The Official Cook's Country Magazine Online | Cook's Country

Expert advice for every cook

Holiday
Recipes
Highest Rated
Weeknight
For Two
Main Courses
Cookies
Main Ingredient
Poultry
Meat
Fish & Seafood
Eggs & Dairy
Fruits & Vegetables
Pasta, Grains, Rice & Beans
Chocolate
Special Diet
Gluten-Free
Vegetarian
Mediterranean
Paleo
Vegan
Region
Africa & Middle-East
Asia
Europe
Latin America & Caribbean
US & Canada
Learn
Shortcuts & Hacks
Food Science
On the Road
Online Cooking School
Editors' Picks
How to Shop for Olive Oil
How to Make an Epic Charcuterie Board
All About Goat Cheese
What Fully Clad Means and Why It Matters
How to Make Foolproof Caramel
The Science of Stir-Frying in a Wok
Finding Tradition and Chorizo in Basque Idaho
100 Techniques for Every Home Cook
The Recipe Test That Sets ATK Apart
Equipment
Use & Care
Recent Reviews
Equipment Reviews by Category
Tools & Gadgets
Kitchen Basics
Small Appliances
Cookware
Bakeware
Grilling & Outdoor Cooking
Knives
Cleaning Supplies
Kids & Babies
Coffee & Beverages
Ingredients
Tips, Tricks & FAQs
Recent Reviews
Ingredient Reviews by Category
Pantry Items
Dairy Products
Prepared Foods
Baking Ingredients
Pasta, Grains & Beans
Beverages
Canned Goods
Meat & Poultry
Spices & Seasonings
Seafood
Shows
America's Test Kitchen
Cook's Country
ATK: The Next Generation
Series
What's Eating Dan
Gear Heads
Hunger Pangs
On the Road
Julia at Home
Techniquely
Today's Special
Podcasts
Proof
The Walk-In
Mystery Recipe
Shop

Search

Search

Trending Searches

February/March 2016RecipesLearnEquipment

All Filters

Sort by

Most Popular
Most Recent
Highest Rated

Filter by

Magazine

1

February/March 2016

Category

Recipes
Learn
Equipment
Ingredients

Beans and Greens
Potato-Cheddar Pierogi
The Best Springform Pans
Buy the Winner
Crispy Parmesan Potatoes
One-Pan Roasted Salmon with Broccoli and Red Potatoes
Piping Sets
Chicken Posole
Bacon-Wrapped Pork Roast with Peach Sauce
Chicken Scarpariello
Slow-Cooker Split Pea Soup
Supermarket Sauerkraut
Buy the Winner
Arrachera en Adobo (Flank Steak in Adobo)
Teriyaki Meatballs
Alabama Orange Rolls
Potato-Sauerkraut Pierogi
So-Cal Churros
Shrimp De Jonghe
French-Style White Bean Stew for Two
Sizing Up Shallots
Carolina Chicken Mull
Eggs in Purgatory
Orzo Salad with Arugula and Sun-Dried Tomatoes
Pan-Seared Skirt Steak with Zucchini and Scallion Sauce
Steak Diane
Chive Sour Cream
Substituting Lard for Butter in Biscuits
Pan-Seared Scallops with Sugar Snap Pea Slaw
Chipped Chopped Ham Sandwiches
Skillet-Roasted Cabbage
Smoked Turkey and Pepper Jack Panini
Orzo Salad with Cucumber, Red Onion, and Mint
Peas and Carrots
Orzo Salad with Provolone, Capicola, and Mortadella
Orzo Salad with Pecorino, Radicchio, and Chickpeas
Pork Medallions with Red Pepper Sauce
Spaghetti with Mushrooms, Kale, and Fontina

Meet the Family

Our test kitchen teams rely on the same rigorous development process and share the same commitment to creating reliable recipes and trustworthy reviews.

The Teacher
We empower home cooks by inspiring confidence and creativity.
Join Us in the Kitchen
The Scientist
We rely on science to explain the why and how of cooking.
Meet Us in the Lab
The Explorer
We bring the rich tapestry of American cooking to your kitchen.
Let's Hit the Road

The most important ingredient: you!

Sign up to be a Recipe Tester and join the 40,000 home cooks who test our recipes and provide our test cooks and editors with invaluable feedback. Thank you!

Download the smartest cooking app around.
Live ChatNormal operating hours are (EST) Monday-Thursday from 9am-5pm and Fridays 9am-1pm.
Message Us
Call us at 800-526-8442
Media Information
Digital Membership
Redeem a Digital Gift Membership
Cook's Illustrated Magazine
Cook's Country Magazine
FAQs
Newsletter Preferences
Magazine Subscriber Tools
Job Opportunities
Diversity and Inclusion
Accessibility
Terms of Use
Privacy Policy
Sponsor Our Shows
Accolade Licensing
Transparency in Coverage