November / December
2015
Baked Alaska
The classic cake, ice cream, and meringue combo is a science experiment you can …
Published: November 2015
Homemade Pie Shield
Here's our test kitchen tips for protecting the edges of your pie crust during b…
Published: September 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
Champagne Savers
Champagne savers promise to keep champagne and sparkling wine fresh for anywhere…
Published: November 2015
Buy the Winner
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
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
Better Chicken Marsala
Chicken cutlets napped with a silky mushroom-Marsala sauce are a restaurant stan…
Published: November 2015
Oven Thermometers
An oven thermometer is the only reliable way to know what’s happening inside you…
Published: November 2015
Buy the Winner
Spatula-Spoons (Spoonulas)
A spatula-spoon (or “spoonula”) promises to serve both functions in one handy it…
Published: November 2015
Buy the Winner
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
Gluten-Free Sandwich Bread
We tasted five white, and nine multigrain gluten-free sandwich breads to see if …
Published: November 2015
Buy the Winner
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
Miso-Marinated Salmon for Two
Miso is one of the best ways to flavor salmon—inside and out.
Published: November 2015
Candied Bacon Bits
For a sweet and savory garnish for sweet potato soup, we cook bacon pieces until…
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” offer promising perks over full-size blenders, such as small…
Published: November 2015
Buy the Winner
Pie Carriers
Traveling with a delicate pie can feel like tempting fate, but a good pie carrie…
Published: November 2015
Buy the Winner
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
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
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
Sautéed Mushroom Topping
Serve with our Cook's Illustrated Sweet Potato Soup.
Published: November 2015
Sweet Potato Soup
The secrets to creamy sweet potato soup with deep, earthy-sweet flavor? Use thos…
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
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: September 2015
Use a Bowl for Simpler Seasoning
Here's our test kitchen tip for seasoning smaller cuts of of meat, like cutlets …
Published: September 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: September 2015
Flavoring Whipped Cream
A small amount of extract or ground spices can be whisked into whipped cream to
…
Published: September 2015
The Nicest Rice for Pudding
Rice pudding is usually made with long-grain rice, but we wondered if it could
…
Published: September 2015
Chestnuts: Buying and Shelling
We recommend using fresh chestnuts when they are available in the fall or early …
Published: September 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: September 2015
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.