January/February 2015

January / February

2015
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Vegetable Broth Base
Published: November 2014
Vegetable Broth Base
Our winning store-bought broth is OK in a pinch. But we wanted a homemade versi…
The Science of a Better Pan Sauce
Published: November 2014
The Science of a Better Pan Sauce
We decided to break all the rules in order to develop more fond, and better pan …
Carving Boards
Published: November 2014
Carving Boards
Clever features on new carving boards promise easier carving and serving. But do…
Foolproof New York Cheesecake
Published: November 2014
Foolproof New York Cheesecake
Our recipe produced lush texture and a beautiful brown top—but not for everyone.…
Savory Corn Muffins
Published: November 2014
Savory Corn Muffins
We wanted a muffin full of cornmeal flavor. Could it also be moist and light-tex…
Japanese-Style Stir-Fried Noodles with Beef
Published: November 2014
Japanese-Style Stir-Fried Noodles with Beef
Springy noodles in a bold, complex sauce make yakisoba a standout among noodle s…
French-Style Pork Chops with Apples and Calvados
Published: November 2014
French-Style Pork Chops with Apples and Calvados
Classic French versions call for lighting the sauce on fire. Does this technique…
Roasted Mushrooms with Parmesan and Pine Nuts
Published: November 2014
Roasted Mushrooms with Parmesan and Pine Nuts
Could a single addition produce both deep roasted flavor and even seasoning?
Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce
Published: November 2014
Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce
The juiciest meat demands low heat; the crispiest skin, a hot sear. Could we ach…
Tuscan-Style Beef Stew
Published: November 2014
Tuscan-Style Beef Stew
In this simple yet rich stew, just two ingredients—Chianti and black pepper—prov…
Low-Sodium Vegetable Broth
Published: November 2014
Low-Sodium Vegetable Broth
Finding a low-sodium vegetable broth worth using is more difficult than it sound…
Mexican Lagers
Published: November 2014
Mexican Lagers
We sampled the four best-selling imported Mexican lagers plain and cooked in dru…
Chocolate Hazelnut Spread
Published: November 2014
Chocolate Hazelnut Spread
We’re huge fans of Nutella chocolate-hazelnut spread, but as with almost anythin…
Foolproof New York Cheesecake
Published: November 2014
Foolproof New York Cheesecake
Our recipe produced lush texture and a beautiful brown top—but not for everyone.…
Savory Corn Muffins with Rosemary and Black Pepper
Published: November 2014
Savory Corn Muffins with Rosemary and Black Pepper
We wanted a muffin full of cornmeal flavor. Could it also be moist and light-tex…
Savory Corn Muffins with Cheddar and Scallions
Published: November 2014
Savory Corn Muffins with Cheddar and Scallions
We wanted a muffin full of cornmeal flavor. Could it also be moist and light-tex…
Savory Corn Muffins
Published: January 2015
Savory Corn Muffins
We wanted a muffin full of cornmeal flavor. Could it also be moist and light-tex…
Drunken Beans
Published: November 2014
Drunken Beans
Cooking beans with beer and bacon can deliver results as full-flavored and satis…
Sesame-Orange Spice Blend
Published: November 2014
Sesame-Orange Spice Blend
To enhance the yakisoba’s flavors, we top it with a simple homemade spice blend …
Japanese-Style Stir-Fried Noodles with Beef
Published: November 2014
Japanese-Style Stir-Fried Noodles with Beef
Springy noodles in a bold, complex sauce make yakisoba a standout among noodle s…
Red Pepper and Almond Relish
Published: November 2014
Red Pepper and Almond Relish
To make a relish, which we like to pair with carrots, we combine bold, acidic in…
Onion-Balsamic Relish with Mint
Published: November 2014
Onion-Balsamic Relish with Mint
To make a relish, which we like to pair with carrots, we combine bold, acidic in…
Pine Nut Relish
Published: November 2014
Pine Nut Relish
To make a relish, which we like to pair with carrots, we combine bold, acidic in…
Green Olive and Golden Raisin Relish
Published: November 2014
Green Olive and Golden Raisin Relish
To make a relish, which we like to pair with carrots, we combine bold, acidic in…
Slow-Cooked Whole Carrots
Published: November 2014
Slow-Cooked Whole Carrots
Who would ever slow-cook whole carrots for an hour? We would—if the results were…
French-Style Pork Chops with Apples and Calvados
Published: November 2014
French-Style Pork Chops with Apples and Calvados
Classic French versions call for lighting the sauce on fire. Does this technique…
Roasted Mushrooms with Sesame and Scallions
Published: November 2014
Roasted Mushrooms with Sesame and Scallions
Could a single addition produce both deep roasted flavor and even seasoning?
Roasted Mushrooms with Harissa and Mint
Published: November 2014
Roasted Mushrooms with Harissa and Mint
Could a single addition produce both deep roasted flavor and even seasoning?
Roasted Mushrooms with Roasted Garlic and Smoked Paprika
Published: November 2014
Roasted Mushrooms with Roasted Garlic and Smoked Paprika
Could a single addition produce both deep roasted flavor and even seasoning?
Roasted Mushrooms with Parmesan and Pine Nuts
Published: November 2014
Roasted Mushrooms with Parmesan and Pine Nuts
Could a single addition produce both deep roasted flavor and even seasoning?
Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce
Published: November 2014
Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce
The juiciest meat demands low heat; the crispiest skin, a hot sear. Could we ach…
Tuscan-Style Beef Stew
Published: November 2014
Tuscan-Style Beef Stew
In this simple yet rich stew, just two ingredients—Chianti and black pepper—prov…
Warming Trays
Published: January 2015
Warming Trays
Warming trays can be a godsend for serving and entertaining—but do they really k…
Buy the Winner
Bowl Stabilizer
Published: January 2015
Bowl Stabilizer
Having trouble keeping your mixing bowl stable when mixing or whisking ingredien…
Buy the Winner
Tea Machines
Published: November 2014
Tea Machines
Would brewing tea with a tea machine be more convenient than using a regular ele…

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