March / April
2018
Best Lemon Bars
What's the secret to bars with bold, multifaceted citrus flavor? Cut back on the…
Published: March 2018
San Bei Ji (Three-Cup Chicken)
Our take on this Taiwanese classic retools the original one-cup-each formula for…
Published: March 2018
Indoor Pulled Chicken with Sweet and Tangy Barbecue Sauce
Our stovetop method yields pulled chicken so good—and so quick—that you'll think…
Published: March 2018
Sous Vide Pork Tenderloin Steaks for Two
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
Published: March 2018
Steamed White Rice
This rice is soft enough to soak up savory sauces and sticky enough to be picked…
Published: March 2018
Indoor Pulled Chicken with Lexington Vinegar Barbecue Sauce
Our stovetop method yields pulled chicken so good—and so quick—that you'll think…
Published: March 2018
Harissa
Harissa is a spicy and aromatic paste used both as an ingredient and as a condim…
Published: March 2018
San Bei Ji (Three-Cup Chicken) for Two
Our take on this Taiwanese classic retools the original one-cup-each formula for…
Published: March 2018
All-Purpose Caramel Sauce
Whether you've been burned by caramel in the past or have questions to sort out …
Published: March 2018
Irish Brown Soda Bread
Ireland's everyday bread is so quick, foolproof, and wholesome that you'll want …
Published: March 2018
Indoor Pulled Chicken with South Carolina Mustard Barbecue Sauce
Our stovetop method yields pulled chicken so good—and so quick—that you'll think…
Published: March 2018
Pan-Steamed Broccolini with Shallot
The trick to cooking slender, verdant broccolini is best illustrated using long …
Published: March 2018
Brazilian Shrimp and Fish Stew (Moqueca)
This coconut milk–based stew has such big flavor yet comes together so quickly.
Published: March 2018
Perfect Pan-Seared Pork Tenderloin Steaks for Two
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
Published: March 2018
Caramel-Braised Shallots with Black Pepper
Whether you've been burned by caramel in the past or have questions to sort out …
Published: March 2018
Pan-Steamed Broccolini with Lemon and Capers
The trick to cooking slender, verdant broccolini is best illustrated using long …
Published: March 2018
Moroccan Lentil and Chickpea Soup (Harira)
Spices play more than just a supporting role in this hearty Moroccan soup.
Published: March 2018
Perfect Pan-Seared Pork Tenderloin Steaks
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
Published: March 2018
Pan-Steamed Broccolini with Ginger
The trick to cooking slender, verdant broccolini is best illustrated using long …
Published: March 2018
Pan-Steamed Broccolini with Garlic and Mustard
The trick to cooking slender, verdant broccolini is best illustrated using long …
Published: March 2018
One-Hour Pizza
The ultimate challenge for a pizza master with 30 years of experience? Making a …
Published: March 2018
Sous Vide Pork Tenderloin Steaks
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
Published: March 2018
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.
