March/April 2018

March / April

2018
Filter +
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…
One-Hour Pizza
Published: March 2018
One-Hour Pizza
The ultimate challenge for a pizza master with 30 years of experience? Making a …
Pecorino Romano Cheese
Published: March 2018
Pecorino Romano Cheese
Is Pecorino Romano from Italy worth seeking out, or can domestic options do the …
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…
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…
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…
Flexible Cutting Mats
Published: January 2018
Flexible Cutting Mats
Thin, lightweight plastic mats are easier to lift, wash, and store than conventi…
Ginger Graters
Published: January 2018
Ginger Graters
Which grater is greatest? We find one that's fast, efficient, and easy to clean.
Harissa
Published: March 2018
Harissa
Harissa is a potent paste used both as an ingredient and as a condiment in North…
Turkey Bacon
Published: March 2018
Turkey Bacon
What exactly is it? And can it compete with traditional pork bacon?
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 …
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.
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 …
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 …
Steamed White Rice
Published: March 2018
Steamed White Rice
The rice served in Chinese restaurants is soft enough to soak up savory sauces a…
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…
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…
Scallion-Ginger Relish
Published: March 2018
Scallion-Ginger Relish
Serve alongside our Perfect Pork Tenderloin Steaks.
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…
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…
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…
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 …
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 …
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 …
Sous Vide Machines (Immersion Circulators)
Published: September 2017
Sous Vide Machines (Immersion Circulators)
Sous vide machines are cheaper, sleeker, and smarter than ever before. Can we fi…
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 Shallot
Published: February 2018
Pan-Steamed Broccolini with Shallot
The trick to cooking slender, verdant broccolini is best illustrated using long …
Sous Vide Pork Tenderloin Steaks
Published: February 2018
Sous Vide Pork Tenderloin Steaks
For pork tenderloin that was perfectly tender and juicy from edge to edge, we us…
Perfect Pan-Seared Pork Tenderloin Steaks
Published: February 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…
Three-Cup Chicken
Published: February 2018
Three-Cup Chicken
One cup each of soy sauce, sesame oil, and rice wine is easy to remember. Too ba…
Parchment Paper
Published: January 2018
Parchment Paper
Parchment paper is simple. Why are so many products hard to use?
Best Lemon Bars
Published: January 2018
Best Lemon Bars
What's the secret to bars with bold, multifaceted citrus flavor? Cut back on the…
One-Hour Pizza
Published: January 2018
One-Hour Pizza
The ultimate challenge for a pizza master with 30 years of experience? Making a …
All-Purpose Caramel Sauce
Published: January 2018
All-Purpose Caramel Sauce
Whether you've been burned by caramel in the past or have questions to sort out …
Moroccan Lentil and Chickpea Soup (Harira)
Published: January 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: January 2018
Irish Brown Soda Bread
Ireland's everyday bread is so quick, foolproof, and wholesome that you'll want …
Indoor Pulled Chicken with Sweet and Tangy Barbecue Sauce
Published: January 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…
Brazilian Shrimp and Fish Stew (Moqueca)
Published: January 2018
Brazilian Shrimp and Fish Stew (Moqueca)
This coconut milk–based stew has such big flavor yet comes together so quickly t…
Published: January 2018
How To Determine When to Retire Your Rasp-Style Grater
Think your rasp-grater has lost its edge? Use this test to find out for sure.
Published: January 2018
Parchment Paper versus Waxed Paper
Parchment paper is the only option when it comes to baking, but it’s expensive. …
Published: January 2018
The Best Way to Determine Caramel's Doneness
No surprise: It's by temperature, not color.
Published: January 2018
What To Do With Beans After Using Them as Pie Weights
Dried beans are a great alternative to pie weights when blind-baking a pie crust…
For the Hottest Coffee, Preheat Your Mug
Published: January 2018
For the Hottest Coffee, Preheat Your Mug
Preheating ensures that most of the heat stays in your drink instead of being ab…
Published: January 2018
The Best Way to Cook Turkey Bacon
Package instructions are always either too vague or inconsistent. We knew we cou…
Published: January 2018
Grating Cheese Too Far In Advance
Does grating cheese before you need it affect its flavor?
Published: January 2018
The Differences Between Thai and Italian Basil
What is Thai basil, and can you use Italian basil in its place?
Published: January 2018
Does Rinsing Canned Beans Remove Sodium?
Given that we often drain and rinse beans before use, we were curious: Exactly h…
Published: January 2018
What's the Shelf Life of Dry Vermouth?
Dry vermouth is a shelf-stable substitute for white wine. How long will an open …
Published: January 2018
Melting Wafers: The Key to Easier Tempering?
They simplify the tempering process—but how do they taste?
Published: January 2018
How to Cook Shishito Peppers
You’ve probably seen these Japanese peppers on restaurant menus, and now they’re…
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…

Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine

copy-book-cover

Yes! Please send my FREE TRIAL ISSUE of Cook’s Illustrated Magazine.If I like it, I will pay just $19.95 for one full year (six issues, including my FREE TRIAL issue) and save 40% off the newstand price of $41.70. Otherwise, I’ll write cancel on the invoice, return it, and owe nothing at all.

Or pay now and get a Free Gift!

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
City
State
Zip Code

OR

Your paid subscription will include all the benefits of Cooks's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions >

Free Gift

Thank you!

Your free trial issue will arrive in 4-6 weeks.