November/December 1999

November / December

1999
Filter +
The Best Sweet Potato Pie
The Best Sweet Potato Pie
The problem with most sweet potato pies is that they are pumpkin pies in disguis…
Published: November 1999
Holiday Potato Casserole with Gouda, Garlic, and Thyme
Holiday Potato Casserole with Gouda, Garlic, and Thyme
We wanted a casserole that featured the flavor of potatoes, yet was still rich a…
Published: November 1999
Indian-Spiced Cashews and Pistachios with Currants
We discovered how to get maximum flavor with minimum mess.
Published: November 1999
Grill-Roasted Turkey for Gas Grill
Grill-Roasted Turkey for Gas Grill
How to take the guesswork out of grill-roasting the holiday bird over charcoal o…
Published: November 1999
Grill-Roasted Turkey for Charcoal Grill
Grill-Roasted Turkey for Charcoal Grill
How to take the guesswork out of grill-roasting the holiday bird over charcoal o…
Published: November 1999
Ultimate Cream of Tomato Soup
Ultimate Cream of Tomato Soup
We found a way to make a soup with rich, perfectly balanced tomato flavor and si…
Published: November 1999
Simple Cranberry Sauce
Simple Cranberry Sauce
Back-of-the-bag recipes aren't bad, but we found a way to make a dramatic improv…
Published: November 1999
Cranberry-Nut Bread
Cranberry-Nut Bread
The proper mixing method and the right combination of leaveners gave us the perf…
Published: November 1999
Cranberry-Orange Sauce
Cranberry-Orange Sauce
Back-of-the-bag recipes aren't bad, but we found a way to make a dramatic improv…
Published: November 1999
Thin, Crisp Gingerbread Cookies
Thin, Crisp Gingerbread Cookies
Most recipes turn out dough that is best used for building material. Is there a …
Published: November 1999
Warm-Spiced Pecans with Rum Glaze
Warm-Spiced Pecans with Rum Glaze
We discovered how to get maximum flavor with minimum mess.
Published: November 1999
Cranberry Sauce with Pears and Fresh Ginger
Cranberry Sauce with Pears and Fresh Ginger
Back-of-the-bag recipes aren't bad, but we found a way to make a dramatic improv…
Published: November 1999
Dried Cherry and Stout Sauce with Brown Sugar and Allspice
This sauce goes especially well with ham.
Published: November 1999
Mexican-Spiced Almonds, Peanuts, and Pumpkin Seeds
We discovered how to get maximum flavor with minimum mess.
Published: November 1999
Cranberry Sauce with Champagne and Currants
Cranberry Sauce with Champagne and Currants
Back-of-the-bag recipes aren't bad, but we found a way to make a dramatic improv…
Published: November 1999
Mustard Sauce with Vermouth and Thyme
This sauce goes especially well with ham.
Published: November 1999
How to Prepare Spiral-Sliced Ham
How to Prepare Spiral-Sliced Ham
Holiday hams are usually dry and dull. For a moist, juicy, and flavorful ham, ig…
Published: November 1999
Rich and Tender American Dinner Rolls
Rich and Tender American Dinner Rolls
We improved the texture and flavor of the American dinner roll and updated the s…
Published: November 1999

Get America's best cooking magazine.

copy-book-cover

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.

Subscribe today and receive a FREE gift.

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
City
State
Zip Code

Your paid subscription will include all the benefits of Cook's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions