January/February 2011

January / February

2011
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Couscous with Dried Cherries and Pecans
Published: December 2011
Couscous with Dried Cherries and Pecans
Back-of-the-package instructions may be simple, but too often they yield a taste…
Couscous with Carrots, Raisins, and Pine Nuts
Published: December 2011
Couscous with Carrots, Raisins, and Pine Nuts
Back-of-the-package instructions may be simple, but too often they yield a taste…
Couscous with Dates and Pistachios
Published: December 2011
Couscous with Dates and Pistachios
Back-of-the-package instructions may be simple, but too often they yield a taste…
Small Roasting Pans with Racks
Published: October 2017
Small Roasting Pans with Racks
Our full-size roasting pan is perfect for big holiday meals. Could we find a sca…
Thin-Crust Pizza
Published: August 2013
Thin-Crust Pizza
With ovens that reach only 500 degrees and dough that’s impossible to stretch th…
Split Pea and Ham Soup
Published: January 2011
Split Pea and Ham Soup
Simmering a leftover ham shank used to be a frugal way to stretch a meal. But wh…
Spaghetti with Lemon and Olive Oil (al Limone)
Published: January 2011
Spaghetti with Lemon and Olive Oil (al Limone)
Unaccustomed to the spotlight, lemon can turn temperamental in this quick-hit It…
Nut-Crusted Chicken Cutlets with Lemon and Thyme
Published: January 2011
Nut-Crusted Chicken Cutlets with Lemon and Thyme
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Greek Spinach and Feta Pie (Spanakopita)
Published: August 2013
Greek Spinach and Feta Pie (Spanakopita)
Ideally, spanakopita is a hot and flavorful one-dish meal encased in a crispy, b…
Glazed Salmon
Published: February 2013
Glazed Salmon
Glazed salmon usually falls victim to the harsh heat of the broiler. We turned d…
Basic Couscous
Published: January 2011
Basic Couscous
Back-of-the-package instructions may be simple, but too often they yield a taste…
Caesar Salad
Published: June 2013
Caesar Salad
Hold the chicken and other dubious updates. Great Caesar salad is all about maki…
Published: August 2013
Thin-Crust White Pizza
With ovens that reach only 500 degrees and dough that's impossible to stretch th…
Almond-Crusted Chicken Cutlets with Lime and Chipotle
Published: May 2011
Almond-Crusted Chicken Cutlets with Lime and Chipotle
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Pecan-Crusted Chicken Cutlets with Bacon
Published: June 2011
Pecan-Crusted Chicken Cutlets with Bacon
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Classic Gingerbread Cake
Published: February 2013
Classic Gingerbread Cake
This snack cake's moist, tender crumb typically comes at a price: a gummy, sunke…
Greek Spinach and Feta Pie (Spanakopita)
Published: August 2013
Greek Spinach and Feta Pie (Spanakopita)
Ideally, spanakopita is a hot and flavorful one-dish meal encased in a crispy, b…
Spaghetti with Lemon and Olive Oil (al Limone)
Published: June 2013
Spaghetti with Lemon and Olive Oil (al Limone)
Unaccustomed to the spotlight, lemon can turn temperamental in this quick-hit It…
Split Pea and Ham Soup
Published: November 2012
Split Pea and Ham Soup
Simmering a leftover ham shank used to be a frugal way to stretch a meal. But wh…
Caesar Salad
Published: June 2013
Caesar Salad
Great Caesar salad is all about making tweaks to the original's pungent, garlick…
Our Favorite Chili
Published: January 2011
Our Favorite Chili
We built the best basic chili from the ground up, and then entered the strange w…
Couscous with Shallots, Garlic, and Almonds
Published: December 2011
Couscous with Shallots, Garlic, and Almonds
Back-of-the-package instructions may be simple, but too often they yield a taste…
Basic Couscous
Published: April 2012
Basic Couscous
Back-of-the-package instructions may be simple, but too often they yield a taste…
Orange-Miso Glaze
Published: March 2013
Orange-Miso Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Asian Barbecue Glaze
Published: March 2013
Asian Barbecue Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Pomegranate-Balsamic Glaze
Published: March 2013
Pomegranate-Balsamic Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Soy-Mustard Glaze
Published: March 2013
Soy-Mustard Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Glazed Salmon
Published: February 2013
Glazed Salmon
Glazed salmon usually falls victim to the harsh heat of the broiler. We turned d…
Nut-Crusted Chicken Cutlets with Orange and Oregano
Published: January 2012
Nut-Crusted Chicken Cutlets with Orange and Oregano
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Nut-Crusted Chicken Cutlets with Lemon and Thyme
Published: February 2012
Nut-Crusted Chicken Cutlets with Lemon and Thyme
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Thin-Crust Pizza
Published: January 2011
Thin-Crust Pizza
With ovens that reach only 500 degrees and dough that's impossible to stretch th…
Paring Knives
Published: June 2017
Paring Knives
For precision cuts, call on the (cheap) little guy.
Buy the Winner
Pizza Screens
Published: January 2011
Pizza Screens
When we heard raves about the thin, perforated metal disks called pizza screens,…
Thermapen Protector
Published: January 2011
Thermapen Protector
Now there's a way to protect your instant-read thermometer from heat damage.
Buy the Winner
Cake Strips
Published: January 2011
Cake Strips
We tested four brands of cake strips to see which baked the most even, moist cak…
Buy the Winner

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