November/December 2015

November / December

2015
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Pasta e Ceci (Pasta with Chickpeas)
Pasta e Ceci (Pasta with Chickpeas)
Pasta and chickpeas is a homey Italian standard. Our tweaks added depth but not…
Published: November 2015
Rustic Bread Stuffing with Cranberries and Walnuts
Rustic Bread Stuffing with Cranberries and Walnuts
We’ve updated our turkey methods but never reworked stuffing. The time had come.
Published: September 2015
Baked Alaska
Baked Alaska
The classic cake, ice cream, and meringue combo is a science experiment you can …
Published: September 2015
Better Chicken Marsala for Two
Better Chicken Marsala for Two
Chicken cutlets napped with a silky mushroom-Marsala sauce are a restaurant stan…
Published: September 2015
Brussels Sprout Salad with Warm Bacon Vinaigrette
Brussels Sprout Salad with Warm Bacon Vinaigrette
Salads made with these hearty leaves can be a lot to chew on. We fixed that.
Published: September 2015
Roasted Rack of Lamb with Roasted Red Pepper Relish
Roasted Rack of Lamb with Roasted Red Pepper Relish
If you have the know-how, rack of lamb can be one of the simplest—and most elega…
Published: September 2015
Roasted Rack of Lamb with Sweet Mint-Almond Relish
Roasted Rack of Lamb with Sweet Mint-Almond Relish
If you have the know-how, rack of lamb can be one of the simplest—and most elega…
Published: September 2015
Rustic Bread Stuffing with Dates and Almonds
Rustic Bread Stuffing with Dates and Almonds
We’ve updated our turkey methods but never reworked stuffing. The time had come.
Published: September 2015
Rustic Bread Stuffing with Fennel and Pine Nuts
Rustic Bread Stuffing with Fennel and Pine Nuts
We’ve updated our turkey methods but never reworked stuffing. The time had come.
Published: September 2015
Brussels Sprout Salad with Warm Mustard Vinaigrette
Brussels Sprout Salad with Warm Mustard Vinaigrette
Salads made with these hearty leaves can be a lot to chew on. We fixed that.
Published: September 2015
Brussels Sprout Salad with Warm Browned Butter Vinaigrette
Brussels Sprout Salad with Warm Browned Butter Vinaigrette
Salads made with these hearty leaves can be a lot to chew on. We fixed that.
Published: September 2015
Sautéed Mushroom Topping
Sautéed Mushroom Topping
Serve with our Cook's Illustrated Sweet Potato Soup.
Published: September 2015
Candied Bacon Bits
Candied Bacon Bits
For a sweet and savory garnish for sweet potato soup, we cook bacon pieces until…
Published: September 2015
Maple Sour Cream
Maple Sour Cream
The sweetness of pure maple syrup and tanginess of sour cream make an ideal garn…
Published: September 2015
Miso-Marinated Salmon for Two
Miso-Marinated Salmon for Two
Turns out, miso is one of the best ways to flavor salmon—inside and out.
Published: September 2015
Marshmallows
Marshmallows
Homemade marshmallows are easy to make. Serve with our Hot Chocolate Mix or cut …
Published: September 2015
Homemade Pie Shield
Here's our test kitchen tips for protecting the edges of your pie crust during b…
Published: September 2015
Better Chicken Marsala
Better Chicken Marsala
Chicken cutlets napped with a silky mushroom-Marsala sauce are a restaurant stan…
Published: November 2015
Roasted Rack of Lamb with Roasted Red Pepper Relish
Roasted Rack of Lamb with Roasted Red Pepper Relish
If you have the know-how, rack of lamb can be one of the simplest—and most elega…
Published: September 2015
Better Chicken Marsala
Better Chicken Marsala
Chicken cutlets napped with a silky mushroom-Marsala sauce are a restaurant stan…
Published: September 2015
Best Ground Beef Chili
Best Ground Beef Chili
Ground beef chili offers more convenience than chili made with chunks of meat. B…
Published: September 2015
Rustic Bread Stuffing with Cranberries and Walnuts
Rustic Bread Stuffing with Cranberries and Walnuts
