Explore Cook’s Illustrated No. 173 for perfect holiday recipes! Discover how to roast turkey porchetta-style, make crispy lumpiang Shanghai for Filipino celebrations, and craft easy, delicious sweets for gifting. Learn to prepare real-deal chicken teriyaki, the easiest chocolate mousse, and a from-scratch jellied cranberry sauce that’s better than canned. Plus, get expert tips on serving oysters at home. This issue is packed with kitchen-tested recipes and techniques to elevate your cooking.

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