May / June
2016
Refined Strawberry Shortcake
Loads of fresh berries were a given. But for a refined version of this classic d…
Published: May 2016
Stir-Fried Sichuan Green Beans
This tangy, spicy dish is an easy, delicious way to enjoy green beans.
Published: January 2007
Grill-Roasted Beef Tenderloin
To deliver great grill flavor to beef tenderloin, we had to upend
the most comm…
Published: May 2016
The Best Gas Grills
It doesn’t matter how powerful a grill is. If it can’t distribute and hold the h…
Published: May 2016
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Gas Grills Under $500
It doesn’t matter how powerful a grill is. If it can’t distribute and hold the h…
Published: May 2016
Sticky Buns
Sticky buns look inviting, but most are dry and overly sweet, with a topping
th…
Published: May 2016
Stir-Fried Sichuan-Style Shrimp with Zucchini, Red Bell Pepper, and Peanuts
Broad bean chili paste is the key to this flavorful stir-fry.
Published: July 2010
The Best Barbecue Basting Brushes
When you're standing over a hot grill, you want to work quickly and efficiently.…
Published: May 2016
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Smoked Paprika
We tasted seven products, rating them on their flavor, level of smokiness, and o…
Published: May 2016
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Spinach Sformati
A custardy sformato has the plush elegance of a soufflé with a fraction of the f…
Published: May 2016
Pan-Seared Salmon for Two
For a crisp crust and a juicy interior, the key is doing less, not more.
Published: May 2016
Lemon-Herb Sformati
A custardy sformato has the plush elegance of a soufflé with a fraction of the f…
Published: May 2016
Vegetable Bibimbap with Nurungji
Nurungji is the nutty, crunchy rice crust that distinguishes dolsot bibimbap fro…
Published: May 2016
Patatas Bravas
Crispy potatoes served with a smoky, spicy sauce—patatas bravas—are hugely popul…
Published: May 2016
The Best Way to Reheat a Roast
Have a leftover portion of a beef roast or pork roast? Here’s the best way to re…
Published: May 2016
Sugar Snap Peas with Sesame, Ginger, and Lemon Zest
What’s the secret to tender pods that retain their namesake snap? Steam.
Published: May 2016
Roasted Red Pepper Sformati
A custardy sformato has the plush elegance of a soufflé with a fraction of the f…
Published: May 2016
Cold-Brew Coffee Concentrate
This concentrated coffee, once diluted, delivers a smooth cup of coffee without …
Published: May 2016
Grilled Beef Satay
Thai beef satay features tender pieces of meat grilled on skewers so that they d…
Published: September 2011
Pork Stir-Fry with Noodles (Lo Mein)
Pork lo mein is full of ingredients we love—fresh egg noodles, smoky barbecued p…
Published: September 2008
Sugar Snap Peas with Almonds, Coriander, and Orange Zest
What’s the secret to tender pods that retain their namesake snap? Steam.
Published: May 2016
Mushroom Farrotto
This Italian grain’s flavorful bran layer makes it a challenge to coax into crea…
Published: May 2016
Farrotto with Pancetta, Asparagus, and Peas
This Italian grain’s flavorful bran layer makes it a challenge to coax into crea…
Published: May 2016
Parmesan Farrotto
This Italian grain’s flavorful bran layer makes it a challenge to coax into crea…
Published: May 2016
Skillet-Roasted Chicken in Lemon Sauce
Getting a reservation at this New York institution is nearly impossible,
so we …
Published: May 2016
Dry Storage Containers
Dry storage containers are designed to ensure that staples like flour and sugar …
Published: May 2016
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The Best Avocado Gadgets
As avocados have become more common in American kitchens, so, too, have speciali…
Published: May 2016
Salt Storage Containers
Salt containers placed near the stove make it easy to season a steak or a pot of…
Published: May 2016
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The Best Sherry Vinegar
The woodsy yet vibrant taste of sherry vinegar makes it such a standout that it …
Published: May 2016
Sugar Snap Peas with Pine Nuts, Fennel, and Lemon Zest
What’s the secret to tender pods that retain their namesake snap? Steam.
