Discover foolproof recipes in Cook’s Illustrated №148! This issue features tips and techniques for achieving culinary perfection. Learn how to make great garlic bread with a tender inside and crunchy crust, cook salmon steaks evenly, and whip up a simple beef ragu in half the time. Explore crispy pan-fried chicken cutlets, the best saucepans, baked sweet potatoes, apple bundt cake, and grilled lamb-stuffed pita. Plus, quick caramelized onions, a feta cheese tasting, and mapo tofu at home. Get your copy today!

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