September/October 2017

September / October

2017
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Dried Cherry Mostarda
Dried Cherry Mostarda
This topping delivers contrasting textures and sweet acidity.
Published: September 2017
Pan-Seared Salmon Steaks
Pan-Seared Salmon Steaks
Giving salmon steaks the brush-off was the key to success.
Published: September 2017
Kalamata Olive Relish
Kalamata Olive Relish
This relish accentuates the mild flavor of the sea inherent in salmon.
Published: September 2017
Pasta with Caramelized Onions, Pecorino Romano, and Black Pepper
Pasta with Caramelized Onions, Pecorino Romano, and Black Pepper
The key to quicker caramelized onions is the ingredient we least expected: water…
Published: July 2017
Cider-Glazed Apple Bundt Cake
Cider-Glazed Apple Bundt Cake
The unique properties of a Bundt pan can help produce an apple cake that’s wond…
Published: September 2017
Grilled Cauliflower
Grilled Cauliflower
Char, caramelization, and smoke bring new dimension to this versatile vegetable.
Published: July 2017
Best Baked Sweet Potatoes
Best Baked Sweet Potatoes
The goal—creamy flesh with deeply complex flavor—is entirely different from what…
Published: September 2017
Beef Short Rib Ragu
Beef Short Rib Ragu
A typical Sunday gravy is an all-day affair and calls for multiple meats. We wan…
Published: September 2017
Tarragon Chimichurri
Tarragon Chimichurri
Tarragon and parsley offer an herbal freshness while pepper flakes and garlic de…
Published: September 2017
Grilled Arayes (Grilled Lamb-Stuffed Pitas with Yogurt Sauce)
Grilled Arayes (Grilled Lamb-Stuffed Pitas with Yogurt Sauce)
This adaptation of Middle Eastern street food features a deeply flavorful fillin…
Published: September 2017
Caramelized Onion, Tomato, and Goat Cheese Tart
Caramelized Onion, Tomato, and Goat Cheese Tart
The key to quicker caramelized onions is the ingredient we least expected: water…
Published: September 2017
Garlic-Curry Sauce
Garlic-Curry Sauce
This creamy and rich sauce highlights the pungent flavors of curry powder with b…
Published: September 2017
Pistachio Dukkah
Pistachio Dukkah
The combination of toasted spices, nuts, and seeds makes for a fragrant and crun…
Published: September 2017
Almond, Raisin, and Caper Relish
Almond, Raisin, and Caper Relish
Golden raisins plus briny capers, crunchy almonds, and white wine vinegar make f…
Published: September 2017
Za'atar
Za'atar
The combination of dried herbs, toasted sesame seeds, and tart, citrusy sumac ma…
Published: September 2017
Caramelized Onion Dip
Caramelized Onion Dip
The key to quicker caramelized onions is the ingredient we least expected: water…
Published: September 2017
Garam Masala Yogurt
Garam Masala Yogurt
The warm flavors of garam masala (an Indian spice blend that typically includes …
Published: September 2017
Garlic and Chive Sour Cream
Garlic and Chive Sour Cream
The rich, tangy flavor of this sour cream–based sauce is balanced with minced fr…
Published: September 2017
Feta Cheese
Feta Cheese
After sorting through three different milks, three countries, and eight products…
Published: September 2017
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Tahini
Tahini
Finding the best tahini can be a real grind.
Published: September 2017
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Pickled Jalapeños
Pickled Jalapeños
Most store-bought pickled jalapeños are preserved in a vinegar brine and seasone…
Published: September 2017
Stovetop Kettles
Stovetop Kettles
Double, double toil and trouble, fire burn and kettle bubble.
Published: September 2017
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Plastic-Wrap Dispensers
Plastic-Wrap Dispensers
Are special dispensers for plastic wrap really worth buying? We found one that d…
Published: September 2017
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Cheese Planes
Cheese Planes
Sometimes a knife just doesn’t cut it.
Published: July 2017
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Handheld Spiralizers
Handheld Spiralizers
Vegetable “noodles” aren’t going away, but tabletop spiralizers are bulky. Are s…
Published: September 2017
Baking Peels
Baking Peels
Are flashy, innovative peels better than basic models?
