September / October

2003
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Oatmeal Scones
Oatmeal Scones
The dry fat-free triangles passed off as scones at coffeehouses would make bette…
Published: August 2007
Cinnamon-Raisin Oatmeal Scones
Cinnamon-Raisin Oatmeal Scones
The dry fat-free triangles passed off as scones at coffeehouses would make bette…
Published: September 2003
Apricot-Almond Oatmeal Scones
Apricot-Almond Oatmeal Scones
The dry fat-free triangles passed off as scones at coffeehouses would make bette…
Published: August 2007
Glazed Maple-Pecan Oatmeal Scones
Glazed Maple-Pecan Oatmeal Scones
The dry fat-free triangles passed off as scones at coffeehouses would make bette…
Published: August 2007
Hearty Vegetable Soup
Hearty Vegetable Soup
Really good vegetable soup, it turns out, is neither quick nor easy. But when pr…
Published: October 2011
Stir-Fried Beef and Broccoli With Oyster Sauce
Stir-Fried Beef and Broccoli With Oyster Sauce
How about a nice dish of tough beef and overcooked broccoli with gloppy sauce? W…
Published: August 2013
Fusilli with Tomatoes and Fresh Mozzarella
Just the right pairing of ingredients makes all the difference in these simple r…
Published: August 2007
Farfalle with Tomatoes, Olives and Feta
Farfalle with Tomatoes, Olives and Feta
Just the right pairing of ingredients makes all the difference in these simple r…
Published: August 2007
Orecchiette with Tomatoes, Fennel, and Parmesan
Just the right pairing of ingredients makes all the difference in these simple r…
Published: August 2007
Ricotta Calzones
Ricotta Calzones
With soggy fillings and bready crusts, bad calzones are a dime a dozen. After ba…
Published: August 2007
Chicken Provencal
Chicken Provencal
Could we rejuvenate this tired French country dish by bringing it back to its ro…
Published: August 2007
Chicken Provencal with Saffron, Orange, and Basil
Chicken Provencal with Saffron, Orange, and Basil
Could we rejuvenate this tired French country dish by bringing it back to its ro…
Published: August 2007
Mushroom Risotto
Mushroom Risotto
Could we develop rich mushroom flavor without turning to pricey foraged fare?
Published: August 2007
Mushroom Risotto with Pancetta and Sage
Mushroom Risotto with Pancetta and Sage
Could we develop rich mushroom flavor without turning to pricey foraged fare?
Published: August 2007
Easy Apple Strudel
Easy Apple Strudel
Classic apple strudel is an all-day affair. Could we get full apple flavor and a…
Published: October 2012
Lightly Sweetened Creme Fraiche
Creme fraiche is a sophisticated cousin of whipped cream—it has the same velvet…
Published: August 2007
Oat Scones with Dried Cherries and Hazelnuts
Oat Scones with Dried Cherries and Hazelnuts
The dry fat-free triangles passed off as scones at coffeehouses would make bette…
Published: August 2007
Ricotta Calzones with Red Peppers, Spinach, and Goat Cheese
With soggy fillings and bready crusts, bad calzones are a dime a dozen. After ba…
Published: August 2007
Whole-Wheat Rustic Italian Bread
Whole-Wheat Rustic Italian Bread
We set out to turn four basic ingredients—flour, water, yeast, and salt—into a c…
Published: August 2007
German Potato Salad
German Potato Salad
Tired of cold potato salads? German potato salad is best served warm and offers …
Published: August 2013
Ricotta Calzones with Sausage and Broccoli Rabe
Ricotta Calzones with Sausage and Broccoli Rabe
With soggy fillings and bready crusts, bad calzones are a dime a dozen. After ba…
Published: April 2011
Crostini
Crostini—garlicky toast—is an excellent accompaniment to soups and salads.
Published: October 2011
Baking Basics: Testing for Doneness
Here are a few tips when testing baked goods for doneness.
Published: September 2003
Staggering and Rotating During Baking
Here are some simple basics that go a long way toward avoiding common baking mis…
Published: September 2003
Instant Marinator
Instant Marinator
We put the Vacu Vin Instant Marinator to the test with boneless chicken breasts …
Published: January 2012

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