March/April 2018

March / April

2018
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Best Lemon Bars
Published: March 2018
Best Lemon Bars
What's the secret to bars with bold, multifaceted citrus flavor? Cut back on the…
Sous Vide Pork Tenderloin Steaks
Published: March 2018
Sous Vide Pork Tenderloin Steaks
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
Pan-Steamed Broccolini with Shallot
Published: March 2018
Pan-Steamed Broccolini with Shallot
The trick to cooking slender, verdant broccolini is best illustrated using long …
Moroccan Lentil and Chickpea Soup (Harira)
Published: March 2018
Moroccan Lentil and Chickpea Soup (Harira)
Spices play more than just a supporting role in this hearty North African soup.
Irish Brown Soda Bread
Published: March 2018
Irish Brown Soda Bread
Ireland's everyday bread is so quick, foolproof, and wholesome that you'll want …
One-Hour Pizza
Published: March 2018
One-Hour Pizza
The ultimate challenge for a pizza master with 30 years of experience? Making a …
Indoor Pulled Chicken with Sweet and Tangy Barbecue Sauce
Published: March 2018
Indoor Pulled Chicken with Sweet and Tangy Barbecue Sauce
Our stovetop method yields pulled chicken so good—and so quick—that you'll think…
Three-Cup Chicken
Published: March 2018
Three-Cup Chicken
One cup each of soy sauce, sesame oil, and rice wine is easy to remember. Too ba…
Chinese Restaurant-Style Rice
Published: March 2018
Chinese Restaurant-Style Rice
The rice served in Chinese restaurants is soft enough to soak up savory sauces a…
Caramel-Braised Shallots with Black Pepper
Published: March 2018
Caramel-Braised Shallots with Black Pepper
Whether you've been burned by caramel in the past or have questions to sort out …
Perfect Pan-Seared Pork Tenderloin Steaks
Published: March 2018
Perfect Pan-Seared Pork Tenderloin Steaks
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
Spicy Caramel Popcorn
Published: March 2018
Spicy Caramel Popcorn
Whether you've been burned by caramel in the past or have questions to sort out …
Harissa
Published: March 2018
Harissa
Harissa is a potent paste used both as an ingredient and as a condiment in North…
All-Purpose Caramel Sauce
Published: March 2018
All-Purpose Caramel Sauce
Whether you've been burned by caramel in the past or have questions to sort out …
Parchment Paper
Published: March 2018
Parchment Paper
Parchment paper is simple. Why are so many products hard to use?
Buy the Winner
Brazilian Shrimp and Fish Stew (Moqueca)
Published: March 2018
Brazilian Shrimp and Fish Stew (Moqueca)
This coconut milk–based stew has such big flavor yet comes together so quickly t…
Silicone Baking Mats
Published: March 2018
Silicone Baking Mats
For cookies and tuiles, silicone baking mats are as good as parchment—and someti…
Buy the Winner
Sous Vide Machines (Immersion Circulators)
Published: October 2017
Sous Vide Machines (Immersion Circulators)
Sous vide machines are cheaper, sleeker, and smarter than ever before. Can we fi…
Buy the Winner
Cast-Iron Skillet Handle Covers
Published: March 2018
Cast-Iron Skillet Handle Covers
When your cast-iron skillet is too hot to handle, can these covers help you out?
Buy the Winner
Ginger Graters
Published: March 2018
Ginger Graters
Which grater is greatest? We find one that's fast, efficient, and easy to clean.
Buy the Winner
Flexible Cutting Mats
Published: March 2018
Flexible Cutting Mats
Thin, lightweight plastic mats are easier to lift, wash, and store than conventi…
Buy the Winner
Pecorino Romano Cheese
Published: March 2018
Pecorino Romano Cheese
Is Pecorino Romano from Italy worth seeking out, or can domestic options do the …
Turkey Bacon
Published: March 2018
Turkey Bacon
What exactly is it? And can it compete with traditional pork bacon?
Sous Vide Pork Tenderloin Steaks for Two
Published: March 2018
Sous Vide Pork Tenderloin Steaks for Two
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
Published: March 2018
Indoor Pulled Chicken with South Carolina Mustard Barbecue Sauce
Our stovetop method yields pulled chicken so good—and so quick—that you'll think…
