March/April 2008

March / April

2008
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Make-Ahead Garlic-Potato Soup
Published: March 2008
Online Extra
Make-Ahead Garlic-Potato Soup
A bowl of garlic-potato soup sounds appealing, but not if the assertive garlic o…
Published: March 2008
Online Extra
Olive-Rosemary Rolls
Really good olive bread can be made at home—but it requires a lot more than just…
Published: March 2008
Online Extra
Shrimp Tikka Masala
Chicken tikka masala is the single most popular Indian restaurant dish in the wo…
Published: March 2008
Online Extra
Espresso Meringue Cookies
These classic cookies can have a Styrofoam-like texture and a saccharine-sweet f…
Published: March 2008
Online Extra
Vegetarian Hearty Tuscan Bean Stew
In Tuscany, creamy, flavorful beans transform rustic soups and stews into someth…
Quick Hearty Tuscan Bean Stew
Published: March 2008
Online Extra
Quick Hearty Tuscan Bean Stew
In Tuscany, creamy, flavorful beans transform rustic soups and stews into someth…
Published: March 2008
Orange and Mint Relish
A great accompaniment to salmon.
Published: March 2008
Orange Meringue Cookies
These classic cookies can have a Styrofoam-like texture and a saccharine-sweet f…
Published: March 2008
Toasted Almond Meringue Cookies
These classic cookies can have a Styrofoam-like texture and a saccharine-sweet f…
Published: March 2008
Chocolate Meringue Cookies
These classic cookies can have a Styrofoam-like texture and a saccharine-sweet f…
Classic Meringue Cookies
Published: March 2008
Classic Meringue Cookies
These classic cookies can have a Styrofoam-like texture and a saccharine-sweet f…
Foolproof Chocolate Frosting
Published: March 2008
Foolproof Chocolate Frosting
We wanted a frosting that wouldn’t curdle or deflate—or take an hour to set.
Published: March 2008
Roasted Fennel and Mushroom Salad with Radishes
Roasting can give new life to tired produce. It can also make for limp, soggy sa…
Published: March 2008
Roasted Beet and Carrot Salad with Watercress
Roasting can give new life to tired produce. It can also make for limp, soggy sa…
Roasted Green Bean and Potato Salad with Radicchio
Published: March 2008
Roasted Green Bean and Potato Salad with Radicchio
Roasting can give new life to tired produce. It can also make for limp, soggy sa…
Chicken Saltimbocca
Published: March 2008
Chicken Saltimbocca
Adaptations of this Italian classic smother it in breading, stuffing, and cheese…
Published: March 2008
Hearty Tuscan Bean Stew with Sausage and Cabbage
In Tuscany, creamy, flavorful beans transform rustic soups and stews into someth…
Hearty Tuscan Bean Stew
Published: March 2008
Hearty Tuscan Bean Stew
In Tuscany, creamy, flavorful beans transform rustic soups and stews into someth…
Fluffy Mashed Potatoes
Published: March 2008
Fluffy Mashed Potatoes
Spuds boiled in their jackets make great mashed potatoes. But who wants burnt fi…
Grapefruit and Basil Relish
Published: March 2008
Grapefruit and Basil Relish
A bright accompaniment to salmon.
Tangerine and Ginger Relish
Published: March 2008
Tangerine and Ginger Relish
A bright accompaniment for salmon.
Published: March 2008
Spicy Cucumber Relish
A zesty accompaniment to salmon.
Published: March 2008
Fresh Tomato Relish
A bright accompaniment to salmon.
Oven-Roasted Salmon
Published: March 2008
Oven-Roasted Salmon
Most recipes for salmon create either a nicely browned exterior or a silky, mois…
Simple Italian-Style Meat Sauce
Published: March 2008
Simple Italian-Style Meat Sauce
In this country, meat sauce usually means a hastily made dish with rubbery groun…
Crisp Roast Chicken
Published: March 2008
Crisp Roast Chicken
Years ago, we developed an ideal roasting method for tender, juicy meat. Now cou…
Published: March 2008
Outdoor Roasting on the Grill
Follow these tips to transfer our foolproof roasting methods from the oven to th…
Published: March 2008
Serving Temperatures for Meat
What temperature should meat be when served? We outline the ideal serving temper…
Published: March 2008
5 Steps to a Great Roast
