September/October 2014

September / October

2014
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The Science of Cooking Frozen Steaks
Published: July 2014
The Science of Cooking Frozen Steaks
Conventional wisdom holds that frozen steaks should be thawed before cooking, b…
Perfect Latin Flan
Published: July 2014
Perfect Latin Flan
This cousin to crème caramel boasts a denser, sweeter profile and rich toffee-l…
Sauteed Corn with Cherry Tomatoes, Ricotta Salata, and Basil
Published: July 2014
Sauteed Corn with Cherry Tomatoes, Ricotta Salata, and Basil
There are many ways to cook fresh corn, but few produce rich, complex, sweet fla…
Mahogany Chicken Thighs
Published: July 2014
Mahogany Chicken Thighs
Chicken thighs can contain unappetizing pockets of fat and sinew. But what if yo…
Authentic Baguettes at Home
Published: July 2014
Authentic Baguettes at Home
Most American baguettes are doughy and pale, and the recipes we found weren’t mu…
Roasted Pears with Dried Apricots and Pistachios
Published: July 2014
Roasted Pears with Dried Apricots and Pistachios
A two-stage cooking process yields tender, beautifully caramelized fruits.
Tagliatelle with Artichokes and Olive Oil
Published: July 2014
Tagliatelle with Artichokes and Olive Oil
Pasta paired with artichoke hearts is an Italian favorite. We’d love it, too, if…
Rice and Lentils with Crispy Onions (Mujaddara)
Published: July 2014
Rice and Lentils with Crispy Onions (Mujaddara)
Our new method for frying onions delivers crispy, ultrasavory results that make …
Broiled Pork Tenderloin
Published: July 2014
Broiled Pork Tenderloin
Before we could perfect this easy dish, we had to figure out how broilers really…
Mixing Bowls
Published: July 2014
Mixing Bowls
This most basic piece of cooking equipment might not seem worthy of scrutiny—unt…
Processed Artichoke Hearts
Published: September 2014
Processed Artichoke Hearts
With so many options on the market, selecting a brand of processed artichoke hea…
Fire-Roasted Tomatoes
Published: September 2014
Fire-Roasted Tomatoes
Could canned, diced fire-roasted tomatoes deliver the smoky complexity of fresh?…
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Imported Prosciutto
Published: September 2014
Imported Prosciutto
How does our favorite American prosciutto stack up against imported, Italian off…
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Homemade Pumpkin Puree
Published: July 2014
Homemade Pumpkin Puree
For some applications, like Pumpkin Pie, the taste of fresh pumpkin puree (as op…
Folded Enchiladas
Published: July 2014
Folded Enchiladas
These simple enchiladas were developed to be served as part of a larger meal wit…
Sun-Dried Tomato and Basil Salsa for Two
Published: July 2014
Sun-Dried Tomato and Basil Salsa for Two
This salsa is the perfect way to top our Broiled Pork Tenderloin for Two.
Published: July 2014
Mustard-Creme Fraiche Sauce for Two
This sauce is the perfect accompaniment to our Broiled Pork Tenderloin for Two.
Published: July 2014
Homemade Coconut Milk
For certain applications, like Thai chicken soup, homemade coconut milk is wort…
Orange-Cardamom Latin Flan
Published: July 2014
Orange-Cardamom Latin Flan
This cousin to crème caramel boasts a denser, sweeter profile and rich toffee-l…
Coffee Latin Flan
Published: July 2014
Coffee Latin Flan
This cousin to crème caramel boasts a denser, sweeter profile and rich toffee-l…
Almond Latin Flan
Published: July 2014
Almond Latin Flan
This cousin to crème caramel boasts a denser, sweeter profile and rich toffee-l…
Perfect Latin Flan
Published: July 2014
Perfect Latin Flan
This cousin to crème caramel boasts a denser, sweeter profile and rich toffee-l…
Sauteed Corn with Bacon and Leeks
Published: July 2014
Sauteed Corn with Bacon and Leeks
There are many ways to cook fresh corn, but few produce rich, complex, sweet fla…
Published: July 2014
Sauteed Corn with Miso and Scallions
There are many ways to cook fresh corn, but few produce rich, complex, sweet fla…
Sauteed Corn with Black Beans and Red Bell Pepper
Published: July 2014
Sauteed Corn with Black Beans and Red Bell Pepper
There are many ways to cook fresh corn, but few produce rich, complex, sweet fla…
Sauteed Corn with Cherry Tomatoes, Ricotta Salata, and Basil
Published: July 2014
