May/June 2011

May / June

2011
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Fresh Strawberry Pie
Fresh Strawberry Pie
The key to this dessert’s bright flavor—plump, uncooked berries—can also be its …
Published: May 2011
Faux Leftover Rice
Faux Leftover Rice
This recipe replicates the texture of leftover rice to make fried rice recipes e…
Published: May 2011
Juicy Pub-Style Burgers
Juicy Pub-Style Burgers
Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy…
Published: May 2011
Charcoal-Grilled Barbecued Chicken Kebabs
Charcoal-Grilled Barbecued Chicken Kebabs
Stripped of protective fatty skin, barbecued chicken kebabs don’t stand a chance…
Published: May 2011
Nasi Goreng (Indonesian-Style Fried Rice)
Nasi Goreng (Indonesian-Style Fried Rice)
We set out to make a version of Indonesian-style nasi goreng, an iconic Southeas…
Published: May 2011
Charcoal-Grill-Roasted Bone-In Pork Rib Roast
Charcoal-Grill-Roasted Bone-In Pork Rib Roast
A boneless pork roast sure is convenient. But is something important lost when t…
Published: May 2011
Dimpling Hamburgers
To prevent hamburgers from puffing up during cooking, many sources recommend mak…
Published: May 2011
Substituting Red Vermouth for Red Wine
White vermouth can be substituted for white wine in recipes. So does that mean r…
Published: May 2011
Grilled Scallops
Grilled Scallops
A blazing-hot fire can render scallops beautifully crisp on the outside and juic…
Published: May 2011
Nasi Goreng (Indonesian-Style Fried Rice)
Nasi Goreng (Indonesian-Style Fried Rice)
We set out to make a version of Indonesian-style nasi goreng, an iconic Southeas…
Published: May 2011
Orange Salsa with Cuban Flavors
This easy salsa is a perfect accompaniment to grilled pork.
Published: May 2011
Alternative to Beef Chuck-Eye Roast
Some readers have had trouble finding chuck-eye beef roast. So what's a more com…
Published: May 2011
The Importance of Peeling Carrots
Is it really necessary to peel carrots?
Published: May 2011
Shrimp vs. Prawn
Is there really any difference between shrimp and prawns?
Published: May 2011
Fresh Strawberry Pie
Fresh Strawberry Pie
The key to this dessert’s bright flavor—plump, uncooked berries—can also be its …
Published: May 2011
Foolproof Crepes
These thin French pancakes have a reputation for being temperamental divas deman…
Published: May 2011
Best Sweet and Tangy Coleslaw
We wanted a quick, bright alternative to creamy coleslaw, but how do you make a …
Published: May 2011
Spring Vegetable Pasta
Spring Vegetable Pasta
When the original primavera method took hours—and produced washed-out vegetables…
Published: May 2011
Grilled Scallops
A blazing-hot fire can render scallops beautifully crisp on the outside and juic…
Published: May 2011
Pub-Style Burgers
Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy…
Published: May 2011
Grill-Roasted Bone-In Pork Rib Roast
A boneless pork roast sure is convenient. But is something important lost when t…
Published: May 2011
Grilled Barbecued Chicken Kebabs
Stripped of protective fatty skin, barbecued chicken kebabs don’t stand a chance…
Published: May 2011
Low-Fat Greek Yogurt
Low-Fat Greek Yogurt
Low-fat Greek yogurt can be a nice compromise between the über-rich full-fat ver…
Published: May 2011
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Bacon and Brown Butter Vinaigrette
Bacon and Brown Butter Vinaigrette
This vinaigrette is the perfect accompaniment to grilled scallops.
Published: May 2011
Gas-Grilled Barbecued Chicken Kebabs
Gas-Grilled Barbecued Chicken Kebabs
Stripped of protective fatty skin, barbecued chicken kebabs don’t stand a chance…
Published: May 2011
Baked Pie Shell
Baked Pie Shell
Using a secret ingredient, this easy shell bakes up deliciously buttery and flak…
Published: May 2011
Sweet and Tangy Coleslaw
Sweet and Tangy Coleslaw
We wanted a quick, bright alternative to creamy coleslaw, but how do you make a …
Published: May 2011
Apple-Mustard Grilling Sauce
Apple-Mustard Grilling Sauce
Tired of the same ketchup-y barbecue sauces, we looked for more exciting flavors…
Published: May 2011
Crabmeat 101
Here are the most common grades of crabmeat available in U.S. supermarkets.
Published: May 2011
Prepping Greens
Every green is different, and so is the prep work for each kind.
Published: May 2011
Five Ways to Cook Greens
Here we outline our preferred methods for cooking various types of greens.
Published: May 2011
Cooking Greens
We’ve blanched, steamed, stir-fried, and sautéed enough greens over the years to…
Published: May 2011
Color Taste-Off: White vs. Brown Mushrooms
Despite their differing appearance, white button and cremini mushrooms (and por…
Published: May 2011
BPA and Beer Can Chicken
Beer can interiors are coated with an epoxy that contains Bisphenol A (BPA). Is …
Published: May 2011
Kumatoes 101
What are Kumatoes?
Published: May 2011
Spinach and Chalky Residue
Why does spinach leave a chalky residue on teeth?
Published: May 2011
Vital Wheat Gluten
What is vital wheat gluten? Is it necessary when baking homemade bread?
Published: May 2011
Making Bananas Last
Is there any way to slow the ripening of bananas?
Published: May 2011
Cherry Pitters
Cherry Pitters
De-stoning cherries is the pits—unless you have the right tool.
Published: April 2018
Compost Buckets
Compost Buckets
Compost buckets offer a “green” way to deal with the odor of food scraps minglin…
Published: October 2012
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