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Cook's Illustrated

September/October 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."

French Breads

THE SUMMER OF JAWS

QUICK TIPS

One-Pan Chicken and Potatoes • We produced a trio of heavy hitters—tender, crisp-skinned chicken; well-browned potatoes; and a garlicky white wine sauce—all in the same pan.

Real Carne Adovada • Restraint is the key to the purest, most robust chile flavor in this classic New Mexican pork braise. It’s also what makes it dead simple to prepare.

Next-Level Grilled Steak • Anyone can throw a rib eye on the fire. But Japanese negimaki rolls the flavors of teriyaki and the stylish presentation of sushi into a make-ahead summer stunner.

Fish for Meat Lovers • Most types of fish require a gentle temperature and a delicate touch. But for rich, meaty swordfish, it’s best to crank up the heat.

Really Good Falafel • Loading up the chickpea batter with fresh herbs and aromatics is what makes falafel the world’s greatest fritters. Too bad it also makes them a mess to handle and cook.

Why You Should Make Pita Bread • The tender chew and complex flavor of fresh-baked pitas are revelatory. Once you’ve experienced homemade, you’ll swear off supermarket rounds for good.

Everyday Roasted Vegetables • Roasting is a great way to breathe life into whatever produce is in your crisper drawer. Plus, it’s mostly hands-free. Here’s a cheat sheet for doing it well.

Applesauce for Everyone • Transform just about any apple variety into flavorful, rosy applesauce in less than 30 minutes. Our secret weapon: the peels.

Burn Your Beans • Skillet-charring produces deeply browned green beans with satisfying chew.

Pasta Salad Rehab • Our fixes: Overcook the noodles. Raid the pantry. Puree the dressing.

Belgian Spice Cookies (Speculoos) • Passengers can’t get enough of Delta Air Lines’ in-flight snack of Biscoff, the commercial version of this Belgian confection. We took it to even greater heights.

Tasting Basmati Rice • Its slender grains, nutty flavor, and popcorn-like fragrance are prized around the world. But when choices abound, how do you decide which basmati to buy?

Testing Dutch Ovens • Dutch ovens do it all. But which pot makes “it all” easiest?

Tasting White Miso Paste

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER


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Frequency: Every other month Pages: 36 Publisher: Boston Common Press, LP Edition: September/October 2018

OverDrive Magazine

  • Release date: August 7, 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."

French Breads

THE SUMMER OF JAWS

QUICK TIPS

One-Pan Chicken and Potatoes • We produced a trio of heavy hitters—tender, crisp-skinned chicken; well-browned potatoes; and a garlicky white wine sauce—all in the same pan.

Real Carne Adovada • Restraint is the key to the purest, most robust chile flavor in this classic New Mexican pork braise. It’s also what makes it dead simple to prepare.

Next-Level Grilled Steak • Anyone can throw a rib eye on the fire. But Japanese negimaki rolls the flavors of teriyaki and the stylish presentation of sushi into a make-ahead summer stunner.

Fish for Meat Lovers • Most types of fish require a gentle temperature and a delicate touch. But for rich, meaty swordfish, it’s best to crank up the heat.

Really Good Falafel • Loading up the chickpea batter with fresh herbs and aromatics is what makes falafel the world’s greatest fritters. Too bad it also makes them a mess to handle and cook.

Why You Should Make Pita Bread • The tender chew and complex flavor of fresh-baked pitas are revelatory. Once you’ve experienced homemade, you’ll swear off supermarket rounds for good.

Everyday Roasted Vegetables • Roasting is a great way to breathe life into whatever produce is in your crisper drawer. Plus, it’s mostly hands-free. Here’s a cheat sheet for doing it well.

Applesauce for Everyone • Transform just about any apple variety into flavorful, rosy applesauce in less than 30 minutes. Our secret weapon: the peels.

Burn Your Beans • Skillet-charring produces deeply browned green beans with satisfying chew.

Pasta Salad Rehab • Our fixes: Overcook the noodles. Raid the pantry. Puree the dressing.

Belgian Spice Cookies (Speculoos) • Passengers can’t get enough of Delta Air Lines’ in-flight snack of Biscoff, the commercial version of this Belgian confection. We took it to even greater heights.

Tasting Basmati Rice • Its slender grains, nutty flavor, and popcorn-like fragrance are prized around the world. But when choices abound, how do you decide which basmati to buy?

Testing Dutch Ovens • Dutch ovens do it all. But which pot makes “it all” easiest?

Tasting White Miso Paste

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER


Expand title description text
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