Cook's Illustrated
Cook's Illustrated is a bi-monthly cooking magazine. It is known for its extensive recipe testing and detailed instructions and product evaluations.
Comments
-
No hype
The world does not need another recipe using a can of soup. The world DOES need more recipes using fresh ingredients and guaranteed to succeed procedures. Cook's Illustrated is just that - cooking illustrated with pictures and drawings of ingredients, tools, procedures, finished dishes and failures. Sometimes the failures are just as informative as the successes. What does a broken sauce look like and why did it break? How can I get my doorstop loaves of bread to rise higher and tenderer? There are no advertisements and no hype. Just rigorously tested recipes with all the trials along the way. They are just as interesting to read as they are to make. If you cook at all, you need this magazine.
Kathryn, United States - 27 August 2004
-
The most undying devotion...
From the magazine to the America's Test Kitchen TV show to their Best Recipe series of books, the Cook's Illustrated team leads the movement to pare down cuisine to the essentials and find definitive recipes for culinary standards from onion soup to beef tenderloin to apple pie. The secret is their insanely rigorous testing procedures, in which they might try a recipe dozens of ways until they get it perfect. I turn to them first for recipes, and I've never been disappointed. Lots of Cook’s Illustrated recipes are my favorites, but the one that has earned the most undying devotion is the Thick and Chewy Chocolate Chip Cookie. Whenever my husband returns from a foreign business trip, he craves two things: his favorite burrito, and these cookies. My co-workers have sampled lots of cookie recipes, and this one disappears the fastest.
Flora, United States - 23 August 2004