July/August 2016

July / August

2016
Filter +
Corn Tortillas
Corn Tortillas
While supermarket tortillas are convenient, they pale in comparison to homemade …
Published: May 2016
Korean Fried Chicken Wings
Korean Fried Chicken Wings
One bite of this exceptionally crunchy, sweet-spicy style of fried chicken and …
Published: July 2016
Grilled Frozen Steaks
Grilled Frozen Steaks
Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner…
Published: May 2016
Beet, Endive, and Pear Slaw
Beet, Endive, and Pear Slaw
Root vegetables can add a lively twist to coleslaw. You just need to treat them …
Published: May 2016
Orange Frozen Yogurt
Orange Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually e…
Published: May 2016
Grilled Pizza
Grilled Pizza
After weeks of making burnt, puffy pies, we learned that the keys to crisp-tende…
Published: May 2016
Grilled Onions with Balsamic Vinaigrette
Grilled Onions with Balsamic Vinaigrette
We wanted grilled onions that were worthy of being a stand-alone side dish.
Published: May 2016
Celery Root, Celery, and Apple Slaw
Celery Root, Celery, and Apple Slaw
Root vegetables can add a lively twist to coleslaw. You just need to treat them …
Published: May 2016
Frozen Yogurt
Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually e…
Published: May 2016
Shredded Chicken Tacos (Tinga de Pollo)
Shredded Chicken Tacos (Tinga de Pollo)
Smoky, earthy tinga de pollo may share the same flavors as the shredded pork ver…
Published: May 2016
Carrot, Radish, and Asian Pear Slaw
Carrot, Radish, and Asian Pear Slaw
Root vegetables can add a lively twist to coleslaw. You just need to treat them …
Published: May 2016
Kohlrabi, Radicchio, and Apple Slaw
Kohlrabi, Radicchio, and Apple Slaw
Root vegetables can add a lively twist to coleslaw. You just need to treat them …
Published: July 2016
Paella on the Grill
Paella on the Grill
A live fire lends Spain’s beloved rice dish subtle smoke and a beautifully cara…
Published: May 2016
Almond Butter
Almond Butter
The best almond butter contains more than just ground almonds.
Published: July 2016
Buy the Winner
Chain Mail Scrubbers
Chain Mail Scrubbers
Can these little gadgets clean cast iron better than oil and salt?
Published: May 2016
Charcoal Fire Starters
Charcoal Fire Starters
Charcoal fire starters promise to light charcoal—even when wet. Do they work?
Published: May 2016
Smart Scales
Smart Scales
How do high-tech "smart" scales stack up against our favorite digital scale?
Published: July 2016
Spider Skimmers
Spider Skimmers
A bad skimmer can turn even the most patient cook into a basket case.
Published: May 2016
Penne with Red Pepper Pesto (Pesto Calabrese)
Penne with Red Pepper Pesto (Pesto Calabrese)
Basil and pine nuts get the boot in this creamy-spicy pesto from southern Italy.
Published: July 2016
Penne with Red Pepper Pesto For Two (Pesto Calabrese)
Penne with Red Pepper Pesto For Two (Pesto Calabrese)
Basil and pine nuts get the boot in this creamy-spicy pesto from southern Italy.
Published: May 2016
Mexican-Style Pickled Vegetables (Escabèche)
Mexican-Style Pickled Vegetables (Escabèche)
Serve alongside our Shredded Chicken Tacos (Tinga de Pollo).
Published: May 2016
Strawberry Frozen Yogurt
Strawberry Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually e…
Published: May 2016
Grilled Frozen Steaks with Arugula and Parmesan
Grilled Frozen Steaks with Arugula and Parmesan
Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner…
Published: May 2016
Canning Jar Lifters
Canning Jar Lifters
Canning jar lifters are essential for home canning. To find the very best one, w…
Published: July 2016
Buy the Winner
Mushrooms: Impossible to Overcook?
How does a mushroom’s texture change with cooking, compared to a vegetable or a …
Published: July 2016
Tomato Leaves in the Sauce?
Tomato Leaves in the Sauce?
Does adding tomato leaves to sauce boost its flavor?
Published: July 2016
Wings: Dark Meat or White?
Wings: Dark Meat or White?
Are chicken wings considered white meat, dark meat, or something in between?
Published: July 2016
Digital Kitchen Scales
Digital Kitchen Scales
No matter what you’re cooking or baking, weighing the ingredients helps guarante…
Published: May 2016
Ginger Frozen Yogurt
Ginger Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually e…
Published: May 2016
Walkaway Ratatouille
Walkaway Ratatouille
The secret to great yet easy ratatouille? Overcook some of the vegetables, bare…
Published: May 2016
Quick Clarified Butter
We recently discovered a faster method for making clarified butter.
Published: July 2016
How to Cut Up Chicken Wings
Our recipe for Korean Fried Chicken Wings calls for cutting the wings into three…
Published: July 2016
Moving en Papillote Recipes Outside
Could we get the same results on a gas grill as we do in the oven with our Cod B…
Published: July 2016
From Dinner Rolls to Top-loading Buns
Top-loading buns, which are good for lobster rolls and hot dogs can be hard to f…
Published: July 2016
No Newspaper? Other Options for Lighting Coals
We wondered if there was a suitable alternative to newspaper for lighting coals.
Published: July 2016
Cloudy Tea Made Clear