Published: March 2018
Indoor Pulled Chicken with Lexington Vinegar Barbecue Sauce
Our stovetop method yields pulled chicken so good—and so quick—that you'll think…
Three-Cup Chicken for Two
Published: March 2018
Three-Cup Chicken for Two
One cup each of soy sauce, sesame oil, and rice wine is easy to remember. Too ba…
Pan-Steamed Broccolini with Ginger
Published: March 2018
Pan-Steamed Broccolini with Ginger
The trick to cooking slender, verdant broccolini is best illustrated using long …
Pan-Steamed Broccolini with Garlic and Mustard
Published: March 2018
Pan-Steamed Broccolini with Garlic and Mustard
The trick to cooking slender, verdant broccolini is best illustrated using long …
Pan-Steamed Broccolini with Lemon and Capers
Published: March 2018
Pan-Steamed Broccolini with Lemon and Capers
The trick to cooking slender, verdant broccolini is best illustrated using long …
Scallion-Ginger Relish
Published: March 2018
Scallion-Ginger Relish
Serve alongside our Perfect Pork Tenderloin Steaks.
Perfect Pan-Seared Pork Tenderloin Steaks for Two
Published: March 2018
Perfect Pan-Seared Pork Tenderloin Steaks for Two
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
Best Lemon Bars
Published: March 2018
Best Lemon Bars
What's the secret to bars with bold, multifaceted citrus flavor? Cut back on the…
Testing Cast-Iron Skillet Handle Covers
Published: January 2018
Testing Cast-Iron Skillet Handle Covers
When your cast-iron skillet is too hot to handle, can these covers help you out?
Testing Ginger Graters
Published: January 2018
Testing Ginger Graters
Which grater is greatest? We find one that's fast, efficient, and easy to clean.
Testing Silicone Baking Mats
Published: January 2018
Testing Silicone Baking Mats
For cookies and tuiles, silicone baking mats are as good as parchment—and someti…
Testing Flexible Cutting Mats
Published: January 2018
Testing Flexible Cutting Mats
Thin, lightweight plastic mats are easier to lift, wash, and store than conventi…
Tasting Turkey Bacon
Published: January 2018
Tasting Turkey Bacon
What exactly is it? And can it compete with traditional pork bacon?
In Search of the Best Romano Cheese
Published: January 2018
In Search of the Best Romano Cheese
Is Pecorino Romano from Italy worth seeking out, or can domestic options do the …
Testing Parchment Paper
Published: January 2018
Testing Parchment Paper
Parchment paper is simple. Why are so many products hard to use?
The Lemoniest Lemon Bars
Published: January 2018
The Lemoniest Lemon Bars
What's the secret to bars with bold, multifaceted citrus flavor? Cut back on the…
Three-Cup Chicken
Published: January 2018
Three-Cup Chicken
One cup each of soy sauce, sesame oil, and rice wine is easy to remember. Too ba…
Published: January 2018
Sweeter and Easier Than Broccoli
The trick to cooking slender, verdant broccolini is best illustrated using long …
Moroccan Lentil and Chickpea Soup
Published: January 2018
Moroccan Lentil and Chickpea Soup
Spices play more than just a supporting role in this hearty North African soup.
Irish Brown Soda Bread
Published: January 2018
Irish Brown Soda Bread
Ireland's everyday bread is so quick, foolproof, and wholesome that you'll want …
Brazilian Shrimp and Fish Stew
Published: January 2018
Brazilian Shrimp and Fish Stew
This coconut milk–based stew has such big flavor yet comes together so quickly t…
One-Hour Pizza
Published: January 2018
One-Hour Pizza
The ultimate challenge for a pizza master with 30 years of experience?Making a g…
Perfect Pork Tenderloin Steaks
Published: January 2018
Perfect Pork Tenderloin Steaks
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
Indoor Pulled Chicken
Published: January 2018
Indoor Pulled Chicken
Our stovetop method yields pulled chicken so good—and so quick—that you'll think…
Testing Sous Vide Machines (Immersion Circulators)
Published: October 2017
Testing Sous Vide Machines (Immersion Circulators)
Sous vide machines are cheaper, sleeker, and smarter than ever before. Can we fi…

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