July / August
2015Strawberry 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 WinnerGrilled 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 WinnerIsraeli 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 WinnerJar Openers
We tested seven jar openers and tested them on jars of all shapes, sizes, and ma…
Published: July 2015
Buy the WinnerKnife 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 WinnerSuccotash 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
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.