May/June 2014

May / June

2014
Filter +
The Best Gluten-Free Pizza
Published: May 2014
Online Extra
The Best Gluten-Free Pizza
Most gluten-free pizza tastes like wet cardboard. By examining every detail, we …
America's Test Kitchen All-Purpose Gluten-Free Flour Blend
Published: May 2014
Online Extra
America's Test Kitchen All-Purpose Gluten-Free Flour Blend
When looking for a wheat-free substitute for all-purpose flour, no single gluten…
Cioppino
Published: May 2014
Cioppino
Fish and shellfish piled high in a flavorful broth make this San Francisco stew …
Cioppino for Two
Published: May 2014
Cioppino for Two
Fish and shellfish piled high in a flavorful broth make this San Francisco stew …
Roasted Cornish Game Hens
Published: May 2014
Roasted Cornish Game Hens
Getting crispy skin on a roast bird that spends an hour in the oven is challengi…
Cumin-Coriander Roasted Cornish Game Hens
Published: May 2014
Cumin-Coriander Roasted Cornish Game Hens
Getting crispy skin on a roast bird that spends an hour in the oven is challengi…
Oregano-Anise Roasted Cornish Game Hens
Published: May 2014
Oregano-Anise Roasted Cornish Game Hens
Getting crispy skin on a roast bird that spends an hour in the oven is challengi…
Herb-Roasted Cornish Game Hens
Published: May 2014
Herb-Roasted Cornish Game Hens
Getting crispy skin on a roast bird that spends an hour in the oven is challengi…
Published: May 2014
Roasted Cornish Game Hens for Two
Getting crispy skin on a roast bird that spends an hour in the oven is challengi…
Carrot-Ginger Soup
Published: May 2014
Carrot-Ginger Soup
For a soup that tastes like its namesakes, use two forms of carrot and two forms…
Garlic-Lime Grilled Pork Tenderloin Steaks
Published: May 2014
Garlic-Lime Grilled Pork Tenderloin Steaks
When grilling delicate pork tenderloin, the best approach is to treat it roughly…
Spicy Orange-Ginger Grilled Pork Tenderloin Steaks
Published: May 2014
Spicy Orange-Ginger Grilled Pork Tenderloin Steaks
When grilling delicate pork tenderloin, the best approach is to treat it roughly…
Lemon-Thyme Grilled Pork Tenderloin Steaks
Published: May 2014
Lemon-Thyme Grilled Pork Tenderloin Steaks
When grilling delicate pork tenderloin, the best approach is to treat it roughly…
Garlic-Lime Grilled Pork Tenderloin Steaks for Two
Published: May 2014
Garlic-Lime Grilled Pork Tenderloin Steaks for Two
When grilling delicate pork tenderloin, the best approach is to treat it roughly…
Fusilli with Ricotta and Spinach
Published: May 2014
Fusilli with Ricotta and Spinach
To successfully combine ricotta and spinach outside pasta (instead of stuffed in…
Chinese Braised Beef
Published: May 2014
Chinese Braised Beef
With tender chunks of beef in a potent, exotically fragrant sauce, red-cooked be…
Rice and Pasta Pilaf
Published: May 2014
Rice and Pasta Pilaf
How do you get rice and pasta to cook up fluffy and tender in one pot? With a go…
Rice and Pasta Pilaf with Crispy Shallots and Pistachios
Published: May 2014
Rice and Pasta Pilaf with Crispy Shallots and Pistachios
How do you get rice and pasta to cook up fluffy and tender in one pot? With a go…
Rice and Pasta Pilaf with Golden Raisins and Almonds
Published: May 2014
Rice and Pasta Pilaf with Golden Raisins and Almonds
How do you get rice and pasta to cook up fluffy and tender in one pot? With a go…
Rice and Pasta Pilaf with Pomegranate and Walnuts
Published: May 2014
Rice and Pasta Pilaf with Pomegranate and Walnuts
How do you get rice and pasta to cook up fluffy and tender in one pot? With a go…
Herbed Rice and Pasta Pilaf
Published: May 2014
Herbed Rice and Pasta Pilaf
How do you get rice and pasta to cook up fluffy and tender in one pot? With a go…
Roasted Artichokes
Published: May 2014
Roasted Artichokes
The most common way to cook artichokes—in a pot of boiling water—is also the wor…
Published: May 2014
Roasted Artichokes for Two
The most common way to cook artichokes—in a pot of boiling water—is also the wor…
Roasted Artichokes with Lemon Vinaigrette
Published: May 2014
Roasted Artichokes with Lemon Vinaigrette
The most common way to cook artichokes—in a pot of boiling water—is also the wor…
Published: May 2014
Garlic Butter Sauce
To accentuate the rich, nutty flavor of the artichokes, we serve them with a gar…
Fresh Strawberry Mousse
Published: May 2014
Fresh Strawberry Mousse
Here’s a juicy problem: How to get a creamy mousse with bright, concentrated fru…
Fresh Strawberry Mousse for Two
Published: May 2014
Fresh Strawberry Mousse for Two
Here’s a juicy problem: how to get a creamy mousse with bright, concentrated fru…
Strawberry Mousse with Frozen Strawberries
Published: May 2014
Strawberry Mousse with Frozen Strawberries
Here’s a juicy problem: how to get a creamy mousse with bright, concentrated fru…
Published: May 2014
Lemon Whipped Cream
We put a twist on the usual sweetened whipped cream by adding some lemon juice a…
Wine Savers
Published: May 2014
Wine Savers
We tested six tools on half-empty bottles of red and white wine, comparing and e…
Buy the Winner
Mandolines
Published: May 2014
Mandolines
Too often, these precision slicers sit tucked away in a cupboard. We wanted one …
Buy the Winner
Pizza Grilling Kits
Published: May 2014
Pizza Grilling Kits
KettlePizza kits promise to transform kettle-style charcoal grills into wood-fir…
Buy the Winner
Keep-Crisp Box
Published: May 2014
Keep-Crisp Box