Sauteed Corn with Cherry Tomatoes, Ricotta Salata, and Basil
There are many ways to cook fresh corn, but few produce rich, complex, sweet fla…
Mahogany Chicken Thighs
Published: July 2014
Mahogany Chicken Thighs
Chicken thighs can contain unappetizing pockets of fat and sinew. But what if yo…
Authentic Baguettes at Home
Published: July 2014
Authentic Baguettes at Home
Most American baguettes are doughy and pale, and the recipes we found weren’t mu…
Roasted Plums with Dried Cherries and Almonds
Published: September 2014
Roasted Plums with Dried Cherries and Almonds
A two-stage cooking process yields tender, beautifully caramelized fruits.
Roasted Apples with Dried Figs and Walnuts
Published: July 2014
Roasted Apples with Dried Figs and Walnuts
A two-stage cooking process yields tender, beautifully caramelized fruits.
Roasted Pears with Golden Raisins and Hazelnuts
Published: July 2014
Roasted Pears with Golden Raisins and Hazelnuts
A two-stage cooking process yields tender, beautifully caramelized fruits.
Published: July 2014
Roasted Apples with Dried Cranberries and Pecans
A two-stage cooking process yields tender, beautifully caramelized fruits.
Roasted Pears with Dried Apricots and Pistachios
Published: July 2014
Roasted Pears with Dried Apricots and Pistachios
A two-stage cooking process yields tender, beautifully caramelized fruits.
Simple Refried Beans
Published: July 2014
Simple Refried Beans
Serve with our Mexican-Style Grilled Steak (Carne Asada)
Red Chile Salsa
Published: July 2014
Red Chile Salsa
Serve with our Mexican-Style Grilled Steak (Carne Asada).
Mexican-Style Grilled Steak (Carne Asada)
Published: July 2014
Mexican-Style Grilled Steak (Carne Asada)
Superthin, well-charred steaks define this Mexican favorite. To deliver maximum …
Grilled Fish Tacos
Published: July 2014
Grilled Fish Tacos
For a fish taco that doesn’t require the mess of deep frying, we turned to the g…
Published: July 2014
Tagliatelle with Artichokes and Olive Oil for Two
Pasta paired with artichoke hearts is an Italian favorite. We’d love it, too, if…
Tagliatelle with Artichokes and Olive Oil
Published: July 2014
Tagliatelle with Artichokes and Olive Oil
Pasta paired with artichoke hearts is an Italian favorite. We’d love it, too, if…
Crispy Onions
Published: July 2014
Crispy Onions
Crispy onions are also great sprinkled on salads and sandwiches and as a garnish…
Rice and Lentils with Crispy Onions (Mujaddara)
Published: July 2014
Rice and Lentils with Crispy Onions (Mujaddara)
Our new method for frying onions delivers crispy, ultrasavory results that make …
Sun-Dried Tomato and Basil Salsa
Published: July 2014
Sun-Dried Tomato and Basil Salsa
This salsa is the perfect way to top our Broiled Pork Tenderloin.
Published: July 2014
Mustard-Creme Fraiche Sauce
This sauce is the perfect accompaniment to our Broiled Pork Tenderloin.
Broiled Pork Tenderloin for Two
Published: July 2014
Broiled Pork Tenderloin for Two
Before we could perfect this easy dish, we had to figure out how broilers really…
Broiled Pork Tenderloin
Published: July 2014
Broiled Pork Tenderloin
Before we could perfect this easy dish, we had to figure out how broilers really…
Spiralizers
Published: March 2016
Spiralizers
Spiral vegetable cutters, or spiralizers, cut fruits and vegetables into long no…
Slow Cooker Lid Holder
Published: September 2014
Slow Cooker Lid Holder
The Lid Pocket aims to make life easier when using a slow cooker. Does it delive…
Popover Pans
Published: July 2014
Popover Pans
With more popover pans available on the market, we wanted to see how our old fav…
Home Seltzer Makers
Published: September 2014
Home Seltzer Makers
Home seltzer makers that transform still water into sparkling promise clear adva…
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Burger Presses
Published: September 2014
Burger Presses
Burger presses promise to make patty preparation quicker, with more consistently…
Baguette Couches
Published: September 2014
Baguette Couches
A baker's couche keeps bread dough’s shape intact and its surface uniformly dry …
Bread Lames for Baguettes
Published: July 2014
Bread Lames for Baguettes
Professional bakers use a tool called a lame (pronounced “LAHM”), which means “b…

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