What to Cook in June | Cook's Illustrated

Freeze-dried strawberries yield an intensely flavored ripple.

The key to this dessert’s bright flavor—plump, uncooked berries—can also be its …

Sweet strawberries and tart rhubarb combine to make summer’s best soda.

Loads of fresh berries were a given. But for a refined version of this classic d…

Because strawberries and rhubarb both contain loads of moisture, avoiding a mush…

Refrigerator jams generally make a small batch, which means you don’t need to in…

Pavlova is a drop-dead gorgeous dessert of marshmallowy, crisp-shelled meringue …

Here’s a juicy problem: How to get a creamy mousse with bright, concentrated fru…

Cake surrounding creamy fruit mousse promises the best of old-world elegance. Bu…

For a berry fool with intense fruitiness and rich body, we used gelatin to thick…

To perfect this English classic, we’d need to ensure that the flavors and textur…

No-bake berry pies often turn out soupy, chewy, or tasteless. Could we make a pi…

Baking berries and custard into a gratin should yield firm but juicy fruit, a cr…

Tart raspberries, rich custard, and a buttery crust are a classic, white-tablecl…

The most important ingredient in raspberry sorbet isn’t the raspberries. It’s th…