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Cook's Illustrated

CID March/April 2018
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."

PRACTICE MAKES PIZZA

QUICK TIPS

Indoor Pulled Chicken • Our stovetop method yields pulled chicken so good—and so quick—that you’ll think twice about making the outdoor kind.

Perfect Pork Tenderloin Steaks • How do you cook this lean cut so that it’s superjuicy, rosy from edge to edge, and deeply browned? Use two cooking methods.

SOUS VIDE PORK TENDERLOIN STEAKS

TESTING Sous Vide Circulators

One-Hour Pizza • The ultimate challenge for a pizza master with 30 years of experience? Making a good one in just 60 minutes.

Brazilian Shrimp and Fish Stew • This coconut milk–based stew has such big flavor yet comes together so quickly that it sounded too good to be true—until we made it for ourselves.

Irish Brown Soda Bread • Ireland’s everyday bread is so quick, foolproof, and wholesome that you’ll want to make it every day, too.

Moroccan Lentil and Chickpea Soup • Spices play more than just a supporting role in this hearty North African soup.

Sweeter and Easier Than Broccoli • The trick to cooking slender, verdant broccolini is best illustrated using long division.

Quick Pasta Sauces, Perfected • We retooled a week’s worth of classic sauces to keep in our back pockets for busy nights.

No-Fear Caramel • Whether you’ve been burned by caramel in the past or have questions to sort out before making your first batch, we’re here to help.

Three-Cup Chicken • One cup each of soy sauce, sesame oil, and rice wine is easy to remember. Too bad it doesn’t work. We figured out a better formula and streamlined the recipe.

The Lemoniest Lemon Bars • What’s the secret to bars with bold, multifaceted citrus flavor? Cut back on the lemon juice.

Testing Parchment Paper • Parchment paper is simple. Why are so many products hard to use?

TESTING PARCHMENT PAPER

In Search of the Best Romano Cheese • Is Pecorino Romano from Italy worth seeking out, or can domestic options do the job?

TASTING PECORINO ROMANO AND ROMANO CHEESES

KITCHEN NOTES

EQUIPMENT CORNER


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Frequency: Every other month Pages: 36 Publisher: Boston Common Press, LP Edition: CID March/April 2018

OverDrive Magazine

  • Release date: February 6, 2018

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."

PRACTICE MAKES PIZZA

QUICK TIPS

Indoor Pulled Chicken • Our stovetop method yields pulled chicken so good—and so quick—that you’ll think twice about making the outdoor kind.

Perfect Pork Tenderloin Steaks • How do you cook this lean cut so that it’s superjuicy, rosy from edge to edge, and deeply browned? Use two cooking methods.

SOUS VIDE PORK TENDERLOIN STEAKS

TESTING Sous Vide Circulators

One-Hour Pizza • The ultimate challenge for a pizza master with 30 years of experience? Making a good one in just 60 minutes.

Brazilian Shrimp and Fish Stew • This coconut milk–based stew has such big flavor yet comes together so quickly that it sounded too good to be true—until we made it for ourselves.

Irish Brown Soda Bread • Ireland’s everyday bread is so quick, foolproof, and wholesome that you’ll want to make it every day, too.

Moroccan Lentil and Chickpea Soup • Spices play more than just a supporting role in this hearty North African soup.

Sweeter and Easier Than Broccoli • The trick to cooking slender, verdant broccolini is best illustrated using long division.

Quick Pasta Sauces, Perfected • We retooled a week’s worth of classic sauces to keep in our back pockets for busy nights.

No-Fear Caramel • Whether you’ve been burned by caramel in the past or have questions to sort out before making your first batch, we’re here to help.

Three-Cup Chicken • One cup each of soy sauce, sesame oil, and rice wine is easy to remember. Too bad it doesn’t work. We figured out a better formula and streamlined the recipe.

The Lemoniest Lemon Bars • What’s the secret to bars with bold, multifaceted citrus flavor? Cut back on the lemon juice.

Testing Parchment Paper • Parchment paper is simple. Why are so many products hard to use?

TESTING PARCHMENT PAPER

In Search of the Best Romano Cheese • Is Pecorino Romano from Italy worth seeking out, or can domestic options do the job?

TASTING PECORINO ROMANO AND ROMANO CHEESES

KITCHEN NOTES

EQUIPMENT CORNER


Expand title description text
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