January/February 2002

January / February

2002
Filter +
Southeast Asian–Style Spring Rolls with Shrimp
Southeast Asian–Style Spring Rolls with Shrimp
We set out to produce light, fresh, and easy-to-make spring rolls. These feature…
Published: January 2002
Peanut Dipping Sauce
This sauce is gently spicy and sweet—a perfect accompaniment to Southeast Asian …
Published: January 2002
Caramelized Onion Sauce with White Wine
Caramelized Onion Sauce with White Wine
Caramelized onions can take hours to make and often turn out stringy, dry, or ch…
Published: August 2013
Caramelized Onion Jam with Dark Rum
Caramelized Onion Jam with Dark Rum
Caramelized onions can take hours to make and often turn out stringy, dry, or ch…
Published: January 2002
Classic Beef Stroganoff
Classic Beef Stroganoff
This retro Russian dish may look like a stew, but it's actually a quick saute th…
Published: January 2002
Japanese-Style Crisp Breaded Pork Cutlets (Tonkatsu)
Tender cutlets in a crisp crust are a sure thing when you know the two keys to p…
Published: January 2002
Braised Belgian Endive
Braised Belgian Endive
Add a pinch of sugar and stick to the stovetop for tender braised endive with mu…
Published: January 2002
Braised Belgian Endive with Bacon and Cream
Add a pinch of sugar and stick to the stovetop for tender braised endive with m…
Published: January 2002
Pate a Choux—Cream Puff Paste
Not just the pastry basis for profiteroles, pate a choux is also used in eclairs…
Published: January 2002
Bittersweet Chocolate Sauce
We developed this recipe for profiteroles but it works as well on ice cream.
Published: January 2002
Crisp Breaded Pork Cutlets
Crisp Breaded Pork Cutlets
Tender cutlets in a crisp crust-rather than greasy disks-are a sure thing when y…
Published: January 2002
Southeast Asian–Style Spring Rolls
Southeast Asian–Style Spring Rolls
We set out to produce light, fresh, and easy-to-make spring rolls. These feature…
Published: January 2002
Profiteroles
Profiteroles
Bad profiteroles are misshapen, underrisen, soggy affairs. Great profiteroles ar…
Published: January 2002
Soft and Chewy Molasses Spice Cookies
Soft and Chewy Molasses Spice Cookies
Dry, tasteless molasses cookies belong on a Christmas tree, not in a cookie jar.…
Published: January 2002
Molasses Spice Cookies with Dark Rum Glaze
Molasses Spice Cookies with Dark Rum Glaze
Dry, tasteless molasses cookies belong on a Christmas tree, not in a cookie jar.…
Published: January 2002
Molasses Spice Cookies with Orange Essence
Molasses Spice Cookies with Orange Essence
Dry, tasteless molasses cookies belong on a Christmas tree, not in a cookie jar…
Published: January 2002
Can Openers
Can Openers
Our previous winner billed itself as “magic,” but our test cooks found it confus…
Published: April 2019
Buy the Winner
Egg Noodles
Egg Noodles
We use these noodles for many of our favorite comfort foods, from chicken soup t…
Published: October 2018
Buy the Winner
Spring Roll Wrappers
Which are the best wrappers to use for spring rolls? 
Published: June 2008
Onion Varieties
Which onions give the best caramelized flavor?
Published: January 2002

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.