September/October 2018

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

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