May / June
2012
Spice-Rubbed Steak on the Grill
Done wrong, this dish resembles a dusty old boot. But apply some science with yo…
Published: May 2012
Best Crab Cakes
Who says great crab cakes have to start with fresh-from-the-shell crabmeat? We w…
Published: May 2012
Chinese Chicken Lettuce Wraps
A classic Chinese technique is the key to preventing the stir-fried chicken from…
Published: May 2012
Fresh Pasta Without a Machine
Pasta made from scratch delivers eggy-rich ribbons with springy yet delicate che…
Published: May 2012
Italian Vegetable Stew (Ciambotta)
Like its French sibling, ciambotta starts out with a slew of watery vegetables. …
Published: May 2012
Classic Chicken Salad
Cooking chicken to precisely the right degree of doneness guarantees tender, jui…
Published: May 2012
Rethinking Bean Dips
For creamy, complex-tasting bean dips, we began by removing some of the beans.
Published: May 2012
Carrot Layer Cake
This American classic has a lot going for it: moist cake, delicate spice, tangy …
Published: May 2012
Indian Flatbread (Naan)
We set out to reproduce the charred exterior and tender interior of naan baked i…
Published: May 2012
Grilled Spicy Pork Tacos (al Pastor)
These iconic tacos feature juicy, spit-roasted marinated pork that’s crispy at t…
Published: May 2012
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.
