November / December
2007Pan-Roasted Pear Salad with Radicchio, Blue Cheese, and Walnuts
Could we find a way to make lackluster pears shine in a holiday salad?
Published: November 2007
French-Style Pot Roast
This 17th-century dish relies on lardons, pork trotters, and a 48-hour marinade …
Published: November 2007
Pan-Roasted Pear Salad with Watercress, Parmesan, and Pecans
Could we find a way to make lackluster pears shine in a holiday salad?
Published: November 2007
Mashed Potatoes and Root Vegetables for Two
Adding carrots, parsnips, turnips, or celery root to mashed potatoes sounds like…
Published: November 2007
Glazed Spiral-Sliced Ham
Ham is appealingly simple but often comes out dry and jerkylike. Here's what you…
Published: November 2007
Glazed Spiral-Sliced Ham
Here is everything you'll need to know to produce a top-notch glazed ham that is…
Published: November 2007
Carving a Ham
With the right technique and a sharp chef's knife, carving a ham is relatively e…
Published: November 2007
Making Pie Dough
It took us more than 100 tries, but we finally came up with a foolproof, moist,…
Published: November 2007
Apple-Cranberry Pie
Adding cranberries to an apple pie can result in out-of-balance flavors.
Published: November 2007
Making All-Purpose Gravy
Sometimes there aren't enough pan drippings from a roast to make the flavorful g…
Published: November 2007
Stir-Fried Red Curry Beef and Eggplant
Stir-frying uses high heat to develop deep flavor quickly. Our technique ensures…
Published: November 2007
Pie Dough
We wanted a recipe that consistently results in tender, flavorful dough. Vodka w…
Published: November 2007
Stir-Fried Beef with Kimchi
Stir-frying uses high heat to develop deep flavor quickly. Our technique ensures…
Published: November 2007
Stir-Fried Red Curry Beef and Eggplant for Two
Stir-frying uses high heat to develop deep flavor quickly. Our technique ensures…
Published: November 2007
Stir-Frying Meat
It’s important to make sure the pieces of meat aren’t overcrowding the pan. So w…
Published: November 2007
How Do I Know When My Pan is Hot Enough?
It’s important to add food to a properly heated pan to prevent sticking or scorc…
Published: November 2007
Rolling Dough
Pressing too hard when rolling can result in an amoeba-like object that you will…
Published: November 2007
Roast Turkey Breast
With a little prep work, it's simple to roast a whole turkey breast with moist, …
Published: November 2007
The Best Spiral-Sliced Ham
Spiral-sliced ham is an easy and elegant holiday centerpiece. But not all hams a…
Published: December 2016
Buy the WinnerPan-Roasted Pear Salad with Watercress, Parmesan, and Pecans For Two
Could we find a way to make lackluster pears shine in a holiday salad?
Published: November 2007
Making Sticky Rice
Rinsing and draining the rice before cooking allows some starches to wash away a…
Published: November 2007
Buying V-Racks
A V-rack makes a huge difference when roasting poultry. Elevating the food allow…
Published: November 2007
Pan-Roasted Pear Salad with Radicchio, Blue Cheese, and Walnuts For Two
Could we find a way to make lackluster pears shine in a holiday salad?
Published: November 2007
Tiramisu Without Raw Eggs
This new Italian classic has become a sad, soggy, tired excuse for a dessert. Co…
Published: November 2007
Beef and Vegetable Stir-Fries
With the proper technique, you can consistently produce a great stir-fry. We sug…
Published: November 2007
Pan-Roasted Pear Salads
Could we find a way to make lackluster, out-of-season pears shine in a holiday s…
Published: November 2007
When Should I Take Apples out of the Microwave?
Correctly precooked apples are essential for a successful pie. Too little cookin…
Published: November 2007
Drop Biscuits
We wanted a simple, tender biscuit that could be easily broken apart and eaten p…
Published: November 2007
Black Pepper and Bacon Drop Biscuits
Drop biscuits are the no-nonsense alternative to traditional rolled biscuits. On…
Published: November 2007
Apple-Cranberry Pie
We wanted to combine these two classic fall fruits so that the full flavor of bo…
Published: November 2007
Washing and Storing Salad Greens
Drying salad greens is just as important as washing them, as dressing will not c…
Published: November 2007
Can I Make Foolproof Pie Dough Without a Food Processor?
Yes, you can make our foolproof pie dough without a food processor. The trick is…
Published: November 2007
Cheddar and Scallion Drop Biscuits
Drop biscuits are the no-nonsense alternative to traditional rolled biscuits. On…
Published: November 2007
Easy Roast Turkey Breast
Achieving crisp skin without drying out the delicate white meat is easier said t…
Published: November 2007
Making Turkey Gravy
Creating the best turkey gravy takes some time and effort. Here we detail the st…
Published: November 2007
Tiramisu
This new Italian classic has become a sad, soggy, tired excuse for a dessert. Co…
Published: November 2007
Shelf-Life of Baking Powder
In time, baking powder can lose its leavening ability. A simple test can determi…
Published: November 2007
Pan-Roasted Pear Salad with Frisee, Goat Cheese, and Almonds
Could we find a way to make lackluster pears shine in a holiday salad?
