May/June 2016

May / June

2016
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Chermoula Sauce
Chermoula Sauce
Serve with our Grill-Roasted Beef Tenderloin.
Published: March 2016
Ideal Doneness Temperature for Wild Salmon
Ideal Doneness Temperature for Wild Salmon
Why does cooking wild salmon to 125 degrees result in dry flesh?
Published: May 2016
The Best Way to Reheat a Roast
We’ve found the best way to reheat leftover steaks, turkey, fried chicken—even f…
Published: May 2016
Using Active Yeast Instantly
Using Active Yeast Instantly
We wondered if there might be enough moisture in a bread dough to allow us to sw…
Published: May 2016
Sherry Vinegar
Sherry Vinegar
The woodsy yet vibrant taste of sherry vinegar makes it such a standout that it …
Published: March 2016
Smoked Paprika
Smoked Paprika
We tasted seven products, rating them on their flavor, level of smokiness, and o…
Published: March 2016
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Mushroom Farrotto
Mushroom Farrotto
This Italian grain’s flavorful bran layer makes it a challenge to coax into crea…
Published: May 2016
Farrotto with Pancetta, Asparagus, and Peas
Farrotto with Pancetta, Asparagus, and Peas
This Italian grain’s flavorful bran layer makes it a challenge to coax into crea…
Published: May 2016
Spinach Sformati
Spinach Sformati
A custardy sformato has the plush elegance of a soufflé with a fraction of the f…
Published: May 2016
Roasted Red Pepper Sformati
Roasted Red Pepper Sformati
A custardy sformato has the plush elegance of a soufflé with a fraction of the f…
Published: May 2016
Cilantro-Mint Chutney
Cilantro-Mint Chutney
Serve with our Pan-Seared Salmon.
Published: May 2016
Pan-Seared Salmon for Two
Pan-Seared Salmon for Two
For a crisp crust and a juicy interior, the key is doing less, not more.
Published: May 2016
Parmesan Farrotto
Parmesan Farrotto
This Italian grain’s flavorful bran layer makes it a challenge to coax into crea…
Published: May 2016
Lemon-Herb Sformati
Lemon-Herb Sformati
A custardy sformato has the plush elegance of a soufflé with a fraction of the f…
Published: May 2016
Korean Rice Bowl (Dolsot Bibimbap)
Korean Rice Bowl (Dolsot Bibimbap)
This comforting combination of rice, vegetables, eggs, spicy sauce, and a crisp …
Published: May 2016
Sticky Buns
Sticky Buns
Sticky buns look inviting, but most are dry and overly sweet, with a topping th…
Published: May 2016
Refined Strawberry Shortcake
Refined Strawberry Shortcake
Loads of fresh berries were a given. But for a refined version of this classic d…
Published: March 2016
Pan-Seared Salmon
Pan-Seared Salmon
For a crisp crust and a juicy interior, the key is doing less, not more.
Published: May 2016
Patatas Bravas
Patatas Bravas
Crispy potatoes served with a smoky, spicy sauce—patatas bravas—are hugely popu…
Published: May 2016
Grill-Roasted Beef Tenderloin
Grill-Roasted Beef Tenderloin
To deliver great grill flavor to beef tenderloin, we had to upend the most comm…
Published: May 2016
Skillet-Roasted Chicken in Lemon Sauce
Skillet-Roasted Chicken in Lemon Sauce
Getting a reservation at this New York institution is nearly impossible, so we …
Published: May 2016
Cold-Brew Coffee Concentrate
Cold-Brew Coffee Concentrate
This concentrated coffee, once diluted, delivers a smooth cup of coffee without …
Published: May 2016
Mango-Mint Salsa
Mango-Mint Salsa
Serve with our Pan-Seared Salmon.
Published: May 2016
Grilled Beef Satay
Grilled Beef Satay
American restaurants have sapped the magic from this Thai street-food favorite w…
Published: September 2011
Oil-Cured Olives: A Kalamata Substitute?
Can oil-cured olives stand in for kalamatas as a substitute?
Published: May 2016
Put Leftover Panko to Use
If you happen to have a half-box of panko in your pantry, you can make seasoned …
Published: May 2016
Fruit Pie for a Crowd
When baking for a large group, try a slab pie—it’s baked in a rimmed baking shee…
Published: May 2016
Lighting a Chimney Starter: More Tinder Isn't Better
A chimney starter makes lighting briquettes quick and easy without the need for …
Published: May 2016
For Better-Tasting Beer, Use a Glass
Does pouring a beer into a glass make a noticeable difference in the drinking ex…
Published: May 2016
Cake That Holds Up—and Cake That Doesn't
The structure of a genoise cake comes from abundant egg proteins that unwind and…
Published: May 2016
Whipping Whites and Sugar: Timing Matters
Meringue cookies depend on whipped egg whites for both leavening and structure. …
Published: May 2016
A Tidy Way to Portion Sticky Buns
When making our Cook's Illustrated Sticky Buns, cutting the rolled dough cylind…
Published: May 2016
Leave the Bands on Lobster Claws
