November / December
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
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
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.