Cook's Illustrated

January/February 2010

Best Baked Apples with Dried Cherries and Hazelnuts

Switching from a baking dish to a skillet was just one step toward ridding this famously frumpy dish of wan flavor and mushy texture.

Andouille Sausage

Not surprisingly, the winner hails from Louisiana—birthplace of this spicy sausage.

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Portable Induction Burners

We wondered: Is a burner that promises to be faster, safer, and more precise too good to be true?

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Best Baked Apples with Dried Apricots and Almonds

Switching from a baking dish to a skillet was just one step toward ridding this famously frumpy dish of wan flavor and mushy texture.

Chicago-Style Deep-Dish Pizza with Sausage

Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky, biscuitlike crust. The problem? No pizzeria in Chicago would tell us how to make it.

Chicago-Style Deep-Dish Pizza with Olives and Ricotta

Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky, biscuitlike crust. The problem? No pizzeria in Chicago would tell us how to make it.

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