November / December
2015
Baked Alaska
The classic cake, ice cream, and meringue combo is a science experiment you can …
Published: November 2015
Best Ground Beef Chili
Ground beef chili is convenient, but its texture is often dry and grainy. With t…
Published: November 2015
Buttery Rye Croutons
Instead of turning on the oven to make croutons, we gently fry them in a skillet…
Published: November 2015
Better Chicken Marsala for Two
Chicken cutlets napped with a silky mushroom-Marsala sauce are a restaurant stan…
Published: November 2015
Roasted Rack of Lamb with Roasted Red Pepper Relish
If you have the know-how, rack of lamb can be one of the simplest—and most elega…
Published: November 2015
Oven Thermometers
An oven thermometer is the only reliable way to know what’s happening inside you…
Published: November 2015
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Roasted Rack of Lamb with Roasted Red Pepper Relish
If you have the know-how, rack of lamb can be one of the simplest—and most elega…
Published: November 2015
Brussels Sprout Salad with Warm Browned Butter Vinaigrette
Salads made with these hearty leaves can be a lot to chew on. We fixed that.
Published: November 2015
Brussels Sprout Salad with Warm Mustard Vinaigrette
Salads made with these hearty leaves can be a lot to chew on. We fixed that.
Published: November 2015
Rustic Bread Stuffing with Dates and Almonds
We’ve updated our turkey methods but never reworked stuffing. The time had come.
Published: November 2015
Pasta e Ceci (Pasta with Chickpeas)
Pasta and chickpeas is a homey Italian standard. Our tweaks added depth but not …
Published: November 2015
Miso-Marinated Salmon for Two
Miso is one of the best ways to flavor salmon—inside and out.
Published: November 2015
Roasted Rack of Lamb with Sweet Mint-Almond Relish
If you have the know-how, rack of lamb can be one of the simplest—and most elega…
Published: November 2015
Shopping for Lamb
Lamb has been staging somewhat of a comeback—and for good reason. Here's our tes…
Published: November 2015
Personal Blenders
“Personal blenders” have smaller footprints, lower price tags, and lids that all…
Published: November 2015
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Spatula-Spoons (Spoonulas)
A spatula-spoon (or “spoonula”) promises to serve both functions in one handy it…
Published: November 2015
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Gluten-Free Sandwich Bread
We tasted five white, and nine multigrain gluten-free sandwich breads to see if …
Published: November 2015
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Sautéed Mushroom Topping
Serve with our Cook's Illustrated Sweet Potato Soup.
Published: November 2015
Miso-Marinated Salmon
Miso is one of the best ways to flavor salmon—inside and out.
Published: November 2015
Maple Sour Cream
The sweetness of pure maple syrup and tanginess of sour cream make an ideal garn…
Published: November 2015
Sweet Potato Soup
The secrets to creamy sweet potato soup with deep, earthy-sweet flavor? Use thos…
Published: November 2015
Rustic Bread Stuffing with Cranberries and Walnuts
We’ve updated our turkey methods but never reworked stuffing. The time had come.
Published: November 2015
Speedier Brussels Sprouts Prep
We prefer to thinly slice 1½ pounds of sprouts for Brussels Sprout Salads (see r…
Published: November 2015
The Solution to Searing Meat
When cooking meat, including recipes like
our Roasted Rack of Lamb with Roasted…
Published: November 2015
Pie Carriers
Traveling with a delicate pie can feel like tempting fate, but a good pie carrie…
Published: November 2015
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Champagne Savers
Champagne savers promise to keep champagne and sparkling wine fresh for anywhere…
Published: November 2015
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Rustic Bread Stuffing with Fennel and Pine Nuts
We’ve updated our turkey methods but never reworked stuffing. The time had come.
Published: November 2015
Candied Bacon Bits
For a sweet and savory garnish for sweet potato soup, we cook bacon pieces until…
Published: November 2015
Better Chicken Marsala
Chicken cutlets napped with a silky mushroom-Marsala sauce are a restaurant stan…
Published: November 2015
Homemade Pie Shield
Here's our test kitchen tips for protecting the edges of your pie crust during b…
Published: November 2015
Science: The Secrets of Seasoning Meat
Should you sprinkle your pork chop and
turkey breast with the same amount of sa…
Published: November 2015
Oven Thermometers
An oven thermometer is the only reliable way to know what’s happening inside you…
Published: November 2015
Pasta e Ceci (Pasta with Chickpeas)
Pasta and chickpeas is a homey Italian standard. Our tweaks added depth but not …
Published: November 2015
Baked Alaska
The classic cake, ice cream, and meringue combo is a science experiment you can …
Published: November 2015
Miso-Marinated Salmon
Miso is one of the best ways to flavor salmon—inside and out.
Published: November 2015
Ultranutty Pecan Bars
By banishing the custard filling in favor of a topping that emphasizes the pecan…
Published: November 2015
Sweet Potato Soup
The secrets to creamy sweet potato soup with deep, earthy-sweet flavor? Use thos…
Published: November 2015
Brussels Sprout Salad with Warm Bacon Vinaigrette
Salads made with these hearty leaves can be a lot to chew on. We fixed that.
Published: November 2015
Rustic Bread Stuffing with Cranberries and Walnuts
We’ve updated our turkey methods but never reworked stuffing. The time had come.
Published: November 2015
Best Ground Beef Chili
Ground beef chili offers more convenience than chili made with chunks of meat. B…
Published: November 2015
Better Chicken Marsala
Chicken cutlets napped with a silky mushroom-Marsala sauce are a restaurant stan…
Published: November 2015
Marshmallows
Homemade marshmallows are easy to make. Serve with our Hot Chocolate Mix or cut …
Published: November 2015
When to Treat Chicken: Before or After Freezing?
Brining or salting chicken before cooking not only seasons the meat but also
su…
Published: November 2015
Use a Bowl for Simpler Seasoning
Here's our test kitchen tip for seasoning smaller cuts of of meat, like cutlets …
Published: November 2015
Removing Pin Bones from Salmon
The best way to remove pinbones from salmon fillets.
Published: November 2015
Ensuring Weight and Temperature Accuracy
Small inaccuracies in measuring temperature and weight can lead to problems
lik…
Published: November 2015
The Nicest Rice for Pudding
Rice pudding is usually made with long-grain rice, but we wondered if it could
…
Published: November 2015
Chestnuts: Buying and Shelling
We recommend using fresh chestnuts when they are available in the fall or early …
Published: November 2015
Cocoa Nibs: Like Grownup Chocolate Chips For Your Baking
And an answer to that question you probably have: Do they melt?
Published: November 2015
Comparing Kale
Three types of kale are commonly available in supermarkets. So, how do you know …
Published: November 2015
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