September/October 2006

September / October

2006
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Hoisin-Sesame Sauce for Pork
Hoisin-Sesame Sauce for Pork
An unusually savory sauce to serve with pork.
Published: September 2006
Grill-Roasted Whole Prime Rib for Charcoal Grill
Getting a deep, flavorful crust on this costly cut of meat can be a messy, smoky…
Published: September 2006
Roasting Racks
Roasting Racks
What’s the best roasting rack?
Published: October 2015
Buy the Winner
Fresh Tomato Sauce with Roasted Peppers, Toasted Garlic, and Paprika
How do you make a sauce that does justice to the robust flavor of seasonal tomat…
Published: September 2006
Mushroom Lasagna with Goat Cheese, Broccoli Rabe, and Sun-Dried Tomatoes
High-quality mushrooms and homemade pasta practically guarantee great mushroom l…
Published: September 2006
Grill-Roasted Whole Prime Rib for Gas Grill
Getting a deep, flavorful crust on this costly cut of meat can be a messy, smoky…
Published: September 2006
Latin-Style Chicken and Rice (Arroz con Pollo)
Latin-Style Chicken and Rice (Arroz con Pollo)
Quick versions of arroz con pollo usually sacrifice flavor for speed. Our versio…
Published: September 2006
Mushroom Lasagna with Pancetta and Sage
High-quality mushrooms and homemade pasta practically guarantee great mushroom l…
Published: September 2006
Ginger-Cardamom Applesauce Snack Cake
Ginger-Cardamom Applesauce Snack Cake
Applesauce cakes run the gamut from dense, chunky fruitcakes to gummy 'health' c…
Published: September 2006
Latin-Style Chicken and Rice with Bacon and Roasted Red Peppers
Latin-Style Chicken and Rice with Bacon and Roasted Red Peppers
Quick versions of arroz con pollo usually sacrifice flavor for speed. Our versio…
Published: September 2006
Mushroom Lasagna
Mushroom Lasagna
Top-quality mushrooms and homemade pasta practically guarantee great mushroom la…
Published: September 2006
Grill-Roasted Prime Rib For Gas Grill
Grill-Roasted Prime Rib For Gas Grill
Getting a deep, flavorful crust on this costly cut of meat can be a messy, smoky…
Published: September 2006
Shrimp Potstickers
Shrimp Potstickers
For our version of these Cantonese potstickers, we wanted a light filling, the r…
Published: September 2006
Orange Liqueurs
Orange Liqueurs
For cooking, do you need to spend big bucks for the prestige brands, or will som…
Published: September 2006
Thick-Cut Pork Tenderloin Medallions
Thick-Cut Pork Tenderloin Medallions
Boneless, lean, and tender, pork tenderloin offers plenty of hope for the time-p…
Published: September 2006
Two Roast Chickens with Root Vegetables
Two Roast Chickens with Root Vegetables
Roasting a few vegetables along with the chicken makes for an easy side dish, ri…
Published: September 2006
Fresh Tomato Sauce with Mint, Feta, and Spinach
How do you make a sauce that does justice to the robust flavor of seasonal tomat…
Published: September 2006
Latin-Style Chicken and Rice with Ham, Peas, and Orange
Latin-Style Chicken and Rice with Ham, Peas, and Orange
Quick versions of arroz con pollo usually sacrifice flavor for speed. Our versio…
Published: September 2006
Maple-Mustard Sauce
Maple-Mustard Sauce
This is an excellent pan sauce to make after sautéeing pork.
Published: September 2006
Roast Chicken with Root Vegetables
Roast Chicken with Root Vegetables
Roasting a few vegetables along with the chicken makes for an easy side dish, ri…
Published: September 2006
Fresh Tomato Sauce with Rosemary and Bacon
How do you make a sauce that does justice to the robust flavor of seasonal tomat…
Published: September 2006
Applesauce Snack Cake
Applesauce Snack Cake
Applesauce cakes run the gamut from dense, chunky fruitcakes to gummy 'health' c…
Published: September 2006
Apple Cider Sauce
Apple Cider Sauce
This is an excellent pan sauce to make after sautéeing pork.
Published: September 2006
Fresh Tomato Sauce with Salami, Pepperoncini, and Mozzarella
How do you make a sauce that does justice to the robust flavor of seasonal tomat…
Published: September 2006
Apple Cider Vinegar
Apple Cider Vinegar
Mellow, punchy, sweet, subtle: Could we find a cider vinegar that has it all?
Published: October 2016
Buy the Winner
Applesauce Snack Cake with Oat-Nut Streusel
Applesauce cakes run the gamut from dense, chunky fruitcakes to gummy 'health' c…
Published: September 2006
Bacon-Wrapped Pork Tenderloin Medallions
Bacon-Wrapped Pork Tenderloin Medallions
Boneless, lean, and tender, pork tenderloin offers plenty of hope for the time-p…
Published: September 2006
Fresh Tomato Sauce with Fennel and Orange
Fresh Tomato Sauce with Fennel and Orange
How do you make a sauce that does justice to the robust flavor of seasonal tomat…
Published: September 2006
Best American Dinner Rolls
Best American Dinner Rolls
Why bother making dinner rolls unless they are really rich, really soft, and rea…
Published: September 2006
Wild Mushroom Lasagna
Wild Mushroom Lasagna
High-quality mushrooms and homemade pasta practically guarantee great mushroom l…
Published: September 2006
Knowing When Puddings and Custards are Done
Here's how to avoid one of the worst kitchen mishaps: overcooking.
Published: September 2006
Is Prime Rib Worth It?
What's the best prime rib to buy, and is prime rib really "prime"?
Published: September 2006
Crepes Suzette
Crepes Suzette
Old-school French restaurants have mastered the fiery theatrics of this tablesid…
Published: September 2006
Individual Blueberry Buckles
How can a simple yellow cake batter support an entire quart of blueberries witho…
Published: September 2006
Knowing When Common Foods are Done
The following items offer some challenges in the kitchen. Here's how to know whe…
Published: September 2006
Knowing When Pies, Pastries and Cheesecakes are Done
Few kitchen mishaps are more frustrating than improper cooking. Here's how to de…
Published: September 2006
Knowing When Cakes, Muffins, and Quick Breads are Done
Here are our two methods of determining when cakes, muffins, and quick breads ar…
Published: September 2006

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