September/October 2018

September / October

2018
Filter +
Applesauce
Applesauce
Transform just about any apple variety into flavorful, rosy applesauce in less t…
Published: July 2018
Foolproof Whole-Wheat Dough for Double-Crust Pie
Foolproof Whole-Wheat Dough for Double-Crust Pie
Once you truly understand how pie dough works, incorporating the flavors and tex…
Published: July 2018
Japanese Grilled Steak and Scallion Rolls (Negimaki)
Japanese Grilled Steak and Scallion Rolls (Negimaki)
Anyone can throw a rib eye on the fire. But Japanese negimaki rolls the flavors …
Published: June 2018
Caper-Currant Relish
Caper-Currant Relish
This sweet and savory sauce is the perfect complement to fish and poultry.
Published: June 2018
Chicken Vesuvio for Two
Chicken Vesuvio for Two
We produced a trio of heavy hitters—tender, crisp-skinned chicken; well-browned …
Published: September 2018
Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)
Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)
Restraint is the key to the purest, most robust chile flavor in this classic New…
Published: June 2018
Pan-Seared Swordfish Steaks
Pan-Seared Swordfish Steaks
Most types of fish require a gentle temperature and a delicate touch. But for ri…
Published: September 2018
Pan-Seared Swordfish Steaks for Two
Pan-Seared Swordfish Steaks for Two
Most types of fish require a gentle temperature and a delicate touch. But for ri…
Published: June 2018
Harissa-Oregano Sauce
Harissa-Oregano Sauce
This bright, full-flavored, slightly spicy sauce pairs well with fish and poultr…
Published: June 2018
Falafel
Falafel
Loading up the chickpea batter with fresh herbs and aromatics is what makes fala…
Published: September 2018
Tomato-Chile Sauce
Tomato-Chile Sauce
A full tablespoon of red pepper flakes gives this vibrant-tasting sauce (a typic…
Published: June 2018
Pita Bread
Pita Bread
The tender chew and complex flavor of fresh-baked pitas are revelatory. Once you…
Published: September 2018
Whole-Wheat Pita Bread
Whole-Wheat Pita Bread
The tender chew and complex flavor of fresh-baked pitas are revelatory. Once you…
Published: July 2018
Dessert-Worthy Applesauce with Brown Sugar and Rum
Dessert-Worthy Applesauce with Brown Sugar and Rum
Transform just about any apple variety into flavorful, rosy applesauce in less t…
Published: July 2018
Savory Applesauce with Beets and Horseradish
Savory Applesauce with Beets and Horseradish
Transform just about any apple variety into flavorful, rosy applesauce in less t…
Published: July 2018
Savory Applesauce with Parsnips and Mustard
Savory Applesauce with Parsnips and Mustard
Transform just about any apple variety into flavorful, rosy applesauce in less t…
Published: July 2018
Skillet-Charred Green Beans
Skillet-Charred Green Beans
Skillet-charring produces deeply browned green beans with satisfying chew.
Published: July 2018
Skillet-Charred Green Beans with Crispy Bread-Crumb Topping
Skillet-Charred Green Beans with Crispy Bread-Crumb Topping
Skillet-charring produces deeply browned green beans with satisfying chew.
Published: September 2018
Skillet-Charred Green Beans with Crispy Sesame Topping
Skillet-Charred Green Beans with Crispy Sesame Topping
Skillet-charring produces deeply browned green beans with satisfying chew.
Published: July 2018
Italian Pasta Salad
Italian Pasta Salad
Our fixes: Overcook the noodles. Raid the pantry. Puree the dressing.
Published: July 2018
Belgian Spice Cookies (Speculoos)
Belgian Spice Cookies (Speculoos)
Passengers can’t get enough of Delta Air Lines’ in-flight snack of Biscoff, the …
Published: September 2018
Belgian Spice Cookies (Speculoos) with Almonds
Belgian Spice Cookies (Speculoos) with Almonds
Passengers can’t get enough of Delta Air Lines’ in-flight snack of Biscoff, the …
Published: September 2018
Quick Pickled Turnips and Carrots with Lemon and Coriander
Quick Pickled Turnips and Carrots with Lemon and Coriander
These bright, crisp pickles are a classic accompaniment to many Middle Eastern d…
Published: July 2018
Foolproof Whole-Wheat Dough for Single-Crust Pie
Foolproof Whole-Wheat Dough for Single-Crust Pie
Once you truly understand how pie dough works, incorporating the flavors and tex…
Published: July 2018
Foolproof Rye Dough for Single-Crust Pie
Foolproof Rye Dough for Single-Crust Pie
Once you truly understand how pie dough works, incorporating the flavors and tex…
Published: July 2018
Foolproof Rye Dough for Double-Crust Pie
Foolproof Rye Dough for Double-Crust Pie
Once you truly understand how pie dough works, incorporating the flavors and tex…
Published: July 2018
Quick-Cooking Basmati Rice
Quick-Cooking Basmati Rice
Are convenience versions of basmati rice any good?
Published: September 2018
Buy the Winner
White Miso Paste
White Miso Paste
Which fermented soybean paste strikes the right balance between salty, sweet, an…
Published: September 2018
Buy the Winner
Indoor Pizza Ovens
Indoor Pizza Ovens
Is a specialty appliance the secret to making great pizza at home?
Published: September 2018
Oven Mitts for Kids