We cooked lobsters with and without rubber bands in separate pots of boiling wat…
Published: May 2016
Swapping Anchovy Paste for Fillets
If you don't have minced anchovy fillets on hand, can you save time and avoid fu…
Published: May 2016
The Best Way to Revive Wilted Produce
These are our test kitchen tips for reviving wilted produce.
Published: May 2016
Cooking with Shelf-Stable Milk
While popular in Europe, shelf-stable ultra-high-­temperature (UHT) milk is rare…
Published: May 2016
Avocado Gadgets
Avocado Gadgets
As avocados have become more common in American kitchens, so, too, have special…
Published: March 2016
Barbecue Basting Brushes
Barbecue Basting Brushes
We tested our old favorite barbecue basting brush against five new silicone brus…
Published: March 2016
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Flat Whisks
Flat Whisks
We tested six flat whisks, using them to make a béchamel sauce and a pan sauce f…
Published: March 2016
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Science: The Magic of Meringue
See exactly how much difference proper timing makes—and why.
Published: May 2016
Sticky Buns
Sticky Buns
Sticky buns look inviting, but most are dry and overly sweet, with a topping tha…
Published: May 2016
Sugar Snap Peas with Pine Nuts, Fennel, and Lemon Zest
Sugar Snap Peas with Pine Nuts, Fennel, and Lemon Zest
What’s the secret to tender pods that retain their namesake snap? Steam.
Published: May 2016
Parmesan Farrotto
Parmesan Farrotto
This Italian grain’s flavorful bran layer makes it a challenge to coax into crea…
Published: May 2016
Refined Strawberry Shortcake
Refined Strawberry Shortcake
Loads of fresh berries were a given. But for a refined version of this classic d…
Published: May 2016
Korean Rice Bowl (Dolsot Bibimbap)
Korean Rice Bowl (Dolsot Bibimbap)
This comforting combination of rice, vegetables, eggs, spicy sauce, and a crisp …
Published: May 2016
Lemon-Herb Sformati
Lemon-Herb Sformati
A custardy sformato has the plush elegance of a soufflé with a fraction of the f…
Published: May 2016
Pan-Seared Salmon
Pan-Seared Salmon
For a crisp crust and a juicy interior, the key is doing less, not more.
Published: May 2016
Patatas Bravas
Patatas Bravas
Crispy potatoes served with a smoky, spicy sauce—patatas bravas—are hugely popu…
Published: May 2016
Grill-Roasted Beef Tenderloin
Grill-Roasted Beef Tenderloin
To deliver great grill flavor to beef tenderloin, we had to upend the most commo…
Published: May 2016
Skillet-Roasted Chicken in Lemon Sauce
Skillet-Roasted Chicken in Lemon Sauce
Getting a reservation at this New York institution is nearly impossible, so we d…
Published: May 2016
Getting to Know Sherry Vinegar
Getting to Know Sherry Vinegar
The woodsy yet vibrant taste of sherry vinegar makes it such a standout that it …
Published: May 2016
The Best Gas Grill Under $500
The Best Gas Grill Under $500
It doesn’t matter how powerful a grill is. If it can’t distribute and hold the h…
Published: May 2016
Avocado Gadgets
Avocado Gadgets
As avocados have become more common in American kitchens, so, too, have speciali…
Published: May 2016
The Best Pan-Seared Salmon
The Best Pan-Seared Salmon
For a crisp crust and a juicy interior, the key is doing less, not more.
Published: May 2016
Dressing Up Strawberry Shortcake
Dressing Up Strawberry Shortcake
Loads of fresh berries were a given. But for a refined version of this classic d…
Published: May 2016
Perfect Sticky Buns
Perfect Sticky Buns
Sticky buns look inviting, but most are dry and overly sweet, with a topping tha…
Published: May 2016
Sautéed Sugar Snap Peas
Sautéed Sugar Snap Peas
What’s the secret to tender pods that retain their namesake snap? Steam.
Published: May 2016
Easy Italian Soufflé
Easy Italian Soufflé
A custardy sformato has the plush elegance of a soufflé with a fraction of the f…
Published: March 2016
Rao's Lemon Chicken, Our Way
Rao's Lemon Chicken, Our Way
Getting a reservation at this New York institution is nearly impossible, so we d…
Published: May 2016
Spanish Fried Potatoes
Spanish Fried Potatoes
Crispy potatoes served with a smoky, spicy sauce—patatas bravas—are hugely popul…
Published: May 2016
Great Grill-Roasted Beef Tenderloin
Great Grill-Roasted Beef Tenderloin
To deliver great grill flavor to beef tenderloin, we had to upend the most commo…
Published: May 2016
Introducing Farro Risotto
Introducing Farro Risotto
This Italian grain’s flavorful bran layer makes it a challenge to coax into crea…
Published: May 2016
Korean Rice Bowl
Korean Rice Bowl
This comforting combination of rice, vegetables, eggs, spicy sauce, and a crisp …
Published: May 2016

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