March / April
2012
Cinnamon Swirl Bread
To rid this bread of its dense crumb, leaking filling, and huge gaps, we had to…
Published: March 2012
Poached Fish Fillets with Sherry-Tomato Vinaigrette
Restaurants have an unusual technique for turning out supremely moist, tender f…
Published: March 2012
Almond Granola with Dried Fruit
We’ve had it with the overpriced (and underwhelming) store-bought stuff. For ho…
Published: March 2012
Peanut Butter Sandwich Cookies
We wanted a cookie so packed with peanut flavor that it needed no crosshatch to …
Published: March 2012
Sauté Pans
These big, straight-sided vessels have their uses, but how much should you pay f…
Published: March 2012
Sichuan Stir-Fried Pork in Garlic Sauce
When it comes to replicating this classic Chinese stir-fry, the biggest issue is…
Published: March 2012
Potato Casserole with Bacon and Caramelized Onion
In the old days, this rich dish got its deep flavor and silky texture from meat…
Published: March 2012
Filipino Chicken Adobo
Filipino adobo is a quick-cooking, pantry-ready braise with bold, tangy flavors …
Published: March 2012
Spaghetti al Vino Bianco
We’d heard about pasta cooked in red wine, but its tannic flavor and gray color…
Published: March 2012
Philly Cheesesteaks
We set out to reproduce this classic sandwich without the pricey rib eye, a deli…
Published: March 2012
Italian Wedding Soup
A super-flavorful soup enriched with meatballs and tender greens? Sounds like a…
Published: March 2012
Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine
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.
