I enjoyed the May/June 2015 issue of Cook’s Illustrated. But I was getting a sense of déjà vu.
“Ultimate Roast Potatoes – For the crispest, most flavorful roasted potatoes, rethink the fat.” And the re-thought fat is duck fat, as I recently read in the Serious Eats coverage of Thanksgiving (link below).
“Toasting in the Microwave. We’ve always toasted small amounts of nuts in a skillet… [b]ut there’s another option: toasting nuts in the microwave…” Compare to Serious Eats in Nov 2014: “I roasted my nuts the old fashioned way: either in the toaster oven or in a skillet. … The microwave, on the other hand, heats quickly, efficiently, and evenly from all directions, and with small items like nuts, can actually cook them from the outside and the inside at basically the same rate” (link below).
Has the student become the master?