May/June 2007

May / June

2007
Filter +
Asparagus Omelet
Asparagus Omelet
How do you make a sturdy omelet that isn't tough?
Published: February 2012
Crushed Tomatoes
Crushed Tomatoes
Sometimes smooth like puree and sometimes chock-full of chunks, crushed tomatoe…
Published: January 2017
Buy the Winner
Better Than A-1 Steak Marinade
Better Than A-1 Steak Marinade
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Published: May 2007
Mango Chutney
Mango Chutney
We sampled four supermarket brands to see which we liked best.
Published: May 2007
Frozen Herbs
Frozen Herbs
Can this product be reasonably substituted for fresh herbs?
Published: May 2007
Curry Powder
Curry Powder
Blends can vary dramatically, even within the mild or sweet category.
Published: May 2007
Buy the Winner
Garam Masala
Garam Masala
Our winner is not only traditional, but also widely available.
Published: May 2007
Buy the Winner
Louisiana (Cajun or Creole) Seasoning
Louisiana (Cajun or Creole) Seasoning
We tasted five seasonings labeled Creole or Cajun on white rice and in pork gril…
Published: February 2015
Buy the Winner
Skillet Penne with Sausage and Spinach
Skillet Penne with Sausage and Spinach
Pasta dinners don't have to be labor intensive—they can easily be tasty suppers…
Published: May 2007
Bacon, Potato, and Cheddar Frittata for Two
More challenging to cook properly than a regular thin frittata, a thick, hearty…
Published: May 2007
Lighter Oven-Fried Fish
What's the allure of fried fish? For starters, it tastes great. But it can be aw…
Published: May 2007
Sticky Buns with Pecans for Freezing
Sticky Buns with Pecans for Freezing
These bakery favorites are often too sweet, too big, too rich, and just too much…
Published: May 2007
Garlic-Roasted Leg of Lamb for a Gas Grill
Few roasts make as grand an entrance as roasted leg of lamb, but its charms quic…
Published: May 2007
Garlic-Roasted Leg of Lamb for a Charcoal Grill
Few roasts make as grand an entrance as roasted leg of lamb, but its charms quic…
Published: May 2007
Stir-Fried Sichuan Broccoli
This tangy, spicy dish offers an exotic change of pace from everyday broccoli. W…
Published: May 2007
Four-Cheese Lasagna with Artichokes and Prosciutto
Four-Cheese Lasagna with Artichokes and Prosciutto
Choosing the right cheeses for this elegant lasagna is a good first step. Knowin…
Published: May 2007
Indian-Style Cilantro-Mint Chutney
Indian-Style Cilantro-Mint Chutney
This is a flavorful twist on the conventional mango chutney served with curry.
Published: May 2007
Remoulade
The flavor of capers define this classic companion to fish.
Published: May 2007
Thai Chili Butter for Pan-Seared Steaks
Thai Chili Butter for Pan-Seared Steaks
Beware—this compound butter is spicy.
Published: May 2007
Tequila-Poblano Pan Sauce for Pan-Seared Steak
Tequila-Poblano Pan Sauce for Pan-Seared Steak
Both the tequila and poblano give this pan sauce a southwestern flair.
Published: May 2007
Sun-Dried Tomato Relish for Pan-Seared Steak
Sun-Dried Tomato Relish for Pan-Seared Steak
Relishes are not common accompaniments to steak, but the earthy flavor of sun-…
Published: May 2007
Better Bran Muffins
Better Bran Muffins
We wanted a bran muffin that didn't require a trip to the health food store.
Published: May 2007
New York-Style Crumb Cake
New York-Style Crumb Cake
We wanted to bring this New York classic home—but not from the supermarket.
Published: February 2012
Asparagus Omelet with Roasted Peppers and Garlic
Asparagus Omelet with Roasted Peppers and Garlic
How do you make a sturdy omelet that isn't tough?
Published: May 2007
Asparagus Omelet with Black Forest Ham and Mustard
Asparagus Omelet with Black Forest Ham and Mustard
How do you make a sturdy omelet that isn't tough?
