May / June
2012Spice-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
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
Rethinking Bean Dips
For creamy, complex-tasting bean dips, we began by removing some of the beans.
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 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.