March / April
201912-Inch Stainless Steel Skillets
Our longtime favorite pan by All-Clad faces new competition. Is it still the bes…
Published: January 2019
Lemon–Olive Oil Tart
Butter isn't always better. An unorthodox ingredient is the key to this simple, …
Published: January 2019
Everyday French Toast
Forget drippy soaking methods and tedious batch cooking. Your oven is the most e…
Published: January 2019
Shrimp Risotto
A quick shrimp stock and a modicum of stirring produce first-rate risotto.
Published: January 2019
Whipped Feta Dip
Have 15 minutes? This tangy meze comes together with the push of a button.
Published: January 2019
Eggs in Spicy Tomato and Roasted Red Pepper Sauce (Shakshuka)
Shakshuka's savory, aromatic tomato sauce is a perfect foil for the rich, runny …
Published: January 2019
Thai Hot and Sour Soup with Shrimp and Noodles (Guay Tiew Tom Yum Goong)
This version of tom yum soup features hot, sour, salty, and sweet flavors, with …
Published: January 2019
Spanish-Style Meatballs in Almond Sauce (Albóndigas)
For a new take on meatballs and sauce, try albóndigas en salsa de almendras, a t…
Published: January 2019
Pan-Steamed Asparagus with Garlic
We combined two cooking methods to make tender, crisp, flavorful asparagus.
Published: January 2019
Pizza al Taglio with Arugula and Fresh Mozzarella
Tender and airy yet substantial, this Roman pie is often topped like an open-fac…
Published: January 2019
Braised Chicken with Mustard and Herbs
Braising delivers succulent meat and a rich, velvety sauce—no wonder it's a clas…
Published: January 2019
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.