March / April
2010
Storing Baking Chocolate
Here’s how to prevent your chocolate from developing pale gray streaks caused by…
Published: March 2010
Removing Stains from Plastic Cutting Boards
If no amount of scrubbing will remove a stain from your plastic cutting board, h…
Published: March 2010
Classic Bread Pudding
Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Coul…
Published: March 2010
Skillet-Roasted Fish Fillets
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To p…
Published: March 2010
Creamy Parmesan Polenta
For the ultimate creamy texture and deep corn flavor, traditional polenta requir…
Published: March 2010
Spicy Mexican Shredded Pork Tostadas (Tinga)
This spicy Mexican shredded pork known as tinga boasts all the smoke and fork-te…
Published: March 2010
Pan-Seared Chicken Breasts
Exposing boneless, skinless chicken breasts to a hot pan often yields dry, leath…
Published: March 2010
Beef Stroganoff
The usual choice for stroganoff (tenderloin) makes for a bland (and expensive) d…
Published: March 2010
Whole-Wheat Spaghetti with Italian Sausage and Fennel
Tomato sauce is almost never the right choice for capitalizing on this pasta’s r…
Published: March 2010
Supermarket Potato Primer
The type of potato you choose can make all the difference in your finished dish.…
Published: March 2010
Creamy Leek-Potato Soup
Unfortunately, the very thing that makes this rustic soup a snap also contribute…
Published: March 2010
Stir-Fried Broccoli with Chili-Garlic Sauce
Broccoli is a classic option for a quick and flavorful stir-fry.
Published: March 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.