May/June 2016

May / June

2016
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Refined Strawberry Shortcake
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
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
Grill-Roasted Beef Tenderloin
To deliver great grill flavor to beef tenderloin, we had to upend the most comm…
Published: May 2016
Argentinian Chimichurri Sauce
Argentinian Chimichurri Sauce
Serve with our Grill-Roasted Beef Tenderloin.
Published: May 2016
The Best Gas Grills
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
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
Sticky buns look inviting, but most are dry and overly sweet, with a topping th…
Published: May 2016
Chermoula Sauce
Chermoula Sauce
Serve with our Grill-Roasted Beef Tenderloin.
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
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
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
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
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
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
Vegetable Bibimbap with Nurungji
Nurungji is the nutty, crunchy rice crust that distinguishes dolsot bibimbap fro…
Published: May 2016
Patatas Bravas
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
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
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
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
Cold-Brew Coffee Concentrate
This concentrated coffee, once diluted, delivers a smooth cup of coffee without …
Published: May 2016
Mango-Mint Salsa
Mango-Mint Salsa
Serve with our Pan-Seared Salmon.
Published: May 2016
Grilled Beef Satay
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 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
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
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
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
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
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
Dry storage containers are designed to ensure that staples like flour and sugar …
Published: May 2016
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The Best Avocado Gadgets
The Best Avocado Gadgets
As avocados have become more common in American kitchens, so, too, have speciali…
Published: May 2016
Salt Storage Containers
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 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
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
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?
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
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
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
Science: The Magic of Meringue
See exactly how much difference proper timing makes—and why.
Published: May 2016
Sticky Buns
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
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
Parmesan Farrotto
This Italian grain’s flavorful bran layer makes it a challenge to coax into crea…
Published: May 2016
Refined Strawberry Shortcake
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
Vegetable Bibimbap with Nurungji
This comforting combination of rice, vegetables, eggs, spicy sauce, and a crisp …
Published: May 2016
Lemon-Herb Sformati
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
Pan-Seared Salmon
For a crisp crust and a juicy interior, the key is doing less, not more.
Published: May 2016
Patatas Bravas
Patatas Bravas
Crispy potatoes served with a smoky, spicy sauce—patatas bravas—are hugely popu…
Published: May 2016
Grill-Roasted Beef Tenderloin
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
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
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
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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