The title says it all. This 96-page collectors-edition issue has, simply, our all-time best recipes from Cook's Illustrated's first 100 issues.

Over the years, our test cooks and editors have developed a fondness for particular recipes - recipes that are more than worth the expense and effort of making them. They are also unique: We use grated apples to thicken a blueberry pie; we use vodka instead of water in a pie crust for an easy-to-roll-out dough that bakes up light and flaky; we place a cheap cut of beef in a low oven to increase tenderness and flavor; and we cook a chicken in a pot with almost no liquid to intensify its taste.

We have also included some of our personal blue-ribbon favorites, including Chocolate- Chunk Oatmeal Cookies, Hearty Tuscan Bean Stew, Chicken Enchiladas, Old-Fashioned Burgers, and the best Applesauce Cake you ever will eat.

While beauty may be in the eye of the beholder, these are the recipes that we feel have made our greatest contribution to the American repertoire; a collection of recipes you'll not find anywhere but here.

Featured Recipes include: