November / December
2019
Creamy White Bean Soup with Herb Oil and Crispy Capers
Soup made with canned beans is convenient and satisfying. But can it be sophisti…
Published: September 2019
Spiced Fruit and Nut Conserve
Conserve makes a cheese plate that much more special. This version features supp…
Published: September 2019
Japanese-Style Steamed Rice
This recipe results in evenly cooked grains with just the right amount of cling.
Published: August 2019
Small Rimmed Baking Sheet Lid
Does this plastic cover do a better job than plastic wrap or aluminum foil at ke…
Published: June 2019
Buy the Winner
Blistered Shishito Peppers
Quickly blistered in a hot pan, slender, grassy shishito peppers make for a fast…
Published: September 2019
Creamy White Bean Soup with Lemony Yogurt and Crispy Leeks
Soup made with canned beans is convenient and satisfying. But can it be sophisti…
Published: September 2019
Sushi Rice
We tasted eight versions of this global food staple in search of a product that …
Published: June 2019
Buy the Winner
Caramel-Espresso Yule Log with Meringue Bracket-Style Mushrooms and Chocolate Crumbles
A fluffy, tender cake that rolls effortlessly around a plush, stay-put filling, …
Published: September 2019
Caramel-Espresso Yule Log
A fluffy, tender cake that rolls effortlessly around a plush, stay-put filling, …
Published: September 2019
Chicken with 32 Cloves of Garlic
Stir our garlic confit recipe into a pan sauce for a riff on chicken with 40 clo…
Published: September 2019
Garlic Confit
Silky, nutty-tasting garlic confit is a faster, stovetop alternative to oven-roa…
Published: September 2019
Creamy White Bean Soup with Chorizo Oil and Garlicky Bread Crumbs
Soup made with canned beans is convenient and satisfying. But can it be sophisti…
Published: September 2019
Mimosa
Whether you want to splurge or save, here's how to make a cocktail that sparkles…
Published: September 2019
Roasted Fingerling Potatoes with Mixed Herbs
These spuds come in assorted shapes and sizes. How do you cook them evenly?
Published: September 2019
Whole Roast Duck with Cherry Sauce
Rich and dark inside and out, duck is—as Julia Child once said—“a bird of a diff…
Published: September 2019
Whole Roast Ducks with Cherry Sauce
Rich and dark inside and out, duck is—as Julia Child once said—“a bird of a diff…
Published: September 2019
Candied Bacon
The goal: equal parts sweet, savory, salty, smoky, and satisfying.
Published: February 2019
Black Olive Tapenade
After fine-tuning every element in this rich, lusty Provençal spread, we still h…
Published: November 2013
Garlic and Parmesan Cheese Coins
Work our garlic confit recipe into Parmesan shortbread for a savory, sophisticat…
Published: September 2019
Creamy White Bean Soup with Extra-Virgin Olive Oil and Quick-Pickled Celery
Soup made with canned beans is convenient and satisfying. But can it be sophisti…
Published: September 2019
Champagne Cocktail
Whether you want to splurge or save, here's how to make a cocktail that sparkles…
Published: September 2019
Bellini
Whether you want to splurge or save, here's how to make a cocktail that sparkles…
Published: September 2019
Roasted Fingerling Potatoes with Pecorino and Black Pepper
These spuds come in assorted shapes and sizes. How do you cook them evenly?
Published: September 2019
Roasted Fingerling Potatoes with Parsley, Lemon, and Garlic
These spuds come in assorted shapes and sizes. How do you cook them evenly?
Published: September 2019
Duck Stock
Richly flavored duck stock enriches homemade soups and gives you a valuable bypr…
Published: September 2019
Large Liquid Measuring Cups
Large-volume liquid measuring cups are handy for bigger jobs. Which ones are bes…
Published: June 2019
Buy the Winner
Roasted Red Bell Pepper and Walnut Dip (Muhammara)
Once you experience the sweeter, smokier taste of home-roasted bell peppers—not …
Published: July 2017
Gravlax
Unlike its cousins smoked salmon, lox, and nova, which are all usually brined an…
Published: March 2017
Goat Cheese Log with Hazelnut-Nigella Dukkah
Nutty, oniony hazelnut-nigella dukkah amplifies creamy, tangy goat cheese in thi…
Published: September 2019
Garlic Confit Butter
Silky, nutty-tasting garlic confit is a faster, stovetop alternative to oven-roa…
Published: September 2019
Baci di Dama (Italian Hazelnut Cookies)
These Lilliputian Italian hazelnut-chocolate sandwich cookies are utterly charmi…
Published: September 2019
DIY Bitters Sugar Cubes
Use any type of bitters to make these sugar cubes that add sweet, bubbly vibranc…
Published: September 2019
Hawthorne Strainers
A strainer is an essential part of your cocktail kit. Which model is the finest?
Published: June 2019
Buy the Winner
Small Wire Rack
It’s sturdy, tiny, and the perfect match for our favorite small rimmed baking sh…
Published: February 2019
Buy the Winner
Sparkling Water
Our tasters wanted prominent bubbles and a clean, crisp flavor. Which products f…
Published: June 2019
Buy the Winner
Swiss Chard and Kale Gratin
For a new holiday side, we gussy up greens with a touch of cream and a crisp top…
Published: September 2019
Pastitsio
A triple-decker composition of tubular pasta, spiced meat sauce, and lush bécham…
Published: September 2019
Spiral-Sliced Ham Glazed with Cider-Vinegar Caramel
Our ham is moist and juicy—and every bite benefits from the flavors of the glaze…
Published: September 2019
Best Nonstick-Safe Spatulas
Nonstick-safe spatulas are gentler on your cookware than metal versions. But are…
Published: June 2019
Buy the Winner
The Best Cookware Sets
Our advice has always been to skip sets and just buy the pans you need. But new …
Published: June 2019
Buy the Winner
Spiral-Sliced Ham Glazed with Cider-Vinegar Caramel
Our ham is moist and juicy—and every bite benefits from the flavors of the glaze…
Published: September 2019
Caramel-Espresso Yule Log
A fluffy, tender cake that rolls effortlessly around a plush, stay-put filling, …
Published: September 2019
Pastitsio
A triple-decker composition of tubular pasta, spiced meat sauce, and lush bécham…
Published: September 2019
Swiss Chard and Kale Gratin
For a new holiday side, we gussy up greens with a touch of cream and a crisp top…
Published: September 2019
Baci di Dama (Italian Hazelnut Cookies)
These Lulliputian Italian hazelnut-chocolate sandwich cookies are utterly charmi…
Published: September 2019
Garlic Confit
Silky, nutty-tasting garlic confit is a faster, stovetop alternative to oven-roa…
Published: September 2019
Creamy White Bean Soup with Herb Oil and Crispy Capers
Soup made with canned beans is convenient and satisfying. But can it be sophisti…
Published: September 2019
Champagne Cocktail
Whether you want to splurge or save, here's how to make a cocktail that sparkles…
Published: September 2019
Roasted Fingerling Potatoes with Mixed Herbs
These spuds come in assorted shapes and sizes. How do you cook them evenly?
Published: September 2019
Whole Roast Ducks with Cherry Sauce
Rich and dark inside and out, duck is—as Julia Child once said—“a bird of a diff…
Published: September 2019
Cookware Sets
Our advice has always been to skip sets and just buy the pans you need. But new …
Published: November 2019
Crema di Limoncello
The Italian digestif crema di limoncello combines custardy richness with the pun…
Published: September 2019
How to Use Mexican Chocolate
We tested Mexican chocolate in place of our favorite dark chocolate in chocolate…
Published: September 2019
Keep Mashed Potatoes Warm with Sous Vide
Use an immersion circulator to keep your freshly made mashed potatoes (and sweet…
Published: September 2019
Why Mint Tea Isn’t a Good Dried Mint Substitute
While dried mint and mint tea are both “minty,” their flavors are not the same.
Published: September 2019
How to Make A Citrus Spiral Garnish for Cocktails
Here’s how to make spirals of citrus zest without a channel knife.
Published: September 2019
The Fastest, Easiest Way to Peel Garlic
This garlic peeling hack uses only a mason jar and a firm shake.
Published: September 2019
How to Keep Hot Food Warmer Longer
Here's how to keep your dishes looking and tasting their best for as long as pos…
Published: September 2019
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.
