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  • Chicken Vesuvio

    We produced a trio of heavy hitters—tender, crisp-skinned chicken; well-browned potatoes; and a garlicky white wine sauce—all in the same pan.

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  • 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 Mexican pork braise. It's also what makes it dead simple to prepare.

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  • Japanese Grilled Steak and Scallion Rolls (Negimaki)

    Anyone can throw a rib eye on the fire. But Japanese negimaki rolls the flavors of teriyaki and the stylish presentation of sushi into a make-ahead summer stunner.

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  • Pan-Seared Swordfish Steaks

    Most types of fish require a gentle temperature and a delicate touch. But for rich, meaty swordfish, it's best to crank up the heat.

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  • Falafel

    Loading up the chickpea batter with fresh herbs and aromatics is what makes falafel the world's greatest fritters. Too bad it also makes them a mess to handle and cook.

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  • Pita Bread

    The tender chew and complex flavor of fresh-baked pitas are revelatory. Once you've experienced homemade, you'll swear off supermarket rounds for good.

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  • Applesauce

    Transform just about any apple variety into flavorful, rosy applesauce in less than 30 minutes. Our secret weapon: the peels.

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  • Skillet-Charred Green Beans

    Skillet-charring produces deeply browned green beans with satisfying chew.

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  • Italian Pasta Salad

    Our fixes: Overcook the noodles. Raid the pantry. Puree the dressing.

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  • Belgian Spice Cookies (Speculoos)

    Passengers can’t get enough of Delta Air Lines’ in-flight snack of Biscoff, the commercial version of this Belgian confection. We took it to even greater heights.

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  • Dutch Ovens

    Dutch ovens do it all. But which pot makes “it all” easiest?

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Cook's Illustrated September/October 2018

2018

September/October

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