July / August
2009
Perfectly Browned Pancakes
The first pancake in a batch of pancakes often comes out unevenly browned, with …
Published: July 2009
Best Buttermilk Pancakes
We found the secret to buttermilk pancakes that cook up fluffy from batch to bat…
Published: July 2009
Best Substitute for Buttermilk
If you’re craving a batch of biscuits or buttermilk pancakes but don’t have real…
Published: July 2009
Baking Powder vs. Baking Soda
Oftentimes, recipes call for both, such as in our buttermilk pancakes. Here’s wh…
Published: July 2009
Grilled Stuffed Flank Steak
These pinwheels of stuffed steak are in butcher cases everywhere. But juicy, smo…
Published: July 2009
Using Twine to Tie a Roast
To ensure that a roast maintains its shape and heats evenly while cooking, we ti…
Published: July 2009
Butterflying a Flank Steak
Butterflying a flank steak is simple if you choose the right size and shape.
Published: July 2009
Easier French Fries
Classic crisp French fries with half the oil and no double-frying? We burned thr…
Published: July 2009
Individual Fresh Berry Gratins
Baking berries and custard into a gratin should yield firm but juicy fruit, a cr…
Published: July 2009
Cutting French Fries
Evenly cut potatoes are the first step to perfect French fries. Start by slicing…
Published: July 2009
Best Grill-Smoked Pork Chops
To achieve juicy glazed pork infused with deep smoky flavor without a smoker, we…
Published: July 2009
Grill Cookware
Grill cookware promises to make it easier to grill small chunks of food so they …
Published: July 2009
Storing and Chopping Nuts
Nut oils can quickly go rancid if exposed to light or heat. Here's the best way …
Published: July 2009
Grill-Roasted Boneless Turkey Breast
Notoriously dry turkey breast is tricky enough to roast indoors using the oven. …
Published: July 2009
Spanish Tortilla
This tapas bar favorite boasts meltingly tender potatoes in a dense, creamy omel…
Published: July 2009
Boning a Turkey Breast
With a boning knife or a chef’s knife, it's easy to get two boneless skinless tu…
Published: July 2009
Garlic Mayonnaise
Intensely flavored garlic mayonnaise is a popular condiment in Spanish tapas bar…
Published: July 2009
Pasta alla Norma
Meaty eggplant meets bold tomato sauce for a satisfying weeknight meal, Sicilian…
Published: July 2009
How to Make Chopped Salads
Watery vegetables can ruin even the most well-composed chopped salads. Follow th…
Published: July 2009
Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine
Yes! Please send my FREE TRIAL ISSUE of Cook’s Illustrated Magazine. If I like it, I will pay just $24.95 for one full year (six issues, including my FREE TRIAL issue) and save 47% off the newsstand price of $47.94. Otherwise, I’ll write cancel on the invoice, return it, and owe nothing at all.