Published: May 2007
Mojo Marinade for Steaks
Mojo Marinade for Steaks
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Published: May 2007
Mole Marinade for Steaks
Mole Marinade for Steaks
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Published: May 2007
Southeast Asian Marinade for Steaks
Southeast Asian Marinade for Steaks
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Published: August 2007
Honey Mustard Marinade for Steaks
Honey Mustard Marinade for Steaks
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Published: May 2007
Four-Cheese Lasagna
Four-Cheese Lasagna
Choosing the right cheeses for this elegant lasagna is a good first step. Knowin…
Published: January 2013
Onion Relish for Curry
This relish adds to the bold flavors of our Vegetable Curry or Tandoori Chicken.
Published: May 2013
Indian-Style Curry with Sweet Potatoes, Green Beans, and Chickpeas
We wanted a quick meatless curry in which the vegetables stood up to the sauce. …
Published: May 2007
Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas
Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas
We wanted a quick meatless curry in which the vegetables stood up to the sauce. …
Published: May 2007
Korean Grilled Short Ribs for Gas Grill—Kalbi
Korean Grilled Short Ribs for Gas Grill—Kalbi
Koreans know how to take tough short ribs and transform them into tender barbec…
Published: May 2007
Korean Grilled Short Ribs for a Charcoal Grill—Kalbi
Korean Grilled Short Ribs for a Charcoal Grill—Kalbi
Koreans know how to take tough short ribs and transform them into tender barbecu…
Published: May 2007
Spicy Italian-Style Chicken with Sausage, Peppers, and Onions
Spicy Italian-Style Chicken with Sausage, Peppers, and Onions
This Italian-American skillet dish makes a great weeknight meal—once you solve t…
Published: May 2007
Gas-Grilled Blackened Red Snapper
Gas-Grilled Blackened Red Snapper
Transferring blackened fish from a cast-iron skillet to a grill may keep your ki…
Published: May 2007
Charcoal-Grilled Blackened Red Snapper
Charcoal-Grilled Blackened Red Snapper
Transferring blackened fish from a cast-iron skillet to a grill may keep your ki…
Published: August 2007
Red Wine-Mushroom Pan Sauce
Red Wine-Mushroom Pan Sauce
A quick sauce to accompany pan-seared steak.
Published: May 2007
Pan-Seared Thick-Cut Strip Steaks
Pan-Seared Thick-Cut Strip Steaks
The traditional pan-searing technique produces a brown crust, a pink center, and…
Published: May 2007
Kitchen Timers
Kitchen Timers
Timing is everything—don’t use just anything.
Published: June 2016
Buy the Winner
Steak Knives
Steak Knives
Which set of steak knives can really cut it?
Published: July 2015
Buy the Winner
When to Salt Steaks
When to Salt Steaks
You should salt steaks well in advance or right before cooking. Why? This time-l…
Published: May 2007
Importance of Allowing Steaks to Rest
Importance of Allowing Steaks to Rest
Don't be tempted to skip this final step. Cutting into your steaks too early mea…
Published: May 2007
Differences Between Grades of Beef
Differences Between Grades of Beef
American beef is classified into three grades according to fat content: prime, …
Published: May 2007
Prepping Steaks for Cooking
Prepping Steaks for Cooking
You'll need to slice thick-cut rib eye, strip, and tenderloin steaks into just t…
Published: May 2007
Cuts of Steak
Cuts of Steak
Beefy flavor comes from the fat in the meat, so when comparing different cuts, y…
Published: May 2007
Pan-Seared Thick-Cut Steaks
Pan-Seared Thick-Cut Steaks
The traditional pan-searing technique produces a brown crust, a pink center, and…
Published: May 2007
Avoiding Overmixing the Batter
Avoiding Overmixing the Batter
Quick bread and muffin recipes often include a warning not to overmix the batter…
Published: May 2007
Slicing Sirloin Tip or Skirt Steak
