January/February 2017

January / February

2017
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Bitter Greens and Fig Salad with Warm Shallot Dressing
Published: January 2017
Bitter Greens and Fig Salad with Warm Shallot Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch …
Pan-Seared Thick-Cut Boneless Pork Chops
Published: January 2017
Pan-Seared Thick-Cut Boneless Pork Chops
We always knew that the key to chops with a deep sear is a screaming-hot pan. W…
Boiled Carrots with Lemon and Chives
Published: January 2017
Boiled Carrots with Lemon and Chives
It’s time to get reacquainted with a neglected cooking method.
Gâteau Breton with Apricot Filling
Published: January 2017
Gâteau Breton with Apricot Filling
Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling …
Eggs Pipérade
Published: January 2017
Eggs Pipérade
This Basque-inspired sauté can dress up scrambled eggs—or leave them waterlogged…
Chicken and Sausage Gumbo
Published: January 2017
Chicken and Sausage Gumbo
The depth and body of this Louisiana mainstay largely depend on a humble pantry …
Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
Published: January 2017
Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch …
Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing
Published: January 2017
Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch …
Modern Cauliflower Gratin
Published: January 2017
Modern Cauliflower Gratin
Who says a gratin needs to be stodgy and rich to be satisfying? The unique attri…
Boston Brown Bread
Published: January 2017
Boston Brown Bread
Colonists knew how to mix up batter and steam it over an open fire to make a re…
Roasted Red Pepper-Vinegar Sauce
Published: January 2017
Roasted Red Pepper-Vinegar Sauce
Roasted red peppers add sweetness to this sauce, and hot cherry peppers bring so…
Mint Persillade
Published: January 2017
Mint Persillade
In its simplest form, this French sauce is just parsley and garlic. Our version …
Walnut-Raisin Pesto
Published: January 2017
Walnut-Raisin Pesto
This sauce serves as a zesty accompaniment for lean meats such as pork chops or …
Gâteau Breton with Prune Filling
Published: January 2017
Gâteau Breton with Prune Filling
Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling …
Slow Cookers
Published: January 2017
Slow Cookers
Can machines designed for the same simple purpose—cooking food slowly enough th…
Buy the Winner
Crushed Tomatoes
Published: January 2017
Crushed Tomatoes
Sometimes smooth like puree and sometimes chock-full of chunks, crushed tomatoe…
Buy the Winner
Vegan Mayonnaise
Published: January 2017
Vegan Mayonnaise
Vegan mayo can’t be very good, can it? Read on for a shocking surprise.
Thermal Carafes
Published: January 2017
Thermal Carafes
Could we find a thermal carafe that excelled with both hot and cold liquids?
Buy the Winner
Portion Scoops
Published: January 2017
Portion Scoops
This restaurant-kitchen tool can make you a faster, more efficient home cook.
Citrus Zesters/Channel Knives
Published: January 2017
Citrus Zesters/Channel Knives
These dual-use tools are supposed to make pretty garnishes from citrus peels. Bu…
Buy the Winner
Boiled Carrots with Scallions and Ginger
Published: January 2017
Boiled Carrots with Scallions and Ginger
It’s time to get reacquainted with a neglected cooking method.
Simple Hot Sauce
Published: January 2017
Simple Hot Sauce
We wanted a simple recipe for hot sauce that didn’t require fermenting like a lo…
Boiled Carrots with Cumin, Lime, and Cilantro
Published: January 2017
Boiled Carrots with Cumin, Lime, and Cilantro
It’s time to get reacquainted with a neglected cooking method.
Boiled Carrots with Fennel Seeds and Citrus
Published: January 2017
Boiled Carrots with Fennel Seeds and Citrus
It’s time to get reacquainted with a neglected cooking method.
Boiled Carrots with Mint and Paprika
Published: January 2017
Boiled Carrots with Mint and Paprika
It’s time to get reacquainted with a neglected cooking method.
Bundt Pans
Published: January 2017
Bundt Pans
Our testing proved that all Bundt pans are not created equal.
Buy the Winner
Slow Cookers
Published: November 2016
Slow Cookers
Can machines designed for the same simple purpose—cooking food slowly enough tha…
Boiled Carrots with Lemon and Chives
Published: November 2016
Boiled Carrots with Lemon and Chives
It’s time to get reacquainted with a neglected cooking method.
Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
Published: November 2016
Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch …
Gâteau Breton with Apricot Filling
Published: November 2016
Gâteau Breton with Apricot Filling
Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling …
Eggs Pipérade
Published: November 2016
Eggs Pipérade
This Basque-inspired sauté can dress up scrambled eggs—or leave them waterlogged…
New England Baked Beans
Published: November 2016
New England Baked Beans
The transformation of a few humble ingredients into a rich, deeply flavorful dis…
Boston Brown Bread
Published: November 2016
Boston Brown Bread
Colonists knew how to mix up batter and steam it over an open fire to make a re…
Modern Cauliflower Gratin
Published: November 2016
Modern Cauliflower Gratin
Who says a gratin needs to be stodgy and rich to be satisfying? The unique attri…
