May / June

2014
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The Best Gluten-Free Pizza
The Best Gluten-Free Pizza
Most gluten-free pizza tastes like wet cardboard. By examining every detail, we …
Published: May 2014
Online Extra
America's Test Kitchen All-Purpose Gluten-Free Flour Blend
America's Test Kitchen All-Purpose Gluten-Free Flour Blend
When looking for a wheat-free substitute for all-purpose flour, no single gluten…
Published: May 2014
Online Extra
Cioppino
Cioppino
Fish and shellfish piled high in a flavorful broth make this San Francisco stew …
Published: May 2014
Cioppino for Two
Cioppino for Two
Fish and shellfish piled high in a flavorful broth make this San Francisco stew …
Published: May 2014
Roasted Cornish Game Hens
Roasted Cornish Game Hens
Getting crispy skin on a roast bird that spends an hour in the oven is challengi…
Published: March 2014
Cumin-Coriander Roasted Cornish Game Hens
Cumin-Coriander Roasted Cornish Game Hens
Getting crispy skin on a roast bird that spends an hour in the oven is challengi…
Published: May 2014
Oregano-Anise Roasted Cornish Game Hens
Oregano-Anise Roasted Cornish Game Hens
Getting crispy skin on a roast bird that spends an hour in the oven is challengi…
Published: May 2014
Herb-Roasted Cornish Game Hens
Herb-Roasted Cornish Game Hens
Getting crispy skin on a roast bird that spends an hour in the oven is challengi…
Published: May 2014
Roasted Cornish Game Hens for Two
Getting crispy skin on a roast bird that spends an hour in the oven is challengi…
Published: May 2014
Carrot-Ginger Soup
Carrot-Ginger Soup
For a soup that tastes like its namesakes, use two forms of carrot and two forms…
Published: May 2014
Garlic-Lime Grilled Pork Tenderloin Steaks
Garlic-Lime Grilled Pork Tenderloin Steaks
When grilling delicate pork tenderloin, the best approach is to treat it roughly…
Published: May 2014
Spicy Orange-Ginger Grilled Pork Tenderloin Steaks
Spicy Orange-Ginger Grilled Pork Tenderloin Steaks
When grilling delicate pork tenderloin, the best approach is to treat it roughly…
Published: May 2014
Lemon-Thyme Grilled Pork Tenderloin Steaks
Lemon-Thyme Grilled Pork Tenderloin Steaks
When grilling delicate pork tenderloin, the best approach is to treat it roughly…
Published: May 2014
Garlic-Lime Grilled Pork Tenderloin Steaks for Two
Garlic-Lime Grilled Pork Tenderloin Steaks for Two
When grilling delicate pork tenderloin, the best approach is to treat it roughly…
Published: May 2014
Fusilli with Ricotta and Spinach
Fusilli with Ricotta and Spinach
To successfully combine ricotta and spinach outside pasta (instead of stuffed in…
Published: May 2014
Chinese Braised Beef
Chinese Braised Beef
With tender chunks of beef in a potent, exotically fragrant sauce, red-cooked be…
Published: March 2014
Rice and Pasta Pilaf
Rice and Pasta Pilaf
How do you get rice and pasta to cook up fluffy and tender in one pot? With a go…
Published: May 2014
Rice and Pasta Pilaf with Crispy Shallots and Pistachios
Rice and Pasta Pilaf with Crispy Shallots and Pistachios
How do you get rice and pasta to cook up fluffy and tender in one pot? With a go…
Published: May 2014
Rice and Pasta Pilaf with Golden Raisins and Almonds
Rice and Pasta Pilaf with Golden Raisins and Almonds
How do you get rice and pasta to cook up fluffy and tender in one pot? With a go…
Published: May 2014
Rice and Pasta Pilaf with Pomegranate and Walnuts
Rice and Pasta Pilaf with Pomegranate and Walnuts
How do you get rice and pasta to cook up fluffy and tender in one pot? With a go…
Published: May 2014
Herbed Rice and Pasta Pilaf
Herbed Rice and Pasta Pilaf
How do you get rice and pasta to cook up fluffy and tender in one pot? With a go…
Published: May 2014
Roasted Artichokes
Roasted Artichokes
The most common way to cook artichokes—in a pot of boiling water—is also the wor…
Published: May 2014
Roasted Artichokes for Two
The most common way to cook artichokes—in a pot of boiling water—is also the wor…
Published: May 2014
Roasted Artichokes with Lemon Vinaigrette
Roasted Artichokes with Lemon Vinaigrette
The most common way to cook artichokes—in a pot of boiling water—is also the wor…
Published: March 2014
Garlic Butter Sauce
To accentuate the rich, nutty flavor of the artichokes, we serve them with a gar…
Published: May 2014
Fresh Strawberry Mousse
Fresh Strawberry Mousse
Here’s a juicy problem: How to get a creamy mousse with bright, concentrated fru…
Published: May 2014
Fresh Strawberry Mousse for Two
Fresh Strawberry Mousse for Two
Here’s a juicy problem: how to get a creamy mousse with bright, concentrated fru…
Published: May 2014
Strawberry Mousse with Frozen Strawberries
Strawberry Mousse with Frozen Strawberries
Here’s a juicy problem: how to get a creamy mousse with bright, concentrated fru…
Published: May 2014
Lemon Whipped Cream
We put a twist on the usual sweetened whipped cream by adding some lemon juice a…
Published: May 2014
Wine Savers
Wine Savers
We tested six tools on half-empty bottles of red and white wine, comparing and e…
Published: May 2014
Buy the Winner
Keep-Crisp Box
Keep-Crisp Box
The stainless-steel Brisker Elite promises to keep food from getting soggy in hu…
Published: May 2014
Grill Flare Spray
Grill Flare Spray
This spray product promises to keep grilling flare-ups at bay, but how well does…
Published: May 2014
Dried White Beans
Dried White Beans
We’ve always been a little prejudiced in favor of dried beans over canned. But i…
Published: May 2014
Shallot-Herb Butter
A good compound butter recipe offers a simple way to dress up grilled meats.
Published: May 2014
New Mexican Chile Rub
New Mexican Chile Rub
By grinding our own spices, instead of using store-bought ground spices, we crea…
Published: May 2014
White Rice Flour for Gluten-Free Baking
The America’s Test Kitchen Gluten-Free Flour Blend requires five ingredients, on…
Published: May 2014
Unhulled (Natural) vs. Hulled (Conventional) Sesame Seeds
What are unhulled sesame seeds? Can they be used like regular sesame seeds?
Published: May 2014
Egg Substitutes for Breading
If you are allergic to eggs, is there anything you can substitute for the beaten…
Published: March 2014
Quick Microwave Roux
The "emergency roux" method is easier than using the stovetop for cooking small …
Published: May 2014
Add This Innovative Raw Onion Topping to Pizza, Salads, or Sandwiches
We recently discovered a technique that retains more of the raw onion flavor and…
Published: May 2014
How Much Sodium Is in Brined Food?
We sent cooked samples of food that we brined to an independent lab for sodium a…
Published: May 2014
For Shatteringly Crispy Skin, Add Oil for an Evenly Distributed Rub
When creating a rub, a little oil can go a long way toward the even distribution…
Published: May 2014
Why Cold Butter Keeps Sauces from Breaking
Classic French cookbooks call for slowly whisking in cold pieces of butter, a li…
Published: May 2014
Making the Most of Your Mandoline
During our testing of mandolines, we came up with a few tips for use.
Published: May 2014
Should You Add Water to Your Whisky?
Is it true that adding water to whisky improves its flavor?
Published: May 2014
Why Does Kale Sometimes Spark in the Microwave?
Sometimes, when making kale chips chips in the microwave, the kale will spark du…
Published: May 2014
Chilling Food with Dry Ice vs. Regular Ice
Is there a benefit to using dry ice instead of regular ice when packing a cooler…
Published: May 2014
Don’t Brine Water-Chilled Chicken
When chicken are chilled in water rather than cold air during processing, does t…
Published: May 2014
Salt and Frying Oil
Is it true that getting salt in frying oil is bad?
Published: May 2014
Science: Gluten-Free Pizza Dough
Science: Gluten-Free Pizza Dough
Creating a great gluten-free pizza crust required weeks of thinking and experime…
Published: May 2014
Mandolines
Mandolines
Too often, these precision slicers sit tucked away in a cupboard. We wanted one …
Published: May 2014
Fresh Strawberry Mousse
Fresh Strawberry Mousse
Here’s a juicy problem: How to get a creamy mousse with bright, concentrated fru…
Published: May 2014
Roasted Artichokes
Roasted Artichokes
The most common way to cook artichokes—in a pot of boiling water—is also the wor…
Published: May 2014
Rice and Pasta Pilaf
Rice and Pasta Pilaf
How do you get rice and pasta to cook up fluffy and tender in one pot? With a go…
Published: May 2014
Carrot-Ginger Soup
Carrot-Ginger Soup
For a soup that tastes like its namesakes, use two forms of carrot and two forms…
Published: May 2014
Chinese Braised Beef
Chinese Braised Beef
With tender chunks of beef in a potent, exotically fragrant sauce, red-cooked be…
Published: May 2014
Roasted Cornish Game Hens
Roasted Cornish Game Hens
Getting crispy skin on a roast bird that spends an hour in the oven is challengi…
Published: May 2014
Cioppino
Cioppino
Fish and shellfish piled high in a flavorful broth make this San Francisco stew …
Published: May 2014
Fusilli with Ricotta and Spinach
Fusilli with Ricotta and Spinach
To successfully combine ricotta and spinach outside pasta (instead of stuffed in…
Published: May 2014
The Best Gluten-Free Pizza
The Best Gluten-Free Pizza
Most gluten-free pizza tastes like wet cardboard. By examining every detail, we …
Published: May 2014
Garlic-Lime Grilled Pork Tenderloin Steaks
Garlic-Lime Grilled Pork Tenderloin Steaks
When grilling delicate pork tenderloin, the best approach is to treat it roughly…
Published: May 2014

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