Published: September 2017
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Crispy Pan-Fried Chicken Cutlets
Crispy Pan-Fried Chicken Cutlets
For breaded chicken cutlets that are not only perfectly cooked but also easier …
Published: September 2017
Tonkatsu Sauce
Tonkatsu Sauce
This Japanese-style barbecue sauce is quick to make and flavor-packed.
Published: September 2017
Really Good Garlic Bread
Really Good Garlic Bread
How do you make the ultimate version of this classic? It’s a pressing issue.
Published: September 2017
Parsley-Cucumber Salad with Feta, Pomegranate, and Walnuts
Parsley-Cucumber Salad with Feta, Pomegranate, and Walnuts
This crisp, refreshing salad makes a tasty stand-alone side dish and a worthy ac…
Published: September 2017
Large Saucepans
Large Saucepans
Most of us use a large saucepan daily, so it’s important to own one that perform…
Published: September 2017
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Vegetarian Mapo Tofu
Vegetarian Mapo Tofu
This braise of custardy tofu cloaked in a garlicky, spicy sauce is a signature d…
Published: September 2017
Sichuan Braised Tofu with Beef (Mapo Tofu)
Sichuan Braised Tofu with Beef (Mapo Tofu)
This braise of custardy tofu cloaked in a garlicky, spicy meat sauce is a signat…
Published: September 2017
Creamy Parmesan Polenta
Creamy Parmesan Polenta
For the ultimate creamy texture and deep corn flavor, traditional polenta requi…
Published: March 2010
How to Cook Pasta for a Crowd
You can cook two pounds of spaghetti, fusilli, ziti—or any other type of pasta—i…
Published: September 2017
Baking with Raw Sugars
We baked muffins, sugar cookies, layer cakes, and shortbread with granulated sug…
Published: September 2017
Quickest Way to Cool Hot Liquids
It’s important that liquids are cool before you put them in the refrigerator; if…
Published: September 2017
Chocolate in the Microwave: Less Fussy and Faster
Our preferred method for melting chocolate is to use the microwave, whether it’s…
Published: September 2017
Butchering with a Paring Knife
The small size of a paring knife makes it much more maneuverable than a larger c…
Published: September 2017
A Simpler Julienne
This simpler, more casual technique will yield sticks that vary a bit in length,…
Published: September 2017
How to Divvy Up the Frosting for Layer Cakes
Here's the best way to divide up your frosting between layers.
Published: September 2017
Easiest Way to Grate Apples
Here's the best way to grate apples by hand.
Published: September 2017
How to Gauge Tofu Texture
The best way to eliminate ambiguity is to use the names as a general guideline a…
Published: September 2017
How to Cook Baby Kale
Since it came onto the scene, baby kale has been billed as a salad green. But, w…
Published: September 2017
What Is Shiso and How Do I Use It?
This aromatic, heart-shaped leaf can be so much more than a decorative garnish f…
Published: September 2017
How to Choose a Sweet Potato
Sweet potato varieties with orange or red skin and deep orange flesh, including …
Published: September 2017
Why You Should Weigh Confectioners' Sugar
If your goal is an icing with a graceful drizzling consistency, we strongly reco…
Published: September 2017
Large Saucepans
Large Saucepans
Most of us use a large saucepan daily, so it’s important to own one that perform…
Published: July 2017
Sichuan Braised Tofu with Beef (Mapo Tofu)
Sichuan Braised Tofu with Beef (Mapo Tofu)
This braise of custardy tofu cloaked in a garlicky, spicy meat sauce is a signat…
Published: September 2017
Grilled Lamb-Stuffed Pitas with Yogurt Sauce
Grilled Lamb-Stuffed Pitas with Yogurt Sauce
This adaptation of Middle Eastern street food features a deeply flavorful fillin…
Published: September 2017
How to Shop for Boneless Short Ribs
How to Shop for Boneless Short Ribs
Despite their name, short ribs aren't actually cut from the rib section of the c…
Published: August 2017
3 Charcoal Grill Setups You Should Know
3 Charcoal Grill Setups You Should Know
There's no one-size-fits-all fire setup. You can use these three charcoal grill …
Published: August 2017
When and Why We Use Cheese Planes
When and Why We Use Cheese Planes
What is the best tool to use to prepare cheese for serving? A sharp knife will d…
Published: August 2017
The Sichuan Pantry
The Sichuan Pantry
Learn more about four ingredients that lend Sichuan food its robust, complex fla…
Published: August 2017
Tasting Tahini
Tasting Tahini
Finding the best tahini can be a real grind.
