Discover foolproof recipes and expert kitchen advice in Cook’s Illustrated #138. Master the perfect baked potato, whip up the easiest beef stew ever, and elevate your shrimp scampi. Plus, find delicious recipes for roast chicken with winter vegetables, fluffy dinner rolls, pear upside-down cake, and penne arrabbiata. This issue also features a review of full-size food processors and the top 21 kitchen tools you need, plus a tasting of beef broths and a new Japanese technique. Get your cooking questions answered!

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