Cook's Illustrated Magazine from America's Test Kitchen

January/February 2017
Recipes
Articles
Equipment

Search Results

27 Results

Equipment
The Best Slow Cookers
Recipe
New England Baked Beans
Average rating 4, 188 ratings.
Recipe
Weeknight Tagliatelle with Bolognese Sauce
Average rating 4, 505 ratings.
Recipe
Chicken and Sausage Gumbo
Average rating 4, 442 ratings.
Recipe
Pan-Seared Thick-Cut Boneless Pork Chops
Average rating 4.5, 158 ratings.
Recipe
Modern Cauliflower Gratin
Average rating 4, 186 ratings.
Equipment
The Best Bundt Pans
Recipe
Gâteau Breton with Apricot Filling
Average rating 5, 85 ratings.
Recipe • 1 hr
Simple Hot Sauce
Average rating 4, 44 ratings.
Recipe
Boston Brown Bread
Average rating 5, 30 ratings.
Recipe
Gâteau Breton with Prune Filling
Average rating 4, 6 ratings.
Recipe • 30 min
Roasted Red Pepper-Vinegar Sauce
Average rating 4, 28 ratings.
Equipment
The Best Channel Knives for Cocktails
Recipe • 30 min
Boiled Carrots with Cumin, Lime, and Cilantro
Average rating 5, 5 ratings.
Recipe • 1 hr
Bitter Greens and Fig Salad with Warm Shallot Dressing
Average rating 4.5, 14 ratings.
Recipe • 1 hr
Eggs Pipérade
Average rating 4.5, 17 ratings.
Recipe • 45 min
Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing
Average rating 4.5, 10 ratings.
Recipe • 30 min
Boiled Carrots with Lemon and Chives
Average rating 4, 22 ratings.
Recipe • 1 hr
Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
Average rating 5, 7 ratings.
Recipe • 30 min
Boiled Carrots with Mint and Paprika
Average rating 4, 5 ratings.
Recipe • 30 min
Boiled Carrots with Fennel Seeds and Citrus
Average rating 4, 6 ratings.
Recipe • 30 min
Mint Persillade
Average rating 4, 11 ratings.
Recipe • 30 min
Walnut-Raisin Pesto
Average rating 4, 4 ratings.
How To
How to Strip a Cast-Iron Skillet
How To
Science: Can You Refreeze Meat?
How To
Why You Should Fully Preheat Before Baking
How To
Why Some Pasta Absorbs More (or Less) Sauce

Search Results

The Best Slow Cookers

New England Baked Beans

Weeknight Tagliatelle with Bolognese Sauce

Chicken and Sausage Gumbo

Pan-Seared Thick-Cut Boneless Pork Chops

Modern Cauliflower Gratin

The Best Bundt Pans

Gâteau Breton with Apricot Filling

Simple Hot Sauce

Boston Brown Bread

Gâteau Breton with Prune Filling

Roasted Red Pepper-Vinegar Sauce

The Best Channel Knives for Cocktails

Boiled Carrots with Cumin, Lime, and Cilantro

Bitter Greens and Fig Salad with Warm Shallot Dressing

Eggs Pipérade

Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing

Boiled Carrots with Lemon and Chives

Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing

Boiled Carrots with Mint and Paprika

Boiled Carrots with Fennel Seeds and Citrus

Mint Persillade

Walnut-Raisin Pesto

How to Strip a Cast-Iron Skillet

Science: Can You Refreeze Meat?

Why You Should Fully Preheat Before Baking

Why Some Pasta Absorbs More (or Less) Sauce