March/April 2014

March / April

2014
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Perfect Poached Chicken Breasts for Two
Published: January 2014
Perfect Poached Chicken Breasts for Two
Hardly anyone poaches chicken anymore—and with good reason: The classic techniq…
Cumin-Cilantro Yogurt Sauce
Published: January 2014
Cumin-Cilantro Yogurt Sauce
Serve this sauce with our Perfect Poached Chicken Breasts.
Warm Tomato-Ginger Vinaigrette
Published: January 2014
Warm Tomato-Ginger Vinaigrette
Serve this sauce with our Perfect Poached Chicken Breasts.
Shredded Beef Tacos (Carne Deshebrada)
Published: January 2014
Shredded Beef Tacos (Carne Deshebrada)
Classic shredded beef tacos are known for their robust meatiness. So why do most…
Milk-Braised Pork Loin
Published: March 2014
Milk-Braised Pork Loin
In Italy, cooks like to braise pork roasts in milk because it creates an excepti…
Pasta with Cauliflower, Bacon, and Bread Crumbs
Published: January 2014
Pasta with Cauliflower, Bacon, and Bread Crumbs
How to make this restaurant favorite at home? Crowd the pan and consolidate pots…
Pasta with Cauliflower, Bacon, and Bread Crumbs for Two
Published: January 2014
Pasta with Cauliflower, Bacon, and Bread Crumbs for Two
How to make this restaurant favorite at home? Crowd the pan and consolidate pots…
Sesame-Crusted Salmon with Lemon and Ginger
Published: March 2014
Sesame-Crusted Salmon with Lemon and Ginger
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Sesame-Crusted Salmon with Lemon and Ginger for Two
Published: January 2014
Sesame-Crusted Salmon with Lemon and Ginger for Two
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Sesame-Crusted Salmon with Lime and Coriander
Published: January 2014
Sesame-Crusted Salmon with Lime and Coriander
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Sesame-Crusted Salmon with Lime and Coriander for Two
Published: January 2014
Sesame-Crusted Salmon with Lime and Coriander for Two
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Sesame-Crusted Salmon with Orange and Chili Powder
Published: January 2014
Sesame-Crusted Salmon with Orange and Chili Powder
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Sesame-Crusted Salmon with Orange and Chili Powder for Two
Published: January 2014
Sesame-Crusted Salmon with Orange and Chili Powder for Two
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Thai Chicken Curry with Potatoes and Peanuts
Published: January 2014
Thai Chicken Curry with Potatoes and Peanuts
Green and red curries offer big heat and bracing acidity, but the milder variety…
Thick-Cut Sweet Potato Fries
Published: March 2014
Thick-Cut Sweet Potato Fries
Classic French fries made with white potatoes—crispy on the outside, creamy on t…
Published: January 2014
Spicy Fry Sauce
This sauce is the perfect accompaniment to our Thick-Cut Sweet Potato Fries
Mango, Orange, and Jícama Salad
Published: January 2014
Mango, Orange, and Jícama Salad
Making a vibrant fruit salad with peak summer produce is a cinch, but what are w…
Papaya, Clementine, and Chayote Salad
Published: January 2014
Papaya, Clementine, and Chayote Salad
Making a vibrant fruit salad with peak summer produce is a cinch, but what are w…
White Wine Pan Sauce
Published: January 2014
White Wine Pan Sauce
Lighter and brighter in taste than its red wine sibling, white wine pan sauce ma…
Beurre Blanc
Published: January 2014
Beurre Blanc
Use this delicately flavored butter sauce to add richness to simply prepared fis…
Jasmine Rice
Published: March 2014
Jasmine Rice
We put six brands of jasmine rice—from supermarket varieties to high-end mail-or…
Buy the Winner
Travel Tea Infusers
Published: March 2014
Travel Tea Infusers
Could we find a travel-friendly mug that's also capable of brewing loose-leaf te…
Greek Yogurt Maker
Published: March 2014
Greek Yogurt Maker
This appliance promises to streamline the process of making Greek yogurt at home…
Buy the Winner
Science: Crispy Fried Food
Published: January 2014
Science: Crispy Fried Food
We take a closer look at the purpose of batters on fried foods. What do they do,…
Colanders
Published: January 2014
Colanders
A colander is just a bowl with holes, right? Chasing loose pasta around the sink…
Mango, Orange, and Jícama Salad
Published: January 2014
Mango, Orange, and Jícama Salad
Making a vibrant fruit salad with peak summer produce is a cinch, but what are w…
Lemon Pudding Cakes
Published: January 2014
Lemon Pudding Cakes
During baking, this dessert’s batter separates into two distinct layers. To ensu…
British-Style Currant Scones
Published: January 2014
British-Style Currant Scones
Buttery rich American scones are a coffeehouse staple, but the fluffy and tender…
Thick-Cut Sweet Potato Fries
Published: January 2014
Thick-Cut Sweet Potato Fries
Classic French fries made with white potatoes—crispy on the outside, creamy on t…
Thai Chicken Curry with Potatoes and Peanuts
Published: January 2014
Thai Chicken Curry with Potatoes and Peanuts
Green and red curries offer big heat and bracing acidity, but the milder variety…
Sesame-Crusted Salmon with Lemon and Ginger
Published: January 2014
Sesame-Crusted Salmon with Lemon and Ginger
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Pasta with Cauliflower, Bacon, and Bread Crumbs
Published: January 2014
Pasta with Cauliflower, Bacon, and Bread Crumbs
How to make this restaurant favorite at home? Crowd the pan and consolidate pots…
Milk-Braised Pork Loin
Published: January 2014
Milk-Braised Pork Loin
In Italy, cooks like to braise pork roasts in milk because it creates an excepti…
Shredded Beef Tacos (Carne Deshebrada)
Published: January 2014
Shredded Beef Tacos (Carne Deshebrada)
Classic shredded beef tacos are known for their robust meatiness. So why do most…
Perfect Poached Chicken Breasts
Published: January 2014
Perfect Poached Chicken Breasts
Hardly anyone poaches chicken anymore—and with good reason: The classic techniqu…
Red Wine Pan Sauce
Published: January 2014
Red Wine Pan Sauce
The beauty of a pan sauce is that it needs only a few ingredients and a little b…
Pineapple, Grapefruit, and Cucumber Salad
Published: January 2014
Pineapple, Grapefruit, and Cucumber Salad
Making a vibrant fruit salad with peak summer produce is a cinch, but what are w…
British-Style Currant Scones
Published: January 2014
British-Style Currant Scones
Buttery rich American scones are a coffeehouse staple, but the fluffy and tender…
Perfect Poached Chicken Breasts
Published: January 2014
Perfect Poached Chicken Breasts
Hardly anyone poaches chicken anymore—and with good reason: The classic techniq…

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