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Every Recipe from a Full Year of America's Most SPECIAL COLLECTOR’S EDITION 2018 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine 127 KITCHEN-TESTED RECIPES CooksIllustrated.com $12.95 U.S. & $14.95 Canada Individual Pavlova with Orange, Cranberry, and Mint Topping Display until March 18, 2019 2018 ANNUAL 2 Roast Beef and Potatoes for 40 Roasted Salmon for a 72 Creamy Dressings, Hold the Company Crowd Cream 4 Revamping Ground Beef 42 Peruvian Ceviche 74 Game-Changing Turkey Enchiladas 44 Fish for Meat Lovers Gravy 6 Why You Should Be Grilling 46 One-Hour Pizza 76 Applesauce for Everyone Skirt Steak 48 Really Good Falafel 78 Irish Brown Soda Bread 8 Introducing Tacos Dorados 50 White Bean and Mushroom 80 Why You Should Make Pita 10 Next-Level Grilled Steak Gratin Bread 12 Chinese Barbecued Spareribs 51 Red Wine Risotto with 82 Bringing Back Gougères Beans 14 Perfect Pork Tenderloin 84 Rethinking Coffee Cake Steaks 52 Rome’s Greatest Little-Known Pasta 86 Anytime Pancakes 16 Slow-Roasted Deviled Pork Chops 53 Moroccan Lentil and 88 Better-Than-the-Box Chickpea Soup Granola Bars 18 Vietnamese Pork with Rice Noodles 54 Brazilian Shrimp and Fish 90 Creamy French-Style Stew Scrambled Eggs 20 Real Carne Adovada 56 Really Good (Oven) Fries 91 Dark Chocolate Fudge Sauce 22 Next-Level Chicken Piccata 58 Buttery Spring Vegetables 92 No-Fear Caramel 23 Beijing-Style Meat Sauce 59 Sweeter and Easier Than and Noodles Broccoli 94 Chocolate Semifreddo 24 Three-Cup Chicken 60 How to Grill Tomatoes 96 Modern Holiday Showstopper 26 Roast Chicken with Bread 62 Great Barley Side Dishes Salad 63 Pasta Salad Rehab 99 Foolproof All-Butter Pie Dough 28 Grilled Chicken Thighs 64 Mexican Corn Salad 102 Peach Tarte Tatin 30 Indoor Pulled Chicken 65 Burn Your Beans 104 Italian Chocolate-Almond 32 Real Kung Pao Chicken 66 The Easiest Winter Squash Cake 34 One-Pan Chicken and 67 Great—Not Grated—Carrot Potatoes Salads 106 The Lemoniest Lemon Bars 36 Revamping Chicken Salads 68 Fresh Tomato Sauce 108 Belgian Spice Cookies 38 Low-Stress Turkey for a 70 Quick Pasta Sauces, (Speculoos) Crowd Perfected 110 DIY Recipes America’s Test Kitchen is a real test kitchen located in Boston. It is the home of Cook’s Illustrated and Cook’s Country magazines and is the workday destination of more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand exactly how and why they work and eventually arrive at the very best version. We also test kitchen equipment and taste supermarket ingredients in search of products that offer the best value and flavor. You can watch us work by tuning in to America’s Test Kitchen (AmericasTestKitchen.com) and Cook’s Country from America’s Test Kitchen (CooksCountry.com) on public television and listen to our weekly segments on The Splendid Table on public radio. You can also follow us on Facebook, Twitter, Pinterest, and Instagram. FRONT COVER PHOTOGRAPHY: CARL TREMBLAY; STYLING: KENDRA McKNIGHT EDITORIAL STAFF LETTER FROM THE EDITOR Chief Executive Officer David Nussbaum Chief Creative Officer Jack Bishop Executive Managing Editor Todd Meier Managing Editor, Special Issues Megan Ginsberg Senior Copy Editor Jill Campbell A YEAR OF COOKING: Copy Editor Rachel Schowalter Editorial Assistants, Special Issues Tess Berger, Sara Zatopek Editor in Chief Dan Souza EVERY RECIPE FROM 2018 Executive Editor Amanda Agee Deputy Editor Rebecca Hays Executive Food Editor Keith Dresser uch happens over the course of For our Roasted Whole Side of Salmon (page 41), Deputy Food Editor Andrea Geary a year here at Cook’s Illustrated. an ideal option for either a weeknight family din- Senior Editors Andrew Janjigian, Lan Lam Senior Content Editors Elizabeth Bomze, Kristina DeMichele My dedicated team of cooks, ner or a holiday gathering, we guarantee an evenly Associate Editors Steve Dunn, Annie Petito writers, scientists, and editors browned exterior by brushing on a thin layer Photo Team & Special Events Manager Tim McQuinn Lead Cook, Photo Team Jessica Rudolph Mperforms hundreds of recipe tests of honey and then browning the Assistant Test Cooks, Photo Team Sarah Ewald, and runs countless experiments in salmon under the broiler. A foil sling Eric Haessler Senior Science Research Editor Paul Adams search of better ways to prepare the under the fish takes the fear out of foods we love. The result is more transferring it to a serving platter. Executive Editors, Tastings & Testings Hannah Crowley, Lisa McManus than 100 foolproof recipes for We set our sights particularly high Senior Editors, Tastings & Testings Lauren Savoie, the foods we are most passionate when we started developing our Kate Shannon Associate Editor, Tastings & Testings Miye Bromberg about. And you’ll find every single Thick-Cut Oven Fries (page 57) and Assistant Editors, Tastings & Testings one here in this special edition of discovered that a lightly thickened Riddley Gemperlein-Schirm, Carolyn Grillo, Emily Phares Cook’s Illustrated. In true Cook’s mixture of cornstarch