We recently came across a different approach for producing clear tea. Here's how…
Published: July 2016
Chop (And Mince) Leafy Herbs Like a Pro
Here’s how to chop (and mince) large amounts of leafy herbs quickly.
Published: July 2016
Cooking Broccolini
What's the best way to cook broccolini?
Published: July 2016
Better Fried Tofu
We brine the tofu to draw moisture out, helping it crisp and brown.
Published: July 2016
Baking with Rainier Cherries
Can Rainier cherries be substituted for Bing cherries in recipes?
Published: July 2016
Keeping Root Vegetable Greens Fresh
Even though it doesn’t prolong their life, storing greens separately makes cle…
Published: July 2016
Honey That Won’t Recrystallize
Over time, honey crystallizes when moisture evaporates. Here's how to fix it.
Published: July 2016
Science: Why You Can't Overcook Mushrooms
How does a mushroom’s texture change with cooking, compared to a vegetable or a …
Published: July 2016
Frozen Yogurt
Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually …
Published: July 2016
Grilled Pizza
Grilled Pizza
After weeks of making burnt, puffy pies, we learned that the keys to crisp-tende…
Published: July 2016
Beet, Endive, and Pear Slaw
Beet, Endive, and Pear Slaw
Root vegetables can add a lively twist to coleslaw. You just need to treat them …
Published: July 2016
Korean Fried Chicken Wings
Korean Fried Chicken Wings
One bite of this exceptionally crunchy, sweet-spicy style of fried chicken and …
Published: July 2016
Paella on the Grill
Paella on the Grill
A live fire lends Spain’s beloved rice dish subtle smoke and a beautifully caram…
Published: July 2016
Penne with Red Pepper Pesto (Pesto Calabrese)
Penne with Red Pepper Pesto (Pesto Calabrese)
Basil and pine nuts get the boot in this creamy-spicy pesto from southern Italy.
Published: July 2016
Grilled Onions with Balsamic Vinaigrette
Grilled Onions with Balsamic Vinaigrette
We wanted grilled onions that were worthy of being a stand-alone side dish.
Published: July 2016
Walkaway Ratatouille
Walkaway Ratatouille
The secret to great yet easy ratatouille? Overcook some of the vegetables, bare…
Published: May 2016
Grilled Frozen Steaks
Grilled Frozen Steaks
Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner…
Published: July 2016
Shredded Chicken Tacos (Tinga de Pollo)
Shredded Chicken Tacos (Tinga de Pollo)
Smoky, earthy tinga de pollo may share the same flavors as the shredded pork ver…
Published: July 2016
Testing Ice Cream Makers
Testing Ice Cream Makers
Home ice cream makers are well worth the money and counter space—if you buy a go…
Published: July 2016
Testing Chain Mail Scrubbers
Testing Chain Mail Scrubbers
Chain mail—it's not just for armor anymore.
Published: July 2016
Testing Paella Pans
Testing Paella Pans
Are all paella pans created equally?
Published: July 2016
Testing Spider Skimmers
Testing Spider Skimmers
A bad skimmer can turn even the most patient cook into a basket case.
Published: July 2016
Testing Charcoal Fire Starters
Testing Charcoal Fire Starters
Charcoal fire starters promise to light charcoal—even when wet. Do they work?
Published: July 2016
Tasting Almond Butter
Tasting Almond Butter
The best almond butter contains more than just ground almonds.
Published: July 2016
The Great Parm Debate
The Great Parm Debate
For a cheese with all the nutty, savory flavor and crumbly, crystalline texture …
Published: July 2016
What’s the Best Digital Scale?
What’s the Best Digital Scale?
No matter what you’re cooking or baking, weighing the ingredients helps guarante…
Published: July 2016
The Best Homemade Frozen Yogurt
The Best Homemade Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually e…
Published: July 2016
Great Grilled Pizza
Great Grilled Pizza
After weeks of making burnt, puffy pies, we learned that the keys to crisp-tende…
Published: July 2016
Vegetable Slaws
Vegetable Slaws
Root vegetables can add a lively twist to coleslaw. You just need to treat them …
Published: July 2016
Korean Fried Chicken Wings
Korean Fried Chicken Wings
One bite of this exceptionally crunchy, sweet-spicy style of fried chicken and y…
Published: July 2016
Paella on the Grill
Paella on the Grill
A live fire lends Spain’s beloved rice dish subtle smoke and a beautifully caram…
Published: July 2016
Red Pepper–Ricotta Pesto
Red Pepper–Ricotta Pesto
Basil and pine nuts get the boot in this creamy-spicy pesto from southern Italy.
Published: July 2016
Dressing Up Grilled Onions
Dressing Up Grilled Onions
We wanted grilled onions that were worthy of being a stand-alone side dish.
Published: July 2016
Walkaway Ratatouille
Walkaway Ratatouille
The secret to great yet easy ratatouille? Overcook some of the vegetables, barel…
Published: July 2016
Spur-of-the-Moment Grilled Steak
Spur-of-the-Moment Grilled Steak
Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner…
Published: July 2016
Shredded Chicken Tacos
Shredded Chicken Tacos
Smoky, earthy tinga de pollo may share the same flavors as the shredded pork ver…
Published: July 2016
Testing Canning Jar Lifters
Testing Canning Jar Lifters
Canning jar lifters are essential for home canning. To find the very best one, w…
Published: July 2016

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.