September/October 2010

September / October

2010
Filter +
Slow-Roasted Pork Shoulder with Peach Sauce
Slow-Roasted Pork Shoulder with Peach Sauce
Most modern-day cooks know "roast pork" as the lean, bland loin. To bring back r…
Published: September 2010
Charcoal-Grilled Beef Kebabs with Lemon and Rosemary Marinade
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Published: September 2010
Supermarket Onion Primer
You use them everyday in your kitchen, but how much do you really know about oni…
Published: September 2010
Cutting Vegetables for Kebabs
When it comes to kebabs, the right cutting technique is almost as important as t…
Published: September 2010
Tomato Paste 101
Here we demystify this kitchen staple and illustrate the best methods for storin…
Published: September 2010
Chicken Pot Pie with Savory Crumble Topping
You could spend hours cooking chicken, sauteing vegetables, and making pastry do…
Published: September 2010
How to Roll Out Pie Dough
The right strategy is the secret to rolling out pie dough that’s an even thickne…
Published: September 2010
How to Make an Improv Steamer
If you have water, some disposable pie plates, and a Dutch oven, you have got al…
Published: September 2010
Skillet Apple Crisp
You need two things to make the perfect apple crisp: the right apple and this fo…
Published: September 2010
Shu Mai (Steamed Chinese Dumplings)
Shu Mai (Steamed Chinese Dumplings)
Shu mai is a type of steamed Chinese dumpling with many different regional varia…
Published: September 2010
Bruschetta with Whipped Feta and Roasted Red Peppers
There is a whole lot more to bruschetta than chopped tomatoes and basil. We want…
Published: September 2010
Choosing an Inexpensive Ice Cream Maker
Choosing an Inexpensive Ice Cream Maker
We pitted inexpensive ice cream makers against their pricey counterparts to see …
Published: September 2010
Plastic Spatulas
Just a spatula? Sure, but it’s a tool you use every day. So having one that rea…
Published: September 2010
Understanding Hydration Levels in Dough
Sometimes cooking is an art. But when it comes to making dough, it is a science.…
Published: September 2010
Easier Fried Chicken
We wanted fried chicken with a super-crisp crust and juicy meat without resortin…
Published: September 2010
Rosemary Focaccia
The bread bricks populating most bakery shelves do not deserve their hearth-insp…
Published: September 2010
Buying a Baking Stone
Buying a Baking Stone
The best baking stone in the world does you no good if it is not the proper fit …
Published: September 2010
Greek-Style Shrimp with Tomatoes and Feta
Greek-Style Shrimp with Tomatoes and Feta
This easy weeknight Greek dish defies the old saw that seafood and cheese do n…
Published: September 2010

Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine

copy-book-cover

Yes! Please send my FREE TRIAL ISSUE of Cook’s Illustrated Magazine.If I like it, I will pay just $19.95 for one full year (six issues, including my FREE TRIAL issue) and save 40% off the newstand price of $41.70. Otherwise, I’ll write cancel on the invoice, return it, and owe nothing at all.

Or pay now and get a Free Gift!

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
City
State
Zip Code

OR

Your paid subscription will include all the benefits of Cooks's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions >

Free Gift

Thank you!

Your free trial issue will arrive in 4-6 weeks.