MARCH/APRIL 2007 ISSUE NUMBER 85
PAGES ARE CHOCK FULL OF GREAT ARTICLES EXPLAINING THE TESTING THAT CREATED THESE FANTASTIC RECIPES. THESE ARE FANTASTIC MAGAZINES FOR THE SERIOUS COOK!
EVERY ISSUE IS LIKE A MINI-COOKBOOK, ALSO INCLUDING RECOMMENDATIONS ON EQUIPMENT AND INFORMATION ABOUT THE SCIENCE BEHIND COOKING.
RATING CHEF'S KNIVES
PARMESAN CHICKEN
ROASTED TOMATO PASTA SAUCE
GARLIC-BUTTER SHRIMP
CHINESE BBQ PORK
LEMON LAYER CAKE
BALSAMIC VINEGAR TASTE TEST
BREAD BAKING DEMYSTIFIED
GARLIC-POTATO SOUP
PAN-ROASTED ASPARAGUS
OLIVE-ROSEMARY BREAD
BROWN SUGAR COOKIES