Beef, pork, and lamb roasts come in a variety of shapes and sizes that can make …
Published: March 2008
Roasting Meat 101
A properly cooked roast is simple and satisfying. It is also a rarity. Here's ho…
Published: March 2008
Beating Beet Stains
We discovered a trick to keep beets from staining your cutting board.
Published: March 2008
Salmon Primer
What are the different kinds of salmon, and how do they differ?
Alligator Chopper
Published: March 2008
Alligator Chopper
This gadget promises a tear-free solution to chopping onions, but does it delive…
Baker's Edge
Published: March 2008
Baker's Edge
Could this simple redesign of a conventional baking pan really eliminate the pro…
Buy the Winner
Using a Hand Mixer
Published: March 2008
Using a Hand Mixer
It's easy to make a mess when using a hand mixer. To avoid prolonged cleanup ses…
Using a Standing Mixer
Published: March 2008
Using a Standing Mixer
Heavy-duty standing mixers make easy work of whipping and beatings, but you need…
Whipping Egg Whites
Published: March 2008
Whipping Egg Whites
Whipping egg whites requires optimal conditions. Use a copper or stainless steel…
Published: March 2008
Choosing a Pastry Bag
Canvas is traditional, but we found other materials make a better bag. In a pinc…
Meringue Cookies
Published: March 2008
Meringue Cookies
These classic cookies can have a Styrofoam-like texture and a saccharine-sweet f…
Melting Chocolate
Published: March 2008
Melting Chocolate
In the Test Kitchen we melt chocolate two ways: we often use a microwave, but th…
Frosting a Layer Cake
Published: March 2008
Frosting a Layer Cake
We demonstrate the simple steps required for a perfectly frosted layer cake. You…
Foolproof Chocolate Frosting
Published: March 2008
Foolproof Chocolate Frosting
Quick and easy frosting are usually too sweet or too gritty. We wanted a frostin…
Stand vs. Hand-Held Mixers
Published: March 2008
Stand vs. Hand-Held Mixers
In head-to-head competitions, stand mixers always best hand-held mixers. So does…
Fluffy Yellow Layer Cake
Published: March 2008
Fluffy Yellow Layer Cake
Box mixes are famous for making cake with ultralight texture. We set out to make…
Tangerine and Ginger Relish
Published: March 2008
Tangerine and Ginger Relish
This sauce is a great accompaniment to salmon. The trick is how you prepare the …
Making Chicken Cutlets
Published: March 2008
Making Chicken Cutlets
It's not difficult to make cutlets out of skinless, boneless chicken breasts. Tr…
Chicken Saltimbocca
Published: March 2008
Chicken Saltimbocca
Adaptations of this Italian classic smother it in breading, stuffing, and cheese…
Chopping Greens
Published: March 2008
Chopping Greens
There are a number of ways to stem and chop greens. Here are some of our favorit…
Hearty Tuscan Bean Stew
Published: March 2008
Hearty Tuscan Bean Stew
In Tuscany, creamy, flavorful beans transform rustic soups and stews into someth…
Fluffy Mashed Potatoes
Published: March 2008
Fluffy Mashed Potatoes
Spuds boiled in their jackets make great mashed potatoes. But who wants burnt fi…
Buying Salmon
Published: March 2008
Buying Salmon
It's important to know how to buy salmon to ensure each fillet will cook properl…
Oven-Roasted Salmon
Published: March 2008
Oven-Roasted Salmon
Most recipes for salmon create either a nicely browned exterior or a silky, mois…
Washing Mushrooms
Published: March 2008
Washing Mushrooms
Common culinary wisdom says to never wash mushrooms. We had our doubts. Here's w…
Simple Italian-Style Meat Sauce
Published: March 2008
Simple Italian-Style Meat Sauce
In this country, meat sauce usually means a hastily made dish with rubbery groun…
Kosher Salt vs. Table Salt
Published: March 2008
Kosher Salt vs. Table Salt
What's the difference between kosher and table salt? It's all about the grain si…
Carving a Chicken
Published: March 2008
Carving a Chicken
Carving a chicken isn't difficult. Here we show you the step-by-step tips you'll…
Crisp Roast Chicken
Published: March 2008
Crisp Roast Chicken
Years ago, we developed an ideal roasting method for tender, juicy meat. Now cou…

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