January / February
2016
The Science of Cooking: Perfectly Cooked Salmon
The type of salmon you buy—wild versus farmed—can make all the difference.
Published: January 2016
Food Processors
How much do you need to spend to get a machine that makes light work of chopping…
Published: January 2016
Pear-Walnut Upside-Down Cake
The underrated pear makes for a more refined version of this simple cake—if you …
Published: January 2016
Portuguese-Style Beef Stew (Alcatra)
This meaty, clean-tasting Portuguese version of beef stew, called alcatra, requi…
Published: January 2016
Skillet-Roasted Cauliflower with Garlic and Lemon
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Red Lentil Soup with Warm Spices
Pantry staples and a familiar kitchen tool are the keys to a smooth, flavorful s…
Published: January 2016
Best Baked Potatoes
We wanted a uniformly fluffy interior encased in thin, crisp skin—and we baked n…
Published: January 2016
Penne Arrabbiata
What’s the trick to making this classic Italian sauce spicy but balanced? More c…
Published: January 2016
Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)
Arista means “the best.” This dish promises a superlative pork loin flavored wit…
Published: January 2016
Shrimp Scampi
Making a passable version of this restaurant standard is easy enough, but for tr…
Published: January 2016
Fluffy Dinner Rolls
We thought the classic light, tender American dinner roll couldn’t get any bette…
Published: January 2016
Best Roast Chicken with Root Vegetables
The secret to a perfect marriage of roast chicken and root vegetables is to keep…
Published: January 2016
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.