May / June
2017Pancetta versus Prosciutto
Pancetta and prosciutto are often confused, since both are traditional Italian c…
Published: May 2017
5 Steps to Perfect Pizza Dough
The key to great pizza crust is to handle the dough as gently—and as little—as p…
Published: May 2017
Recrisping Stale Crackers and Cookies
Bring your stale cookies, crackers, and chips back to life.
Published: May 2017
Is Tofu Worth Marinating?
We know that, contrary to popular belief, marinades do most of their work on the…
Published: May 2017
Spotty Cabbage Leaves
When shopping for napa cabbage, we’ve noticed that some heads have tiny black sp…
Published: May 2017
How to Cook with Chayote
Chayote can be eaten both raw and cooked. Here's the best way(s) to prepare it.
Published: May 2017
Pricing Chicken Parts
Chicken breasts have the highest yield of meat per pound of all chicken parts, b…
Published: May 2017
The Best Way to Store Rhubarb
It turns out that the best method we’ve found for storing celery also works for …
Published: May 2017
What’s the Difference Between Pea Sprouts, Pea Shoots, and Pea Greens?
Go beyond the pod and take advantage of the various parts of a pea plant.
Published: May 2017
Cooking Class: Boil versus Simmer
Whether we call for boiling or simmering in a recipe depends on the situation.
Published: May 2017
Seasonings Beyond Salt and Pepper
While salt and pepper are always a consideration for final tweaks, our test cook…
Published: May 2017
Troubleshooting a Weak Flame on a Gas Grill
If you are experiencing a weak flame from your gas grill, try these troubleshoot…
Published: May 2023
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.