May / June
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
What’s the Ideal Temperature of Cooked Salmon?
The answer depends on whether you’re cooking farmed or wild fish.
Published: May 2016
Using Active Yeast Instantly
We wondered if there might be enough moisture in a bread dough to allow us to sw…
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
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.