowd
    • Ingredients: black peppercorns; oranges; nutmeg; beef tenderloin
    • Accompaniments: Red wine-orange sauce
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  • Red wine-orange sauce (page 19)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Sauces for meat
    • Ingredients: shallots; tomato paste; beef broth; red wine; oranges; balsamic vinegar; Worcestershire sauce; thyme
    • Accompaniments: Pepper-crusted beef tenderloin roast
    show

  • Roast beef tenderloin with onion and mushroom stuffing (page 19)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Stuffing; Main course
    • Ingredients: cremini mushrooms; onions; Madeira wine; beef tenderloin; baby spinach; whole grain mustard; parsley; thyme
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  • Grilled Tuscan steaks with olive oil and lemon (page 21)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Grills & BBQ; Main course; Italian
    • Ingredients: beef porterhouse steaks; olive oil; lemons
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  • Grilled Tuscan steaks with garlic essence (page 22)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Grills & BBQ; Main course; Italian
    • Ingredients: beef porterhouse steaks; garlic
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  • Bistro-style flank steaks (page 26)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Main course; French
    • Ingredients: beef flank steaks; shallots; dry white wine
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  • Thai grilled beef salad (page 27)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Grills & BBQ; Salads; Main course; Thai
    • Ingredients: paprika; ground cayenne pepper; white rice; limes; fish sauce; beef flank steaks; English cucumbers; shallots; mint; cilantro; Thai chiles
    show

  • Grilled beef satay (page 29)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Grills & BBQ; Main course; Thai
    • Ingredients: coconut milk; fish sauce; shallots; lemon grass; fresh ginger; ground coriander; dried red pepper flakes; ground cumin; beef flank steaks
    • Accompaniments: Peanut sauce
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  • Peanut sauce (page 29)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Dips, spreads & salsas; Sauces for meat; Main course
    • Ingredients: Thai red curry paste; coconut milk; roasted unsalted peanuts; chunky peanut butter; limes; fish sauce; soy sauce
    • Accompaniments: Grilled beef satay
    show

  • Mexican-style grilled steak (Carne asada) (page 30)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

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  • Red chile salsa (page 31)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Dips, spreads & salsas; Cooking ahead; Mexican; Vegan; Vegetarian
    • Ingredients: dried guajillo chiles; canned fire-roasted tomatoes; distilled vinegar; dried oregano; ground cloves; ground cumin
    • Accompaniments: Mexican-style grilled steak (Carne asada)
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  • Simple refried beans (page 31)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

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  • Philly cheesesteaks (page 32)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Sandwiches & burgers; Main course; American
    • Ingredients: beef skirt steaks; submarine sandwich rolls; Parmesan cheese; American cheese
    show

  • Milk-braised pork loin (page 36)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: pork loin roast; salt pork; milk; garlic; sage; dry white wine; parsley
    show

  • Grilled glazed pork tenderloin roast (page 39)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Grills & BBQ; Main course
    • Ingredients: pork tenderloin; glaze of your choice
    show

  • Miso glaze (page 39)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Sauces for meat; Vegan; Vegetarian
    • Ingredients: sake; mirin; white miso; rice vinegar; fresh ginger; toasted sesame oil
    show

  • Sweet and spicy hoisin glaze (page 39)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Sauces for meat; Vegan; Vegetarian
    • Ingredients: fresh ginger; dried red pepper flakes; hoisin sauce; soy sauce; rice vinegar
    show

  • Garlic-lime grilled pork tenderloin steaks (page 40)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Grills & BBQ; Main course
    • Ingredients: pork tenderloin; limes; garlic; honey; fish sauce; mayonnaise; cilantro
    show

  • Slow-roasted bone-in pork rib roast (page 41)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

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  • Port wine-cherry sauce (page 42)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Sauces for meat
    • Ingredients: tawny Port wine; dried cherries; balsamic vinegar; shallots; thyme; heavy cream; butter
    • Accompaniments: Slow-roasted bone-in pork rib roast
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  • Smoky pulled pork on a gas grill (page 46)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Grills & BBQ; Main course
    • Ingredients: paprika; pork butt; wood chips; apple cider vinegar; tomato ketchup; dried red pepper flakes
    show

  • Indoor pulled pork with sweet and tangy barbecue sauce (page 47)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Sauces for meat; Main course
    • Ingredients: liquid smoke; pork butt; yellow mustard; smoked paprika; ground cayenne pepper; tomato ketchup; molasses; Worcestershire sauce; hot sauce
    show

  • Lexington vinegar barbecue sauce (page 48)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Sauces for meat; American South; Vegan; Vegetarian
    • Ingredients: apple cider vinegar; tomato ketchup; dried red pepper flakes
    show

  • South Carolina mustard barbecue sauce (page 48)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Sauces for meat; American South
    • Ingredients: yellow mustard; distilled vinegar; Worcestershire sauce; hot sauce
    show

  • Chinese barbecued pork (page 49)

    from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients Cook's Science by Guy Crosby Ph.D and Cook's Illustrated Magazine

    • Categories: Main course; Chinese
    • Ingredients: pork butt; soy sauce; hoisin sauce; dry sherry; fresh ginger; toasted sesame oil; five-spice powder; white pepper; honey; tomato ketchup
    show

Notes about this book

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Notes about Recipes in this book

  • Thai grilled beef salad

    • SACarlson on June 28, 2019

      The ingredient proportions in the dressing recipe are all off. There are better recipes for Thai beef salad out there, so I would skip this one.

  • Asian-style sweet potato salad

    • hillsboroks on November 18, 2016

      This is a fabulous salad and a great way to change up how you serve sweet potatoes. I used the red skinned sweet potatoes and followed the recipe exactly the first time but didn't like the way the pea pods lost their crunch when added to the steamer pan with the sweet potatoes. So the second time I made this I simply blanched the pea pods in a separate pot of boiling water for 30 seconds and then plunged them into an ice water bath. Then I waited to add them and a few chopped green onions to the salad until the sweet potatoes were fully chilled. This worked great. Everyone who has tasted this salad has asked for the recipe.

  • Overnight kale salad with sweet potatoes and pomegranate vinaigrette

    • purrviciouz on November 27, 2019

      I like this salad but the dressing is a bit sweet for me. I would make this again but I'd use a more bold and less sweet dressing like balsamic vinaigrette.

  • Carrot-ginger soup

    • bching on October 29, 2017

      The use of carrot juice makes for a fresh tasting, delicious soup

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  • ISBN 10 1940352452
  • ISBN 13 9781940352459
  • Published Oct 04 2016
  • Format Hardcover
  • Page Count 504
  • Language English
  • Countries United States
  • Publisher Cook's Illustrated

Publishers Text

In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best.

     From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.

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