May/June 2009

May / June

2009
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How to Make Vegetable Tempura
There are a wealth of vegetable tempura options, but it's important to prepare t…
Published: May 2009
Why and How to Blanch and Shock Vegetables
This classic pair of techniques turns raw vegetables perfectly crisp-tender for …
Published: May 2009
Apple Cider versus Apple Juice
Apple Cider versus Apple Juice
What is the difference between apple cider and apple juice? Can you use them int…
Published: May 2009
Meat, Meet Marmite
Meat, Meet Marmite
Published: May 2009
How the Cheese Crumbles
How the Cheese Crumbles
How do the precrumbled cheeses found in the deli section of the supermarket sta…
Published: May 2009
Make-Ahead Cookies
Published: May 2009
Prepeeled Garlic
Published: May 2009
Ripening Avocados
Published: May 2009
Sharper Shallot Shopping
What should you look for when buying shallots?
Published: May 2009
The Right Time to Sift
Published: May 2009
Used Fryer Oil
Published: May 2009
The Science of Staling
When baked goods go stale, why does bread turn hard, while crackers soften?
Published: May 2009
Bleached versus Unbleached Flour
What is the difference between bleached and unbleached flour, and should you buy…
Published: May 2009
Baking Soda as Odor Absorber
Baking Soda as Odor Absorber
Can baking soda really remove unpleasant odors from the refrigerator or freezer?
Published: May 2009
Cold Brew Iced Tea
Cold Brew Iced Tea
We've seen Lipton Cold Brew tea in the supermarket and wondered if it could save…
Published: May 2009
Better-Tasting Leftovers
In the past, we've addressed the fact that soups and stews often taste better af…
Published: May 2009
Cooking with Savory
What is savory and what does it taste like? If it's not available at the superma…
Published: May 2009
Xanthan Gum
Xanthan Gum
What is xanthan gum, and why is it used in recipes?
Published: May 2009
Salted versus Unsalted Butter
Is it OK to replace unsalted (sweet cream) butter with salted butter if you redu…
Published: May 2009
Italian-Style Grilled Chicken
Italian-Style Grilled Chicken
What do a pair of bricks have to do with juicy, crisp-skinned chicken?
Published: May 2009
Using Bricks for Italian-Style Grilled Chicken
Using Bricks for Italian-Style Grilled Chicken
Weighing the butterflied chicken down with bricks wrapped in aluminum foil helps…
Published: May 2009
Buying the Right Size of Shrimp
Buying the Right Size of Shrimp
The problem with buying shrimp is that there’s no standard for labeling them, so…
Published: May 2009
Preparing Vegetables for Grilling
Preparing Vegetables for Grilling
Preparing vegetables for the grill is all about maximizing the surface area to i…
Published: May 2009
Preparing Vegetables for Tempura
Adding vegetables to your shrimp tempura turns an appetizer into a full meal. We…
Published: May 2009
Marinating Meat
Marinating Meat
Instead of a bowl, we recommend marinating meat inside a ziplock bag. The bag al…
Published: May 2009
Perfect Chocolate Chip Cookies
Perfect Chocolate Chip Cookies
We set out to perfect the back-of-the-bag classic with a cookie that was crisp a…
Published: May 2009
Blueberry Muffins
Blueberry Muffins
The best guarantee of a great blueberry muffin is to start with great blueberrie…
Published: May 2009
Grilled Vegetables
Grilled Vegetables
We paired up vegetables that cooked at similar rates to ensure perfectly grilled…
Published: May 2009
Gas-Grilled Salmon Fillets
Gas-Grilled Salmon Fillets
It’s not the seasoning or the cooking that’s confounding. It’s getting the fish …
Published: May 2009
Grilled Beef Teriyaki
Grilled Beef Teriyaki
Here's how to bring the sweet and salty flavor of grilled steak teriyaki out of …
Published: May 2009
Shrimp Tempura
Shrimp Tempura
To create a light, crisp coating on these quick-fried fritters, we turned to our…
