July / August
2016
The Best Chain Mail Scrubbers
Can these little gadgets clean cast iron better than oil and salt?
Published: July 2016
Buy the Winner
Grilled Frozen Steaks
Got thick-cut steaks in the freezer? Just put your frozen steaks on the grill an…
Published: July 2016
Penne with Red Pepper Pesto (Pesto Calabrese)
Basil and pine nuts get the boot in this creamy-spicy pesto from southern Italy.
Published: July 2016
Dakgangjeong (Korean Fried Chicken Wings)
One bite of this exceptionally crunchy, sweet-spicy style of fried chicken and …
Published: July 2016
The Best Ice Cream Makers
Home ice cream makers are well worth the money and counter space—if you buy a go…
Published: July 2016
Buy the Winner
The Best Kitchen Scales
No matter what you’re cooking or baking, weighing the ingredients helps guarante…
Published: July 2016
Buy the Winner
Ginger Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually e…
Published: July 2016
Beet, Endive, and Pear Slaw
Root vegetables can add a lively twist to coleslaw. You just need to treat them …
Published: July 2016
The Best Almond Butter
The best almond butter contains more than just ground almonds.
Published: July 2016
Buy the Winner
Grilled Frozen Steaks with Arugula and Parmesan
Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner…
Published: July 2016
Shredded Chicken Tacos (Tinga de Pollo)
Smoky, earthy tinga de pollo may share the same flavors as the shredded pork ver…
Published: July 2016
Grilled Pizza
After weeks of making burnt, puffy pies, we learned that the keys to crisp-tende…
Published: July 2016
Penne with Red Pepper Pesto For Two (Pesto Calabrese)
Basil and pine nuts get the boot in this creamy-spicy pesto from southern Italy.
Published: July 2016
Orange Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually e…
Published: July 2016
Smart Scales
How do high-tech "smart" scales stack up against our favorite digital scale?
Published: July 2016
The Best Spider Skimmers
A bad skimmer can turn even the most patient cook into a basket case.
Published: July 2016
Buy the Winner
Testing Ice Cream Makers
Home ice cream makers are well worth the money and counter space—if you buy a go…
Published: July 2016
The Best Supermarket Parmesan
For a cheese with all the nutty, savory flavor and crumbly, crystalline texture …
Published: July 2016
Corn Tortillas
While supermarket tortillas are convenient, they pale in comparison to homemade …
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
Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually e…
Published: July 2016
Walkaway Ratatouille
The secret to great yet easy ratatouille? Overcook some of the vegetables,
bare…
Published: July 2016
Grilled Onions with Balsamic Vinaigrette
We wanted grilled onions that were worthy of being a stand-alone side dish.
Published: July 2016
Carrot, Radish, and Asian Pear Slaw
Root vegetables can add a lively twist to coleslaw. You just need to treat them …
Published: July 2016
Kohlrabi, Radicchio, and Apple Slaw
Root vegetables can add a lively twist to coleslaw. You just need to treat them …
Published: July 2016
How to Cut Up Chicken Wings
Our recipe for Korean Fried Chicken Wings calls for cutting the wings into three…
Published: July 2016
The Best Charcoal Fire Starters
Charcoal fire starters promise to light charcoal—even when wet. Do they work?
Published: July 2016
Buy the Winner
Strawberry Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually e…
Published: July 2016
Chop (And Mince) Leafy Herbs Like a Pro
Here’s how to chop (and mince) large amounts of leafy herbs quickly.
Published: July 2016
The Best Canning Jar Lifters
Canning jar lifters are essential for home canning. To find the very best one, w…
Published: July 2016
Buy the Winner
Mexican-Style Pickled Vegetables (Escabeche)
These pickled vegetables pair perfectly with tacos.
Published: July 2016
Celery Root, Celery, and Apple Slaw
Root vegetables can add a lively twist to coleslaw. You just need to treat them …
Published: July 2016
Mushrooms: Impossible to Overcook?
How does a mushroom’s texture change with cooking, compared to a vegetable or a …
Published: July 2016
Baking with Rainier Cherries
Can Rainier cherries be substituted for Bing cherries in recipes?
Published: July 2016
How to Rescue Crystallized Honey
Honey crystallizes when its moisture evaporates. Here's how to fix it.
Published: July 2016
Science: Why You Can't Overcook Mushrooms
How does a mushroom’s texture change with cooking, compared to a vegetable or a …
Published: July 2016
Digital Kitchen Scales
No matter what you’re cooking or baking, weighing the ingredients helps guarante…
Published: July 2016
Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture
are mutually …
Published: July 2016
Grilled Pizza
After weeks of making burnt, puffy pies, we learned that the keys to crisp-tende…
Published: July 2016
Beet, Endive, and Pear Slaw
Root vegetables can add a lively twist to coleslaw. You just need to treat them …
Published: July 2016
Korean Fried Chicken Wings
One bite of this exceptionally crunchy, sweet-spicy style of fried chicken and y…
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
Penne with Red Pepper Pesto (Pesto Calabrese)
Basil and pine nuts get the boot in this creamy-spicy pesto from southern Italy.
Published: July 2016
Grilled Onions with Balsamic Vinaigrette
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,
bare…
Published: May 2016
Grilled Frozen Steaks
Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner…
Published: July 2016
Shredded Chicken Tacos (Tinga de Pollo)
Smoky, earthy tinga de pollo may share the same flavors as the shredded pork ver…
Published: July 2016
Quick Clarified Butter
We recently discovered a faster method for making clarified butter.
Published: July 2016
Moving en Papillote Recipes Outside
Could we get the same results on a gas grill as we do in the oven with our Cod B…
Published: July 2016
From Dinner Rolls to Top-loading Buns
Top-loading buns, which are good for lobster rolls and hot dogs can be hard to f…
Published: July 2016
No Newspaper? Other Options for Lighting Coals
We wondered if there was a suitable alternative to newspaper for lighting coals.
Published: July 2016
Cloudy Tea Made Clear
We recently came across a different approach for producing clear tea. Here's how…
Published: July 2016
Better Fried Tofu
We brine the tofu to draw moisture out, helping it crisp and brown.
Published: July 2016
Keeping Root Vegetable Greens Fresh
Even though it doesn’t prolong
their life, storing greens separately
makes cle…
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
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 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.