Glazed All-Beef Meatloaf
An all-beef meatloaf may be convenient, but it's also tough, dry, and dense. We …
Published: January 2006
Skillet Chicken Pot Pie
Many pot pie recipes treat the chicken and vegetables as mere hitchhikers in the…
Published: January 2006
Indoor Grilled Tomato and Cheese Pizzas
Burnt or bland, most homemade versions of this restaurant classic can't come clo…
Published: January 2006
Oven-Barbecued Spareribs
Most oven rib recipes slather on smoke-flavored sauce for an ersatz barbecue exp…
Published: January 2006
Chocolate-Chunk Oatmeal Cookies with Dried Cherries
What could be better than an oatmeal cookie crammed with dozens of ingredients? …
Published: January 2006
Chocolate-Raspberry Mousse
Rich, frosting-like mousse is utterly delicious--for about two spoonfuls. Yet li…
Published: January 2006
Premium Dark Chocolate Mousse
Rich, frosting-like mousse is utterly delicious--for about two spoonfuls. Yet li…
Published: January 2006
Flaky Buttermilk Biscuits
How do you get tender, flaky biscuits with truly distinctive layers? It's a pres…
Published: January 2006
Sauteed Mushrooms with Bacon and Pearl Onions
Bland supermarket button mushrooms shrink and shrivel when sautéed. We wanted mo…
Published: January 2006
Orange-Flavored Beef
Invented in Chinese American restaurants, this dish is a well-loved classic. We …
Published: January 2006
Ready-Made Pie Crusts
We have high standards for pastry pie crust. Is there a supermarket option that …
Published: October 2017
Buy the Winner
Refried Beans
Homemade refried beans are much better than store-bought—and very easy if you st…
Published: January 2006
Chocolate-Orange Mousse
Rich, frosting-like mousse is utterly delicious--for about two spoonfuls. Yet li…
Published: January 2006
Smoker Bags
Do smoker bags perform, or are they just 'smoke and mirrors'?
Published: January 2006
Buy the WinnerDark Chocolate Mousse
Rich, frosting-like mousse is utterly delicious--for about two spoonfuls. Yet li…
Published: January 2006
Sauteed Mushrooms with Shallots and Thyme
Bland supermarket button mushrooms shrink and shrivel when sautéed. We wanted mo…
Published: January 2006
Sauteed Mushrooms with Garlic, Parmesan, and Bread Crumbs
Bland supermarket button mushrooms shrink and shrivel when sautéed. We wanted mo…
Published: January 2006
Hot and Sour Soup
Our version of this Chinese soup is spicy, bracing, rich, and complex.
Published: January 2006
Lemon Bundt Cake
Lemons are tart, brash, and aromatic. Why, then, is it so hard to capture these …
Published: January 2006
Huevos Rancheros
A few tricks boost the flavors of supermarket tomatoes and store-bought corn tor…
Published: January 2006
Frozen Sausage Breakfast Links
What makes great breakfast sausage? We link it all together.
Published: December 2014
Buy the Winner
Grill Pans
A stovetop grill pan can pinch-hit when outdoor grilling is out of the question.…
Published: October 2012
Buy the Winner
Potatoes Lyonnaise
Buttery, earthy, and sweet, this French bistro take on skillet potatoes and onio…
Published: January 2006
George Foreman Grill Cleaning Sponge
Are they good for getting the gunk out?
Published: January 2006
Buy the Winner
Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine
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.
