May/June 2009

May / June

2009
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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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