The stainless-steel Brisker Elite promises to keep food from getting soggy in hu…
Grill Flare Spray
Published: May 2014
Grill Flare Spray
This spray product promises to keep grilling flare-ups at bay, but how well does…
Soup Ladles
Published: May 2014
Soup Ladles
We put five soup ladles to the test.
Buy the Winner
Five-Spice Powder
Published: May 2014
Five-Spice Powder
We tested six brands of five-spice powder to determine which really delivered an…
Buy the Winner
Dried White Beans
Published: May 2014
Dried White Beans
We’ve always been a little prejudiced in favor of dried beans over canned. But i…
Published: May 2014
Shallot-Herb Butter
A good compound butter recipe offers a simple way to dress up grilled meats.
New Mexican Chile Rub
Published: May 2014
New Mexican Chile Rub
By grinding our own spices, instead of using store-bought ground spices, we crea…
Better Than A-1 Steak Marinade
Published: May 2007
Better Than A-1 Steak Marinade
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Science: Gluten-Free Pizza Dough
Published: May 2014
Science: Gluten-Free Pizza Dough
Creating a great gluten-free pizza crust required weeks of thinking and experime…
Mandolines
Published: March 2014
Mandolines
Too often, these precision slicers sit tucked away in a cupboard. We wanted one …
Fresh Strawberry Mousse
Published: May 2014
Fresh Strawberry Mousse
Here’s a juicy problem: How to get a creamy mousse with bright, concentrated fru…
Roasted Artichokes
Published: May 2014
Roasted Artichokes
The most common way to cook artichokes—in a pot of boiling water—is also the wor…
Rice and Pasta Pilaf
Published: May 2014
Rice and Pasta Pilaf
How do you get rice and pasta to cook up fluffy and tender in one pot? With a go…
Carrot-Ginger Soup
Published: May 2014
Carrot-Ginger Soup
For a soup that tastes like its namesakes, use two forms of carrot and two forms…
Chinese Braised Beef
Published: May 2014
Chinese Braised Beef
With tender chunks of beef in a potent, exotically fragrant sauce, red-cooked be…
Roasted Cornish Game Hens
Published: May 2014
Roasted Cornish Game Hens
Getting crispy skin on a roast bird that spends an hour in the oven is challengi…
Cioppino
Published: May 2014
Cioppino
Fish and shellfish piled high in a flavorful broth make this San Francisco stew …
Fusilli with Ricotta and Spinach
Published: May 2014
Fusilli with Ricotta and Spinach
To successfully combine ricotta and spinach outside pasta (instead of stuffed in…
The Best Gluten-Free Pizza
Published: May 2014
The Best Gluten-Free Pizza
Most gluten-free pizza tastes like wet cardboard. By examining every detail, we …
Garlic-Lime Grilled Pork Tenderloin Steaks
Published: May 2014
Garlic-Lime Grilled Pork Tenderloin Steaks
When grilling delicate pork tenderloin, the best approach is to treat it roughly…
Published: March 2014
White Rice Flour for Gluten-Free Baking
The America’s Test Kitchen Gluten-Free Flour Blend requires five ingredients, on…
Published: March 2014
Quick Microwave Roux
The "emergency roux" method is easier than using the stovetop for cooking small …
Published: March 2014
Add This Innovative Raw Onion Topping to Pizza, Salads, or Sandwiches
We recently discovered a technique that retains more of the raw onion flavor and…
Published: March 2014
How Much Sodium Is in Brined Food?
We sent cooked samples of food that we brined to an independent lab for sodium a…
Published: March 2014
For Shatteringly Crispy Skin, Add Oil for an Evenly Distributed Rub
When creating a rub, a little oil can go a long way toward the even distribution…
Published: March 2014
Why Cold Butter Keeps Sauces from Breaking
Classic French cookbooks call for slowly whisking in cold pieces of butter, a li…
Published: March 2014
Making the Most of Your Mandoline
During our testing of mandolines, we came up with a few tips for use.
Published: March 2014
Should You Add Water to Your Whisky?
Is it true that adding water to whisky improves its flavor?
Published: March 2014
Why Does Kale Sometimes Spark in the Microwave?
Sometimes, when making kale chips chips in the microwave, the kale will spark du…
Published: March 2014
Chilling Food with Dry Ice vs. Regular Ice
Is there a benefit to using dry ice instead of regular ice when packing a cooler…
Published: March 2014
Don’t Brine Water-Chilled Chicken
When chicken are chilled in water rather than cold air during processing, does t…
Published: March 2014
Salt and Frying Oil
Is it true that getting salt in frying oil is bad?
Published: March 2014
Unhulled (Natural) vs. Hulled (Conventional) Sesame Seeds
What are unhulled sesame seeds? Can they be used like regular sesame seeds?
Published: March 2014
Egg Substitutes for Breading
If you are allergic to eggs, is there anything you can substitute for the beaten…

Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine

copy-book-cover

Yes! Please send my FREE TRIAL ISSUE of Cook’s Illustrated Magazine.If I like it, I will pay just $19.95 for one full year (six issues, including my FREE TRIAL issue) and save 40% off the newstand price of $41.70. Otherwise, I’ll write cancel on the invoice, return it, and owe nothing at all.

Or pay now and get a Free Gift!

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
City
State
Zip Code

OR

Your paid subscription will include all the benefits of Cooks's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions >

Free Gift

Thank you!

Your free trial issue will arrive in 4-6 weeks.