July / August
2021
Grilled Chicken with Adobo and Sazón
Two potent dry seasonings plus a bright, garlicky sauce bring together the Puert…
Published: June 2021
Upside-Down Tomato Tart
In summer, sweet fruit tarts usually get the limelight. Instead, this savory tak…
Published: June 2021
Cauliflower and Bean Paella
Swapping out proteins for vegetables isn't just about replacing the pieces that …
Published: June 2021
Pesce all'Acqua Pazza (Southern Italian Poached Fish)
For the light and elegant pesce all’acqua pazza, simplicity—and skin—beget succe…
Published: June 2021
Chinese Corn and Chicken Soup
Canned cream-style corn has long been the foundation of this Chinese American cl…
Published: June 2021
Lemonade Concentrate
This formula combines the convenience of concentrate with the complexity of fres…
Published: June 2021
Hearty Green Salad with Spicy Peanut Chicken
A protein-and-vegetable-packed bed of greens is the kind of vibrant, low-effort …
Published: June 2021
Broccoli Salad with Creamy Avocado Dressing
Blanched broccoli and creamy avocado dressing refresh this picnic-table classic.
Published: June 2021
Migliaccio di Semolino (Semolina and Ricotta Cake)
Migliaccio di semolino is enriched with creamy ricotta and perfumed with an into…
Published: June 2021
Berry Granita
Do you have a blender, a baking dish, and a fork? If so, you're well on your way…
Published: June 2021
Mandolines
A good, sharp mandoline can slice food beautifully. Which is the best—and safest…
Published: March 2021
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.