We’ve updated our turkey methods but never reworked stuffing. The time had come.
Published: September 2015
Brussels Sprout Salad with Warm Bacon Vinaigrette
Brussels Sprout Salad with Warm Bacon Vinaigrette
Salads made with these hearty leaves can be a lot to chew on. We fixed that.
Published: September 2015
Sweet Potato Soup
Sweet Potato Soup
The secrets to creamy sweet potato soup with deep, earthy-sweet flavor? Use thos…
Published: September 2015
Ultranutty Pecan Bars
Ultranutty Pecan Bars
By banishing the custard filling in favor of a topping that emphasizes the pecan…
Published: September 2015
Miso-Marinated Salmon
Miso-Marinated Salmon
Turns out, miso is one of the best ways to flavor salmon—inside and out.
Published: September 2015
Baked Alaska
Baked Alaska
The classic cake, ice cream, and meringue combo is a science experiment you can …
Published: September 2015
Pasta e Ceci (Pasta with Chickpeas)
Pasta e Ceci (Pasta with Chickpeas)
Pasta and chickpeas is a homey Italian standard. Our tweaks added depth but not …
Published: September 2015
Science: The Secrets of Seasoning Meat
Science: The Secrets of Seasoning Meat
Should you sprinkle your pork chop and turkey breast with the same amount of sa…
Published: September 2015
Oven Thermometers
Oven Thermometers
An oven thermometer is the only reliable way to know what’s happening inside you…
Published: September 2015
Sweet Potato Soup
Sweet Potato Soup
The secrets to creamy sweet potato soup with deep, earthy-sweet flavor? Use thos…
Published: September 2015
Best Ground Beef Chili
Best Ground Beef Chili
Ground beef chili offers more convenience than chili made with chunks of meat. B…
Published: November 2015
Shopping for Lamb
Shopping for Lamb
Lamb has been staging somewhat of a comeback—and for good reason. Here's our tes…
Published: September 2015
When to Treat Chicken: Before or After Freezing?
Brining or salting chicken before cooking not only seasons the meat but also su…
Published: September 2015
Speedier Brussels Sprouts Prep
We prefer to thinly slice 1½ pounds of sprouts for Brussels Sprout Salads (see r…
Published: September 2015
Use a Bowl for Simpler Seasoning
Here's our test kitchen tip for seasoning smaller cuts of of meat, like cutlets …
Published: September 2015
Removing Pin Bones from Salmon
The best way to remove pinbones from salmon fillets.
Published: November 2015
The Solution to Searing Meat
When cooking meat, including recipes like our Roasted Rack of Lamb with Roasted…
Published: September 2015
Ensuring Weight and Temperature Accuracy
Small inaccuracies in measuring temperature and weight can lead to problems lik…
Published: September 2015
Flavoring Whipped Cream
A small amount of extract or ground spices can be whisked into whipped cream to …
Published: September 2015
The Nicest Rice for Pudding
Rice pudding is usually made with long-grain rice, but we wondered if it could …
Published: September 2015
Chestnuts: Buying and Shelling
We recommend using fresh chestnuts when they are available in the fall or early …
Published: September 2015
Cracking the Cocoa Nib
Everything you ever wanted to know about cocoa nibs, and how to use them.
Published: September 2015
Comparing Kale
Three types of kale are commonly available in supermarkets. So, how do you know …
Published: September 2015
Personal Blenders
Personal Blenders
“Personal blenders” offer promising perks over full-size blenders, such as small…
Published: November 2015
Buy the Winner
Pie Carriers
Pie Carriers
Traveling with a delicate pie can feel like tempting fate, but a good pie carrie…
Published: November 2015
Buy the Winner
Oven Thermometers
Oven Thermometers
An oven thermometer is the only reliable way to know what’s happening inside you…
Published: November 2015
Buy the Winner

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