Cook’s Illustrated Issue 168 — March／April 2021

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Cook’s Illustrated Issue 168 —...

Cook’s Illustrated Issue 168 — March／April 2021

Cook’s Illustrated

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*Harnessing the flavor of garlic: Our favorite garlicky pasta
*Fragant beef Keema
*Cook your radishes!
*Hearty beef braciole
*Smoky, spicer! Spinach and chickpeas: Souther Spain's best-kept secret
*Cream puffs with a twist
*Red lentil kofte: Armenia's best vegetarian dish
*Crispy fish sandwiches
*Flaky french potato pie

Cook's Illustrated is an American cooking magazine published every two months by the America's Test Kitchen company in Brookline, Massachusetts.Each issue contains a Cook’s Illustrated is funded exclusively by its members and subscribers, they accept no corporate advertising.
Each issue contains a Table of Contents and an Index. objective ratings of cookware, kitchen equipment, and supermarket ingredients to educate about what to buy, and what to avoid.

Theirfoolproof recipes were developed and refined by 50 test cooks to not only explain how but why their recipes work to ensure the home cook'ssuccess every time.