Best Recipe Soups and Stews

Cook's Illustrated magazine, the home of "America's Test Kitchen," tested thousands of soup and stew recipes so you don't have to. What separates great corn chowder from the pack? It's how you handle the corn. Grate ears of corn to create a thick pulp bursting with fresh corn flavor, then add whole kernels at the last minute. Authentic chili con carne at home Start with big chunks of beefy-tasting chuck, grind toasted dried chiles to make your own chili powder, and then thicken with cornstarch just before serving. How do you make the best shrimp bisque? Flambe shell-on shrimp with brandy, grind them in a food processor, then cook the ground shrimp with vegetables, wine, and tomatoes to extract every last drop of seafood flavor. What is the secret to really good vegetable stock? Use four kinds of alliums (onions, shallots, leeks, and garlic) and saute the vegetables until they are lightly caramelized before adding any water. How do you make great chicken cacciatore? Choose thighs so the meat is moist, remove the skin after sauteing to cut the grease, and use a Parmesan rind and red wine for a robust sauce. Can you turn a leftover turkey carcass into great soup? We find that a handful of vegetables plus a healthy does of white wine unlocks flavor from your holiday bird and creates a rich base for simple soups. 225 recipes, 200 illustrations, equipment-buying recommendations for stockpots and Dutch ovens, plus no-nonsense taste tests of chicken broth, Parmesan cheese, canned beans, and lots more.Cook's Illustrated Magazine Editors is the author of 'Best Recipe Soups and Stews', published 2001 under ISBN 9780936184531 and ISBN 0936184531.