July / August
2011Grilled Stuffed Pork Tenderloin
A savory filling boosts flavor and helps this lean cut stay moist on the grill—i…
Published: July 2011
Italian Bread Salad (Panzanella)
The biggest challenge in making this classic Italian tomato-bread salad is solvi…
Published: July 2011
Smoked Chicken
Surprisingly, the trick to perfecting smoke flavor isn’t getting the wood to smo…
Published: July 2011
Rich Vanilla Ice Cream
The main reason more people don’t make their own ice cream? It’s never as creamy…
Published: July 2011
Easy Salmon Cakes
What’s a nice fresh fillet doing mixed up in a fried cake? Three good reasons: a…
Published: July 2011
Thai Grilled-Beef Salad
Our goal was to look no further than the supermarket to replicate this salad’s c…
Published: July 2011
Peach Cake
Loading a cake with fresh peaches sounds like a great idea- until the flavor fiz…
Published: July 2011
Crisp Cucumber Salad
A watery salad is usually a given when cucumbers are in the mix. But what if, in…
Published: July 2011
Corn Chowder
Usually awash in a glut of dairy, sweet corn doesn’t stand a chance in this clas…
Published: July 2011
Perfect Scrambled Eggs
The classic low-heat approach will never give you tender scrambled eggs with big…
Published: July 2011
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.
