July / August
2016
Testing Ice Cream Makers
Home ice cream makers are well worth the money and counter space—if you buy a go…
Published: July 2016
Testing Spider Skimmers
A bad skimmer can turn even the most patient cook into a basket case.
Published: July 2016
Testing Charcoal Fire Starters
Charcoal fire starters promise to light charcoal—even when wet. Do they work?
Published: July 2016
The Great Parm Debate
For a cheese with all the nutty, savory flavor and crumbly, crystalline texture …
Published: July 2016
Great Grilled Pizza
After weeks of making burnt, puffy pies, we learned that the keys to crisp-tende…
Published: July 2016
Vegetable Slaws
Root vegetables can add a lively twist to coleslaw. You just need to treat them …
Published: July 2016
Paella on the Grill
A live fire lends Spain’s beloved rice dish subtle smoke and a beautifully caram…
Published: July 2016
Red Pepper–Ricotta Pesto
Basil and pine nuts get the boot in this creamy-spicy pesto from southern Italy.
Published: July 2016
Dressing Up Grilled Onions
We wanted grilled onions that were worthy of being a stand-alone side dish.
Published: July 2016
Walkaway Ratatouille
The secret to great yet easy ratatouille? Overcook some of the vegetables, barel…
Published: July 2016
Spur-of-the-Moment Grilled Steak
Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner…
Published: July 2016
Shredded Chicken Tacos
This smoky, earthy tinga de pollo is just as flavorful as the shredded pork vers…
Published: July 2016
Testing Canning Jar Lifters
Canning jar lifters are essential for home canning. To find the very best one, w…
Published: July 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.