Published: November 2007
Broiled Shrimp Skewers
Broiling shrimp in their shells protects the delicate flesh, but seasonings are …
Published: November 2007
Rosemary and Parmesan Drop Biscuits
Drop biscuits are the no-nonsense alternative to traditional rolled biscuits. On…
Published: November 2007
Easy Roast Turkey Breast with Lemon and Thyme
Achieving crisp skin without drying out the delicate white meat is easier said t…
Published: November 2007
Stir-Fried Beef with Snap Peas and Red Peppers
Stir-frying uses high heat to develop deep flavor quickly. Our technique ensures…
Published: November 2007
Mashed Potatoes and Root Vegetables with Bacon and Thyme
Adding carrots, parsnips, turnips, or celery root to mashed potatoes sounds like…
Published: November 2007
Separating an Egg
There are two methods to separate an egg: using your hand or using the shell. Bo…
Published: November 2007
Foolproof Pie Dough for a Single-Crust Pie
We wanted a recipe that is tender, flavorful, and—most important—consistent.
Published: November 2007
Broccoli and Cheddar Gratin
Poorly made broccoli gratin is a gruesome merger of floury sauce and mealy brocc…
Published: November 2007
Apple-Ginger Glaze for Ham
Ham is appealingly simple but often comes out dry and jerkylike. Here's what you…
Published: November 2007
Easy Roast Turkey Breast with Orange and Rosemary
Achieving crisp skin without drying out the delicate white meat is easier said t…
Published: November 2007
Tangerine Stir-Fried Beef with Onions and Snow Peas
Stir-frying uses high heat to develop deep flavor quickly. Our technique ensures…
Published: November 2007
Trimming the Fat
The line of fat in a boneless chuck eye roast should be removed. Here's the simp…
Published: November 2007
Mashed Potatoes and Root Vegetables
Adding carrots, parsnips, turnips, or celery root to mashed potatoes sounds like…
Published: November 2007
Easy Roast Turkey Breast with Southwestern Flavors
Achieving crisp skin without drying out the delicate white meat is easier said t…
Published: November 2007
Pan-Roasted Pear Salad with Frisee, Goat Cheese, and Almonds For Two
Could we find a way to make lackluster pears shine in a holiday salad?
Published: November 2007
Teriyaki Stir-Fried Beef with Green Beans and Shiitakes for Two
Stir-frying uses high heat to develop deep flavor quickly. Our technique ensures…
Published: November 2007
Tiramisu
This new Italian classic has become a sad, soggy, tired excuse for a dessert. Co…
Published: November 2007
Best Drop Biscuits
Drop biscuits are the no-nonsense alternative to traditional rolled biscuits. On…
Published: November 2007
French-Style Pot Roast
This 17th-century dish relies on lardoons, pork trotters, and a 48-hour marinade…
Published: November 2007
Preparing Parsnips
When it comes time to prepare parsnips, the secret is to remove the fibrous core…
Published: November 2007
Stir-Fried Beef with Kimchi for Two
Home stovetops often yield watery stir-fries with steamed meat and underdone veg…
Published: November 2007
Make-Ahead Rich and Tender American Dinner Rolls
We improved the texture and flavor of the American dinner roll and updated the s…
Published: November 2007
Tiramisu with Sambuca and Lemon
This new Italian classic has become a sad, soggy, tired excuse for a dessert. Co…
Published: November 2007
Mashed Potatoes and Root Vegetables
Adding carrots, parsnips, turnips, or celery root to mashed potatoes sounds like…
Published: November 2007
Preparing Celery Root
With a chef’s knife and the proper technique, preparing this root vegetable is a…
Published: November 2007
Tangerine Stir-Fried Beef with Onions and Snow Peas for Two
Stir-frying uses high heat to develop deep flavor quickly. Our technique ensures…
Published: November 2007
Stir-Fried Beef with Snap Peas and Red Peppers for Two
Stir-frying uses high heat to develop deep flavor quickly. Our technique ensures…
Published: November 2007
Tiramisu with Frangelico and Orange
This new Italian classic has become a sad, soggy, tired excuse for a dessert. Co…
Published: November 2007
Teriyaki Stir-Fried Beef with Green Beans and Shiitakes
Stir-frying uses high heat to develop deep flavor quickly. Our technique ensures…
Published: November 2007
Mashed Potatoes and Root Vegetables with Paprika and Parsley
Adding carrots, parsnips, turnips, or celery root to mashed potatoes sounds like…
Published: November 2007
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.
