Cook's Illustrated
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September/October 2010

A New Way to Fry Chicken

Could we achieve fried chicken with a super-crisp crust and juicy meat without resorting to quarts of oil?

A New Way to Fry Chicken list of recipes

Better Focaccia

The dense, greasy bread bricks populating most bakery shelves don’t deserve their hearth-inspired name. Could a little patience—and a hands-off approach—lighten the loaf?

Better Focaccia list of recipes

Chicken Pot Pie in Half the Time

Do you really want to spend hours cooking chicken, sautéing vegetables, and making pastry dough—even for the best results? Neither did we.

Chicken Pot Pie in Half the Time list of recipes

Company Apple Crisp

Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle on a topping, and bake. Perhaps that’s why it’s never on anyone’s A-list.

Company Apple Crisp list of recipes

Foolproof Pie Dough

We wanted a recipe that is tender, flavorful, and—most important—consistent.

Foolproof Pie Dough list of recipes

Great Grilled Beef Kebabs

For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp vegetables, the typical marinade—and the typical grill setup—would have to go.

Great Grilled Beef Kebabs list of recipes

Greek Shrimp with Feta

This easy weeknight Greek dish defies the old saw that seafood and cheese don’t work together—if, that is, you get every element just right.

Greek Shrimp with Feta list of recipes

Revisiting Roast Pork

Most modern-day cooks know “roast pork” as the lean, bland loin. To bring back rich, old-fashioned flavor, we took a closer look at the choices in the butcher case.

Revisiting Roast Pork list of recipes

Translating Chinese Dumplings

It’s not only Cantonese chefs who make great shu mai. But to achieve restaurant-quality results at home, we had to nail down a different shopping list.

Translating Chinese Dumplings list of recipes

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