Oven Mitts for Kids
Cooking is all fun and games—until someone gets burnt.
Published: September 2018
Buy the Winner
Hestan Cue Smart Cooking System
Hestan Cue Smart Cooking System
This intelligent cooking set includes an induction burner that wirelessly commun…
Published: September 2018
Spicy Dried Mint–Garlic Sauce
Spicy Dried Mint–Garlic Sauce
This simple and surprisingly bold sauce pairs perfectly with fish and poultry.
Published: June 2018
How to Make Nitro Cold-Brew Coffee
How to Make Nitro Cold-Brew Coffee
Plus, learn how to make cold-brew coffee concentrate in record time.
Published: September 2018
The Easiest Way to Clean and Reuse Frying Oil
The Easiest Way to Clean and Reuse Frying Oil
Here's a quick way to remove solids from used frying oil.
Published: September 2018
How to Make the Best Whole-Wheat Pie Dough
How to Make the Best Whole-Wheat Pie Dough
Can you make pie crust that's just as flaky and tender using whole-wheat flour o…
Published: September 2018
Why Use Ice Water in Bread Dough Recipes?
Why Use Ice Water in Bread Dough Recipes?
Here's why colder water makes better dough for yeasted bread and pizza.
Published: September 2018
How to Cook Bulgur, Millet, and Quinoa in a Rice Cooker
How to Cook Bulgur, Millet, and Quinoa in a Rice Cooker
Put your appliance to work with these three rice cooker-friendly grains.
Published: September 2018
Is Store-Bought Prepped Garlic OK to Use?
Is Store-Bought Prepped Garlic OK to Use?
Peeled cloves, jarred minced garlic, or garlic paste in a tube: trusty timesaver…
Published: September 2018
Iodized Salt vs. Noniodized Salt on Food Flavor
Iodized Salt vs. Noniodized Salt on Food Flavor
Is there a taste difference when using iodized or noniodized salt in recipes?
Published: September 2018
How to Buy, Clean, and Store Dried Chiles
How to Buy, Clean, and Store Dried Chiles
We made our way through more than 250 dried chiles while developing a recipe and…
Published: September 2018
Fresh Turmeric vs. Dried Turmeric
Fresh Turmeric vs. Dried Turmeric
Here's your quick introduction to turmeric.
Published: September 2018
Basmati Rice vs. Jasmine Rice
Basmati Rice vs. Jasmine Rice
It's easy to confuse raw jasmine and basmati rices: They're both long-grain vari…
Published: September 2018
Dutch Ovens
Dutch Ovens
Dutch ovens do it all. But which pot makes “it all” easiest?
Published: July 2018
Simple Applesauce
Simple Applesauce
Choose the right apple, don't peel it, and add nothing more than sugar and water…
Published: March 2013
Thick Pita Bread
Thick Pita Bread
The tender chew and complex flavor of fresh-baked pitas are revelatory. Once you…
Published: July 2018
Belgian Spice Cookies (Speculoos)
Belgian Spice Cookies (Speculoos)
Passengers can’t get enough of Delta Air Lines’ in-flight snack of Biscoff, the …
Published: September 2018
Italian Pasta Salad
Italian Pasta Salad
Our fixes: Overcook the noodles. Raid the pantry. Puree the dressing.
Published: September 2018
Skillet-Charred Green Beans
Skillet-Charred Green Beans
Skillet-charring produces deeply browned green beans with satisfying chew.
Published: September 2018
Applesauce
Applesauce
Transform just about any apple variety into flavorful, rosy applesauce in less t…
Published: September 2018
Pita Bread
Pita Bread
The tender chew and complex flavor of fresh-baked pitas are revelatory. Once you…
Published: September 2018
Falafel
Falafel
Loading up the chickpea batter with fresh herbs and aromatics is what makes fala…
Published: September 2018
Pan-Seared Swordfish Steaks
Pan-Seared Swordfish Steaks
Most types of fish require a gentle temperature and a delicate touch. But for ri…
Published: September 2018
Japanese Grilled Steak and Scallion Rolls (Negimaki)
Japanese Grilled Steak and Scallion Rolls (Negimaki)
Anyone can throw a rib eye on the fire. But Japanese negimaki rolls the flavors …
Published: September 2018
Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)
Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)
Restraint is the key to the purest, most robust chile flavor in this classic New…
Published: September 2018
Chicken Vesuvio
Chicken Vesuvio
We produced a trio of heavy hitters—tender, crisp-skinned chicken; well-browned …
Published: September 2018
How to Butcher Pork Butt
How to Butcher Pork Butt
Butchering pork butt can be a tricky endeavor. Here’s an efficient way to tackle…
Published: August 2018
Baking Sheets: Is Dull and Old Better Than Shiny and New?
Baking Sheets: Is Dull and Old Better Than Shiny and New?
Is your baking sheet dull and matte from years of use and repeated scrubbing? Lu…
Published: August 2018
The Difference Between Pork Butt and Pork Shoulder
The Difference Between Pork Butt and Pork Shoulder
Pork butt is not from the rear of the pig. Pork shoulder is from only part of th…
Published: August 2018
How to Core and Peel Apples
How to Core and Peel Apples
Prepping apples for cooking or eating isn’t hard, but a little strategy can make…
Published: August 2018

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.