November / December
2023
Love Jam Thumbprints? Jam Diagonals Are Quicker And Classier
Plus, these buttery, jam-filled diamonds come together with ingredients that you…
Published: October 2023
Tuck Into a Bowl of Porky, Soul-Warming Pozole Rojo
Mexico’s nourishing soup of tender pork, pureed chiles, and plump kernels of hom…
Published: October 2023
Pasta and Beans: The Perfect Pair That's Already In Your Pantry
These weeknight combos are easy, protein-packed—and not at all predictable.
Published: October 2023
Curry Rice: Japan’s Comfort Food on the Fly
Vegetables and protein simmered in a fragrant box-mix stew, kare raisu has long …
Published: October 2023
Braised and Glazed Short Ribs Are a Dinner Host's Dream
You deserve a break from fussy roasts. This season, use elementary, mostly hands…
Published: October 2023
Buttery Colcannon Is Ireland’s Coziest Potato Dish
Gather ’round a bowl of this soul-warming, kale-studded mash.
Published: October 2023
This Chocolate Olive Oil Cake Is Dark, Rich, and Dead-Simple
Dressed up or served unadorned, this version of a reader favorite comes togethe…
Published: October 2023
Roast The Florets, Pickle the Core, and Cauliflower Becomes A Salad
This hearty brassica is the ideal base for a festive, make-ahead side dish.
Published: October 2023
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.