July / August
2010Supermarket Chile Primer
Endless varieties allow for confusion. We have a few guidelines on how to tell t…
Published: July 2010
How to Seed a Cucumber
Removing the seeds from cucumbers is a vital step toward avoiding soggy, watery …
Published: July 2010
Ultimate Banana Bread
If you want to make a moist, tender loaf with over-the-top banana flavor, you ne…
Published: July 2010
How Cheese Melts
Cheese doesn't actually melt in the true sense—not like an ice cube. Its melting…
Published: July 2010
Memphis-Style Barbecued Spareribs
Memphis pit masters pride themselves on pork ribs with dark, crusty bark and dis…
Published: July 2010
Stuffed Chicken Breasts
Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill …
Published: July 2010
Sweet Cherry Pie
Cherry season is a mere blip on the summer-produce radar. For a juicy pie with t…
Published: July 2010
Argentine Steaks with Chimichurri Sauce
With Argentine beef and a wood fire, cooking churrasco in the backyard would be …
Published: July 2010
Stir-Fried Shrimp
A flavorful marinade is the key to plump, juicy stir-fried shrimp.
Published: July 2010
Deep-Dish Quiche Lorraine
Since the whole point of eating quiche is to indulge in the rich, creamy custard…
Published: July 2010
Spinach Salad with Carrot, Orange, and Sesame
While nothing could be easier to toss in a salad, mild-mannered baby spinach alw…
Published: July 2010
Creamy Gazpacho Andaluz
Most Americans know gazpacho as a chunky liquid salsa. In Spain, the most famous…
Published: May 2013
Spinach Primer
There are three main types of spinach most commonly found in the produce section…
Published: July 2010
Get America's best cooking magazine.
It’s the best because we test more rigorously than any other cooking magazine on the market. Learn from our kitchen tips and discoveries, no-nonsense and unbiased product reviews, and reader-submitted cooking hacks when you subscribe to Cook’s Illustrated for $24.95 for a year.