January / February
2008
Thin and Crispy Oatmeal Cookies
You may think an oatmeal cookie should be moist and chewy. Thin and crispy oatme…
Published: January 2008
Roasted Broccoli
Roasting can concentrate flavor, turning dull vegetables into something great. C…
Published: January 2008
Christmas Spice Cookies with Chocolate Glaze
These German Christmas cookies are essentially spice-nut cookies— chock-full of …
Published: January 2008
Spicy Salad with Mustard and Balsamic Vinaigrette
Constructing the perfect salad is trickier than it seems. From battered greens t…
Published: January 2008
Salty Thin and Crispy Oatmeal Cookies
You may think an oatmeal cookie should be moist and chewy. Thin and crispy oatme…
Published: January 2008
Cleaning a Cutting Board
Over the years, we have conducted numerous lab and kitchen tests to determine th…
Published: January 2008
Buying Onions
It's not obvious how much chopped onion a given one will yield. Here's how to ch…
Published: January 2008
Checking Oven Temperature
You can check an oven's temperature without a specialized thermometer. All you n…
Published: January 2008
Carving Roast Beef
With the right knife, producing uniform slices is easy. Serrated blades tend to …
Published: January 2008
French Chicken in a Pot
Baking a whole chicken in a covered pot produces a bird with intensely flavored,…
Published: January 2008
Thin and Crispy Coconut-Oatmeal Cookies
You may think an oatmeal cookie should be moist and chewy. Thin and crispy oatme…
Published: January 2008
Baking Cookies One Sheet at a Time
While it's okay to double up when making many other cookies, our thin and crispy…
Published: January 2008
Thin and Crispy Orange-Almond Oatmeal Cookies
You may think an oatmeal cookie should be moist and chewy. Thin and crispy oatme…
Published: January 2008
Thin and Crispy Oatmeal Cookies
We wanted a thin, crisp, and delicate cookie that allowed the simple flavor of b…
Published: January 2008
Almost No-Knead Olive, Rosemary, and Parmesan Bread
A no-fuss recipe that is revolutionizing home baking trades flavor and reliabili…
Published: January 2008
Quick vs. Instant Oats
Different oats are more heavily processed than others. Here's our guide to the r…
Published: January 2008
Peeling and Slicing an Onion
Onions taste the same any way you slice them, but when cut pole to pole, they ho…
Published: January 2008
Making Almost No-Knead Bread
Could we improve on the famous no-fuss bread recipe? Creating a flavorful loaf w…
Published: January 2008
Spanish-Style Garlic Shrimp
We’ve taken a Spanish tapas classic and translated it into a dish that’s easy to…
Published: January 2008
French Onion Soup
Rather than spending hours over the stove, our shortcut to faster French Onion S…
Published: January 2008
Peeling and Slicing Garlic
Peeling and slicing garlic isn't hard. Just follow these few simple tips and mak…
Published: January 2008
Roasted Broccoli
To maximize flavor in roasted broccoli, you'll want to caramelize the exterior o…
Published: January 2008
Slow-Roasted Beef
Transforming a bargain cut of meat into a tender, juicy roast isn't difficult. I…
Published: January 2008
Separating Fat
An inexpensive fat separator is the best tool for the job, but there are other w…
Published: January 2008
Roasted Broccoli with Garlic and Anchovies
Roasting can concentrate flavor, turning dull vegetables into something great. C…
Published: January 2008
Garlicky Scallops with Bread Crumbs
Saucy scallops blanketed with toasted crumbs represents the best of old-fashione…
Published: January 2008
Roasted Broccoli with Olives, Garlic, Oregano, and Lemon
Roasting can concentrate flavor, turning dull vegetables into something great. C…
Published: January 2008
Almost No-Knead Bread
This revolutionary bread recipe simplifies the process, with only 15 seconds of …
Published: January 2008
Chopping and Mincing Parsley
We demonstrate how to chop parsley as well as the difference between chopping an…
Published: January 2008
New York-Style Crumb Cake Muffins
We wanted to bring this New York classic home—but not from the supermarket.
Published: January 2008
Quick Turkey Mole
A touch of chocolate is the key ingredient to a creative and different approach …
Published: January 2008
Pan-Roasted Chicken Breasts with Potatoes
Roasted chicken and potatoes is a classic combination, but you can forget about …
Published: January 2008
Roasted Broccoli with Shallot, Fennel Seeds, and Parmesan
Roasting can concentrate flavor, turning dull vegetables into something great. C…
Published: January 2008
Almost No-Knead Whole Wheat Bread
A no-fuss recipe that is revolutionizing home baking trades flavor and reliabili…
Published: January 2008
Defining and Mincing Shallots
Because of their size and awkward shape, cutting up shallots is a bit tricky. He…
Published: January 2008
Spanish-Style Garlic Shrimp
Shrimp in garlicky olive oil is a tapas bar classic. But make this appetizer at …
Published: January 2008
Crunchy Baked Pork Chops
We found the secret to crispy baked pork chops was an ultra-thick batter and a f…
Published: January 2008
Spice Cake with Orange Cream Cheese Frosting
Spice cakes can be bland and leaden. Could we create a tender, airy cake with co…
Published: January 2008
Quicker French Onion Soup
Most versions of this age-old recipe hide a mediocre broth under a crust of brea…
Published: January 2008
Slow-Roasted Beef
Roasting inexpensive beef usually yields tough meat best suited for sandwiches. …
Published: January 2008
Spice Cake with Cream Cheese Frosting
Could we create a moist, tender cake with convincing spice flavor? The first sec…
Published: January 2008
How Does Bread Rise?
In this time lapse video, we set up the cameras to film overnight to capture the…
Published: January 2008
Spice Cake with Cream Cheese Frosting
Spice cakes can be bland and leaden. Could we create a tender, airy cake with co…
Published: January 2008
Crunchy Baked Pork Chops
Pork chops with a thick coating that won't fall off require more than just a sha…
Published: January 2008
French Chicken in a Pot
Taking cues from a French technique for cooking chicken in a covered pot, we for…
Published: January 2008
Browning Butter
To brown butter, use a skillet or saucepan that has a light-colored interior. D…
Published: January 2008
Almost No-Knead Cranberry-Pecan Bread
A no-fuss recipe that is revolutionizing home baking trades flavor and reliabili…
Published: January 2008
Almost No-Knead Seeded Rye Bread
A no-fuss recipe is revolutionizing home baking but trades flavor and reliabilit…
Published: January 2008
Best French Onion Soup
If you're taking the time to make this soup, it better be perfect. Luckily, we d…
Published: January 2008
Clip-On Probe Thermometers for Meat, Deep Frying, and Candy Making
We made French fries, fried chicken, and caramel sauce, evaluating four thermome…
Published: April 2014
Buy the Winner
Christmas Spice Cookies (Lebkuchen)
These German Christmas cookies are essentially spice-nut cookies—chock-full of g…
Published: January 2008
Roasted Broccoli for Two
Roasting can concentrate flavor, turning dull vegetables into something great. C…
Published: January 2008
Simple Turkey Chili with Kidney Beans
Could we take supermarket staples and create a basic chili with great flavor?
Published: January 2008
Crunchy Baked Pork Chops with Prosciutto and Asiago Cheese
Pork chops with a thick coating that won't fall off require more than just a sha…
Published: January 2008
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.