The Summer Entertaining issue of America’s Test Kitchen, on newsstands now, has some great-looking recipes to try. It's got a slice of Raspberry Chiffon Pie on the cover.
    Here are the recipes I have my eye on:
    • Strawberry Poke Cake: This classic cake is so named because 50 holes are poked in the top to let the strawberry syrup, poured on top, soak in.
    The cake, a simple vanilla version, is baked in a 13 by 9-inch pan. The syrup, with strawberries as the main ingredient, also has unflavoured gelatin in it. This is poured on top of the cake, with holes punched in, and allowed to set.
    A topping of strawberries and sugar is put on top, then whipped heavy cream follows.
    • Charcoal Grilled Corn on the Cob (can also be done on a gas grill) has what looks to be a smart direction, which would promote salty deliciousness: Salt is stirred into cold water, and then corn, with husks and silk removed, is allowed to soak for at least 30 minutes or up to eight hours. The corn is then grilled.
    The recipe offers four options for butter to spread on the corn, which all look fantastic: Chesapeake, which has hot sauce, Old Bay seasoning and minced garlic; Latin-Spiced, with garlic, chili powder, cumin, and grated lime zest; Pesto, which has basil pesto and lemon juice; and Barbecue-Scallion, which has, predictably, barbecue sauce and scallions (green onions.)
    • Charcoal-Grilled Stuffed Burgers (can also be done on a gas grill) are not really stuffed with anything in the middle, as far as I can tell. Rather, they are burgers “stuffed” full of yummy ingredients.
    The recipe has four options. The first is lean ground chuck, sharp cheddar cheese, cooked bacon, yellow mustard, Worcestershire sauce, salt and pepper.
    Ranch Burgers use blue cheese and minced garlic; Tex-Mex Burgers have Monterey Jack cheese, canned chipotle chiles, yellow mustard and taco seasoning; and the flavourings for Italian Burgers are Italian sausage, Parmesan cheese, fresh basil, minced garlic and Dijon mustard.
     • Raspberry Chiffon Pie looks like it takes a bit of work, but the result, I’m sure, will be a stunning-to-look-at and stunning-to-eat dessert.
    The pie crust is comprised of flour, sugar, salt, butter and cream cheese.
    The fruit layer, which goes in the crust first, is made by cooking frozen raspberries with pectin, then spooning in fresh raspberries.
    The chiffon layer, which goes in next, is dissolved raspberry-flavoured gelatin, cream cheese, and heavy cream mixed together. This is poured over the fruit layer, and refrigerated until set.
    The whipped cream topping, the crowning glory, is heavy cream and sugar.