Amy Graves is an associate editor for tasting and testing at Cook’s Illustrated and Cook’s Country magazines, which means she gets to taste things and test gadgets for a living. Sometimes this means making nine kinds of pizza for 21 people to taste, making French butter cookies, or ordering 19 kinds of cheddar. At home, dinner is for two and breakfast is the most important meal of the day: almond and cashew butter slathered on toast made with homemade bread.
GADGETS & GEAR
February 27, 2012 It will hold on tight—but only up to a point.
DO IT YOURSELF
January 4, 2012 Freshly roasted and ground to a creamy consistency, this homemade nut butter is for keeps.
Authentic Irish soda bread has a tender, dense crumb and a rough-textured, thick crust—definitely a departure from the more common Americanized soda bread.
Episode: Breadmaking, Simplified Season 9
What we ate, and when and where we ate it, becomes interwoven with who we are and where we came from: our family, our heritage, our friends. In an effort to preserve these heirloom recipes, Cook's Country tested and perfected family favorites for cookies and pies, casseroles and special-occasion suppers, old-fashioned breads, and preserves and pickles.
