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Cook's Illustrated

May/June 2019
Magazine

At Cook's Illustrated, our test cooks are dedicated to testing and retesting recipes 20, 30, sometimes 50 times until we come up with a recipe that will come out right the first time -- and every time -- you make it. And each issue of Cook's Illustrated is 100% ADVERTISING FREE, so you get unbiased and objective information on every page. As we like to say at Cook's Illustrated, "We make the mistakes so you don't have to."

SPECIAL SAUCE

QUICK TIPS

Tuscan Grilled Pork Ribs • With no sauce and minimal seasoning, rosticciana forgoes the hallmarks of American barbecue in favor of one distinct feature: juicy, unadulterated pork.

Indian Butter Chicken • Of course it should be rich and creamy. But to make a vibrant, complex version of this restaurant classic, there’s more to consider than the namesake ingredient.

Hand-Rolled Ravioli • With our supermalleable dough, you don’t need a pasta machine—or the skills of an Italian grandmother—to make tender yet springy ravioli.

New England Cod and Potato Cakes • These seaside cakes can easily turn out bland and mushy. We fixed that while staying true to their humble roots.

A New Way to Cook Kale • Steam is all you need to bring out the best in this brassica.

Our Favorite Challah • Ritual and muscle memory have carried this soft, rich Jewish loaf through generations. But to make a dough that’s workable for everyone, we found it best to defy tradition.

25 Garnishes We Can’t Live Without • There’s no better way to fend off dinner doldrums than to keep a variety of ultraquick and vibrant sauces, seasonings, and toppings on hand.

Overhauling Sloppy Joes • We examined every aspect of this family favorite to produce sandwiches with tender, moist meat in a tangy, not-too-sweet sauce. (We even made them a little less sloppy.)

Modern, Hearty Scrambled Eggs • Ham and cheddar aren’t your only options. We’ve got plenty of new ideas for switching up the same old scramble.

Chewy Peanut Butter Cookies • Commonplace ingredients and a quick mixing method make these cookies convenient; the chewy texture and robust peanut flavor make them irresistible.

Grinding Away on Black Peppercorns • Black pepper has been used in cooking for centuries, but we still have a lot to learn about this ancient spice.

TASTING BLACK PEPPERCORNS

The Best Heavy-Duty Cutting Board • A good cutting board is a knife’s best friend. We put seven to the test to find out which ones make the cut.

TESTING HEAVY-DUTY CUTTING BOARDS

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER

COOKING SCHOOL

Cook’s Illustrated on iPad

Spanish Cured Meats

Find More Online


Expand title description text
Frequency: Every other month Pages: 36 Publisher: Boston Common Press, LP Edition: May/June 2019

OverDrive Magazine

  • Release date: April 9, 2019

Formats

OverDrive Magazine

subjects

Food & Wine

Languages

English

At Cook's Illustrated, our test cooks are dedicated to testing and retesting recipes 20, 30, sometimes 50 times until we come up with a recipe that will come out right the first time -- and every time -- you make it. And each issue of Cook's Illustrated is 100% ADVERTISING FREE, so you get unbiased and objective information on every page. As we like to say at Cook's Illustrated, "We make the mistakes so you don't have to."

SPECIAL SAUCE

QUICK TIPS

Tuscan Grilled Pork Ribs • With no sauce and minimal seasoning, rosticciana forgoes the hallmarks of American barbecue in favor of one distinct feature: juicy, unadulterated pork.

Indian Butter Chicken • Of course it should be rich and creamy. But to make a vibrant, complex version of this restaurant classic, there’s more to consider than the namesake ingredient.

Hand-Rolled Ravioli • With our supermalleable dough, you don’t need a pasta machine—or the skills of an Italian grandmother—to make tender yet springy ravioli.

New England Cod and Potato Cakes • These seaside cakes can easily turn out bland and mushy. We fixed that while staying true to their humble roots.

A New Way to Cook Kale • Steam is all you need to bring out the best in this brassica.

Our Favorite Challah • Ritual and muscle memory have carried this soft, rich Jewish loaf through generations. But to make a dough that’s workable for everyone, we found it best to defy tradition.

25 Garnishes We Can’t Live Without • There’s no better way to fend off dinner doldrums than to keep a variety of ultraquick and vibrant sauces, seasonings, and toppings on hand.

Overhauling Sloppy Joes • We examined every aspect of this family favorite to produce sandwiches with tender, moist meat in a tangy, not-too-sweet sauce. (We even made them a little less sloppy.)

Modern, Hearty Scrambled Eggs • Ham and cheddar aren’t your only options. We’ve got plenty of new ideas for switching up the same old scramble.

Chewy Peanut Butter Cookies • Commonplace ingredients and a quick mixing method make these cookies convenient; the chewy texture and robust peanut flavor make them irresistible.

Grinding Away on Black Peppercorns • Black pepper has been used in cooking for centuries, but we still have a lot to learn about this ancient spice.

TASTING BLACK PEPPERCORNS

The Best Heavy-Duty Cutting Board • A good cutting board is a knife’s best friend. We put seven to the test to find out which ones make the cut.

TESTING HEAVY-DUTY CUTTING BOARDS

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER

COOKING SCHOOL

Cook’s Illustrated on iPad

Spanish Cured Meats

Find More Online


Expand title description text
Please visit the Official New Hampshire Downloadable Books BlogThis project was made possible in part by the Institute of Museum and Library Services. Funding for additional materials was made possible by a grant from the New Hampshire Humanities and the National Endowment for the Humanities.