Published: May 2016
Pan-Seared Salmon
For a crisp crust and a juicy interior, the secret is starting your salmon in a …
Published: May 2016
What’s the Ideal Temperature of Cooked Salmon?
The answer depends on whether you’re cooking farmed or wild fish.
Published: May 2016
Flat Whisks
We tested six flat whisks, using them to make a béchamel sauce and a pan sauce f…
Published: May 2016
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Using Active Yeast Instantly
We wondered if there might be enough moisture in a bread dough to allow us to sw…
Published: May 2016
Science: The Magic of Meringue
See exactly how much difference proper timing makes—and why.
Published: May 2016
Sticky Buns
Sticky buns look inviting, but most are dry and overly sweet, with a topping tha…
Published: May 2016
Sugar Snap Peas with Pine Nuts, Fennel, and Lemon Zest
What’s the secret to tender pods that retain their namesake snap? Steam.
Published: May 2016
Parmesan Farrotto
This Italian grain’s flavorful bran layer makes it a challenge to coax into crea…
Published: May 2016
Refined Strawberry Shortcake
Loads of fresh berries were a given. But for a refined version of this classic d…
Published: May 2016
Vegetable Bibimbap with Nurungji
This comforting combination of rice, vegetables, eggs, spicy sauce, and a crisp …
Published: May 2016
Lemon-Herb Sformati
A custardy sformato has the plush elegance of a soufflé with a fraction of the f…
Published: May 2016
Pan-Seared Salmon
For a crisp crust and a juicy interior, the key is doing less, not more.
Published: May 2016
Patatas Bravas
Crispy potatoes served with a smoky, spicy sauce—patatas bravas—are hugely
popu…
Published: May 2016
Grill-Roasted Beef Tenderloin
To deliver great grill flavor to beef tenderloin, we had to upend the most commo…
Published: May 2016
Skillet-Roasted Chicken in Lemon Sauce
Getting a reservation at this New York institution is nearly impossible, so we d…
Published: May 2016
Oil-Cured Olives: A Kalamata Substitute?
Can oil-cured olives stand in for kalamatas as a substitute?
Published: May 2016
Put Leftover Panko to Use
If you happen to have a half-box of panko in your pantry, you can make seasoned …
Published: May 2016
Make Rimmed Baking Sheet Fruit Pie to Serve 20
When baking for a large group, consider scaling up to a slab pie. You can even u…
Published: May 2023
Lighting a Chimney Starter: More Tinder Isn't Better
A chimney starter makes lighting briquettes quick and easy without the need for …
Published: May 2016
For Better-Tasting Beer, Use a Glass
Does pouring a beer into a glass make a noticeable difference in the drinking ex…
Published: May 2016
Cake That Holds Up—and Cake That Doesn't
The structure of a genoise cake comes from abundant egg proteins that unwind and…
Published: May 2016
Whipping Whites and Sugar: Timing Matters
Meringue cookies depend on whipped egg whites for both leavening and structure. …
Published: May 2016
A Tidy Way to Portion Sticky Buns
When making our Cook's Illustrated Sticky Buns, cutting the rolled
dough cylind…
Published: May 2016
Leave the Bands on Lobster Claws
We cooked lobsters with and without rubber bands in separate pots of boiling wat…
Published: May 2016
Two Easy Subs for Minced Anchovy Fillets
To save time and avoid fuss, swap anchovy paste or fish sauce for small amounts …
Published: May 2016
The Best Way to Revive Wilted Produce
These are our test kitchen tips for reviving wilted produce.
Published: May 2016
Cooking with Shelf-Stable Milk
While popular in Europe, shelf-stable ultra-high-temperature (UHT) milk is rare…
Published: May 2016
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