May/June 2013

May / June

2013
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Published: May 2013
The Importance of Preheating Your Pizza Stone
A proper pizza-stone preheating period is essential to produce perfectly browned…
Pimento-Stuffed Green Olives
Published: May 2013
Pimento-Stuffed Green Olives
Pimento-stuffed green olives aren’t just for martinis.
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Goat Cheese
Published: May 2013
Goat Cheese
Why do some goat cheeses boast creamy texture and a bright and lemony taste, whi…
Published: May 2013
Lemon Glaze
This glaze is a perfect complement to our Marbled Blueberry Bundt Cake.
Thin-Crust Whole-Wheat Pizza with Pesto and Goat Cheese
Published: May 2013
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: 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 Mushrooms and Fontina
Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a…
Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil
Published: May 2013
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
Cinnamon Whipped Cream
Try this lightly sweetened whipped cream with our Marbled Blueberry Bundt Cake.
Marbled Blueberry Bundt Cake
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 with Fried Potatoes
There’s lots to recommend this tangy, sweet, judiciously spiced Latin beef hash—…
Cuban-Style Picadillo
Published: May 2013
Cuban-Style Picadillo
There’s lots to recommend this tangy, sweet, judiciously spiced Latin beef hash—…
Braised Red Potatoes with Miso and Scallions
Published: May 2013
Braised Red Potatoes with Miso and Scallions
What if you could get the creamy interiors produced by steaming red potatoes and…
Italian Chicken Soup with Parmesan Dumplings
Published: May 2013
Italian Chicken Soup with Parmesan Dumplings
Light, tender dumplings deeply flavored with Parmesan? Sounded like a winner. Bu…
Braised Red Potatoes with Dijon and Tarragon
Published: May 2013
Braised Red Potatoes with Dijon and Tarragon
What if you could get the creamy interiors produced by steaming red potatoes and…
Braised Red Potatoes with Lemon and Chives
Published: May 2013
Braised Red Potatoes with Lemon and Chives
What if you could get the creamy interiors produced by steaming red potatoes and…
Spicy Marmalade Glaze
Published: May 2013
Spicy Marmalade Glaze
Try this with our Grilled Glazed Baby Back Ribs.
Lime Glaze
Published: May 2013
Lime Glaze
Try this with our Grilled Glazed Baby Back Ribs.
Hoisin-Coconut Glaze
Published: May 2013
Hoisin-Coconut Glaze
Try this with our Grilled Glazed Baby Back Ribs.
Grilled Glazed Baby Back Ribs
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 Carrot
The key to perfectly cooked, deeply flavorful spears? Steam power.
Stir-Fried Asparagus with Red Onion
Published: May 2013
Stir-Fried Asparagus with Red Onion
The key to perfectly cooked, deeply flavorful spears? Steam power.
Stir-Fried Asparagus with Red Bell Pepper
Published: May 2013
Stir-Fried Asparagus with Red Bell Pepper
The key to perfectly cooked, deeply flavorful spears? Steam power.
Stir-Fried Asparagus with Shiitake Mushrooms
Published: May 2013
Stir-Fried Asparagus with Shiitake Mushrooms
The key to perfectly cooked, deeply flavorful spears? Steam power.
Herb-Crusted Salmon
Published: May 2013
Herb-Crusted Salmon
For a crust both herby and crunchy, we had to take it apart in order to keep it …
Grilled Lemon Chicken with Rosemary
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
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
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?
Keeping Basil Green in Pesto
Published: May 2013
Keeping Basil Green in Pesto
We found two proven methods on how to keep the basil from discoloring over time.
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
Raw vs. Regular Honey
How does raw honey differ from regular honey?
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
Grinding Cardamom
We often recommend grinding whole spices for greater flavor complexity. Does thi…
Innovative Ice Cube Trays
Published: May 2013
Innovative Ice Cube Trays
No freezer is complete without a good ice tray. We tested some new designs that …
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Pie Drip Catchers
Published: May 2013
Pie Drip Catchers
Pie baking cleanup has never been easier.
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Citrus Spritzer
Published: May 2013
Citrus Spritzer
A fine citrus mist has never been easier to coax from your favorite fruit.
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Heavy-Duty Handled Scrub Brushes
Published: May 2013
Heavy-Duty Handled Scrub Brushes
Scrub brushes are essential for cleaning heavily soiled cookware, so which brush…
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Charcoal Grills
Published: May 2013
Charcoal Grills
We’ve happily made do with Weber’s basic kettle for years. But would newer, more…
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Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil
Published: May 2013
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…
Marbled Blueberry Bundt Cake
Published: May 2013
Marbled Blueberry Bundt Cake
Tossing large, cultivated blueberries into a Bundt cake gave us big blue blowout…
Cuban-Style Picadillo
Published: May 2013
Cuban-Style Picadillo
There’s lots to recommend this tangy, sweet, judiciously spiced Latin beef hash—…
Herb-Crusted Salmon
Published: May 2013
Herb-Crusted Salmon
For a crust both herby and crunchy, we had to take it apart in order to keep it …
Grilled Lemon Chicken with Rosemary
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…
Charcoal Grills
Published: May 2013
Charcoal Grills
We’ve happily made do with Weber’s basic kettle for years. But would newer, more…
Italian Chicken Soup with Parmesan Dumplings
Published: May 2013
Italian Chicken Soup with Parmesan Dumplings
Light, tender dumplings deeply flavored with Parmesan? Sounded like a winner. Bu…
Braised Red Potatoes with Lemon and Chives
Published: May 2013
Braised Red Potatoes with Lemon and Chives
What if you could get the creamy interiors produced by boiling red potatoes and …
Grilled Glazed Baby Back Ribs
Published: May 2013
Grilled Glazed Baby Back Ribs
Boiling ribs before putting them on the grill is a surefire way to quickly tende…
Stir-Fried Asparagus with Shiitake Mushrooms
Published: May 2013
Stir-Fried Asparagus with Shiitake Mushrooms
The key to perfectly cooked, deeply flavorful spears? Steam power.

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