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
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 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.