January/February 2010

January / February

2010
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Published: January 2010
Cleaning 101
Some of the most effective ways to cut down on harmful bacteria in the kitchen a…
Whole-Wheat Pasta
Published: January 2010
Whole-Wheat Pasta
Whole-wheat pasta used to be awful, with mushy texture and a cardboard taste. Ha…
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Andouille Sausage
Published: January 2010
Andouille Sausage
Not surprisingly, the winner hails from Louisiana—birthplace of this spicy sausa…
Published: January 2010
Best Baked Apples with Dried Figs and Macadamia Nuts
Switching from a baking dish to a skillet was just one step toward ridding this …
Published: January 2010
Best Baked Apples with Raisins and Walnuts
Switching from a baking dish to a skillet was just one step toward ridding this …
Published: January 2010
Chicago-Style Deep-Dish Pizza with Sausage
Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flak…
Published: January 2010
Chicago-Style Deep-Dish Pizza with Olives and Ricotta
Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flak…
Published: January 2010
Best Baked Apples with Dried Cherries and Hazelnuts
Switching from a baking dish to a skillet was just one step toward ridding this …
Published: January 2010
Best Baked Apples with Dried Apricots and Almonds
Switching from a baking dish to a skillet was just one step toward ridding this …
Published: January 2010
Basic White Rice
It may sound easy, but white rice is far from foolproof.
Red Beans and Rice
Published: January 2010
Red Beans and Rice
In New Orleans, cooks transform a dollar’s worth of dried beans into a creamy, …
Chicago-Style Deep-Dish Pizza
Published: January 2010
Chicago-Style Deep-Dish Pizza
Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky…
Thai-Style Chicken with Basil
Published: January 2010
Thai-Style Chicken with Basil
Capturing the flavors of this classic Thai dish requires more than just the rig…
Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
Published: January 2010
Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
With just three main ingredients (cheese, pepper, and pasta), this Roman dish …
Hearty Minestrone
Published: January 2010
Hearty Minestrone
Italians rely on garden-ripe vegetables, but most of us need to make do with su…
Best Baked Apples
Published: January 2010
Best Baked Apples
Switching from a baking dish to a skillet was just one step toward ridding this …
Cream Cheese Coffee Cake
Published: January 2010
Cream Cheese Coffee Cake
A rich cream cheese filling adds a twist to ordinary coffee cake—unless it break…
Best Beef Stew
Published: January 2010
Best Beef Stew
Despite hours of simmering, most beef stews fall flat. Our goal was to pack in m…
South Carolina Mustard Barbecue Sauce
Published: January 2010
South Carolina Mustard Barbecue Sauce
Serve this tangy barbecue sauce alongside our Indoor Pulled Pork.
Lexington Vinegar Barbecue Sauce
Published: January 2010
Lexington Vinegar Barbecue Sauce
Serve this tangy barbecue sauce alongside our Indoor Pulled Pork.
Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce
Published: January 2010
Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce
We transform pork shoulder into smoky-tasting barbecue with a crusty exterior a…
Coffee Bean Vacuum Savers
Published: January 2010
Coffee Bean Vacuum Savers
These storage containers promises to help coffee beans stay fresher longer, but …
Poachpod
Published: January 2010
Poachpod
Never overcook another poached egg with this individual egg-cooking container.
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Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
Published: January 2010
Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
With just three main ingredients (cheese, pepper, and pasta), this Roman dish wo…
Quick-Brining Beans
Published: January 2010
Quick-Brining Beans
Adding a little salt when rehydrating dried beans makes all the difference when …

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