January/February 2008

January / February

2008
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Roasted Broccoli with Olives, Garlic, Oregano, and Lemon
Roasting can concentrate flavor, turning dull vegetables into something great. C…
Published: November 2007
Thin and Crispy Oatmeal Cookies
Thin and Crispy Oatmeal Cookies
You may think an oatmeal cookie should be moist and chewy. Thin and crispy oatme…
Published: January 2013
Roasted Broccoli
Roasted Broccoli
Roasting can concentrate flavor, turning dull vegetables into something great. C…
Published: September 2012
Gruyère Cheese
Gruyère Cheese
The right Gruyère is buttery and complex, is pleasantly firm and dense, and melt…
Published: May 2017
Heavy-Duty Cutting Boards
Heavy-Duty Cutting Boards
A good wood or bamboo cutting board can serve you well for years to come. Which …
Published: April 2019
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Salty Thin and Crispy Oatmeal Cookies
Salty Thin and Crispy Oatmeal Cookies
You may think an oatmeal cookie should be moist and chewy. Thin and crispy oatme…
Published: October 2011
Universal Knife Blocks
Universal Knife Blocks
We tested 10 universal knife blocks priced from about $25 to just under $250, us…
Published: November 2016
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Dark Chocolate
Dark Chocolate
It’s easy to find a great snacking chocolate. But cooking is different: Choosing…
Published: November 2013
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Spicy Salad with Mustard and Balsamic Vinaigrette
Spicy Salad with Mustard and Balsamic Vinaigrette
Constructing the perfect salad is trickier than it seems. From battered greens t…
Published: January 2008
Christmas Spice Cookies with Chocolate Glaze
These German Christmas cookies are essentially spice-nut cookies— chock-full of …
Published: January 2008
Christmas Spice Cookies (Lebkuchen)
Christmas Spice Cookies (Lebkuchen)
These German Christmas cookies are essentially spice-nut cookies—chock-full of g…
Published: November 2007
Roasted Broccoli with Garlic and Anchovies
Roasting can concentrate flavor, turning dull vegetables into something great. C…
Published: November 2007
Roasted Broccoli for Two
Roasting can concentrate flavor, turning dull vegetables into something great. C…
Published: January 2008
New York-Style Crumb Cake Muffins
We wanted to bring this New York classic home—but not from the supermarket.
Published: January 2008
Simple Turkey Chili with Kidney Beans
Simple Turkey Chili with Kidney Beans
Could we take supermarket staples and create a basic chili with great flavor?
Published: January 2008
Garlicky Scallops with Bread Crumbs
Saucy scallops blanketed with toasted crumbs represents the best of old-fashione…
Published: January 2008
Quick Turkey Mole
A touch of chocolate is the key ingredient to a creative and different approach …
Published: January 2008
Pan-Roasted Chicken Breasts with Potatoes
Pan-Roasted Chicken Breasts with Potatoes
Roasted chicken and potatoes is a classic combination, but you can forget about …
Published: January 2008
Almost No-Knead Olive, Rosemary, and Parmesan Bread
Almost No-Knead Olive, Rosemary, and Parmesan Bread
A no-fuss recipe that is revolutionizing home baking trades flavor and reliabili…
Published: January 2008
Roasted Broccoli with Shallot, Fennel Seeds, and Parmesan
Roasting can concentrate flavor, turning dull vegetables into something great. C…
Published: January 2008
Spice Cake with Orange Cream Cheese Frosting
Spice cakes can be bland and leaden. Could we create a tender, airy cake with co…
Published: January 2008
Spice Cake with Cream Cheese Frosting
Spice Cake with Cream Cheese Frosting
Spice cakes can be bland and leaden. Could we create a tender, airy cake with co…
Published: January 2008
Thin and Crispy Orange-Almond Oatmeal Cookies
You may think an oatmeal cookie should be moist and chewy. Thin and crispy oatme…
Published: January 2008
Thin and Crispy Coconut-Oatmeal Cookies
You may think an oatmeal cookie should be moist and chewy. Thin and crispy oatme…
Published: January 2008
Almost No-Knead Cranberry-Pecan Bread
Almost No-Knead Cranberry-Pecan Bread
A no-fuss recipe that is revolutionizing home baking trades flavor and reliabili…
Published: January 2008
Almost No-Knead Whole Wheat Bread
Almost No-Knead Whole Wheat Bread
A no-fuss recipe that is revolutionizing home baking trades flavor and reliabili…
Published: January 2008
Almost No-Knead Seeded Rye Bread
Almost No-Knead Seeded Rye Bread
A no-fuss recipe is revolutionizing home baking but trades flavor and reliabilit…
Published: January 2008
Almost No-Knead Bread
Almost No-Knead Bread
A no-fuss recipe that is revolutionizing home baking trades flavor and reliabili…
Published: January 2008
Quicker French Onion Soup