and water pro- Creative Director John Torres Illustrated fashion, we don’t just duces a thin, shatteringly crisp coat- Design Director Greg Galvan Photography Director Julie Cote tell you how to make each dish, we ing on creamy planks of Yukon Gold Art Director, Special Issues Jay Layman also explain—through our unique potatoes. These aren’t just good oven Graphic Designer Kristen Jones Senior Staff Photographer Daniel J. van Ackere narrative articles—why our tech- Dan Souza fries, they are good fries. Period. Staff Photographers Steve Klise, Kevin White niques and tricks work. I could My favorite sweet recipe of the Photography Producer Meredith Mulcahy Styling Catrine Kelty, Chantal Lambeth, Kendra McKnight, wax poetic about every delicious recipe in this year (and trust me, there was a lot of competition) Marie Piraino, Sally Staub issue, but I’d rather be brief so you can get to is our Best Lemon Bars (page 107). The buttery Director, Creative Operations Alice Carpenter cooking. Here are a few of my favorites. pat-in-the-pan crust is a cinch to put together, but Senior Editor, Special Projects Christie Morrison For our showstopping Roast Chicken with Warm the real star is the perfectly tart lemon curd, which Senior Manager, Publishing Operations Taylor Argenzio Imaging Manager Lauren Robbins Bread Salad (page 27), we place a spatchcocked bird gets extra zing from the addition of cream of tartar. Production & Imaging Specialists Dennis Noble, Jessica Voas, on top of a skillet full of crusty bread cubes. The These are only a handful of the foolproof, Amanda Yong roasting bird drips intensely flavored juices onto the kitchen-tested recipes included in the Cook’s Test Kitchen Director Erin McMurrer Assistant Test Kitchen Director Alexxa Benson bread cubes, which crisp and brown deeply. Tossed Illustrated 2018 Annual special collector’s edition. Test Kitchen Manager Meridith Lippard with arugula and a bright dressing, the warm bread If you’re among the million or so home cooks in Test Kitchen Facilities Manager Kelly Ryan Senior Kitchen Assistant Shopper Michelle Miller salad just might steal the show from the perfectly the know who subscribe to the magazine, this issue Senior Kitchen Assistant Receiver Heather Tolmie roasted chicken. provides an easy go-to resource for the year in recipes Lead Kitchen Assistant Ena Gudiel Kitchen Assistants Gladis Campos, Blanca Castanza, This year we tackled the perennial challenge of (and since individual issues have a way of going miss- Amarilys Merced, Arlene Rosario making a quick pizza dough that is deeply flavorful ing, you now have a complete set once again). If you and easy to stretch. After weeks of kitchen time, are new to Cook’s Illustrated, welcome to the family. BUSINESS STAFF we discovered that the secrets to One-Hour Pizza We’ve been waiting, and cooking, for you. Chief Financial Officer Jackie McCauley Ford (page 47) are using a combination of bread flour and Senior Manager, Customer Support Tim Quinn Customer Support Specialist Mitchell Axelson semolina flour for great texture and adding beer and Dan Souza vinegar for long-fermented flavor. Editor in Chief Chief Revenue Officer Sara Domville Director, Sponsorship Marketing & Client Services Christine Anagnostis FOR INQUIRIES, ORDERS, OR MORE INFORMATION Senior Director, Events & Special Projects Mehgan Conciatori Cook’s Illustrated and Cook’s Country Magazines Cookbooks Partnership Marketing Manager Pamela Putprush Event Coordinator Michaela Hughes Annual subscriptions (six issues per year) and We sell more than 50 cookbooks containing gift subscriptions to both Cook’s Illustrated and recipes all developed in our test kitchen, including Chief Digital Officer Fran Middleton VP, Marketing Natalie Vinard Cook’s Country can be ordered online. Please visit Revolutionary Recipes and All-Time Best Dinners for Two. Senior Director, Social Media Marketing Claire Oliverson CooksIllustrated.com and CooksCountry.com To order, visit our bookstore at CooksIllustrated. Social Media Manager Morgan Mannino Social Media Coordinators Charlotte Errity, Sarah Sandler for more information. com/bookstore. Director, Public Relations & Communications Brian Franklin Public Relations Coordinator Madeleine Cohen CooksIllustrated.com AmericasTestKitchen.com At the all-new CooksIllustrated.com, you can At AmericasTestKitchen.com, you can watch any Senior VP, Human Resources & Organizational order books and subscriptions and sign up for episode and access any recipe, tasting, or testing from Development Colleen Zelina Human Resources Manager Jason Lynott our free e-newsletter. Become a member and the current season of America’s Test Kitchen for free. gain access to 25 years of Cook’s Illustrated Become a member and gain access to the complete Circulation Services ProCirc recipes, equipment tests, and ingredient tastings, archive of every episode, recipe, tasting, and testing PRINTED IN THE USA as well as recipe companion videos.
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