Weeknight Tagliatelle with Bolognese Sauce
Published: November 2016
Weeknight Tagliatelle with Bolognese Sauce
Half a dozen meats and hours of pot watching make a lush, deeply savory version …
Chicken and Sausage Gumbo
Published: November 2016
Chicken and Sausage Gumbo
The depth and body of this Louisiana mainstay largely depend on a humble pantry …
Pan-Seared Thick-Cut Boneless Pork Chops
Published: November 2016
Pan-Seared Thick-Cut Boneless Pork Chops
We always knew that the key to chops with a deep sear is a screaming-hot pan. Wh…
Science: Can You Refreeze Meat?
Published: December 2016
Science: Can You Refreeze Meat?
Sometimes we thaw a piece of meat or poultry only to find that we don’t want to …
Published: December 2016
How to Clean a Wire Cooling Rack
Cleaning all the wires of our favorite cooling rack can be a challenge. To get i…
Published: December 2016
How to Dispose of Extra Sourdough Starter
What's the best way to dispose of sourdough starter?
Published: December 2016
Tongs with Extra Grip
With their curved shape and rubber grips, jar lifters are ideal for removing can…
Published: December 2016
Cook Until the Juices Run Clear—Fact or Fiction?
One persistent cooking adage is that if you pierce a chicken and the juices are …
Published: December 2016
The Ultimate Pizza Setup: Baking Stone Plus Baking Steel
We’re big fans of baking stones and steels for cooking pizza and bread, but this…
Published: December 2016
Why You Should Fully Preheat Before Baking
We know it’s important to wait for the oven to fully preheat before we start bak…
How to Strip a Cast-Iron Skillet
Published: November 2016
How to Strip a Cast-Iron Skillet
If your cast-iron cookware's seasoning becomes very dull or damaged or if the p…
Published: November 2016
A Green Bell Pepper Alternative
Long, slender Cubanelle peppers are commonly used in Spanish, Caribbean, and Ita…
Published: November 2016
Putting the Orange Family to Work
We often keep clementines and tangerines around for snacking, and we wondered if…
Published: November 2016
Oven-Ripened Avocados?
We recently saw a piece online claiming that you can ripen rock-hard avocados by…
Published: November 2016
Alcohol-Free Rum
Dark rum adds depth and complexity to cakes, sauces, and—of course—eggnog. Howev…
Published: November 2016
Table Salt versus Kosher Salt?
Since table salt and kosher salt are practically identical in terms of chemistry…
Why Some Pasta Absorbs More (or Less) Sauce
Published: November 2016
Why Some Pasta Absorbs More (or Less) Sauce
Some brands of pasta seem to absorb more sauce, while others absorb less, impact…
Testing Citrus Zesters/Channel Knives
Published: November 2016
Testing Citrus Zesters/Channel Knives
These dual-use tools are supposed to make pretty garnishes from citrus peels. Bu…
Testing Bundt Pans
Published: November 2016
Testing Bundt Pans
Our testing proved that all Bundt pans are not created equal.
Testing Portion Scoops
Published: November 2016
Testing Portion Scoops
This restaurant-kitchen tool can make you a faster, more efficient home cook.
Testing Thermal Carafes
Published: November 2016
Testing Thermal Carafes
Could we find a thermal carafe that excelled with both hot and cold liquids?
Tasting Vegan Mayonnaise
Published: November 2016
Tasting Vegan Mayonnaise
Vegan mayo can’t be very good, can it? Read on for a shocking surprise.
Tasting Crushed Tomatoes
Published: November 2016
Tasting Crushed Tomatoes
Sometimes smooth like puree and sometimes chock-full of chunks, crushed tomatoe…
Searching Out the Best Slow Cooker
Published: November 2016
Searching Out the Best Slow Cooker
Can machines designed for the same simple purpose—cooking food slowly enough tha…
Eggs Pipérade
Published: November 2016
Eggs Pipérade
This Basque-inspired sauté can dress up scrambled eggs—or leave them waterlogged…
French Butter Cake
Published: November 2016
French Butter Cake
Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling …
The Easiest Carrot Side Dish
Published: November 2016
The Easiest Carrot Side Dish
It’s time to get reacquainted with a neglected cooking method.
Warm Winter Salads
Published: November 2016
Warm Winter Salads
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch …
New England Baked Beans
Published: November 2016
New England Baked Beans
The transformation of a few humble ingredients into a rich, deeply flavorful di…
Bringing Back Brown Bread
Published: November 2016
Bringing Back Brown Bread
Colonists knew how to mix up batter and steam it over an open fire to make a re…
A New Cauliflower Gratin
Published: November 2016
A New Cauliflower Gratin
Who says a gratin needs to be stodgy and rich to be satisfying? The unique attri…
Weeknight Bolognese
Published: November 2016
Weeknight Bolognese
Half a dozen meats and hours of pot watching make a lush, deeply savory version …
Chicken and Sausage Gumbo
Published: November 2016
Chicken and Sausage Gumbo
The depth and body of this Louisiana mainstay largely depend on a humble pantry …
Pan-Seared Thick-Cut Pork Chops
Published: November 2016
Pan-Seared Thick-Cut Pork Chops
We always knew that the key to chops with a deep sear is a screaming-hot pan. Wh…

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