July/August 2013

July / August

2013
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Pasta with Pesto, Potatoes, and Green Beans
Published: May 2013
Pasta with Pesto, Potatoes, and Green Beans
This classic dish comes from the Liguria region of Italy, where pasta and pesto …
Brown Rice for Salad
Published: August 2013
Brown Rice for Salad
When we set out to create bold-tasting salads full of contrasting flavors and te…
Published: May 2013
Brown Rice Salad with Red Bell Peppers, Olives, and Manchego
When we set out to create bold-tasting salads full of contrasting flavors and te…
Brown Rice Salad with Jalapenos, Tomatoes, and Avocado
Published: May 2013
Brown Rice Salad with Jalapenos, Tomatoes, and Avocado
When we set out to create bold-tasting salads full of contrasting flavors and te…
Brown Rice Salad with Fennel, Mushrooms, and Walnuts
Published: August 2013
Brown Rice Salad with Fennel, Mushrooms, and Walnuts
When we set out to create bold-tasting salads full of contrasting flavors and te…
Brown Rice Salad with Asparagus, Goat Cheese, and Lemon
Published: July 2013
Brown Rice Salad with Asparagus, Goat Cheese, and Lemon
When we set out to create bold-tasting salads full of contrasting flavors and te…
Sweet and Tangy Barbecued Chicken
Published: May 2013
Sweet and Tangy Barbecued Chicken
We’ve all had it: chicken with burnt skin, parched meat, and a coat of sweet, go…
Fresh Corn Cornbread
Published: May 2013
Fresh Corn Cornbread
What about a cornbread that actually tastes like fresh, sweet corn instead of co…
Grilled Lamb Kofte
Published: May 2013
Grilled Lamb Kofte
In the Middle East, kebabs called kofte feature ground meat, not chunks, mixed w…
New England Lobster Rolls
Published: July 2013
New England Lobster Rolls
The sandwich is easy. The challenges are dealing with a live lobster and knowing…
Grilled Glazed Pork Tenderloin Roast
Published: May 2013
Grilled Glazed Pork Tenderloin Roast
Overcoming pork tenderloin’s challenges—lean, dry meat; mild flavor; and a taper…
Sweet and Spicy Hoisin Glaze
Published: May 2013
Sweet and Spicy Hoisin Glaze
This glaze is a perfect complement to our Grilled Glazed Pork Tenderloin Roast.
Tunisian-Style Grilled Vegetables (Mechouia)
Published: June 2013
Tunisian-Style Grilled Vegetables (Mechouia)
The North African flavors lured us in; we just had to perfect the grilling metho…
Summer Berry Trifle
Published: June 2013
Summer Berry Trifle
To perfect this English classic, we’d need to ensure that the flavors and textur…
High-End Barbecue Sauces
Published: July 2013
High-End Barbecue Sauces
We put four small-batch, mail-order barbecue sauces to the test against our supe…
Buy the Winner
Innovative Nonstick Skillets
Published: July 2013
Innovative Nonstick Skillets
Can newfangled designs improve on—or even stand up to—the tried-and-true nonstic…
Planchas (Grill Griddles)
Published: May 2013
Planchas (Grill Griddles)
Planchas are flat griddles that fit atop gas or charcoal grill grates. Their sur…
Basting Pots
Published: July 2013
Basting Pots
We put four basting pots (which promise to make basting food on the grill easier…
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Charcoal Storage Bag
Published: July 2013
Charcoal Storage Bag
Charcoal storage bags promise to seal out moisture so your leftover coals are re…
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Hot Dog Bun Pan
Published: May 2013
Hot Dog Bun Pan
New England-style split-top hot dog buns can be hard to find outside the region,…
Boiled Lobster
Published: May 2013
Boiled Lobster
The sandwich is easy. The challenges are dealing with a live lobster and knowing…
Perfect Fried Eggs
Published: August 2013
Perfect Fried Eggs
A classic fried egg features a tender white with crisp, lacy, brown edges and a …
Innovative Saucepans
Published: July 2013
Innovative Saucepans
Can newfangled designs improve on—or even stand up to—the tried-and-true saucepa…
Innovative Dutch Ovens
Published: July 2013
Innovative Dutch Ovens
Can newfangled designs improve on—or even stand up to—the tried-and-true Dutch o…
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Grilled Beef Kofte
Published: May 2013
Grilled Beef Kofte
In the Middle East, kebabs called kofte feature ground meat, not chunks, mixed w…
Lightweight Cast-Iron Skillets
Published: July 2013
Lightweight Cast-Iron Skillets
Could a lighter pan match the same heat-retention ability as a traditional cast-…
Science: A Closer Look at Gluten
Published: May 2013
Science: A Closer Look at Gluten
See and feel gluten with this simple kitchen experiment.
Innovative Cookware
Published: May 2013
Innovative Cookware
Can newfangled designs improve on—or even stand up to—the tried-and-true pots an…
Sweet and Tangy Barbecued Chicken
Published: May 2013
Sweet and Tangy Barbecued Chicken
We’ve all had it: chicken with burnt skin, parched meat, and a coat of sweet, go…
Pasta with Pesto, Potatoes, and Green Beans
Published: May 2013
Pasta with Pesto, Potatoes, and Green Beans
This classic dish comes from the Liguria region of Italy, where pasta and pesto …
Grilled Lamb Kofte
Published: May 2013
Grilled Lamb Kofte
In the Middle East, kebabs called kofte feature ground meat, not chunks, mixed w…
Fresh Corn Cornbread
Published: May 2013
Fresh Corn Cornbread
What about a cornbread that actually tastes like fresh, sweet corn instead of co…
Summer Berry Trifle
Published: May 2013
Summer Berry Trifle
To perfect this English classic, we’d need to ensure that the flavors and textur…
Tunisian-Style Grilled Vegetables
Published: May 2013
Tunisian-Style Grilled Vegetables
The North African flavors lured us in; we just had to perfect the grilling metho…
Grilled Glazed Pork Tenderloin Roast
Published: May 2013
Grilled Glazed Pork Tenderloin Roast
Overcoming pork tenderloin’s challenges—lean, dry meat; mild flavor; and a taper…
Perfect Fried Eggs
Published: May 2013
Perfect Fried Eggs
A classic fried egg features a tender white with crisp, lacy, brown edges and a …
New England Lobster Rolls
Published: May 2013
New England Lobster Rolls
The sandwich is easy. The challenges are dealing with a live lobster and knowing…
Brown Rice Salad with Jalapenos, Tomatoes, and Avocado
Published: May 2013
Brown Rice Salad with Jalapenos, Tomatoes, and Avocado
When we set out to create bold-tasting salads full of contrasting flavors and te…
Published: May 2013
Satay Glaze
This glaze is a perfect complement to our Grilled Glazed Pork Tenderloin Roast.
Published: May 2013
Miso Glaze
This glaze is a perfect complement to our Grilled Glazed Pork Tenderloin Roast.

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