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2011
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Sautéed Snow Peas with Ginger, Garlic, and Scallion
Typically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: February 2011
Sautéed Snow Peas with Lemon and Parsley
Typically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: February 2011
Sautéed Snow Peas with Garlic, Cumin, and Cilantro
Typically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: February 2011
Sautéed Snow Peas with Shallot, Lemon Grass, and Basil
Typically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: February 2011
Wine Openers (Waiter's Corkscrews)
Wine Openers (Waiter's Corkscrews)
We uncorked the mystery of what goes into a durable and dependable wine opener.
Published: January 2014
Crunchy Peanut Butter
Crunchy Peanut Butter
Ever wonder how many peanut pieces are actually in a jar of crunchy peanut butte…
Published: November 2018
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Can You Heat Parchment Paper Higher Than Manufacturers Recommend?
Can You Heat Parchment Paper Higher Than Manufacturers Recommend?
Is it okay to heat parchment paper higher than the temperature range listed on t…
Published: September 2018
What Is Low-Temp Pasta?
What Is Low-Temp Pasta?
Published: March 2011
Toning Down Raw Onion’s Bite
Toning Down Raw Onion’s Bite
Published: March 2011
Minimizing Moisture Loss in Meat
Minimizing Moisture Loss in Meat
We recently conducted an experiment that proves that even cooking isn’t the onl…
Published: March 2011
Yes, You Can Freeze Garlic
Published: March 2011
Getting the Best Zest
Should you use a vegetable peeler, channel grater, or rasp-style grater when zes…
Published: March 2011
Toaster Ovens
Toaster Ovens
Do you really need to spend $250 to get a good piece of toast?
Published: September 2013
Whole-Wheat Flour
Whole-Wheat Flour
If you thought all whole-wheat flours are created equal, you were wrong.
Published: March 2011
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Dried Black Beans
Dried Black Beans
Canned beans may be convenient, but their flavor and texture never measure up to…
Published: March 2011
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Creamy Peanut Butter
Creamy Peanut Butter
The average family of four goes through a jar of peanut butter every two weeks. …
Published: April 2018
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Sauce Base
Sauce Base
Could we bring the ultra-rich flavor and glossy consistency of a classic French …
Published: February 2013
Foolproof Hollandaise Sauce
Foolproof Hollandaise Sauce
Drizzle this sauce over prepared asparagus or eggs Benedict.
Published: December 2011
White Butter Sauce
Serve this simple sauce with fish or vegetables.
Published: January 2011
Garlic Compound Butter
Use this simple butter recipe as a topping on steak, pork chops, or fish.
Published: January 2011
Brown Butter Sauce
Drizzle this simple butter sauce over gnocchi, mushrooms, steak, or fish.
Published: December 2011
Whole-Wheat Sandwich Bread
Whole-Wheat Sandwich Bread
Most whole-wheat breads are either squat bricks or white bread in drag. We wante…
Published: August 2013
Baked Sole Fillets with Herbs and Bread Crumbs
Baked Sole Fillets with Herbs and Bread Crumbs
Delicate sole demands precise timing and a gentle touch. Was there a way to roll…
Published: May 2012
Cuban-Style Black Beans and Rice (Moros y Cristianos)
Cuban-Style Black Beans and Rice (Moros y Cristianos)
Cooking beans and rice in a single vessel sounds like a straightforward one-pot …
Published: August 2013
Spaghetti with Mushroom and Tomato Sauce (Quick Mushroom Ragu)
Spaghetti with Mushroom and Tomato Sauce (Quick Mushroom Ragu)
Making a true, long-simmered Italian meat sauce means tending the pot for hours.…
Published: January 2013
Broccoli-Cheese Soup
Broccoli-Cheese Soup
When simply adding more broccoli didn’t generate enough vegetable flavor in our …
Published: September 2013
Spicy Mayonnaise
Our Spicy Mayonnaise adds a mild kick to Peruvian Roast Chicken.
