May/June 2021

May / June

2021
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The Real Reason to Toast Your Burger Bun
The Real Reason to Toast Your Burger Bun
Hint: It’s not just about improving flavor or creating a layer of crispness.
Published: March 2021
The Easiest Way to Throw Out Your Frying Oil
The Easiest Way to Throw Out Your Frying Oil
Want to easily dispose of used oil? Make a frying-oil Frisbee. Toss it straight …
Published: April 2022
Two Tricks to Rid Salmon of That White Stuff
Two Tricks to Rid Salmon of That White Stuff
Picture-perfect salmon is just a salt soak and a dab away.
Published: March 2021
Let Science Tell You When Bananas Are Ripe
Let Science Tell You When Bananas Are Ripe
Maximizing fructose is the key to next-level baked goods.
Published: March 2021
The Truth About Phytates
The Truth About Phytates
Grains play a vital role in a balanced diet—but they also contain a controversia…
Published: March 2021
Expand Your Radicchio Repertoire
Expand Your Radicchio Repertoire
Cooking this striking chicory alters its bitter character, opening up a world of…
Published: March 2021
Everything You Need to Know About Cooking Whole Grains
Everything You Need to Know About Cooking Whole Grains
A perfect pot of tender-chewy grains is the foundation for an abundance of dishe…
Published: March 2021
Chicken Pho, Two Ways
Chicken Pho, Two Ways
A steaming bowlful of Vietnam’s famous rice noodle soup with chicken means a dif…
Published: March 2021
Three-Layer Rhubarb Cake
Three-Layer Rhubarb Cake
For a springtime dessert with a twist, we layer a cardamom-and-lemon-scented bat…
Published: March 2021
Cardamom: How Did It Become Scandinavia’s Favorite Spice?
Cardamom: How Did It Become Scandinavia’s Favorite Spice?
It had a long way to travel, since Scandinavia is far removed from the early spi…
Published: March 2021
The Best Rhubarb Grows in the Dark
The Best Rhubarb Grows in the Dark
A technique known as forcing produces this springtime delicacy.
Published: March 2021
The Banana Industry: Ripe for Change
The Banana Industry: Ripe for Change
The most prominent variety of banana may be on the verge of extinction.
Published: March 2021
Pajeon: Recipe for a Rainy Day
Pajeon: Recipe for a Rainy Day
Inclement weather is a big motivator for making and eating Korea's crisp-chewy, …
Published: March 2021
When Growing Radicchio, There Is Beauty in Darkness
When Growing Radicchio, There Is Beauty in Darkness
Here is an in-depth look at how this chicory is cultivated.
Published: March 2021
One-Pot Pasta and Peas
One-Pot Pasta and Peas
In this version of Italy’s pasta e piselli, simmering ditalini in a broth flavor…
Published: March 2021
Korea’s Scallion Pancake
Korea’s Scallion Pancake
Crisp-chewy, golden-brown pajeon is just the thing to whip up for a party or a q…
Published: March 2021
Real-Deal Hot-Smoked Salmon
Real-Deal Hot-Smoked Salmon
For the moist, flaky texture of perfectly roasted fish and a salty-sweet, smoky …
Published: March 2021
Fresh Sausage 101
Fresh Sausage 101
Turning a tough cut of pork into snappy, succulent sausage is easier than you’d …
Published: March 2021
Go-To Banana Muffins
Go-To Banana Muffins
Want to use up those overripe bananas? In less than an hour, you can turn that d…
Published: March 2021
The Baking Pantry
The Baking Pantry
Having the right ingredients is the first step to better baking.
Published: January 2021

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