Published: May 2009
Maple-Glazed Pork Tenderloin
Maple-Glazed Pork Tenderloin
Tender but bland pork tenderloin needs a big flavor boost. Here’s how to make a …
Published: May 2009
Quick Tomato Sauce
Quick Tomato Sauce
A quick tomato sauce that comes from a can but has plenty of fresh tomato flavor…
Published: May 2009
Muffin Tins 101
Muffin Tins 101
A poorly designed muffin tin can turn baking into a messy chore. And are muffin …
Published: May 2009
Olive Vinaigrette
Our simple Olive Vinaigrette makes a flavorful addition to grilled salmon.
Published: May 2009
Rouille
Our flavorful Rouille adds a spicy kick to grilled salmon.
Published: May 2009
Chile Aioli Dipping Sauce
Use a Thai-style chili sauce, like sriracha, for this sauce.
Published: May 2009
Best Blueberry Muffins with Almond Crunch Topping
The best guarantee of a great blueberry muffin is to start with great blueberrie…
Published: May 2009
Best Blueberry Muffins with Orange Glaze
The best guarantee of a great blueberry muffin is to start with great blueberrie…
Published: May 2009
Best Blueberry Muffins with Streusel Topping
The best guarantee of a great blueberry muffin is to start with great blueberrie…
Published: May 2009
Best Blueberry Muffins with Frozen Blueberries
Best Blueberry Muffins with Frozen Blueberries
The best guarantee of a great blueberry muffin is to start with great blueberrie…
Published: May 2009
Charcoal-Grilled Salmon Fillets
Charcoal-Grilled Salmon Fillets
It’s not the seasoning or the cooking that’s confounding—it’s getting the fish o…
Published: May 2009
Maple-Glazed Pork Tenderloin with Smoked Paprika and Ginger
Maple-Glazed Pork Tenderloin with Smoked Paprika and Ginger
A glaze is a perfect way to enhance this bland cut—if you can get it to stick. F…
Published: May 2009
Gas-Grilled Beef Teriyaki
Gas-Grilled Beef Teriyaki
This Japanese-American standard is synonymous with chewy, flavorless meat shella…
Published: May 2009
Perfect Chocolate Chip Cookies
Perfect Chocolate Chip Cookies
We set out to perfect the back-of-the-bag classic with a cookie that was crisp a…
Published: May 2009
Best Blueberry Muffins
Best Blueberry Muffins
The best guarantee of a great blueberry muffin is to start with great blueberrie…
Published: May 2009
Ginger-Soy Dipping Sauce
Published: May 2009
Shrimp Tempura
Shrimp Tempura
Japanese chefs spend years learning how to create a light, crisp coating on thes…
Published: May 2009
Herb-Lemon Marinade for Chicken
Boneless, skinless chicken breasts should be marinated for no less than 30 minut…
Published: May 2009
Almond Vinaigrette
Almond Vinaigrette
Published: May 2009
Gas-Grilled Salmon Fillets
Gas-Grilled Salmon Fillets
It’s not the seasoning or the cooking that’s confounding—it’s getting the fish o…
Published: May 2009
Grilled Eggplant and Red Peppers with Mint-Cumin Dressing
Grilled Eggplant and Red Peppers with Mint-Cumin Dressing
Most grilled veggies turn out one of two ways: pale and crunchy or blackened and…
Published: May 2009
Grilled Portobellos and Shallots with Rosemary-Dijon Vinaigrette
Grilled Portobellos and Shallots with Rosemary-Dijon Vinaigrette
Most grilled veggies turn out one of two ways: pale and crunchy or blackened and…
Published: May 2009
Grilled Zucchini and Red Onion with Lemon-Basil Vinaigrette
Grilled Zucchini and Red Onion with Lemon-Basil Vinaigrette
Most grilled veggies turn out one of two ways: pale and crunchy or blackened and…
Published: May 2009
Maple-Glazed Pork Tenderloin
Maple-Glazed Pork Tenderloin
A glaze is a perfect way to enhance this bland cut—if you can get it to stick. F…
Published: May 2009
Charcoal-Grilled Beef Teriyaki
Charcoal-Grilled Beef Teriyaki
This Japanese-American standard is synonymous with chewy, flavorless meat shella…
Published: May 2009

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