May/June 2008

May / June

2008
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Ultimate Hummus
Ultimate Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
All-Purpose Whisks
All-Purpose Whisks
Do you need a bunch of different shapes and styles crowding your kitchen, or can…
Published: June 2012
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Arborio Rice
Arborio Rice
Arborio rice makes the best risotto, but does the best Arborio have to come from…
Published: May 2008
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Restaurant-Style Hummus
Restaurant-Style Hummus
Hummus requires only a handful of ingredients and five minutes to make, but that…
Published: May 2008
Making Pasta
Making Pasta
There are a few tips to ensure your pasta comes out perfectly cooked every time.…
Published: May 2008
Mexican Pulled Pork (Carnitas)
Mexican Pulled Pork (Carnitas)
Like the best barbecue, carnitas offer fall-apart hunks of crisp meat—but withou…
Published: May 2008
Cholesterol Free Mayonnaise
Cholesterol Free Mayonnaise
Can Hellmann's cholesterol free version stand up to the original?
Published: May 2008
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Flan
We bring together three internationally-flavored recipes that can be made ahead …
Published: May 2008
Spring Vegetable Risotto with Carrot and Watercress
Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost …
Published: May 2008
Spring Vegetable Risotto with Fennel and Spinach
Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost …
Published: May 2008
Chive Butter
A fresh herbal butter to top grilled steaks.
Published: May 2008
Sautéed Spinach with Leeks and Hazelnuts
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking t…
Published: May 2008
Baked Manicotti with Spinach
Baked Manicotti with Spinach
Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious ch…
Published: May 2008
Sautéed Spinach with Chickpeas and Sun-Dried Tomatoes
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking t…
Published: May 2008
Poached Salmon with Bourbon and Maple
Poached Salmon with Bourbon and Maple
Poaching rarely lives up to its promise to produce silken, delicately flavored f…
Published: May 2008
Orange-Honey Glazed Chicken Thighs
We wanted to elevate this institutional standard to an elegant weeknight dinner.…
Published: May 2008
Tall and Fluffy Cheddar-Chive Biscuits
Tall, fluffy, and tangy, drop biscuits are the holy grail of biscuit making, but…
Published: May 2008
Oatmeal Cake with Broiled Icing
Oatmeal Cake with Broiled Icing
A caramelized broiled icing is the crowning glory on old-fashioned oatmeal cake.…
Published: May 2008
Sauteed Spinach with Pecans and Feta
Sauteed Spinach with Pecans and Feta
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking t…
Published: May 2008
Sauteed Spinach with Almonds and Golden Raisins
Sauteed Spinach with Almonds and Golden Raisins
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking t…
Published: May 2008
Spring Vegetable Risotto
Spring Vegetable Risotto
Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost …
Published: May 2008
Roasted Red Pepper Hummus
Roasted Red Pepper Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Roasted Garlic Hummus
Roasted Garlic Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Hummus with Smoked Paprika
Hummus with Smoked Paprika
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Artichoke-Lemon Hummus
Artichoke-Lemon Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Restaurant-Style Hummus
Restaurant-Style Hummus
Hummus requires only a handful of ingredients and a few minutes to make. Our ver…
Published: May 2008
Pasta with Creamy Tomato Sauce
Pasta with Creamy Tomato Sauce
Combining tomatoes and cream can result in a tinny-tasting mixture more akin to …
Published: May 2008
Mexican Pulled Pork (Carnitas)
Mexican Pulled Pork (Carnitas)
Like the best barbecue, carnitas offer fall-apart hunks of crisp meat—but withou…
Published: May 2008
Poached Salmon with Dill and Sour Cream Sauce
Poached Salmon with Dill and Sour Cream Sauce
Poaching rarely lives up to its promise to produce silken, delicately flavored f…
Published: May 2008
Poached Salmon with Herb and Caper Vinaigrette
Poached Salmon with Herb and Caper Vinaigrette
Poaching rarely lives up to its promise to produce silken, delicately flavored f…
Published: May 2008
Stuffed Chicken Breasts
Stuffed Chicken Breasts
French chefs use a forcemeat stuffing to transform ordinary chicken breasts into…
Published: May 2008
Gas-Grilled Porterhouse or T-Bone Steaks
For grilled steak perfection, we look to a Florentine prototype.
Published: May 2008
Charcoal-Grilled Porterhouse or T-Bone Steaks
Charcoal-Grilled Porterhouse or T-Bone Steaks
For grilled steak perfection, we look to a Florentine prototype.
Published: May 2008
The Maillard Reaction in Reducing Sauces
We reduce liquids all the time as a way of concentrating flavor. Is the richness…
Published: May 2008
Oil Misters
Oil Misters
Using vegetable oil spray is easy but has its downsides. Could we find a good re…
Published: February 2017
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Doneness in Fish
Doneness in Fish
When cooking fish, there are two ways to check for doneness. For thick fillets, …
Published: May 2008
Pounding Chicken Breasts
Pounding Chicken Breasts
The best method for pounding butterflied chicken breasts requires gentle pressur…
Published: May 2008
Oatmeal Cake with Broiled Icing
Oatmeal Cake with Broiled Icing
A caramelized broiled icing is the crowning glory on an old-fashioned oatmeal ca…
Published: May 2008
Washing and Storing Fresh Berries
Washing and Storing Fresh Berries
It's important to wash berries before using them. But it's tricky to dry them wi…
Published: May 2008
Whipping Cream
Whipping Cream
What is the best way to whip cream? Use cold heavy cream instead of whipping cre…
Published: May 2008
Berry Fool
Berry Fool
Most fools are soupy and loose, with dull, overcooked fruit. The key to a fool t…
Published: May 2008
Spring Vegetable Risotto
Spring Vegetable Risotto
Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost …
Published: May 2008
Pasta with Creamy Tomato Sauce
Pasta with Creamy Tomato Sauce
Combining tomatoes and cream can result in a tinny-tasting mixture more akin to …
Published: May 2008
One-Minute Salsa
One-Minute Salsa
Making a quick salsa turned out to be surprisingly easy. Our recipe uses a small…
Published: May 2008
Removing Pinbones From Fish
Removing Pinbones From Fish
A fewtricks make it easy to remove pinbones from fish. The key is to first find …
Published: May 2008
How to Remove Skin from Poached Salmon
How to Remove Skin from Poached Salmon
Removing the skin from poached salmon after cooking is a simple task. By using a…
Published: May 2008
Poached Salmon with Herb and Caper Vinaigrette
Poached Salmon with Herb and Caper Vinaigrette
Poaching rarely lives up to its promise to produce silken, delicately flavored f…
Published: May 2008
Stuffed Chicken Breasts
Stuffed Chicken Breasts
French chefs use a forcemeat filling to transform pedestrian chicken breasts int…
Published: May 2008
Porterhouse vs. T-Bone Steaks
Porterhouse vs. T-Bone Steaks
Porterhouse and T-bone steaks are both two steaks in one package. So what's the …
Published: May 2008
Grilled Porterhouse or T-Bone Steaks
Grilled Porterhouse or T-Bone Steaks
At $25 per steak, charring a rich T-bone is unacceptable. To avoid this common o…
Published: May 2008

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