July / August
2006
Gas-Grilled Onions
Grilled onions usually cook up blackened outside and raw inside. Is there a bett…
Published: July 2006
Charcoal-Grilled Onions
Grilled onions usually cook up blackened outside and raw inside. Is there a bett…
Published: July 2006
Spice-Rubbed Picnic Chicken
How do you give cold picnic chicken great flavor without flabby, sticky skin? As…
Published: July 2006
American Cheese
Hate to love it or love to hate it? We slice through the stigma surrounding Amer…
Published: June 2015
Zucchini with Tomatoes and Basil
This summertime staple cooks up soggy and bland in the skillet. Could we bail it…
Published: July 2006
Key Limes vs. Persian Limes
What’s the difference in flavor between Key limes and Persian limes?
Published: July 2006
Triple Citrus Bars
Our first cracks at transforming Key lime pie into a cookie left us with a thick…
Published: July 2006
Barbecued Pulled Chicken For Charcoal Grill with Peach Sauce
Most recipes stick with boneless breasts and bottled sauce. How about a barbecue…
Published: July 2006
Cuban-Style Oven-Roasted Pork
Garlicky, citrus-infused pork is a natural for the backyard grill, and it's just…
Published: July 2006
Well-Done Bacon Cheeseburgers on a Charcoal Grill
These days, many backyard cooks prefer grilling burgers to medium-well and beyon…
Published: July 2006
Well-Done Bacon Cheeseburgers on a Gas Grill
These days, many backyard cooks prefer grilling burgers to medium-well and beyon…
Published: July 2006
Barbecued Pulled Chicken For Gas Grill with Peach Sauce
Most recipes stick with boneless breasts and bottled sauce. How about a barbecue…
Published: July 2006
Fresh Tomato Sauce with Feta and Olives for Grilled Shrimp Skewers
This recipe is designed to accompany either Charcoal-or Gas- Grilled Shrimp Skew…
Published: July 2006
The Best Ketchup
Is familiar better than newfangled? We tried eight products to find out.
Published: June 2019
Buy the WinnerCharmoula Sauce for Shrimp Skewers
Charmoula is a traditional Moroccan spice blend. This recipe is designed to acco…
Published: July 2006
Grilled Onion, Tomato, and Arugula Salad
Grilled onions usually cook up blackened outside and raw inside. Is there a bett…
Published: July 2006
Grilled Onion Relish with Roquefort and Walnuts
Grilled onions usually cook up blackened outside and raw inside. Is there a bett…
Published: July 2006
Zucchini with Creamy Peas and Herbs
This summertime staple cooks up soggy and bland in the skillet. Could we bail it…
Published: July 2006
Cuban-Style Grill-Roasted Pork on a Charcoal Grill
Garlicky, citrus-infused pork is a natural for the backyard grill. Unfortunately…
Published: July 2006
Key Lime Bars
Our first cracks at transforming Key lime pie into a cookie left us with a thick…
Published: July 2006
German Chocolate Sheet Cake
This cake has made it into the dessert hall of fame, but a closer look reveals s…
Published: July 2006
Sweetened Condensed Milk
Although 21st-century Americans have refrigerators and no longer need to rely on…
Published: December 2012
Buy the WinnerSweet and Sour Grilled Onion Relish with Parsley and Olives
Grilled onions usually cook up blackened outside and raw inside. Is there a bett…
Published: July 2006
Zucchini with Spiced Carrots and Almonds
This summertime staple cooks up soggy and bland in the skillet. Could we bail it…
Published: July 2006
Cuban-Style Grill-Roasted Pork on a Gas Grill
Garlicky, citrus-infused pork is a natural for the backyard grill. Unfortunately…
Published: July 2006
The Best Serrated Fruit and Vegetable Peelers
We really liked these peelers for delicate tomatoes and peaches—and found two br…
Published: July 2006
Buy the Winner
Pasta Salad with Pesto
At its best, pesto is fresh, green, and full of herbal flavor. Could it stay tha…
Published: July 2006
Mango Splitter
Removing the flesh from a mango in tidy pieces can challenge even a seasoned pro…
Published: July 2006
Buy the Winner
Peach Crumble
Soggy topping and flavorless filling are the norm for this simple dessert. How d…
Published: July 2006
Pizza Margherita
Authentic recipes for this Neapolitan pizza call for an 800-degree oven, two day…
Published: July 2006
Supermarket Sharp Cheddar Cheese
Does aging make for better sharp cheddar? Turns out, it’s complicated.
Published: April 2015
Zucchini with Garlic and Lemon
This summertime staple cooks up soggy and bland in the skillet. Could we bail it…
Published: July 2006
Gas-Grilled Shrimp Skewers
Grilling shrimp in their shells protects the delicate flesh, but seasonings are …
Published: July 2006
Brown Rice Paella
Paella can be a big hit at restaurants but an unwieldy production at home. Could…
Published: July 2006
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.