Most versions of this age-old recipe hide a mediocre broth under a crust of brea…
Published: January 2008
Best French Onion Soup
Best French Onion Soup
Most versions of this age-old recipe hide a mediocre broth under a crust of brea…
Published: January 2008
Spanish-Style Garlic Shrimp
Spanish-Style Garlic Shrimp
Shrimp in garlicky olive oil is a tapas bar classic. But make this appetizer at …
Published: January 2008
Crunchy Baked Pork Chops with Prosciutto and Asiago Cheese
Pork chops with a thick coating that won't fall off require more than just a sha…
Published: January 2008
Crunchy Baked Pork Chops
Crunchy Baked Pork Chops
Pork chops with a thick coating that won't fall off require more than just a sha…
Published: January 2008
French Chicken in a Pot
French Chicken in a Pot
Taking cues from a French technique for cooking chicken in a covered pot, we for…
Published: January 2008
Slow-Roasted Beef
Slow-Roasted Beef
Roasting inexpensive beef usually yields tough meat best suited for sandwiches. …
Published: January 2008
Classic Horseradish Cream Sauce
The classic accompaniment to prime rib.
Published: January 2008
The 30-Minute Brine
Thinking about skipping the brining step? Don't.
Published: January 2008
Dried Chiles
How are common dried chiles different from each other?
Published: January 2008
Is a Clay Cooker Better?
Can a clay cooker outperform a Dutch oven?
Published: January 2008
Cleaning a Cutting Board
Cleaning a Cutting Board
Over the years, we have conducted numerous lab and kitchen tests to determine th…
Published: January 2008
Browning Butter
Browning Butter
To brown butter, use a skillet or saucepan that has a light-colored interior. D…
Published: January 2008
Spice Cake with Cream Cheese Frosting
Spice Cake with Cream Cheese Frosting
Could we create a moist, tender cake with convincing spice flavor? The first sec…
Published: January 2008
Quick vs. Instant Oats
Quick vs. Instant Oats
Different oats are more heavily processed than others. Here's our guide to the r…
Published: January 2008
Thin and Crispy Oatmeal Cookies
Thin and Crispy Oatmeal Cookies
We wanted a thin, crisp, and delicate cookie that allowed the simple flavor of b…
Published: January 2008
Roasted Broccoli
Roasted Broccoli
To maximize flavor in roasted broccoli, you'll want to caramelize the exterior o…
Published: January 2008
Making Almost No-Knead Bread
Making Almost No-Knead Bread
Could we improve on the famous no-fuss bread recipe? Creating a flavorful loaf w…
Published: January 2008
How Does Bread Rise?
How Does Bread Rise?
In this time lapse video, we set up the cameras to film overnight to capture the…
Published: January 2008
Peeling and Slicing Garlic
Peeling and Slicing Garlic
Peeling and slicing garlic isn't hard. Just follow these few simple tips and mak…
Published: January 2008
Spanish-Style Garlic Shrimp
Spanish-Style Garlic Shrimp
We’ve taken a Spanish tapas classic and translated it into a dish that’s easy to…
Published: January 2008
Peeling and Slicing an Onion
Peeling and Slicing an Onion
Onions taste the same any way you slice them, but when cut pole to pole, they ho…
Published: January 2008
French Onion Soup
French Onion Soup
Rather than spending hours over the stove, our shortcut to faster French Onion S…
Published: January 2008
Crunchy Baked Pork Chops
Crunchy Baked Pork Chops
We found the secret to crispy baked pork chops was an ultra-thick batter and a f…
Published: January 2008
Baking Cookies One Sheet at a Time
Baking Cookies One Sheet at a Time
While it's okay to double up when making many other cookies, our thin and crispy…
Published: January 2008
French Chicken in a Pot
French Chicken in a Pot
Baking a whole chicken in a covered pot produces a bird with intensely flavored,…
Published: January 2008
Carving Roast Beef
Carving Roast Beef
With the right knife, producing uniform slices is easy. Serrated blades tend to …
Published: January 2008
Slow-Roasted Beef
Slow-Roasted Beef
Transforming a bargain cut of meat into a tender, juicy roast isn't difficult. I…
Published: January 2008
Checking Oven Temperature
Checking Oven Temperature
You can check an oven's temperature without a specialized thermometer. All you n…
Published: January 2008
Defining and Mincing Shallots
Defining and Mincing Shallots
Because of their size and awkward shape, cutting up shallots is a bit tricky. He…
Published: January 2008
Chopping and Mincing Parsley
Chopping and Mincing Parsley
We demonstrate how to chop parsley as well as the difference between chopping an…
Published: January 2008
Separating Fat
Separating Fat
An inexpensive fat separator is the best tool for the job, but there are other w…
Published: January 2008
Buying Onions
Buying Onions
It's not obvious how much chopped onion a given one will yield. Here's how to ch…
Published: January 2008

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