May/June 2013

May / June

2013
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Stir-Fried Asparagus with Red Bell Pepper
Stir-Fried Asparagus with Red Bell Pepper
The key to perfectly cooked, deeply flavorful spears? Steam power.
Published: March 2013
Stir-Fried Asparagus with Red Onion
Stir-Fried Asparagus with Red Onion
The key to perfectly cooked, deeply flavorful spears? Steam power.
Published: March 2013
Stir-Fried Asparagus with Carrot
The key to perfectly cooked, deeply flavorful spears? Steam power.
Published: March 2013
Grilled Glazed Baby Back Ribs
Grilled Glazed Baby Back Ribs
Boiling ribs before putting them on the grill is a surefire way to quickly tende…
Published: March 2013
Hoisin-Coconut Glaze
Hoisin-Coconut Glaze
Try this with our Grilled Glazed Baby Back Ribs.
Published: March 2013
Lime Glaze
Lime Glaze
Try this with our Grilled Glazed Baby Back Ribs.
Published: March 2013
Spicy Marmalade Glaze
Spicy Marmalade Glaze
Try this with our Grilled Glazed Baby Back Ribs.
Published: March 2013
Braised Red Potatoes with Lemon and Chives
Braised Red Potatoes with Lemon and Chives
What if you could get the creamy interiors produced by steaming red potatoes and…
Published: May 2013
Braised Red Potatoes with Dijon and Tarragon
Braised Red Potatoes with Dijon and Tarragon
What if you could get the creamy interiors produced by steaming red potatoes and…
Published: May 2013
Italian Chicken Soup with Parmesan Dumplings
Italian Chicken Soup with Parmesan Dumplings
Light, tender dumplings deeply flavored with Parmesan? Sounded like a winner. Bu…
Published: May 2013
Braised Red Potatoes with Miso and Scallions
Braised Red Potatoes with Miso and Scallions
What if you could get the creamy interiors produced by steaming red potatoes and…
Published: May 2013
Cuban Picadillo
Cuban Picadillo
This tangy, sweet, judiciously spiced beef hash is a classic Cuban dish.
Published: May 2013
Cuban-Style Picadillo with Fried Potatoes
This tangy, sweet, judiciously spiced beef hash is a classic Cuban dish.
Published: May 2013
Cinnamon Whipped Cream
Try this lightly sweetened whipped cream with our Marbled Blueberry Bundt Cake.
Published: March 2013
Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil
Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil
Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a…
Published: May 2013
Thin-Crust Whole-Wheat Pizza with Mushrooms and Fontina
Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a…
Published: May 2013
Thin-Crust Whole-Wheat Pizza with Wine-Braised Onion and Blue Cheese
Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a…
Published: May 2013
Thin-Crust Whole-Wheat Pizza with Pesto and Goat Cheese
Thin-Crust Whole-Wheat Pizza with Pesto and Goat Cheese
Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a…
Published: March 2013
Lemon Glaze
This glaze is a perfect complement to our Marbled Blueberry Bundt Cake.
Published: May 2013
Pimento-Stuffed Green Olives
Pimento-Stuffed Green Olives
Pimento-stuffed green olives aren’t just for martinis.
Published: May 2013
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Citrus Spritzer
Citrus Spritzer
A fine citrus mist has never been easier to coax from your favorite fruit.
Published: May 2013
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Pie Drip Catchers
Pie Drip Catchers
Pie baking cleanup has never been easier.
Published: May 2013
Buy the Winner
Innovative Ice Cube Trays
Innovative Ice Cube Trays
No freezer is complete without a good ice tray. We tested some new designs that …
Published: May 2013
Buy the Winner
Goat Cheese
Goat Cheese
Why do some goat cheeses boast creamy texture and a bright and lemony taste, whi…
Published: May 2013
Charcoal Grills
Charcoal Grills
We’ve happily made do with Weber’s basic kettle for years. But would newer, more…
Published: May 2013
Buy the Winner
Grinding Cardamom
We often recommend grinding whole spices for greater flavor complexity. Does thi…
Published: May 2013
Marbled Blueberry Bundt Cake
Marbled Blueberry Bundt Cake
Tossing large, cultivated blueberries into a Bundt cake gave us big blue blowout…
Published: May 2013
Freeze Tofu First for Texture That Soaks Up More Sauce
This classic Asian restaurant technique works equally well in the home kitchen.
Published: May 2013
A Truly Nonstick Bundt Pan
A clean Bundt pan release can be a tricky thing to manage, but we've found a foo…
Published: May 2013
Raw vs. Regular Honey
How does raw honey differ from regular honey?
Published: May 2013
The Importance of Preheating Your Pizza Stone
A proper pizza-stone preheating period is essential to produce perfectly browned…
Published: May 2013
Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil
Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil
Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a…
Published: May 2013
Marbled Blueberry Bundt Cake
Tossing large, cultivated blueberries into a Bundt cake gave us big blue blowout…
Published: May 2013
Cuban-Style Picadillo
This tangy, sweet, judiciously spiced beef hash is a classic Cuban dish.
Published: May 2013
Herb-Crusted Salmon
For a crust both herby and crunchy, we had to take it apart in order to keep it …
Published: May 2013
Grilled Lemon Chicken with Rosemary
Throw a whole chicken on the grill and you’re bound to end up with unevenly cook…
Published: May 2013
Charcoal Grills
We’ve happily made do with Weber’s basic kettle for years. But would newer, more…
Published: May 2013
Italian Chicken Soup with Parmesan Dumplings
Italian Chicken Soup with Parmesan Dumplings
Light, tender dumplings deeply flavored with Parmesan? Sounded like a winner. Bu…
Published: May 2013
Braised Red Potatoes with Lemon and Chives
Braised Red Potatoes with Lemon and Chives
What if you could get the creamy interiors produced by boiling red potatoes and …
Published: May 2013
Grilled Glazed Baby Back Ribs
Boiling ribs before putting them on the grill is a surefire way to quickly tende…
Published: May 2013
Stir-Fried Asparagus with Shiitake Mushrooms
The key to perfectly cooked, deeply flavorful spears? Steam power.
Published: May 2013
Why You Should Brine Fish
Send your fish back to water one last time before cooking for moister, more flav…
Published: May 2013
For Creamier Hummus, Skin Your Chickpeas
With our simple method, removing skins from chickpeas is far less arduous than y…
Published: May 2013
How to Make Crème Fraîche and Mexican Crema
Why buy these cultured creams when you can easily make them at home?
Published: May 2013
Why You Should Wait for Your Brewed Coffee
When it comes to brewing coffee with an automatic drip machine, let the pot fill…
Published: May 2013
Three Keys to Better Vacuum Sealing
After vacuum sealing for years in the test kitchen, we've learned a lot of trick…
Published: May 2013
Salt-Cured vs. Brined Capers
Can salt-cured capers be used interchangeably with brined capers?
Published: May 2013
What Kind of Mustard Should Be Used in a Vinaigrette?
What types of mustard, aside from Dijon, can be used when making vinaigrette?
Published: May 2013
Converting Cake Batter to Cupcakes or Muffins
Can you make cupcakes/muffins with your favorite cake batter?
Published: May 2013
How Long Should a Martini Be Stirred?
How long should you stir a martini with ice to achieve optimal flavor?
Published: May 2013
Heat Settings Vary on Stovetop Burners
In recipes, what do the terms medium, medium-high, and high heat for stovetop bu…
Published: May 2013

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