July / August
2012Fruit/Vegetable Peelers
Why do some peelers skin produce with ease while others barely make the cut?
Published: July 2012
Jerk Chicken
We came up with a great recipe for this classic Jamaican marinade. But to replic…
Published: July 2012
Grill-Smoked Salmon
There’s more to smoked salmon than the thin, glossy slices stacked on bagels. Wi…
Published: July 2012
Raspberry Sorbet
The most important ingredient in raspberry sorbet isn’t the raspberries. It’s th…
Published: July 2012
Juicy Grilled Turkey Burgers
Most turkey burgers are dry, bland, or loaded up with flavor-blunting fillers. W…
Published: July 2012
Chilled Fresh Tomato Soup
Throw tomatoes into a blender and puree? Not so fast. For a full-flavored soup, …
Published: July 2012
Potato Burger Buns
Could the old-fashioned trick of adding stodgy mashed potatoes to bread really …
Published: July 2012
Tabbouleh
For a flavorful, fresh-tasting tabbouleh, we stopped pouring a key ingredient do…
Published: July 2012
Grill-Roasted Beef Short Ribs
With all their flavorful, well-marbled meat, short ribs seem perfect for the gri…
Published: July 2012
Spanish-Style Toasted Pasta with Shrimp
Fideuà, a rich seafood paella made with toasted noodles instead of rice, would b…
Published: July 2012
Fresh Corn Salsa with Tomato
In search of a corn salsa with fresh, sweet flavor and crisp texture, we turned …
Published: July 2012
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