January / February
2010
Thai Chicken with Basil
Re-creating the flavors of gai pad krapow, a classic Thai dish, requires more th…
Published: January 2010
Best Beef Stew
Despite hours of simmering, most beef stews fall flat. Our goal was to pack in m…
Published: January 2010
Chicago-Style Deep-Dish Pizza
Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky…
Published: January 2010
Softening Butter
Taking too long for your butter to come to room temperature on its own? Try this…
Published: January 2010
Rice Pilaf Cooking Method
Follow these steps to prepare long-grain rice with distinct, separate grains tha…
Published: January 2010
Hearty Minestrone
Italians rely on garden-ripe vegetables, but most of us need to make do with sup…
Published: January 2010
Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce
We transform pork shoulder into smoky-tasting barbecue with a crusty exterior an…
Published: January 2010
Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
With just three main ingredients (cheese, pepper, and pasta), this Roman dish wo…
Published: January 2010
Using Graters
There are a number of different uses for both box and rasp graters. Here we expl…
Published: January 2010
Preparing Cabbage
Here is how to quickly dice a full head of cabbage into small, uniform pieces re…
Published: January 2010
Buying Pork
Leaner cuts of meat ideal for sauteing are just not suitable for slow-cooking. H…
Published: January 2010
Quick-Brining Beans
Adding a little salt when rehydrating dried beans makes all the difference when …
Published: January 2010
Cream Cheese Coffee Cake
A rich cream cheese filling adds a twist to ordinary coffee cake. But not if it …
Published: January 2010
Inverting Cakes
Your cake is finished baking and ready to come out of the cake pan. Now what?
Published: January 2010
Best Baked Apples
Switching from a baking dish to a skillet was just one step toward ridding this …
Published: January 2010
A Cleaner Kitchen
When your sink can harbor more bacteria than your garbage can, it is important t…
Published: January 2010
Red Beans and Rice
In New Orleans, local ingredients transform a dollar’s worth of dried beans into…
Published: January 2010
Get America's best cooking magazine.
It’s the best because we test more rigorously than any other cooking magazine on the market. Learn from our kitchen tips and discoveries, no-nonsense and unbiased product reviews, and reader-submitted cooking hacks when you subscribe to Cook’s Illustrated for $24.95 for a year.