March / April
2015
Mu Shu Pork
Boiling water is the key to making the thin, stretchy pancakes typically served …
Published: March 2015
Tagliatelle with Prosciutto and Peas
An ingredient from Switzerland—not Italy—takes this classic to a new level.
Published: March 2015
Root Vegetable Gratin
Root vegetables add complex flavor to the all-potato classic, but how do you get…
Published: March 2015
Braised Halibut with Leeks and Mustard
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: January 2015
Laundry Stain Removers
Stain removers abound, all guaranteeing spotless results on the first try. The r…
Published: March 2015
Coq au Riesling
Julia Child made the French classic red wine–based coq au vin a popular dish,
…
Published: March 2015
Thick-Crust Sicilian-Style Pizza
Dense, doughy slabs of thick-crust pizza are all too familiar—and forgettable. W…
Published: March 2015
Science: Secrets of Salting
Most recipes (and culinary schools) advise seasoning food with salt early in the…
Published: March 2015
Cuban Braised Shredded Beef (Ropa Vieja)
Tender yet hearty strands make ropa vieja stand out from other Latin braised bee…
Published: March 2015
Sautéed Cabbage with Parsley and Lemon
Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?
Published: March 2015
Sautéed Chicken Cutlets with Quick Roasted Red Pepper Sauce
Wanting to create a simple sauce that would provide a boost of flavor and richne…
Published: March 2015
Raspberry Charlotte
Cake surrounding creamy fruit mousse promises the best of old-world elegance. Bu…
Published: March 2015
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.
