The Fine Cooking Magazine Archive is a tool no cook should be without. In one amazingly easy-to-install and simple-to-search disc, you'll enjoy 21 years of content from our award-winning magazine. That's all 138 issues of Fine Cooking, starting with Issue #1 and including all the issues from 2015.
You'll get the classic articles, a wealth of information on the hottest topics, plus insight from our most popular contributors – it's all the expert advice you need to become an even better cook. And with the 2015 Fine Cooking Magazine Archive, that information is right at your fingertips – it's a breeze to search through, and you'll know that every technique and recipe you find is guaranteed to be triple-tested in the Fine Cooking test kitchen.
This year’s Archive includes articles that readers said they couldn’t do without, such as a collection of ten flavorful 10-minute recipes for baby spinach, issue #128; our feature on how to cook fresh wild salmon from issue 129; and our A-to-Z guide to juicy, tender grilled steak, also in issue #129 – truly a keeper.
Our signature Create Your Own Recipe section was a favorite as always – now it includes customizable quick breads (from apple to zucchini, of course!) from issue #126, and so many variations for homemade chili that you will be wishing for more cold days to enjoy it. See for yourself in issue #127.
When it comes to mastering the techniques that make a cook a chef, then you’ve got to read "Whip It Good", from Issue 128, where you’ll learn three flawless ways to make the perfect meringue. Ready to cook fish right? Turn to issue #127’s "Fish in a Flash", where Chef Pete Evans – the host of our TV show “Moveable Feast with Fine Cooking” – shares three inspired recipes for healthy weeknight cooking.
Filled with pages of inspiration and information for cooks of all skill levels, Fine Cooking magazine features hands-on, how-to advice and recipes from America's culinary experts. Visit the magazine Web site at www.FineCooking.com.