July / August
2006
Well-Done Bacon Cheeseburgers on a Charcoal Grill
These days, many backyard cooks prefer grilling burgers to medium-well and beyon…
Published: July 2006
Zucchini with Creamy Peas and Herbs
This summertime staple cooks up soggy and bland in the skillet. Could we bail it…
Published: July 2006
Zucchini with Garlic and Lemon
This summertime staple cooks up soggy and bland in the skillet. Could we bail it…
Published: July 2006
Zucchini with Tomatoes and Basil
This summertime staple cooks up soggy and bland in the skillet. Could we bail it…
Published: July 2006
Zucchini with Spiced Carrots and Almonds
This summertime staple cooks up soggy and bland in the skillet. Could we bail it…
Published: July 2006
Peach Crumble
Soggy topping and flavorless filling are the norm for this simple dessert. How d…
Published: July 2006
Triple Citrus Bars
Our first cracks at transforming Key lime pie into a cookie left us with a thick…
Published: July 2006
Grilled Onion, Tomato, and Arugula Salad
Grilled onions usually cook up blackened outside and raw inside. Is there a bett…
Published: July 2006
Chimney Starters
If you grill with charcoal, you need a chimney starter. Does it matter which one…
Published: June 2018
Buy the Winner
German Chocolate Sheet Cake
This cake has made it into the dessert hall of fame, but a closer look reveals s…
Published: July 2006
Barbecued Pulled Chicken For Charcoal Grill with Peach Sauce
Most recipes stick with boneless breasts and bottled sauce. How about a barbecue…
Published: July 2006
Charcoal-Grilled Onions
Grilled onions usually cook up blackened outside and raw inside. Is there a bett…
Published: July 2006
Barbecued Pulled Chicken For Gas Grill with Peach Sauce
Most recipes stick with boneless breasts and bottled sauce. How about a barbecue…
Published: July 2006
Gas-Grilled Onions
Grilled onions usually cook up blackened outside and raw inside. Is there a bett…
Published: July 2006
Cuban-Style Grill-Roasted Pork on a Charcoal Grill
Garlicky, citrus-infused pork is a natural for the backyard grill. Unfortunately…
Published: July 2006
Spice-Rubbed Picnic Chicken
How do you give cold picnic chicken great flavor without flabby, sticky skin? As…
Published: July 2006
Pizza Margherita
Authentic recipes for this Neapolitan pizza call for an 800-degree oven, two day…
Published: July 2006
Charcoal-Grilled Shrimp Skewers
Grilling shrimp in their shells protects the delicate flesh, but seasonings are …
Published: July 2006
Fresh Tomato Sauce with Feta and Olives for Grilled Shrimp Skewers
This recipe is designed to accompany either Charcoal-or Gas- Grilled Shrimp Skew…
Published: July 2006
Charmoula Sauce for Shrimp Skewers
Charmoula is a traditional Moroccan spice blend. This recipe is designed to acco…
Published: July 2006
Grilled Onion Relish with Roquefort and Walnuts
Grilled onions usually cook up blackened outside and raw inside. Is there a bett…
Published: July 2006
Key Lime Bars
Our first cracks at transforming Key lime pie into a cookie left us with a thick…
Published: July 2006
Sweet and Sour Grilled Onion Relish with Parsley and Olives
Grilled onions usually cook up blackened outside and raw inside. Is there a bett…
Published: July 2006
Cuban-Style Grill-Roasted Pork on a Gas Grill
Garlicky, citrus-infused pork is a natural for the backyard grill. Unfortunately…
Published: July 2006
Cuban-Style Oven-Roasted Pork
Garlicky, citrus-infused pork is a natural for the backyard grill, and it's just…
Published: July 2006
Ketchup
Is familiar better than newfangled? We tried eight products to find out.
Published: June 2019
Buy the Winner
Pasta Salad with Pesto
At its best, pesto is fresh, green, and full of herbal flavor. Could it stay tha…
Published: July 2006
Sweetened Condensed Milk
Although 21st-century Americans have refrigerators and no longer need to rely on…
Published: December 2012
Buy the Winner
Supermarket Sharp Cheddar Cheese
Does aging make for better sharp cheddar? Turns out, it’s complicated.
Published: April 2015
Gas-Grilled Shrimp Skewers
Grilling shrimp in their shells protects the delicate flesh, but seasonings are …
Published: July 2006
Serrated Fruit/Vegetable Peelers
We really liked these peelers for delicate tomatoes and peaches—and found two br…
Published: July 2006
Buy the Winner
American Cheese
Hate to love it or love to hate it? We slice through the stigma surrounding Amer…
Published: June 2015
Brown Rice Paella
Paella can be a big hit at restaurants but an unwieldy production at home. Could…
Published: July 2006
Well-Done Bacon Cheeseburgers on a Gas Grill
These days, many backyard cooks prefer grilling burgers to medium-well and beyon…
Published: July 2006
Key Limes vs. Persian Limes
What’s the difference in flavor between Key limes and Persian limes?
Published: July 2006
Mango Splitter
Removing the flesh from a mango in tidy pieces can challenge even a seasoned pro…
Published: July 2006
Buy the Winner
Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine
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.
