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January & February: First Look
 
First Look
 
March & April
 
This time of year, when the sun is busy beaming its yellow warmth to other parts of the planet, I always find myself searching for a surrogate. I crave something bright, comforting, golden. This year I find solace in senior editor Lan Lam’s Best Lemon Bars. Through her testing, Lan found that lemon bars are at their most satisfying when you get the proportions just right: two-thirds bright, creamy filling sitting atop one-third crisp, buttery crust. She also discovered a novel way to add complex acidity using an unlikely pantry ingredient. When I recently made a batch, I found it hard to stop after two squares. Which is just as well—right now I’ll take all the sunshine I can get.
 
 
 
Recipe
 
Indoor Pulled Chicken
 
Our stovetop method yields pulled chicken so good—and so quick—that you’ll think twice about making the outdoor kind.
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Recipe
 
Perfect Pork Tenderloin
 
How do you cook this lean cut so that it’s superjuicy, rosy from edge to edge, and deeply browned? Use two cooking methods.
Read More
 
   Highly Recommended winner
 
OXO good Grips Pizza Wheel Joule Sous Vide Machine Model: Stainless Steel
Buy Now
 
While our oven-to-stove method for cooking pork tenderloin steaks works very well, the sous vide cooking method gives you control over the precise temperature of the meat without having to monitor it. Learn More →
 
 
Recipe
 
One-Hour Pizza
 
The ultimate challenge for a pizza master with 30 years of experience? Making a good one in just 60 minutes.
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Save 28% on an All-Acess Membership
 
 
Recipe
 
Brazilian Shrimp and Fish Stew
 
This coconut milk–based stew has such big flavor yet comes together so quickly that it sounded too good to be true—until we made it for ourselves.
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Recipe
 
Irish Brown Soda Bread
 
Ireland’s everyday bread is so quick, foolproof, and wholesome, you’ll want to make it every day, too.
Read More
 
   Highly Recommended winner
 
OXO good Grips Pizza Wheel Nordic Ware Naturals Nonstick 9-Inch Round Cake Pan
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A cake pan gently corrals the soft dough in the oven, preventing too much spread so the loaf expands up as well as out. Learn More →
 
 
 
EQUIPMENT HIGHLIGHT
 
DeMarle Silpat U.S. Half-Size Non-Stick Silicone Baking Mat
 
This mat fits perfectly inside our winning rimmed baking sheet, is heavy enough to stay put even when we worked with sticky batters, and is dishwasher-safe, so residual oils and odors are reduced.
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   Highly Recommended winner
 
OXO good Grips Pizza Wheel DeMarle Silpat U.S. Half-Size Non-Stick Silicone Baking Mat Model: AE420295-07
Buy Now
 
 
 
Recipe
 
Moroccan Chickpea and Lentil Soup
 
Spices play more than just a supporting role in this hearty North African Soup.
Read More
 
 
Recipe
 
Pan-Steamed Broccolini with Shallot
 
The trick to cooking slender, verdant broccolini is best illustrated using long division.
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   Highly Recommended winner
 
OXO good Grips Pizza Wheel Victorinox Swiss Army Fibrox Pro 3 ¼" Spear Point Paring Knife Model: DFP-14BCNY
Buy Now
 
We recommend cutting stalks thicker than ½ inch in half lengthwise. For stalks between ¼ inch and ½ inch, slice the stalk lengthwise just up to the florets. Use this paring knife from Victorinox for the ultimate precision. Learn More →
 
 
Recipe
 
No-Fear Caramel
 
Whether you’ve been burned by caramel in the past or have questions to sort out before making your first batch, we’re here to help.
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   Highly Recommended winner
 
OXO good Grips Pizza Wheel Thermoworks Thermapen Mk4 Model: DOL-SS-05
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Taking the temperature of caramel is vital to know when it’s done. This model won’t steer you wrong. Learn More →
 
 
Recipe
 
Three-Cup Chicken
 
One cup each of soy sauce, sesame oil, and rice wine is easy to remember. Too bad it doesn’t work. We figured out a better formula and streamlined the recipe.
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Recipe
 
The Best Lemon Bars
 
What’s the secret to bars with bold, multifaceted citrus flavor? Cut back on the lemon juice.
Read More
 
   Highly Recommended winner
 
OXO good Grips Pizza Wheel Chef’n FreshForce Citrus Juicer
Buy Now
 
You’ll still need to juice four lemons for this recipe, so do so with minimal effort using our top-rated manual citrus juicer. Learn More →
 
 
 
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Because you are an active Cook’s Illustrated print subscriber, we want to highlight the featured online content that complements the magazine, as well as provide you with some access to the premium archives that Web members enjoy. Keep an eye on your inbox for more exclusive newsletters with recipes, tips, and reviews related to the most current issue of Cook’s Illustrated and available only to subscribers!
 
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