May/June 2007

May / June

2007
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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
Cuts of Steak
Cuts of Steak
Beefy flavor comes from the fat in the meat, so when comparing different cuts, y…
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
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
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
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
Grilled Blackened Red Snapper
Grilled Blackened Red Snapper
Transferring blackened fish from a cast-iron skillet to a grill may keep your ki…
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
Scoring Fish
Scoring Fish
Scoring the skin of fish you plan to grill is an easy way to avoid an unsightly …
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
Browning Chicken
Browning Chicken
Many of our recipes call for chicken to be browned. Getting the skin properly br…
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
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
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
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
Buying Ribs
Buying Ribs
We found it difficult to find the style of short ribs traditionally used in kalb…
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
Chopping Cauliflower
Chopping Cauliflower
Cutting a cauliflower into even florets isn't hard. You'll want to remove the gr…
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
Four-Cheese Lasagna
Four-Cheese Lasagna
Choosing the right cheeses for this elegant lasagna is a good first step. Knowin…
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
Asparagus Omelet
Asparagus Omelet
How do you make a sturdy, ingredient-filled omelet that isn't tough? One of the …
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
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
Preparing Cake Pans
Preparing Cake Pans
A little extra foil or parchment paper makes removing a cake from its baking pan…
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
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
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
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
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
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

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