May / June
2016
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
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
Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine
Yes! Please send my FREE TRIAL ISSUE of Cook’s Illustrated Magazine. If I like it, I will pay just $24.95 for one full year (six issues, including my FREE TRIAL issue) and save 47% off the newsstand price of $47.94. Otherwise, I’ll write cancel on the invoice, return it, and owe nothing at all.
