Explore culinary excellence with Cook’s Illustrated #150. This issue features foolproof recipes for supercrispy oven fries with a secret starch trick, the ultimate guide to roasting chicken, and utterly foolproof all-butter pie dough. Plus, discover how to make lush and creamy French-style scrambled eggs and a bold, no-grater carrot salad revamp. Get expert advice on choosing the best chocolate chips, blender testing, and delicious recipes for tender coffee cake, chicken piccata, and ground beef enchiladas. Your kitchen adventures start here!

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