September / October
2004
Lasagna Bolognese, Simplified
Could we adapt and simplify this northern Italian classic for the American kitch…
Published: September 2004
Pineapple Upside-Down Cake
This simple skillet dessert deserves better than bland flavors and soggy cake.
Published: September 2004
Sesame Noodles with Sweet Peppers and Cucumbers
We wanted to achieve perfectly cooked noodles in a rich peanut sauce.
Published: September 2004
Grill-Roasted Beef Tenderloin for a Crowd on a Gas Grill
With a whole tenderloin going for as much as $180, uneven cooking, bland flavor,…
Published: September 2004
Romesco Sauce
This classic sauce from Catalonia can be served with any type of grilled meat, p…
Published: September 2004
Orange-Cardamom Pineapple Upside-Down Cake
This simple skillet dessert deserves better than bland flavors and soggy cake.
Published: September 2004
Acorn Squash with Rosemary-Dried Fig Compote
Tired of mealy, stringy squash that takes an hour to bake? We wanted it faster a…
Published: September 2004
Cilantro-Parsley Sauce with Pickled Jalapeños
We developed this sauce for our grill-roasted beef tenderloin.
Published: September 2004
Coconut-Ginger Pineapple Upside-Down Cake
This simple skillet dessert deserves better than bland flavors and soggy cake.
Published: September 2004
Grill-Roasted Beef Tenderloin for a Crowd on a Charcoal Grill
With a whole tenderloin going for as much as $180, uneven cooking, bland flavor,…
Published: September 2004
Twice-Baked Stuffed Potatoes with Broccoli, Cheddar, and Scallions
Could we avoid the usual crunchy vegetables and soggy potato skin?
Published: September 2004
Twice-Baked Stuffed Potatoes with Bacon, Cabbage, and Cheddar
Could we avoid the usual crunchy vegetables and soggy potato skin?
Published: September 2004
Overnight Sticky Buns
These bakery favorites are often too sweet, too big, too rich, and just too much…
Published: September 2004
Twice-Baked Stuffed Potatoes with Ham, Peas, and Gruyere
Could we avoid the usual crunchy vegetables and soggy potato skin?
Published: September 2004
Arroz Rojo (Mexican Red Rice)
'Arroz a la Mexicana' promises bright flavor and a pilaf-style texture, but it r…
Published: September 2004
Long-Grain White Rice
Since white rice is neutral in flavor, does it matter which kind you use? We tas…
Published: February 2010
Buy the WinnerMicrowave-Baked Potatoes for Twice-Baked Stuffed Potatoes
Could we avoid the usual crunchy vegetables and soggy potato skin?
Published: September 2004
Arroz Rojo with Charred Tomatoes, Chiles, and Onion
'Arroz a la Mexicana' promises bright flavor and a pilaf-style texture, but it r…
Published: September 2004
Sticky Buns with Pecans
These bakery favorites are often too sweet, too big, too rich, and just too much…
Published: September 2004
Sesame Noodles with Shredded Chicken
We wanted to achieve perfectly cooked noodles in a rich peanut sauce.
Published: September 2004
Acorn Squash with Brown Sugar
Tired of mealy, stringy squash that takes an hour to bake? We wanted it faster a…
Published: September 2004
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.