Slicing Sirloin Tip or Skirt Steak
Sirloin tip and skirt steak can both be a little tough if you don't slice them p…
Published: May 2007
Slicing Flank Steak Against the Grain
Slicing Flank Steak Against the Grain
Flank steak can be a little tough unless you slice it properly. You want to be s…
Published: May 2007
Preparing a Charcoal Grill for Cooking Steaks
Preparing a Charcoal Grill for Cooking Steaks
Many of our grilling recipes call for a two-level fire. But what is a two-level …
Published: May 2007
Better Bran Muffins
Better Bran Muffins
We wanted a bran muffin that didn't require a trip to the health food store. Our…
Published: May 2007
Substituting All-Purpose Flour for Cake Flour
Substituting All-Purpose Flour for Cake Flour
Cake flour contains less protein than more common all-purpose flour. Here's why…
Published: May 2007
Preparing Cake Pans
Preparing Cake Pans
A little extra foil or parchment paper makes removing a cake from its baking pan…
Published: May 2007
Selecting a Cake Pan
Selecting a Cake Pan
When choosing a baking pan, it's important to consider both the shape and materi…
Published: May 2007
New York-Style Crumb Cake
New York-Style Crumb Cake
We wanted to bring this New York classic home, but not from the supermarket. The…
Published: May 2007
Asparagus Omelet
Asparagus Omelet
How do you make a sturdy, ingredient-filled omelet that isn't tough? One of the …
Published: May 2007
Soaking No-Boil Lasagna Noodles
Soaking No-Boil Lasagna Noodles
When using no-boil noodles in lasagna, try soaking the noodles to prevent them f…
Published: May 2007
Four-Cheese Lasagna
Four-Cheese Lasagna
Choosing the right cheeses for this elegant lasagna is a good first step. Knowin…
Published: May 2007
How to Tame Curry that is Too Spicy
How to Tame Curry that is Too Spicy
You can tame the heat of chiles both before and after adding them to the curry. …
Published: May 2007
Chopping Cauliflower
Chopping Cauliflower
Cutting a cauliflower into even florets isn't hard. You'll want to remove the gr…
Published: May 2007
Indian-Style Curry with Potatoes, Cauliflower, and Chickpeas
Indian-Style Curry with Potatoes, Cauliflower, and Chickpeas
We wanted a quick meatless curry in which the vegetables stood up to the sauce. …
Published: May 2007
Buying Ribs
Buying Ribs
It's difficult to find the style of short ribs traditionally used in Kalbi in Am…
Published: May 2007
Preventing Flare-Ups on the Grill
Preventing Flare-Ups on the Grill
Flare ups should be avoided whenever possible. There are a few easy steps you ca…
Published: May 2007
Korean Grilled Short Ribs - Kalbi
Korean Grilled Short Ribs - Kalbi
Koreans know how to take tough short ribs and transform them into tender barbecu…
Published: May 2007
Selecting a Chef's Knife
Selecting a Chef's Knife
Do you need an 8-inch or a 10-inch knife, or both? It depends on what you use yo…
Published: May 2007
Cutting Bone-In Chicken Breasts
Cutting Bone-In Chicken Breasts
Cutting bone-in meat can seem daunting, but it isn't difficult if you use the ri…
Published: May 2007
Browning Chicken
Browning Chicken
Many of our recipes call for chicken to be browned. Getting the skin properly br…
Published: May 2007
Italian Chicken with Sausage and Peppers
Italian Chicken with Sausage and Peppers
Once you solve the problems of greasy sauce and flabby skin, this Italian-Americ…
Published: May 2007
Scoring Fish
Scoring Fish
Scoring the skin of fish you plan to grill is an easy way to avoid an unsightly …
Published: May 2007
Flipping Fish on the Grill
Flipping Fish on the Grill
Losing a fillet through the grates is an expensive mistake. To avoid it, begin b…
Published: May 2007
Grilled Blackened Red Snapper
Transferring blackened fish from a cast-iron skillet to a grill may keep your ki…
Published: May 2007

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.