March/April 2010

March / April

2010
Filter +
Storing Baking Chocolate
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
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
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
Skillet-Roasted Fish Fillets
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To p…
Published: March 2010
Creamy Parmesan Polenta
Creamy Parmesan Polenta
For the ultimate creamy texture and deep corn flavor, traditional polenta requir…
Published: March 2010
Spicy Mexican Shredded Pork Tostadas (Tinga)
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
Pan-Seared Chicken Breasts
Exposing boneless, skinless chicken breasts to a hot pan often yields dry, leath…
Published: March 2010
Beef Stroganoff
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
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
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
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
Stir-Fried Broccoli with Chili-Garlic Sauce
Broccoli is a classic option for a quick and flavorful stir-fry.
Published: March 2010

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 $24.95 for one full year (six issues, including my FREE TRIAL issue) and save 47% off the newsstand price of $47.94. 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 Cook'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.