Published: August 2017
Testing Baking Peels
Testing Baking Peels
Are flashy, innovative peels better than basic models?
Published: August 2017
Testing Handheld Spiralizers
Testing Handheld Spiralizers
Vegetable “noodles” aren’t going away, but tabletop spiralizers are bulky. Are s…
Published: August 2017
Testing Cheese Planes
Testing Cheese Planes
Sometimes a knife just doesn’t cut it.
Published: August 2017
Testing Plastic-Wrap Dispensers
Testing Plastic-Wrap Dispensers
Are special dispensers for plastic wrap really worth buying? We found one that d…
Published: August 2017
Testing Stovetop Kettles
Testing Stovetop Kettles
Double, double toil and trouble, fire burn and kettle bubble.
Published: August 2017
Figuring Out Feta
Figuring Out Feta
After sorting through three different milks, three countries, and eight products…
Published: August 2017
The Best Large Saucepan
The Best Large Saucepan
Most of us use a large saucepan daily, so it’s important to own one that perform…
Published: August 2017
Really Good Garlic Bread
Really Good Garlic Bread
How do you make the ultimate version of this classic? It’s a pressing issue.
Published: August 2017
Apple Bundt Cake
Apple Bundt Cake
The unique properties of a Bundt pan can help produce an apple cake that’s wonde…
Published: August 2017
The Best Way to Bake a Sweet Potato
The Best Way to Bake a Sweet Potato
The goal—creamy flesh with deeply complex flavor—is entirely different from what…
Published: August 2017
Quicker Caramelized Onions
Quicker Caramelized Onions
The key to quicker caramelized onions is the ingredient we least expected: water…
Published: August 2017
Pan-Seared Salmon Steaks
Pan-Seared Salmon Steaks
Giving salmon steaks the brush-off was the key to success.
Published: August 2017
How to Grill Cauliflower
How to Grill Cauliflower
Char, caramelization, and smoke bring new dimension to this versatile vegetable.
Published: August 2017
Simple Beef Ragu
Simple Beef Ragu
A typical Sunday gravy is an all-day affair and calls for multiple meats. We wan…
Published: August 2017
Crispy Pan-Fried Chicken Cutlets
Crispy Pan-Fried Chicken Cutlets
For breaded chicken cutlets that are not only perfectly cooked but also easier t…
Published: August 2017
Really Good Garlic Bread
Really Good Garlic Bread
How do you make the best version of this Italian-American classic? It’s a pressi…
Published: September 2017
Cider-Glazed Apple Bundt Cake
Cider-Glazed Apple Bundt Cake
The unique properties of a Bundt pan can help produce an apple cake that’s wonde…
Published: September 2017
Best Baked Sweet Potatoes
Best Baked Sweet Potatoes
The goal—creamy flesh with deeply complex flavor—is entirely different from what…
Published: September 2017
Caramelized Onions
Caramelized Onions
The key to quicker caramelized onions is the ingredient we least expected: water…
Published: September 2017
Pan-Seared Salmon Steaks
Pan-Seared Salmon Steaks
Giving salmon steaks the brush-off was the key to success.
Published: September 2017
Grilled Cauliflower
Grilled Cauliflower
Char, caramelization, and smoke bring new dimension to this versatile vegetable.
Published: September 2017
Beef Short Rib Ragu
Beef Short Rib Ragu
A typical Sunday gravy is an all-day affair and calls for multiple meats. We wan…
Published: September 2017
Crispy Pan-Fried Chicken Cutlets
Crispy Pan-Fried Chicken Cutlets
For breaded chicken cutlets that are not only perfectly cooked but also easier …
Published: September 2017

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