Published: June 2013
Peruvian Roast Chicken with Garlic and Lime
Peruvian Roast Chicken with Garlic and Lime
Authentic versions of this spit-roasted bird boast an evenly bronzed exterior, m…
Published: February 2013
Pan-Seared Steaks with Port Wine Sauce
Pan-Seared Steaks with Port Wine Sauce
Could we bring the ultra-rich flavor and glossy consistency of a classic French …
Published: July 2013
Pan-Seared Steaks with Brandy and Green Peppercorn Sauce
Pan-Seared Steaks with Brandy and Green Peppercorn Sauce
Could we bring the ultra-rich flavor and glossy consistency of a classic French …
Published: July 2013
Pan-Seared Steaks with Herb Sauce
Pan-Seared Steaks with Herb Sauce
Could we bring the ultra-rich flavor and glossy consistency of a classic French …
Published: July 2013
Potato Galette
Potato Galette
This crisp, earthy-tasting potato cake would be the perfect side dish—if it were…
Published: December 2012
Buttery Croutons
These gently fried croutons make the perfect garnish for split-pea soup.
Published: March 2011
Cooking with Butter Tips and Techniques
Get the most out of cooking with butter by using these tips.
Published: March 2011
Substituting with Evaporated Milk
Is evaporated milk a suitable substitute for regular whole milk in baked goods a…
Published: March 2011
Selecting Thick vs. Thin of Asparagus
Sometimes the asparagus stalks at local markets are as thin as pencils; other ti…
Published: March 2011
Brighter, Greener Pesto
Can pesto really be prevented from darkening by blanching the basil before addin…
Published: March 2011
Shades of Rhubarb
Is it important to seek out rhubarb that’s red versus green? Is the red color an…
Published: March 2011
Demystifying Ramps
Ramps are a staple at farmers’ markets. What are they, and how should they be us…
Published: March 2011
Butter Spread vs. Real Butter
Butter Spread vs. Real Butter
There's a new Land O’Lakes product in the supermarket called Fresh Buttery Taste…
Published: March 2011
Butter Buying and Storing Basics
Salted or unsalted? Plain or premium? Whipped or stick? Use these guidelines to …
Published: March 2011
Two Routes to Super-Rich Sauce
Traditional French demi-glace relies on veal bones for its flavor and takes a fu…
Published: March 2011
Caramel in the Microwave
Published: March 2011
The Truth About Cake Enhancer
The Truth About Cake Enhancer
King Arthur recently came out with a new product called Cake Enhancer. What is i…
Published: March 2011
Kitchen Calculator
Kitchen Calculator
If you are terrible at math, this might be a worthy investment.
Published: March 2013
Silicone Microwave Lid
Silicone Microwave Lid
The Japanese-made Piggy Steamer, a 7-inch circle of thin silicone with a thicker…
Published: March 2013
Pullman Loaf Pans
Pullman Loaf Pans
Another unnecessary gadget, or a new kitchen staple?
Published: March 2012
Whole-Wheat Sandwich Bread
Whole-Wheat Sandwich Bread
Most whole-wheat breads are either squat bricks or white bread in drag. We wante…
Published: March 2011
Sautéed Snow Peas with Lemon and Parsley
Sautéed Snow Peas with Lemon and Parsley
Typically used as filler in stir-fries, snow peas can stand on their own—as long…
Published: March 2011
Better Baked Sole Fillets
Better Baked Sole Fillets
Delicate sole demands precise timing and a gentle touch. Was there a way to roll…
Published: March 2011
Cuban Black Beans and Rice
Cuban Black Beans and Rice
Cooking beans and rice in a single vessel sounds like a straightforward one-pot …
Published: March 2011
Wicked Good Boston Cream Pie
Wicked Good Boston Cream Pie
This triple-component dessert would deserve a revival, if only we could make the…
Published: March 2011
Quick Mushroom Ragu
Quick Mushroom Ragu
Making a true, long-simmered Italian meat sauce means tending the pot for hours.…
Published: March 2011
Broccoli-Cheese Soup
Broccoli-Cheese Soup
When simply adding more broccoli did not generate enough vegetable flavor in our…
Published: March 2011
Peruvian Roast Chicken with Garlic and Lime
Peruvian Roast Chicken with Garlic and Lime
Authentic versions of this spit-roasted bird boast an evenly bronzed exterior, m…
Published: March 2011
Potato Galette
Potato Galette
This crisp, earthy-tasting potato cake would be the perfect side dish—if it were…
Published: March 2011
Pan-Seared Steaks with Herb Sauce
Pan-Seared Steaks with Herb Sauce
Could we bring the ultra-rich flavor and glossy consistency of a classic French …
Published: March 2011

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