March/April 2009

March / April

2009
Filter +
Sautéed Chicken Cutlets with Porcini Sauce
Sautéed Chicken Cutlets with Porcini Sauce
Chicken braised in white wine with porcini mushroom is a northern Italian classi…
Published: March 2009
Easy Chocolate Cake
Easy Chocolate Cake
This moist, velvety cake can be made in a pinch with just a few pantry staples.
Published: March 2009
Ciabatta
Ciabatta
This Italian loaf boasts a crisp, flavorful crust and a chewy, open crumb. Is th…
Published: March 2009
Pan-Seared Thick-Cut Pork Chops
Pan-Seared Thick-Cut Pork Chops
When cooking thick-cut chops, you often have to choose between a nice sear on th…
Published: March 2009
Checking the Temperature of a Bone-In Chop
Checking the Temperature of a Bone-In Chop
Use this method to maximize the amount of perfectly-cooked meat.
Published: March 2009
Scoring the Fat
Scoring the Fat
Fat tends to shrink much more than meat during cooking and can squeeze the meat,…
Published: March 2009
Handling Wet Dough
Handling Wet Dough
Although it’s essential for our bread’s final texture, wet dough can quickly bec…
Published: March 2009
Cooking with Dried Porcini Mushrooms
Cooking with Dried Porcini Mushrooms
We use dried porcini mushrooms to add an intense, earthy aroma to sauces and ste…
Published: March 2009
Brown Rice with Onions and Peppers
Brown Rice with Onions and Peppers
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Making a Parchment Pouch
Making a Parchment Pouch
Cooking food in parchment paper makes for a nice presentation, but it can be dif…
Published: March 2009
Cod Baked In Foil
Cod Baked In Foil
Unless you’re a whiz at origami, parchment-baked fish can be long on labor. Here…
Published: March 2009
French Mashed Potatoes (Aligot)
French Mashed Potatoes (Aligot)
A classic French potato dish with a satiny, elastic texture and garlicky flavor.…
Published: March 2009
Glazed Roast Chicken
Glazed Roast Chicken
Applying a glaze to a whole chicken can land you in a sweet mess. To resolve thi…
Published: March 2009
Baked Ziti
Baked Ziti
This pasta dish boasts robust tomato flavor and layers of cheese in every bite.
Published: March 2009

Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine

copy-book-cover

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.

Or pay now and get a Free Gift!

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
City
State
Zip Code

OR

Your paid subscription will include all the benefits of Cooks's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions >

Free Gift

Thank you!

Your free trial issue will arrive in 4-6 weeks.