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The Official Cook's Illustrated Magazine Online | Cook's Illustrated
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August/September 2014
February/March 2007
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1
August/September 2014
February/March 2007
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Recipes
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Ingredients
Equipment
Lemon Bisque
3.95
(73)
76
vegetarian
Classic Macaroni and Cheese
4.1
(147)
137
New England Bar Pizza
4.61
(55)
95
5 tested
Tortilla Warmers
3
Buy the Winner
7 tested
Frozen Pepperoni Pizza
19
Does Milk Temperature Matter When Making a White Sauce or Béchamel?
Dakota Peach Kuchen
3.78
(9)
16
Garlic and Rosemary White Bean Dip
4.5
(20)
16
Maryland Crab Cakes for Two
4.35
(17)
25
Slow-Cooker Carne Adovada
4.27
(19)
25
Iowa Loose Meat Sandwiches
4.49
(21)
32
quick
Thai-Style Chicken and Sweet Potato Curry
4.76
(8)
10
New Orleans Muffulettas
4.42
(10)
15
Strawberry Chiffon Pie
3.84
(12)
34
5 tested
Grapefruit Juice
1
vegetarian
Huevos Rancheros
3.8
(10)
19
Watermelon Salad
4.79
(14)
14
Whole-Wheat Blueberry Muffins
4.46
(18)
36
Zucchini Fritters
4.39
(15)
29
Smoked Bourbon Chicken
4
(9)
23
quick
Ham, Brie, and Apple Panini
4.33
(6)
6
Reduced-Fat French Silk Pie
8
Are Funky-Smelling Pickled Radishes Safe to Eat?
quick
Pan-Seared Chicken Breasts with Chickpea Salad
4.29
(7)
11
quick
Skillet Ziti with Sausage and Summer Squash
3.96
(18)
26
Smoky Potato Salad
3.67
(3)
6
Goat Cheese and Lemon White Bean Dip
4.2
(5)
7
Blackberry-Key Lime Trifle
5
(1)
5
Test Kitchen Tips for Macaroni and Cheese
quick
Grilled Turkey Pitas with Cucumber Salad
4.6
(10)
5
Grill-Roasted Peppers
3
(2)
4
Sun-Dried Tomato and Feta White Bean Dip
4
(6)
9
Pasta with Raw Tomato Sauce
4.67
(3)
4
Gazpacho
4.28
(29)
33
quick
Seared Scallops with Spinach, Fennel, and Grapefruit Salad
vegetarian
Watercress and Cucumber Salad with Lemon Vinaigrette
4.5
(2)
2
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