July / August
2015
Strawberry Refrigerator Jam
Refrigerator jams generally make a small batch, which means you don’t need to in…
Published: July 2015
Italian Sausage with Grapes and Balsamic Vinegar
This humble Italian supper celebrates the natural pairing of sweet and savory. B…
Published: July 2015
How to Cook with Kohlrabi
Kohlrabi, which can be either purple or green, is a member of the brassica famil…
Published: July 2015
Skip the Salt When Cooking Corn
When cooking fresh corn in boiling water, skip the salt.
Published: July 2015
A Better Way to Seed Jalapeños
Recently, we found a better way to seed jalapeños and other straight-sided chile…
Published: July 2015
How to Make Clarified Butter
Here's our preferred method for making clarified butter.
Published: July 2015
The Best Way to Measure Frozen Shrimp
When it comes to frozen shrimp, skip weighing them: count out what you need inst…
Published: July 2015
Science: The Secrets of Cooking Rice
Despite what many cookbooks suggest, rice-to-water ratios can’t simply be scaled…
Published: July 2015
Ultimate Charcoal-Grilled Steaks
The secret to delivering a charcoal-grilled steak with a killer crust and perfec…
Published: July 2015
Turning Stainless Steel Nonstick
We wanted to know if we could make a
regular stainless-steel skillet
more nons…
Published: July 2015
Testing Knife Sharpness
What's the best way to determine when your knife needs sharpening?
Published: July 2015
Fix Your Cracked Pie Crust with Pie Spackle
When you’ve got holes in your pie crust and no scraps to patch them with, it’s D…
Published: July 2015
Peri Peri Grilled Chicken
This African grilled chicken dish is packed with complex, spicy flavor.
Published: July 2015
Roasted Tomatoes
Our roasting method concentrates the flavor of peak-season and supermarket tomat…
Published: July 2015
100 Percent Whole-Wheat Pancakes
Forget everything you’ve heard. The more whole-wheat flour you use, the more ten…
Published: July 2015
Ultimate Charcoal-Grilled Steaks
The secret to delivering a charcoal-grilled steak with a killer crust
and perfe…
Published: July 2015
Fried Brown Rice with Pork and Shrimp
We figured out a single substitution that both eliminates the need for leftover …
Published: July 2015
Italian Sausage with Grapes and Balsamic Vinegar
This humble Italian supper celebrates the natural pairing of sweet and savory. B…
Published: July 2015
Cherry Clafouti
This baked French custard studded with fresh fruit would be a simple and satisfy…
Published: July 2015
Pearl Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots
These pasta pearls can revitalize a picnic salad—but first you have to cook them…
Published: July 2015
Insulated Shopping Totes
We tested six insulated shopping totes in order to find an easy-to-carry tote th…
Published: July 2015
Buy the Winner
Grilled Whole Trout with Marjoram and Lemon
Grilling whole trout is quick and easy; plus, its crisp, smoky skin is a perfect…
Published: July 2015
Pearl Couscous with Radishes and Watercress
These pasta pearls can revitalize a picnic salad—but first you have to cook them…
Published: July 2015
Succotash with Butter Beans, Corn, and Red Pepper
Move over, limas. A new type of bean offers a spin on a classic.
Published: July 2015
Pearl Couscous with Tomatoes, Olives, and Ricotta Salata
These pasta pearls can revitalize a picnic salad—but first you have to cook them…
Published: July 2015
Roasted Tomatoes
Our roasting method concentrates the flavor of peak-season and supermarket tomat…
Published: July 2015
Supermarket Balsamic Vinegar
In recent years, Italy has created a new set of guidelines for mass-produced bal…
Published: July 2015
Buy the WinnerItalian Sausage with Grapes and Balsamic Vinegar for Two
This humble Italian supper celebrates the natural pairing of sweet and savory. B…
Published: July 2015
Wheat Berry Pancakes
Forget everything you’ve heard. The more whole-wheat flour you use, the more ten…
Published: July 2015
Simple Pearl Couscous
These pasta pearls can revitalize a picnic salad—but first you have to cook them…
Published: July 2015
Grilled Whole Trout with Marjoram and Lemon
Grilling whole trout is quick and easy; plus, its crisp, smoky skin is a perfect…
Published: July 2015
100 Percent Whole-Wheat Pancakes
Forget everything you’ve heard. The more whole-wheat flour you use, the more ten…
Published: July 2015
Manual Knife Sharpeners
Can a compact, inexpensive tool keep your kitchen knives in top shape?
Published: July 2015
Buy the Winner
Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots
These pasta pearls can revitalize a picnic salad—but first you have to cook them…
Published: July 2015
Chunky Roasted Tomato Sauce
Our roasting method concentrates the flavor of peak-season and supermarket tomat…
Published: July 2015
Roasted Tomato Relish
Our roasting method concentrates the flavor of peak-season and supermarket tomat…
Published: July 2015
Grilled Whole Trout with Lime and Coriander
Grilling whole trout is quick and easy; plus, its crisp, smoky skin is a perfect…
Published: July 2015
Succotash with Butter Beans, Corn, and Red Pepper
Move over, limas. A new type of bean offers a spin on a classic.
Published: July 2015
Fried Brown Rice with Pork and Shrimp
We figured out a single substitution that both eliminates the need for leftover …
Published: July 2015
Peri Peri Grilled Chicken
This African grilled chicken dish is packed with complex, spicy flavor.
Published: July 2015
Can You Reuse Charcoal Briquettes?
We wondered if we could save partially used coals and later reignite them for a …
Published: July 2015
Knife Sharpeners, 20-Degree (Conventional Western)
We tested nine sharpeners designed to maintain 20-degree (Western style) knives.
Published: June 2015
Buy the Winner
Jar Openers
We tested seven jar openers and tested them on jars of all shapes, sizes, and ma…
Published: July 2015
Buy the Winner
Knife Sharpeners
What if you could buy a sharpener that not only repaired the new breed of ultrat…
Published: July 2015
Grilled Whole Trout with Orange and Fennel
Grilling whole trout is quick and easy; plus, its crisp, smoky skin is a perfect…
Published: July 2015
Succotash with Poblano, Bacon, and Cilantro
Move over, limas. A new type of bean offers a spin on a classic.
Published: July 2015
Succotash with Fennel and Scallions
Move over, limas. A new type of bean offers a spin on a classic.
Published: July 2015
Ensuring Complete Seasoning
Here's the best way to season meat in accordance to what is called for in recipe…
Published: July 2015
Pitting Cherries Without a Pitter
Cherry pitters make pitting cherries quick and simple. But since not everyone ow…
Published: July 2015
Science: The Secrets of Cooking Rice
Despite what many cookbooks suggest, rice-to-water ratios can’t simply be scaled…
Published: July 2015
Pearl Couscous (Israeli Couscous)
We tasted five supermarket products, plain and in our Cook's Illustrated recipe …
Published: July 2015
Buy the Winner
Succotash with Leeks and Black Pepper
Move over, limas. A new type of bean offers a spin on a classic.
Published: July 2015
Cherry Clafouti
This baked French custard studded with fresh fruit would be a simple and satisfy…
Published: July 2015
With Whipped Cream, Temperature Matters
Conventional wisdom says to make sure your cream is cold before whipping it,
bu…
Published: July 2015
Clarified Butter: A Substitute for Shortening?
We wondered whether clarified butter or
ghee, a type of clarified butter popula…
Published: July 2015
Grillbot
Could a robotic grill cleaner be the answer to your grill-cleaning woes?
Published: July 2015
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