May / June
2012Garlic Safety
If garlic can't be safely stored in oil for more than 24 hours (due to risk of b…
Published: May 2012
Frothing Extra-Foamy Milk
When it comes to frothing milk, temperature makes all the difference.
Published: May 2012
Quick Brine for Prettier Fish
If you hate the unsightly white film that forms at the top of cooked fish, you a…
Published: May 2012
Fix for "Fishy" Seafood
While seafood that smells or tastes a little "fishy" isn't necessarily bad, ther…
Published: May 2012
Old-School Ice Cream
How do old-fashioned ice and rock salt ice-cream makers measure up to today’s mo…
Published: May 2012
Substituting Ruby Port for Tawny
Can tawny port be substituted for the ruby variety in a recipe?
Published: May 2012
Amping Up Savoriness in Food
Cooking is often an art, but when it comes to savory flavors, it's a science.
Published: May 2012
The Best Way to Reheat Pizza
Never again will you eat a soggy, microwaved piece of leftover pizza.
Published: May 2012
Not Your Typical Hot Sauce
Unconventional Sriracha Hot Chili Sauce really does live up to the hype.
Published: May 2012
Keeping Salad Dressing Together with Garlic
This common vinaigrette ingredient has untapped emulsifying potential.
Published: May 2012
The Difference Between Green and Orange Papaya
Is the crunchy fruit used to make Thai green papaya salad a different fruit from…
Published: May 2012
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.