May / June
2015
Warm Farro with Lemon and Herbs
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
Clams Steamed in White Wine
We developed a quick broth made with wine, shallots, garlic, and bay leaf. As th…
Published: May 2015
Don’t Miss Out on Fresh Garlic Scapes
Everything you need to know about buying, storing, and cooking this springtime a…
Published: May 2015
The Best Way to Rinse Rice
To ensure light, fluffy white rice, we always rinse the raw grains before cookin…
Published: May 2015
Farro: The Fast-Cooking Whole Grain
Usually, when a grain is sold as “semi-pearled” or “pearled,” it will cook faste…
Published: May 2015
Substituting Black Pepper for White Pepper
Can black pepper be substituted for white pepper in recipes?
Published: May 2015
Dough Whisks: Not Just for Dough
We’ve come to realize that the dough whisk is more versatile than its name revea…
Published: May 2015
Toasting Nuts in the Microwave
There’s another option for toasting nuts: the microwave.
Published: May 2015
Ice Cream Scoops
We tested seven classic and innovative ice cream scoop designs, as well as a por…
Published: May 2015
Buy the Winner
Science: Substituting Dried Herbs for Fresh
When fresh herbs aren't readily available, it can be tempting to swap in dried h…
Published: May 2015
Quick Tomato Sauce
Is it possible to transform canned tomatoes into a bright, fresh-tasting sauce?
Published: May 2009
DIY Decaf Tea? Don't Bother
Most decaf teas are generic blends that lack complexity, so many tea lovers try …
Published: May 2015
Cast-Iron Skillets
Cheap and tough, a cast-iron skillet is a kitchen workhorse, but the upkeep make…
Published: May 2015
Vietnamese-Style Caramel Chicken with Broccoli
The savory caramel sauce in this braised chicken dish is far more complex than i…
Published: March 2015
New York Bagels
It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle …
Published: May 2015
Provençal Vegetable Soup (Soupe au Pistou)
Minestrone’s French cousin is bright and fresh—and hearty, thanks to a key pantr…
Published: May 2015
Strawberry-Rhubarb Pie
Because strawberries and rhubarb both contain loads of moisture, avoiding a mush…
Published: March 2015
Grilled Pork Kebabs with Hoisin and Five-Spice
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: March 2015
Grilled Pork Kebabs with Sweet Sriracha Glaze for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Provençal Vegetable Soup (Soupe au Pistou)
Minestrone’s French cousin is bright and fresh—and hearty, thanks to a key pantr…
Published: March 2015
Strawberry-Rhubarb Pie
Because strawberries and rhubarb both contain loads of moisture, avoiding a mush…
Published: May 2015
Serrated Paring Knives
We put the serrated equivalents of our favorite paring knives to the test.
Published: May 2015
Buy the Winner
Science: Substituting Dried Herbs for Fresh
When fresh herbs aren't readily available, it can be tempting to swap in dried h…
Published: May 2015
Grilled Pork Kebabs with Hoisin and Five-Spice for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Simple Pot-Au-Feu
The rich broth and tender meat and vegetables that define this French classic sh…
Published: March 2015
Simple Farro
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
Semolina Gnocchi with Prosciutto and Chives
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: May 2015
Semolina Gnocchi (Gnocchi alla Romana)
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: May 2015
Grilled Pork Kebabs with Barbecue Glaze
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Vegetable Broth Base
Our winning store-bought broth is OK in a pinch. But we wanted a homemade versio…
Published: January 2015
Duck Fat-Roasted Potatoes
For the crispest, most flavorful roasted potatoes, rethink the fat.
Published: March 2015
Farro Salad with Butternut Squash and Radicchio
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
New York Cinnamon-Raisin Bagels
It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle …
Published: May 2015
Sautéed Swiss Chard with Garlic
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: May 2015
Semolina Gnocchi with Sun-Dried Tomatoes and Basil
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: May 2015
Grilled Pork Kebabs with Barbecue Glaze for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Simple Pot-Au-Feu
The rich broth and tender meat and vegetables that define this French classic sh…
Published: May 2015
The Best 12-Inch Enameled Cast-Iron Skillets
Cheap and tough, a cast-iron skillet is a kitchen workhorse, but the upkeep make…
Published: May 2015
Buy the Winner
Semolina Gnocchi (Gnocchi alla Romana)
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: March 2015
Supermarket Brie
Think French pedigree and words like “triple crème” indicate the best examples …
Published: May 2015
Buy the Winner
Sautéed Swiss Chard with Currants and Pine Nuts
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: May 2015
Semolina Gnocchi with Browned Butter
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: May 2015
Sautéed Cherry Tomato and Fresh Mozzarella Topping
Serve this topping over polenta or semolina gnocchi.
Published: March 2010
Steamed Whole Lobsters
Should lobsters be steamed, boiled, microwaved, or roasted? Are hard-shells bett…
Published: May 2015
Pie Crust Crimping with Style
If your decorative pie edges are prone to drooping, try swapping the usual flute…
Published: May 2015
Mason Jar Adapters
Mason jars make great food-storage containers, but the traditional lid offers li…
Published: May 2015
Buy the Winner
Large Ice Cream Makers
We churned vanilla ice cream and raspberry sorbet in five different large ice cr…
Published: May 2015
Sautéed Swiss Chard with Garlic
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: March 2015
Warm Farro with Cranberries, Pecans, and Herbs
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
Sautéed Swiss Chard with Sesame Sauce
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: May 2015
Sautéed Swiss Chard with Pancetta and Caramelized Shallots
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: May 2015
Vietnamese-Style Caramel Chicken with Broccoli
The savory caramel sauce in this braised chicken dish is far more complex than i…
Published: May 2015
Grilled Pork Kebabs with Hoisin and Five-Spice
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping
Serve this topping with our Semolina Gnocchi or Creamy Parmesan Polenta recipes.
Published: March 2010
Pan-Seared Scallops
Juicy, crisp-crusted pan-seared scallops means overcoming two obstacles: chemica…
Published: November 2009
Macerating vs. Salting
What are the scientific differences between salting vegetables and macerating fr…
Published: May 2015
Why Animal Fats Taste So Good
Why does animal fat taste so much better than plant-based fats in certain cookin…
Published: May 2015
Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
Smoked Salmon
We gathered up five top-selling, widely available products to find the best choi…
Published: May 2015
Sriracha
Sriracha is a Thai hot sauce known by its followers as rooster sauce (just look …
Published: May 2015
New York Bagels
It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle …
Published: May 2015
Sautéed Swiss Chard with Ginger
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: May 2015
Grilled Pork Kebabs with Sweet Sriracha Glaze
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: May 2015
Oven-Steamed Mussels
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. …
Published: May 2015
For a Clearer Stock, Simmer; Don't Boil
Yes, it takes longer, but sometimes there's a good reason for cooking low and sl…
Published: May 2015
Pitmaster IQ
The Pitmaster IQ120 promises to regulate the temperature in a charcoal grill aut…
Published: May 2015
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.