September/October 2010

September / October

2010
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Grilled Beef Kebabs with Lemon and Rosemary Marinade
Published: September 2010
Grilled Beef Kebabs with Lemon and Rosemary Marinade
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Published: September 2010
Toasted Bread for Bruschetta
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wante…
Skillet Apple Crisp with Vanilla, Cardamom, and Pistachios
Published: September 2010
Skillet Apple Crisp with Vanilla, Cardamom, and Pistachios
Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Skillet Apple Crisp with Raspberries and Almonds
Published: September 2010
Skillet Apple Crisp with Raspberries and Almonds
Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Focaccia with Kalamata Olives and Anchovies
Published: September 2010
Focaccia with Kalamata Olives and Anchovies
The dense, greasy bread bricks populating most bakery shelves don’t deserve thei…
Bruschetta with Black Olive Pesto, Ricotta and Basil
Published: September 2010
Bruschetta with Black Olive Pesto, Ricotta and Basil
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wan…
Bruschetta with Artichoke Hearts and Parmesan
Published: September 2010
Bruschetta with Artichoke Hearts and Parmesan
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wan…
Published: September 2010
Charcoal-Grilled Beef Kebabs with Red Curry Marinade
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Published: September 2010
Charcoal-Grilled Beef Kebabs with North African Marinade
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Published: September 2010
Skillet Apple Crisp with Maple and Bacon
Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Published: September 2010
Focaccia with Caramelized Red Onion, Pancetta, and Oregano
The dense, greasy bread bricks populating most bakery shelves don’t deserve thei…
Published: September 2010
Bruschetta with Port-Caramelized Onions, Blue Cheese, and Walnuts
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wan…
Published: September 2010
Bruschetta with Goat Cheese, Fig, and Prosciutto
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wan…
Red Bell Pepper Chutney
Published: September 2010
Red Bell Pepper Chutney
This sweet-tart chutney is a perfect accompaniment to pork.
Green Tomato Chutney
Published: September 2010
Green Tomato Chutney
This sweet-tart chutney is a perfect accompaniment to pork.
Published: September 2010
Fennel-Apple Chutney
This sweet-tart chutney is a perfect accompaniment to pork.
Skillet Apple Crisp
Published: September 2010
Skillet Apple Crisp
Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Slow-Roasted Pork Shoulder with Cherry Sauce
Published: September 2010
Slow-Roasted Pork Shoulder with Cherry Sauce
Most modern-day cooks know "roast pork" as the lean, bland loin. To bring back r…
Rosemary Focaccia
Published: September 2010
Rosemary Focaccia
The dense, greasy bread bricks populating most bakery shelves don’t deserve thei…
Bruschetta with Whipped Feta and Roasted Red Peppers
Published: September 2010
Bruschetta with Whipped Feta and Roasted Red Peppers
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We want…
Chili Oil
Published: September 2010
Chili Oil
It’s not only Cantonese chefs who make great shu mai. But to achieve restaurant…
Steamed Chinese Dumplings (Shu Mai)
Published: September 2010
Steamed Chinese Dumplings (Shu Mai)
It’s not only Cantonese chefs who make great shu mai. But to achieve restaurant-…
Chicken Pot Pie With Savory Crumble Topping
Published: September 2010
Chicken Pot Pie With Savory Crumble Topping
Do you really want to spend hours cooking chicken, sautéing vegetables, and mak…
Greek-Style Shrimp with Tomatoes and Feta
Published: September 2010
Greek-Style Shrimp with Tomatoes and Feta
This easy weeknight Greek dish defies the old saw that seafood and cheese don't…
Slow-Roasted Pork Shoulder with Peach Sauce
Published: September 2010
Slow-Roasted Pork Shoulder with Peach Sauce
Most modern-day cooks know "roast pork" as the lean, bland loin. To bring back r…
Easier Fried Chicken
Published: September 2010
Easier Fried Chicken
Could we achieve fried chicken with a super-crisp crust and juicy meat without r…
Foolproof Pie Dough for Double-Crust Pie
Published: September 2010
Foolproof Pie Dough for Double-Crust Pie
We wanted a recipe that is tender, flavorful, and—most important—consistent.
Published: July 2010
Making a Decorative Pie Crust Edge
Decorating the edges of a pie does more than make it look nice.
Published: July 2010
Fitting Pie Dough
An imperfect pie dough can be saved with a little last-minute tweaking.
Published: July 2010
The Right Way to Roll Out Pie Dough
The right strategy is the secret to rolling out pie dough that’s an even thickne…
Published: July 2010
Wrapper Roundup
Cookie Sheet Bake-Off
Published: February 2012
Cookie Sheet Bake-Off
When baking cookies, which type of baking sheet reigns supreme: rimmed or flat?
Don’t Freeze Fresh Chiles
Published: July 2010
Don’t Freeze Fresh Chiles
In the test kitchen, we know that fresh chile peppers will last about a week whe…
Published: July 2010
Smooth Ricotta
I’ve recently seen Sorrento brand Velvety Smooth Ricotta Cheese in the supermark…
Published: July 2010
Jazz Apples
They might be the first fruit to "go viral," but do jazz apples live up to the h…
Published: March 2012
Removing Burnt-On Oil
We tested four methods for removing burnt-on oil to see if we could really do it…
Published: July 2010
Preserving Beer Freshness
I’ve heard that the quality of a beer starts with the color of the bottle, but I…
Published: July 2010
The Dissipating Aroma of Banana Bread
Why does my banana bread smell so fragrant and banana-y right out of the oven bu…
Published: July 2010
Cutting Onions in Advance
In the test kitchen, we’ve established that in applications featuring raw onions…
Published: July 2010
Improv Steamer
A devoted steamer basket is ideal, but not everyone wants to shell out the money…
Published: July 2010
Baking with Farm-Fresh Eggs
Is it true that freshly laid eggs have different baking properties than older su…
Published: July 2010
Sizing Up Shrimp
The first step to ensuring perfectly cooked shrimp is buying the right size of s…
Published: July 2010
The Key to Blind Baking: Use the Right Lining
The top of lining you choose can be just as important as the type of dough.
Published: December 2011
Keys to Foolproof Pie Dough
It’s easy to make pie dough—just mix flour, water, and fat. But it’s even easier…
Published: July 2010
Alternative to Watercress
I’ve recently seen a green called upland cress for sale at my supermarket. Is it…
Published: July 2010
Shopping for Carrots
Do you prefer to buy carrots bagged or with their green tops attached?
Published: July 2010
Freezing Flour
I have a pantry moth problem in my kitchen cupboards and now store all of my flo…
Published: July 2010
The Importance of Temperature and Taste
My roast chicken tastes great straight out of the oven, but the refrigerated lef…

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