September / October
2018Belgian Spice Cookies (Speculoos)
Passengers can’t get enough of Delta Air Lines’ in-flight snack of Biscoff, the …
Published: September 2018
Italian Pasta Salad
Our fixes: Overcook the noodles. Raid the pantry. Puree the dressing.
Published: September 2018
Skillet-Charred Green Beans
Skillet-charring produces deeply browned green beans with satisfying chew.
Published: September 2018
Applesauce
Transform just about any apple variety into flavorful, rosy applesauce in less t…
Published: September 2018
Pita Bread
The tender chew and complex flavor of fresh-baked pitas are revelatory. Once you…
Published: September 2018
Falafel
Loading up the chickpea batter with fresh herbs and aromatics is what makes fala…
Published: September 2018
Pan-Seared Swordfish Steaks
Most types of fish require a gentle temperature and a delicate touch. But for ri…
Published: September 2018
Japanese Grilled Steak and Scallion Rolls (Negimaki)
Anyone can throw a rib eye on the fire. But Japanese negimaki rolls the flavors …
Published: September 2018
Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)
Restraint is the key to the purest, most robust chile flavor in this classic New…
Published: September 2018
Chicken Vesuvio
We produced a trio of heavy hitters—tender, crisp-skinned chicken; well-browned …
Published: September 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.