March / April
2008Serving Temperatures for Meat
What temperature should meat be when served? We outline the ideal serving temper…
Published: March 2008
Outdoor Roasting on the Grill
Follow these tips to transfer our foolproof roasting methods from the oven to th…
Published: March 2008
5 Steps to a Great Roast
Beef, pork, and lamb roasts come in a variety of shapes and sizes that can make …
Published: March 2008
Roasting Meat 101
A properly cooked roast is simple and satisfying. It is also a rarity. Here's ho…
Published: March 2008
Beating Beet Stains
We discovered a trick to keep beets from staining your cutting board.
Published: March 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.