November/December 2015

November / December

Filter +
Homemade Pie Shield
Here's our test kitchen tips for protecting the edges of your pie crust during b…
Published: September 2015
Shopping for Lamb
Shopping for Lamb
Lamb has been staging somewhat of a comeback—and for good reason. Here's our tes…
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
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 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.

Or pay now and get 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
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 >

Free Gift

Thank you!

Your free trial issue will arrive in 4-6 weeks.