November/December 2013

November / December

2013
Filter +
Florentine Lace Cookies
Florentine Lace Cookies
The easy part about these cookies is that most of the work takes place in a sauc…
Published: November 2013
Julia Child’s Stuffed Turkey, Updated
Julia Child’s Stuffed Turkey, Updated
Julia broke apart turkeys in pursuit of quick and even cooking, effortless carvi…
Published: November 2013
Slow-Roasted Bone-In Pork Rib Roast
Slow-Roasted Bone-In Pork Rib Roast
A center-cut pork rib roast is as close to prime rib as you can get from the pig…
Published: November 2013
Science: Helping Chocolate Keep Its Temper
Science: Helping Chocolate Keep Its Temper
Traditional tempering techniques can be fussy and time-consuming, so we develope…
Published: November 2013
Caldo Verde
Caldo Verde
Everything about this classic Portuguese soup, from the smoky sausage to the ten…
Published: November 2013
Rich Chocolate Tart
Rich Chocolate Tart
Most chocolate tart recipes have similar ingredients, but why do some turn out d…
Published: November 2013
Best Chicken Stew
Best Chicken Stew
Everyone knows that when it comes to making stew, beef is king. Everyone is wron…
Published: November 2013
Rigatoni with Beef and Onion Ragu
Rigatoni with Beef and Onion Ragu
We knew that the meat in this Neapolitan gravy would add big savory flavor. What…
Published: November 2013
Black Olive Tapenade
Black Olive Tapenade
After fine-tuning every element in this rich, lusty Provençal spread, we still h…
Published: November 2013
Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping
Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping
Could a casserole trick turn watery sweet potatoes into a fluffy filling?
Published: November 2013

Get America's best cooking magazine.

copy-book-cover

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.

Subscribe today and receive 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

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